Lobster Bruschetta

Lobster bruschetta is a wonderful appetizer with bright flavors from ripe tomatoes, fragrant basil, sharp garlic and, of course, succulent lobster. Treat your friends and family with this delicious finger food. 

Years ago, when our girls were young and we lived in a house with a pool, Sunday afternoons were devoted to swimming and lounging around. Mid-afternoon, I’d head to the kitchen to toast some baguette slices and stir up bruschetta as a snack. 

Our traditional bruschetta was very much like this lobster version, sans the lobster, of course. Tomatoes, basil and garlic combined with olive oil and vinegar – sometimes dark balsamic, sometimes white – create a flavorful mouthful that is more than the sum of its parts. 

Lobster Bruschetta

I made this recipe with the meat of one lobster and since I wasn’t serving many people, I kept the lobster bits pretty chunky. If you need to stretch it to serve more, you can add more tomatoes, garlic and basil and chop the lobster a little bit smaller. It will still be quite delicious. 

Ingredients

1 cooked lobster, about 1 1/2 lbs or 700g

2 ripe Roma tomatoes, almost 9 oz or 250g whole

Leaves from one sprig fresh basil

2 cloves garlic, minced, plus more to rub on toasted baguette

1 teaspoon fine sea salt

1 tablespoon good quality olive oil

1 tablespoon white balsamic vinegar

About 20 slices baguette, toasted

Method

Rub the toasted baguette slices with garlic and set aside. 

Remove the meat from the lobster and cut it in to small chunks. 

Cut the tomatoes in half. Cut out the hard core and remove the pulp and seeds. Dice them into small cubes.

Stack the basil leaves one on top the other and roll them up. Slice them thinly, a technique chefs call chiffonade. 

In a mixing bowl, combine the tomatoes, minced garlic, basil and sea salt along with the olive oil and vinegar. 

Add in the lobster and stir again.

Or if you are passing the lobster bruschetta around and it will get eaten quickly, you can top them all just when you are ready to serve. If you top the bread too early, it can get soggy and no one wants that. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes that would be perfect for a Spring brunch. Check out the links below. 

• Baked Garlic Cheese Grits from Palatable Pastime
• Breakfast Tarts from Mayuri's Jikoni
• Lobster Bruschetta from Food Lust People Love
• Strawberry Rhubarb Muffins from Amy's Cooking Adventures
• Stuffed Potato Masala Idli with Pumpkin Sambar from Sneha's Recipe
• Torijas with Honey Orange Syrup from A Day in the Life on the Farm

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Roasted Tomato Vinaigrette Steak Salad

This roasted tomato vinaigrette steak salad sees the vinaigrette do double duty, first as a marinade for the rump steak and then as dressing for the salad itself. 

One year, on a holiday to Florida, we were invited to a family member’s house for a barbecue. It had been a crazy day where things got behind schedule so I didn’t have time to prepare anything to take along to put on the grill. But I had a plan. 

Most marinades are essentially something acidic, like lemon juice or vinegar, with seasonings and some oil. Just like my favorite vinaigrettes. 

En route, we pulled over at a grocery store and I ran in to buy three things: a box of gallon Ziploc bags, some chicken pieces and a bottle of Italian dressing. My husband popped the trunk and helped me open the packages. 

All the chicken went into one of the gallon bags, along with the salad dressing. After one good shake and a little massaging, we slammed the trunk and were on our way again, chicken marinating in a cooler. By the time we had arrived and the grilling started, the chicken was perfect. 

A good vinaigrette is still one of my favorite ways to marinate meat. 

Roasted Tomato Vinaigrette Steak Salad

The marinade/vinaigrette ingredients make about 1 1/4 cups or 295ml so you’ll probably have some left over but it will keep nicely for several days in the refrigerator. Spoon it over sliced avocado or toss it with your favorite greens. 

Ingredients

For the marinade /vinaigrette: 

1 large ripe tomato, cut into six wedges (about 280g)

2 tablespoons bacon fat or olive oil

1/4 cup or 60ml red wine vinegar

1 teaspoon honey

1/2 cup or 120ml extra-virgin olive oil

Fine sea salt and freshly ground black pepper

For the salad:

12 oz or 340g rump steak

5 oz or 140g cherry-sized mozzarella balls (Ciliegine) 

5 oz or 140g grape tomatoes

Mixed salad greens

To make the marinade/vinaigrette, preheat your oven to 400°F or 200°C. 

