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This week’s recipe came from August 10th’s, Boy Meets Grill with Bobby Flay.  It was Black Pepper-Basil Farmer’s Cheese Bruschetta with Tomato.  The biggest difference between my method of making this and Flay’s method was the fact that I used a grill pan as opposed to an actual live-flame grill.  It was just easier for me and I wasn’t making a billion little bruschettas, I was only making a few, six exactly.  I also don’t have a very big food processor.  It’s one of those tiny personal sized ones and made mixing the cheese spread a chore.  I probably won’t make another recipe like this until I get a grown up food processor.  I’m taking donations if you have an extra food processor laying around.

Back to the dish.  It looks good, doesn’t it?  Well I do have to confess and warn that the cheese is misleadingly salty.  I know, I know, you are supposed to taste things before you add salt, but like a true novice, I added salt because the recipe said to.  I’m an idiot and I’ve learned my lesson.  I never had farmer’s cheese before.  It was saltier than I thought it would be and it was hard to find (there was only one kind of farmer’s cheese in my supermarket and it took a while to spot.) 

The little bruschettas were edible and I had them cold for lunch today.  They were actually better cold.  Maybe the lack of heat mellowed out the salt.  I think these would be great, maybe even better with goat cheese.  I think I’ll try that next time.  It’s easier to process into a spread.