Patsy Bentivegna, a member of the Champions Tour staff and a veteran in the kitchen as a successful professional chef, has created a recipe associated with the Cleveland, Ohio- area, site of this week's Senior PGA Championship. Chef Patsy (user name for twitter) has participated in several PGA TOUR PR media events, providing her original recipes and performing cooking demonstrations with the players and their wives. PGATOUR.COM has created the "Kitchen Caddie" to feature Chef Patsy's recipes and player food questionnaires for fans to experience the food/lifestyle side of golf.
For those of you who cannot attend the tournament in person, here is a chance to celebrate the local flavors while watching your favorite golfers. Tune in to the Senior PGA Championship, Thursday 12:00- 3:00 p.m. ET and Friday 12:00-3:00 p.m. ET on the GOLF CHANNEL, Saturday 3:00-6:00 p.m. ET and Sunday 12:00-3:00 p.m. ET on NBC.
"You | | say tomato and I say Bruschetta"! These may not be the original lyrics to the famous song -- plus you might not know that Ohio's state fruit is the tomato -- but what I do know is "Tuscan Style" Bruschetta is a big hit at any party and the perfect hors d'oeuvre to share with family and friends as you take part in the tournament's festivities and enjoy the competition. - Chef Patsy MORE: Talkin' food with Jay Haas | 2009 recipe archive | Champions Tour pros' favorite recipes
Tuscan Style Bruschetta Sweet grape tomatoes, fresh basil & lemon zest - oh my! Served on toasted Crostinis
Chef's Note: Grape tomatoes, fresh lemon zest and a touch of rice vinegar (my secret ingredient added to several of my savory dishes) are what set this recipe apart from classic Bruschetta. It's a more rustic, country-style dish, hence the title of Tuscan.
Serves: 8-10 Ingredients: 1 lb. container grape tomatoes, loose chop 1 bunch scallions, sliced 1/2 C. fresh basil, chopped 2 Tbsp. olive oil, (plus more for brushing on the bread) 1 Tbsp. lemon zest 1 Tbsp. rice vinegar kosher salt and fresh cracked pepper to taste 1 Large baguette
Dice tomatoes with knife or pulse in food processor to desired size. In a large bowl, combine tomatoes, onions, basil, lemon zest; season lightly with salt and pepper. Add olive oil and vinegar, toss well. For optimum flavor, let stand at room temperature for at least 30 minutes before serving. Refrigerate if not serving the same day. Will keep 2-3 days.
Crostini (little toasts) Instructions:
Pre-heat oven to 400*. Slice baguette into 1/4 ' thick slices. Place on cookie sheet, lightly brush with olive oil, season with salt and pepper. Bake baguette slices for 10 minutes on each side until golden brown. Remove from oven and cool. Can be made a day ahead of time. For freshness, keep in zip lock bag until ready to serve.