Dear friend Barbara Harris of Winos and Foodies recently passed away, after a long illness with cancer. I always thought of her as a victorious woman. I still do. I’ve mentioned Barbara here before. We met when Meeta of What’s for Lunch, Honey? organized a Blogger Postcard Swapping Event. Although we had official postcard partners, we later exchanged postcards. She liked the John Lennon postcard I’d sent to my partner. So, I sent her one and she sent me a postcard, too. We became fast friends after that and kept in touch on the blogs and outside of it.
In 2007, Barbara created the food blogging event LiveSTRONG with a Taste of Yellow, which was her way of raising awareness of cancer and the work done by Lance Armstrong and his LiveSTRONG organization. Barbara asked food bloggers to showcase foods in the color yellow. I happily participated in the yearly event since its beginning (You can see what I made here.).
Meeta the creator of Monthly Mingle has dedicated the monthly food blogging event to our dear food blogging friend, Barbara. Jeanne of Cook Sister is the guest host. Stop by her blog to see a list of other bloggers who have contributed to ‘A Taste of Yellow’ tribute to Barbara.
Basically, the rule to ‘A Taste of Yellow" is to use yellow ingredients to make or bake something. I saw a beautiful and delicious-looking recipe for Tomato Bruschetta. I knew I wanted to try the recipe for Barbara, using yellow tomatoes. I ended up buying heirloom and fusion tomatoes and picked out that yellow tomatoes in the bunch to make my yellow tomato bruchetta.
I loved how my bruschetta turned out — delicious and eye-catching! I believe Barbara would approve.
Rest in peace, Victorious Barbara!
Ed. Note: You can view the Monthly Mingle roundup HERE.
from Laylita’s Recipes
Summary: Easy tomato bruschetta recipe made with cherry tomatoes, garlic, olive oil and basil
4 cups of cherry tomatoes, heirloom or regular
3-4 garlic cloves, lightly crushed but still whole
2 tbs olive oil
Handful of fresh basil leaves or 2 tsp dried crushed basil
Salt to taste
To serve: Lightly toasted bread slices rubbed with garlic and fresh basil/thyme to garnish
- Cut the cherry tomatoes into halves or quarters, depending on their size.
- Mix the cut cherry tomatoes, the lightly crushed garlic cloves, olive oil, basil and salt in bowl.
- Cover and refrigerate for at least 2 hours, overnight is ideal.
- Remove the fresh basil leaves and garlic cloves. Serve on top of lightly toasted bread slices that have been rubbed with a garlic clove. Garnish with fresh basil or thyme.