Show # 3-   Bruschetta with Tomato and Basil,  Pasta with Citrus Cream Sauce, Sensational Salad Dressing

Bruschetta with Tomato and Basil

½ baguette crusty long loaf
2 large garlic clove
1 tablespoon extra virgin olive oil, for drizzling
3 small tomatoes, halved and seeded
20 each fresh basil
Course salt to taste

Preheat broiler to high.   Place bread slices on broiler pan. Toast on each side, keep an eye on it!

Rub toast with cracked garlic and drizzle with oil.
Chop seeded tomatoes and place in small bowl.  Pile basil leaves on top of one another and roll into a log.  Thinly slice into green confetti and combine with tomatoes.  Add a drizzle of extra virgin oil and a little salt.  Gently toss to coat.

You may place in a bowl and serve with toasts or pile on toasts.  Top with Parmesan cheese and return to broiler just enough to melt cheese.

Pasta with Citrus Cream Sauce

1 cup heavy cream
2 tablespoons dry sherry
1 each zest of one lemon
1 each zest of large navel orange
½ teaspoon kosher salt
2 tablespoons fresh mint, chopped
12 leaves, fresh basil, chiffonade(stacked,rolled and cut in strips)
½ pound linguine, cooked al dente
½ cup parmesan cheese, grated

In a skillet over medium-low heat, warm cream.  Add sherry, zest of lemon and orange, salt.  Simmer 7 to 10 minutes.  Add mint and basil.

Toss hot, drained pasta with sauce and grated cheese.

Transfer to serving dish or dinner plates.

Sensational Salad Dressing

6 tablespoons Romano cheese, grated
2 tablespoons blue cheese, grated
2 cloves garlic, pressed
1 each lemon, juiced
½ cup olive oil
2/3 cup vegetable oil
½ teaspoon black pepper
½ teaspoon salt

Grate cheese and mix together.  Set aside.  Combine remaining ingredients in a jar.  Shake will and serve over tossed greens