I'm going to Carolina...

In my mind I'm goin' to Carolina
Can't you see the sunshine
Can't you just feel the moonshine
Ain't it just like a friend of mine
It hit me from behind
Yes I'm gone to Carolina in my mind

-James Taylor

Tomorrow morning, I'm heading down to the good ole' Carolina to spend Easter with my family. After college, I never moved back. Regardless, I am still a Carolina girl. I love my Heels (and they will be winning the tournament)! I crave real southern sweet tea, biscuits and Carolina BBQ! I sometimes slip into a southern accent! My roommate gets a kick out of the way I say, "I am going to be a laaaw-yer", drawling out those last few syllables. I'm looking forward to going home tomorrow, watching the Heels' game with my family and basking in the sunshine!

This recipe has nothing to do with Carolina but I'll get one up here soon. Instead this one hearkens back to my Italian roots. This week I did not do much cooking, as I knew I was going out of town for the weekend and had some dinner plans. I threw these bruschetta together with leftovers from the fridge. My roommate loved them and she even took a bite to show you.




Ginny's Leftover Bruschetta

4 slices French bread
1 garlic clove

1 tablespoon olive oil
1 cup chopped mushrooms
1/4 cup chopped red pepper
1/4 cup chopped green onions
1 teaspoon Italian Seasoning
1 tablespoon Balsamic Vinegar
salt and pepper to taste

4 teaspoons grated Parmesan
4 tablespoon Mozzarella

1. Toast the slices of bread in the toaster oven (or under the broiler) until slightly brown.
2. Rub the toast with the garlic clove.
3. In a frying pan over medium, heat the olive oil.
4. Add the mushrooms, red pepper and green onions. Cook until softened.
5. Sprinkle with Italian Seasoning and add the tablespoon of Balsamic Vinegar. Season with salt and pepper.
6. Cook for a minute or two longer until the vinegar evaporates off.
7. Spread the vegetable mix among the toast and sprinkle with the cheeses.
8. Put back into the toaster oven (or under the broiler) until the cheese is melted.

P.S. The key to making good bruschetta (and I learned this from an Italian friend) is to rub the bread with a garlic clove when it is first toasted. This makes the bruschetta all evenly garlicky and you do not have to worry about chopping the garlic super fine.