Ingredients 

For the infused oil for the bread:
1/2 cup of olive oil
1 teaspoon of salt
1 teaspoon of black pepper
1/2 teaspoon of rosemary
1/2 teaspoon of salvia/sage
1/2 teaspoon of thyme
1/2 teaspoon of basil
1/2 teaspoon of sweet bay laurel
1/2 teaspoon of marjoram or oregano

For the tomatoes:
You will need 1 teaspoon of olive oil and a pinch (extra from the above) of the herbs to prepare the tomatoes.

Bread
Tomatoes
Sesame seeds

Directions

To make the infused oil:
Mix the oil, the salt and the herbs into a bowl about 40 minutes before you will use them.
The longer it sits there the longer it will be infused with the taste, but 40 minutes is enough.


To prepare the bread:
The bread in the picture is homemade. It is my soda bread.
But you can use any bread that isn't sandwich bread.
The best breads to make the bruschetta are the soda bread, Ciabatta and French bread.
Ciabatta is the best one by far. Sourdough bread also makes good bruschettas.
Slice the bread in a more of less thick slice and separate.


To prepare the tomatoes:
Cut the tomatoes in half and remove the center (I use the centers of it in my pomodoro sauce so I don’t waste them).
With just the out layer of the half tomatoes, cube them in small cubes. Make sure your knife is sharp or they will become puree.
Separate.
If you will take a while to make the bruschetta, put the chopped tomatoes sin the fridge because they need to be firm and not mushy.


Right before you will make the bruschetta, add about 1 teaspoon of olive oil to the tomatoes and a pinch of the herbs.



With a silicon brush, brush the infused oil on both sides of the bread .
Set them on a baking sheet and bake it in the oven until both sides are golden.
I bake them at 325F (170C or number 3), and turn them so they are golden on both sides.


Add the tomatoes to the bread, sprinkle some sesame seed and voila!



Enjoy!

Ingredients 
225 grams of unsalted butter (or the whole tablet) at room temperature
1 1/2 cups of confectioner’s (powdered or icing) sugar
1 egg at room temperature
2 tablespoons of vanilla extract
1 teaspoon of Kosher salt
2 teaspoons of baking powder
3 cups (you may have to add 3 tablespoons to that) of all-purpose flour

Directions 
Cream together butter and sugar.
Add eggs and extract and mix well.
Sift together flour, baking powder, and salt, add to wet mixture little by little until well incorporated.


Roll and cut cookies into desired shapes, dusting with flour as necessary.


Bake cookies at 400 degrees for 7-8 minutes until tops are appear dry rather than shiny.
Do not brown.
For the icing I use ready to mix icing power . But you can make your own too.


Enjoy!

First of all, in order to make it a pie like the picture above, you need pie crust.
I call it chocolate mouse cup pie.
I created a sweeter and more crunchy variant of the usual pie crust. The Pie Crust Crumb Cookie.

Now for the mousse...
The picture above is made with semi sweet chocolate chips.
The step by step here is made with Lindt milk chocolate.
It doesn't matter which chocolate you use.
Use what you like the most.Even dark or white

Ingredients
1 cup of semisweet chocolate chips (or chopped) from whatever chocolate you used.
3 tablespoons water
2 tablespoons of vanilla or almond extract (if you want to make it chocolate mint add only 1/2 teaspoon of mint extract)
4 eggs at room temperature
Pinch of Kosher salt


If you ware not using chocolate chips, break the chocolate in small pieces.


Separate the egg yolks from the whites.
Mix the chocolate and water in a bain-marie bowl.


When the chocolate is melted remove from heat and stir until the mixture is smooth.
Let cool to near room temperature.
In a separate bowl mix the egg whites and the salt.


Beat in until the egg whites are thick, fluffy and smooth.
Mix the egg yolks into the cooled chocolate mixture, but mix it well.


Fold gently to lighten up the mixture.


Don't freak out if it looks like it isn't well mixed.
When it is cold and ready to eat it will look much different.


Chill for 3 hours before serving.
This last picture is the mousse made with Lindt from the step by step.

I love to make this because I use it under mousse, or on top of ice cream or cut out fruit.

Ingredients
2/3 cup of brown sugar (white sugar works too but it wont burn and taste as good)
3 cups of crushed graham crackers (about 25 of the round ones)
8 tablespoon of butter (you might need a couple more if you live in a dry place)


Put the crackers in a zip lock bag and brush them with the roller.


Mix all the ingredients until the mix looks oily and sticks together.



On a cookie tray spread some butter with your fingers so it wont stick and burn on the tray.


Drop the mix and flatten it out by squeezing it down with the tips f your fingers.


Make sure you press it down.

Bake it for 3 minutes or until it looks a little brown on top. Not too much or you will have a surprise at the bottom because it burns very early.


Brake it into pieces while hot and store.
It will dry more as it cools down.
You can use on anything you like.

Ingredients 
1 pack of firm cold tofu (soft works too, but firm works better)
1 tablespoon of vanilla extract
3 tablespoons of agave syrup (could also be real maple syrup too)
10 large strawberries or 15 to 20 small ones.
2 tablespoons of brown sugar
2 tablespoons of icing sugar


In a food processor break the strawberries in small bits. Watch so you don’t make juice out of it.


Mix the tofu, the vanilla and the agave syrup in a food processor until it is smooth like cream.


In a bowl mix the strawberries and the tofu, and add the brown and icing sugars.


Mix well and freeze it.
Done!

If you want it more creamy than icy, you can beat 3 egg whites until it looks like a fluffy cream and fold that into the sorbet mix before freezing it.

Ingredients 
3 cups of flour
1 packet of instant dry yeast (7 to 11 grams)
2 teaspoons of sugar
2 teaspoons of salt
1 cup of warm water
2 tablespoons of olive oil

Directions 
Heat the water and let it cool to warm. Warm water is hotter than lukewarm but not hot to the touch.
Mix the sugar in the water and then the yeast.
Let it sit for 5 to 10 minutes, until you see that it formed a good layer of bubbles.


In a separate bowl drop in the flour, but grab a fist full and thrown on your working service, so you don't use more flour than the whole 3 cups.



Mix the salt into the flower.
When the yeast is ready, mix in the flour and salt mixture and add the oil.
With a spatula or spoon mix it all until it looks sticky and drop it on the working service.
Knead the bread for 10 minutes.


The flour on the working service will disappear and the dough should be smooth.
Oil a bowl (glass is better) with olive oil.


Make the bread into a ball by folding the bottom of it on itself and put it in the middle of the bowl.



Cover it with a cotton cloth and let it rise for 1 hour.


After the first rise, punch the ball that should have risen twice it's size.


Drop it on the work service and shape the bread.


You can use cornmeal, olive oil or butter, or even use a wax paper sheet on a baking tra


Set the bread on top of it and cover it with the cloth and let it do it's second rise for 1 hour.


When the second rise is done the shaped bread will be twice it's size again.
Score the bread with a sharp knife or a bread carver.


Make an egg wash (1 egg white with 1 tablespoon of water) and brush the bread with it.


You can add to the top whatever you want, like crushed nuts, sesame seeds, almonds or nothing.


Bake it on 375F for about 30 minutes.
Let it cook on a wire rack for about 1 hours before cutting it.




Enjoy!