Toss the tomato wedges with the bacon fat or oil in a pan and sprinkle them with salt and pepper. 

Roast in the preheated oven until the tomatoes are slightly scorched and browned all over, about 15-20 minutes. 

In a blender, puree the tomato with the vinegar and honey. With the machine running, gradually add the olive oil. Season to taste with salt and pepper. Refrigerate in a clean jar until ready to use. 

To prepare and cook the rump steak, put the chilled steak in a Ziploc bag and pour in a 1/2 cup or 120ml of the roasted tomato marinade/vinaigrette, making sure to press the air out of the bag so the steak is covered. Leave to marinate for an hour or two in the refrigerator. This can even be done the day before. 

Cook the steak over a charcoal grill or in a grill pan to your desired doneness. This will vary depending on the thickness of your steak but shouldn’t take more than a few minutes on each side, if you still want some pink inside. 

Remove the rump steak from the heat and allow to rest for 10 minutes before slicing thinly.  

To assemble the salad, spread your washed and dried salad greens over a large plate. Scatter the grape tomatoes and mozzarella ciliegine over the greens. Add the sliced rump steak. 

Drizzle with the dressing. Or, if you think you might have leftovers the next day, serve the salad and let everyone drizzle on the vinaigrette on his or her own portion. 

This week our Sunday FunDay group is sharing salad recipes that can be a whole meal to start the New Year off right. Adding protein like beef or cheese or both, is a great way to make a simple salad into a meal that keeps you from feeling hungry again in half an hour. Many thanks to our host, Wendy of A Day in the Life on the Farm. Happy New Year to all!

• A Day in the Life on the Farm: Asian Chicken Ginger Salad.
• Sneha's Recipe: Chicken Pasta Caesar Salad
• Palatable Pastime: Crispy Shell Chicken Taco Salad 
• Karen's Kitchen Stories: Italian Chopped Salad
• Amy’s Cooking Adventures: Oriental Chicken Salad 
• Food Lust People Love: Roasted Tomato Vinaigrette Steak Salad
• Our Good Life: Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons
• Mayuri’s Jikoni: Veggie Pasta Salad

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Toasted Eggplant Crust Mini Pizzas

These Toasted Eggplant Crust Mini Pizzas are as delicious as they are adorable with quick tomato sauce and toppings baked on toasted eggplant slices.

We went through a phase a while back of attempting to eat keto, that is to say, without carbs or very low carb. It did not go well. I didn’t lose any weight, for one, and I can’t imagine the increased fat in the cheese, meat and bacon I consumed did my cholesterol any good. Nevertheless, I did create a couple of recipes we loved so I’ll call that part of the experiment a win. 

The first used leftover pork roast slices and eggplant to make stuffed cheesy rolls covered in a rich tomato sauce then baked. Seriously, so good! Most canned tomatoes are not considered keto because of the added sugar so the secret appears to be making your sauce from scratch with fresh tomatoes. 

The second recipe was for rice-free cabbage rolls made with both beef and smoked sausage. I don't know that I'll ever make traditional cabbage rolls again because the smoked sausage adds so much flavor and who needs the rice really?

These toasted eggplant mini pizzas were the third keeper. They kind of remind us of our favorite eggplant Parmigiana but with a lot less trouble. Also: pepperoni - always a welcome addition in my book. 

Toasted Eggplant Crust Mini Pizzas

These would be a great appetizer for any crowd, with the added bonus of being naturally gluten free and keto-friendly.

Ingredients

1 large eggplant (about 19 oz or 535g, but a little bigger or smaller won't matter too much.)

fine sea salt

For the fresh tomato sauce:

2 ripe medium sized tomatoes

2 cloves garlic, minced

1 teaspoon dried oregano

1/4 teaspoon baking soda

1/8 teaspoon fine sea salt 

Suggested toppings:

Mozzarella or your favorite pizza cheese, shredded

Pepperoni (get the mini ones if you can, so cute!)

