Bright College Years

It's funny how most of my memories are centered around food :) When we travel, I definitely take in the sights, but sometimes I remember the meals and different things I tasted during our trip even more! Like our honeymoon, for instance. I will never forget that it was on our honeymoon that I had my very first molten chocolate lava cake. How I never came across one until then is beyond me!

When I think of my college years, I reminisce about how my roommate and I concocted these delicious banana milkshakes in an attempt to replicate a milkshake that she had tasted while in Jamaica. And how one night, the chef in our dining hall made the most amazing "Death by Chocolate" cake. Then there was the tres leches cake that my friend Maureen introduced me to - I promptly got the recipe from her and then made one on my own! If only I had a kitchen back then - imagine the possibilities! Alas, I was in a dorm room for all four years. Still, I remember quite a few good eats from those bright college years.

These crostini have to be one of my very favorite appetizers. It's a close call between these and the Sweet and Sour Meatballs. I was introduced to these when I was in college by my friend Nikki. She had brought them to a get together we both attended. One bite and I could not stop going back for more! Tomato and basil naturally go well together, but then the cream cheese makes these little bites heavenly! Every time I have these now, I always think of my friend Nikki.

I'm afraid I don't have good measurements for you here so it's not a real "recipe" yet; I will have to get those the next time I make this (I'll update this post after I get them)... I threw this together in a hurry and did not have time to figure out the exact amounts of everything, but I did include estimates below for anyone who might need them.

These are great for when you are hosting a dinner, or if you need to bring something for a get together. They take very little time, and are sure to be a crowd pleaser!


Sun-Dried Tomato Basil Crostini
from my college friend Nikki

1 loaf french bread
3 oz. cream cheese, at room temperature (I normally use 1/3 less fat Neufchatel cheese)
24 fresh basil leaves, washed and dried
1-1/2 to 2 cups sun-dried tomatoes in olive oil, drained and sliced

Preheat oven to 350°F.

Slice bread into 1/4-inch slices at a slight angle, then brush the slices evenly with olive oil (or spray with cooking spray). Arrange the bread in a single layer on a baking sheet. Bake for 10 minutes or until lightly toasted.

Allow the bread to cool completely, then spread a thin layer of cream cheese onto each slice. Top with one or two fresh basil leaves and then a few sun-dried tomato slices on top of the basil.