Black olives, pitted and sliced

Sliced jalapeños

Anchovies

Crushed red pepper 

To garnish after baking: fresh basil

Method

Trim the stem of your eggplant and cut it into 1/2 in or 1 cm slices (I got 16.) If you look closely, you'll see the little pokes of the knife I made at the appropriate intervals using a measuring tape because I'm anal like that. Eyeball it if you want to. 

Sprinkle the eggplant slices lightly with salt and stack them in a colander and set aside in your sink or on a plate to catch any liquid that drips out so it doesn't make a big mess.

Peel your tomatoes. I find the easiest way to peel tomatoes is to cut a cross in the skin with a sharp knife and then use a fork to dip the tomato into just boiled water for about 10-15 seconds. The skin will then slip off easily. 

Core and finely chop the peeled tomatoes.

Combine them in a pan with the minced garlic, oregano, baking soda and salt. 

Cook over medium heat for about 17-20 minutes, or until the tomatoes and garlic are softened and most of the liquid has evaporated. Set aside to cool. 

By this time, your eggplant should have released some juice. Dry the slices off with a tea cloth or paper towels. 

Toast them on a non-stick griddle pan over a medium high heat until they are browned on both sides. This takes just 4-5 minutes a side. Unless you’ve got a really large pan, this is going to have to be done in batches. 

Keep a careful eye on the eggplant slices so they don’t burn, especially if you’ve cut some of them a bit unevenly and some edges are thinner than others. I use a spatula to press them down occasionally, to make sure the eggplant and the pan are making a good connection and shift them around the griddle so they brown evenly. 

When one batch is golden on both sides, remove it to a dry tea cloth or layer of paper towels on a clean work surface. The slices should be laid on in a single layer. If you stack the eggplant slices, they’ll continue cooking and steaming. We want them to cool off once they are toasted. 

At this point, if you are ready to bake the mini pizzas, preheat your oven to 400°F or 200°C.

Place your toasted eggplant circles on a baking pan lined with baking parchment or a silicone liner and top them with a small spoon of the tomato sauce, cheese and your favorite other toppings. I made one pan of 12 and the other of four.

Bake in the preheated oven until the cheese is melted and bubbling, just 6 -7 minutes. 

Garnish with fresh basil leaves and serve with extra crushed red pepper, if desired. Enjoy!

It’s high summer now in the northern hemisphere so tomatoes and basil are flourishing in gardens everywhere. To celebrate the season, my Baking Blogger group has chosen to showcase tomatoes and basil for today’s theme. Check out all the recipes below. Many thanks to our organizer and host, Sue of Palatable Pastime. 

• Baked Gnocchi With Tomatoes and Basil by Magical Ingredients
• Baked Feta Pasta by Sneha's Recipe
• Savory Cherry Tomato, Basil, & Feta Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sourdough Pizza "Baked" on the Grill by A Day in the Life on the Farm
• Thai Tomato Basil Baked Chicken by Palatable Pastime
• Toasted Eggplant Crust Mini Pizzas by Food Lust People Love
• Tomato and Goat Cheese Tarts by Karen's Kitchen Stories

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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Salsa Pebre Chileno

Salsa Pebre Chileno is a traditional accompaniment to an asado or barbecue in Chile. It’s made with ripe tomatoes, onion, lime juice and lots of cilantro. Add a little hot sauce for kick! 

When our Sunday FunDay host announced the theme of today’s event – salsa! – I decided to search on Google for a recipe I’ve never heard of. This world is WIDE, people, I want to taste it all. 

Salsa simply means "sauce" in English but I wanted something that could stand alone and not, for example, a curry sauce that you would cook meat in. This meant I actually had to search for the word “salsa” rather than its English translation. A search in Spanish for recetas para salsa, turned up all sorts of great ones. 

When I found the first salsa pebre recipe, I began searching specifically for that recipe title to see if they varied much from cook to cook. There were minor variations among the Chilean bloggers, some adding garlic, others using vinegar instead of lime juice but most were very similar to what I am sharing here. 

Salsa Pebre Chileno

What you need to know is that Chilean pebre is not eaten on top of the grilled meat at a barbecue but on bread warmed on the grill or on salads. It’s also the condiment of choice for Chileans making choripáns – aka chorizo in a bun. This recipe was adapted from several on the interwebs but this one formed the basis: Que Rica Vida. It's in Spanish but for those of you who don't speak the lingo, use Google Translate. 

Ingredients

1/2 medium onion

2 tablespoons fresh lime juice

1 generous bunch cilantro 

2 ripe, firm tomatoes

1 tablespoon canola or other light oil

1/2 teaspoon red hot sauce (or more if you like your pebre spicy)

Salt

Serve salsa pebre on

grilled bread

a toasted bun with chorizo (choripán) like hot dog relish

or alongside grilled meats

Method

Peel the half onion and chop it roughly. Put in a food processor and process until very finely chopped. Transfer to a bowl.

Pour the lime juice over the onion and leave to marinate. 

Wash the cilantro and dry very well. (I use a salad spinner.) Cut off any hard stems and discard them. 

Place the leaves and tender stems in the food processor and chop very finely. Put the cilantro in the bowl with the onion but don’t stir yet. 

Wash the tomatoes and remove the seeds. (You can leave the seeds in but then your salsa is going to be very wet.) Cut the tomatoes into chunks then chop them finely in the processor. 

Place the tomatoes and any juice in the bowl with the cilantro and onion. Add in the oil, hot sauce and salt to taste. Stir to combine well. 

Serve right away or cover the bowl and let it chill in the fridge until ready to serve. 

Enjoy! 

It’s Sunday FunDay and, who knew but May is National Salsa Month so we are sharing salsa recipes or recipes made with salsa as an ingredient for the celebration. Many thanks to our host, Camilla of Culinary Adventures with Camilla. Check out all the links below. 

• 7 Layer Dip by Amy's Cooking Adventures
• Celery Rhubarb Pico de Gallo by Cook with Renu
• Homemade Smooth Taco Sauce by Palatable Pastime
• Mile High Salsa Pie by Making Miracles
• Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla
• Pico de Gallo: Classic Tomato Salsa by Our Good Life
• Roasted Jalapeño Salsa by Karen's Kitchen Stories
• Salsa Pebre Chileno by Food Lust People Love
• Three Bean Enchiladas with Corn Salsa by A Day in the Life on the Farm

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Scratch Spaghetti Os with Meatballs

With tiny Italian sausage meatballs and anelli pasta in a rich tomato sauce, these scratch Spaghetti Os are so much better than what you can buy in the can! 

When I was a kid, the Spaghetti Os with meatballs were a treat. (You can buy them without meatballs, but why would you?!) I don’t recall that my mom bought them very often because Hamburger Helper made a meal for the whole family and that can of pasta served pretty much one of us.

The Spaghetti Os slogan was "the neat round spaghetti you can eat with a spoon" and which child didn't want that? It was a favorite for sure. If you grew up outside the US, you might know these as Heinz spaghetti hoops which unfortunately never came with meatballs. 

Fast forward a bunch of years and the only time I really bought Spaghetti Os for my girls was when we had a long flight on our itinerary. When we were living in Paris, a friend took the six-hour flight back to D.C. with her infant and toddler and the elevator that was supposed to bring the food up from the hold for serving malfunctioned. 

Desperate parents of small hungry (crying!) children were beside themselves with no help in sight. Finally, the beleaguered flight attendants served the cold sandwiches that were put on board for the final meal before landing. The restless hoard was fed but this story taught us all a lesson. Do not board a plane with children without also laying in supplies!

 

After that, I not only packed snacky things, but also the small pots (with the pull-off lids) of Spaghetti Os and Mac and Cheese. Sure, they were supposed to be heated in a microwave prior to consumption but hungry girls will eat them at room temperature as well and with relish. 

Scratch Spaghetti Os

For the meatballs, I use fresh hot Italian sausage for the flavor it adds to the sauce. If you prefer, you can use your favorite meatball recipe. When I don’t use sausage meat, this is mine. 

Ingredients

Olive oil

4 cloves  garlic

5 medium ripe red tomatoes

3 oz or 85g tomato paste (half the small can or tin)

3 1/4 cups or just shy of 3/4 liter chicken stock (fresh or made with cubes – either would work)

1/2 teaspoon sugar

Black pepper

1 lb or 450g pasta rings aka anelli or anelletti

1 1/4 lbs Italian sausage, pinched off into small pieces and rolled into tiny balls, like this!

Optional to serve: Grated Parmesan and a sprinkle of chopped parsley

Method

Preheat oven  to 400°F or 200°C. Put the meatballs in a baking pan single file and separated so they will cook evenly. Bake the meatballs for about 10 minutes then turn to broil for a further 5-7 minutes to brown the tops. You want them quite dark so that they will add flavor to the sauce as they simmer in it later. That is a teaspoon to give you an idea of how small you want the meatballs to be.

Remove the pan from the oven and leave to cool tilted a bit to one side so any grease that baked off the meatballs can be easily removed. 

Pour the oil off and then add a little of the hot stock to the pan so you can scrape up the lovely browned bits stuck there and add them to your stock. Use the spatula to get every bit off. 

Peel and chop the garlic finely. 

Heat the olive oil in a large pan. Add in the chopped garlic and let it fry over a low fire for just a few minutes, until it softens slightly. You don’t want it to brown, which makes garlic bitter.

Meanwhile, halve your tomatoes and remove the core and seeds.  Chop the tomato into small pieces. 

Add the chopped tomatoes to the garlic and give the pot a quick stir. Cook over a medium heat for about 5-7 minutes or until the tomatoes begin to soften and the juice starts to come out of them a little. 

Add the stock, the 1/2 teaspoon of sugar, a few good grinds of fresh black pepper and the tomato paste to the pot.

Cook for 20 minutes on a low to medium heat.  

Meanwhile, as the sauce simmers, cook your pasta rings according to package instructions, for about 2 minutes before it would be al dente. (My package said 15-17 minutes for al dente, so I drained them at 13 minutes.) Drain the pasta and reserve a half cup or 120ml of the pasta water. 

Take the pan of sauce off of the stove and allow it to cool for a few minutes. Carefully puree the soup in a blender or with a hand blender straight in the pot until completely smooth. Do not splash and burn yourself! Add the sauce back to the pot and then add in the meatballs. Simmer uncovered for about 10-15 minutes. 

When you are about ready to serve, stir in the cooked pasta rings and cook for about 2 minutes for pasta to reach al dente. If the sauce is too thick, add some of the reserved pasta water. Serve immediately!

 

Since we are making scratch Spaghetti Os, feel free to serve them with freshly grated Parmesan. This is better than your childhood favorite and deserves a sprinkle of cheese and chopped parsley.

Enjoy! 

It’s Sunday FunDay and at my instigation, my fellow bloggers are sharing recipes for homemade dishes that they loved from their childhood. Check out the links!

• Chili Mac from A Day in the Life on the Farm
• Ham and Mushroom Breakfast Burritos from Making Miracles
• Homemade Lorna Doone Cookies from Culinary Adventures with Camilla
• Homemade Wonder Bread from Karen's Kitchen Stories
• K-Mart Sub Sandwiches from Palatable Pastime
• Kempakki Dosa from Sizzling Tastebuds
• Meat Chilly Fry by Sneha's Recipe
• Meatballs with Mushroom Gravy from Amy's Cooking Adventures
• Mum's Buitoni from Mayuri's Jikoni
• Scratch Spaghetti Os with Meatballs from Food Lust People Love

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Torta di Rigatoni

Torta di Rigatoni is a showpiece pasta dish with simple, delicious ingredients including a rich meaty Bolognese sauce and flavorful farmer’s cheese.

I’ve adapted this recipe from one I read in delicious.uk magazine summer before last. I could have sworn I wrote down which issue I’ve found it in so I could share but I’ve found it online for you now so it’s all good. It’s one of Gennaro Contaldo’s from his cookbook, Gennaro’s Pasta Perfecto. 

In its original form, it’s vegetarian, made with a simple tomato sauce and cubes of mozzarella for the cheese, no meat involved. That would certainly have been easier but I'm always up for a challenge. 

Years ago, as Jamie Oliver was first starting out, Gennaro was one of his mentors when they worked together at Carluccio's, so I’ve come across his wonderful Italian recipes many times over my years of adoring Jamie. 

This may be one of my favorites with or without my adaptation of a meat sauce.

Torta di Rigatoni

For this dish I used a fresh milk farmer’s cheese because I love the flavor and richness, something like a dry, slightly saltier ricotta. Also it crumbles so nicely, the better to push it into the rigatoni. You could also use a milder grated cheese or cubed mozzarella, like in the original recipe, if you prefer. 

Ingredients

For the sauce:

2 tablespoons olive oil, plus extra for the pan

1 lb or 450g ground beef

3 cloves garlic

1/2 yellow onion

1 can (14.5oz or 411g) diced tomatoes

1 can (6oz or 170g) tomato paste

3 sprigs fresh oregano, plus extra minced leaves for garnish

1 bay leaf

1 teaspoon baking soda

Fine sea salt

Freshly ground black pepper

For the torta:

about 10 oz or 340g rigatoni

14.5oz or 411g fresh farmer’s cheese, crumbled

To serve:

Grated Parmesan

Method

In a large Dutch oven over a medium high heat, brown the ground beef in the olive oil, crumbling it into the smallest bits possible with a wooden spoon, as you do. 

Meanwhile, mince the garlic and onion. 

When the beef is nicely browned, even crunchy in places, turn the heat down and add in the garlic and onions. Cook until they are soft and translucent. 

Add in the canned tomatoes with any juice and another whole can of water. 

Stir in the tomato paste. Tuck the oregano and bay leaf into the sauce. 

Bring to the boil, then lower the heat. Simmer the sauce, covered, for about 30 minutes or until the diced tomatoes have fallen apart completely. 

Discard the bay leaf and the oregano stems. Stir in the baking soda. This helps neutralize some of the acid in the tomatoes, making the sauce a bit sweeter. Season to your liking with the salt and pepper. Set the sauce aside to cool.

I transferred mine to a bowl so I can use the same Dutch oven to boil the rigatoni. A quick rinse is good enough before boiling water. Because who wants to wash another pot?

To see about how much rigatoni you need to boil, line your springform pan (mine is 9 inch or 23cm in diameter) with foil that goes up beyond the sides and brush the inside with olive oil. I also like to add a circle of baking parchment to the bottom to guarantee I can remove the torta from the pan nicely. 

Now set one side of the pan on a cutting board or folded towel and fill it a little more than halfway with raw rigatoni noodles standing up. 

Cook these noodles according to package instruction in salted water till almost al dente. They need to be firm enough to still stand on their own still.

Drain the rigatoni and rinse with cool water. Preheat your oven to 350°F or 180°C. 

Cover the bottom of your lined pan with a couple of spoons of the sauce.

Tip the pan at slight angle and start stacking the drained, cooled rigatoni so that the ends will face up when the pan is level. 

Continue until the pan is completely full. If you have a couple of cooked rigatoni leftover, just eat ‘em. 

Crumble the farmer’s cheese with a fork. 

Push some of the crumbled cheese into the rigatoni with your clean fingers.

Then spoon over some of the sauce. 

Repeat this filling and saucing until half of your cheese is used and about two-thirds of the sauce.

Pour the remainder of the sauce over the tops of the rigatoni. 

Lift the sides of the foil and sprinkle on the rest of the cheese. 

Bake your torta di rigatoni in the preheated oven for about 30-35 minutes or until the top is golden brown and bubbly. 

Remove from the oven and leave to cool for about 10 minutes. Gently run a knife or spatula around the outside of the torta to loosen it from the foil. 

Open the spring form pan and transfer the whole foil package to a cutting board. Remove the foil and put the torta on a serving platter. Sprinkle with the minced oregano.

 Cut into wedges to serve with some freshly grated Parmesan.

Enjoy!

This month my Foodie Extravaganza friends are sharing noodle dishes in celebration of National Noodle Month! Many thanks to our host, Sue of Palatable Pastime. Check out the other recipes below: 

• Instant Noodles Egg Masala by Sneha's Recipe
• Linguine with Salmon and Cilantro Pesto by Karen's Kitchen Stories
• Penang Char Kway Teow (Malaysian Noodles with Crab and Sausage) by Culinary Adventures with Camilla
• Sesame Ginger Noodles by A Day in the Life on the Farm
• Taco Stuffed Pasta Shells by Making Miracles
• Thai Coconut Curry Noodles by Magical Ingredients
• Torta di Rigatoni by Food Lust People Love
• Tsuivan (Mongolian Noodles with Meat and Vegetables) by Tara's Multicultural Table

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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