Designer Wedding On A Budget

Tapioca Crunch Spring Roll

1 sheet tapioca roll paper
1 oz veggie mix (yellow & green squash, carrots, shredded)
3 oz rice
1/2 of an avocado cut into 2 pieces
2 pieces julienned cucumber

Wet tapioca paper and lay down on flat work surface. Spread rice evenly over entirety of paper. Lay down each ingredient on rice making sure that fillings reach left end to right end. Roll as you would sushi and cut into six equal pieces.


Heirloom Tomato Bruschetta

French baguette, sliced
3 heirloom tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1 teaspoon fresh basil, chopped
1/2 teaspoon oregano
1/2 teaspoon thyme
1 pinch salt
1 pinch ground black pepper

In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.

Preheat oven to 375 degrees F (190 degrees C).

Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).

Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Place the pan of bread back into the oven, approximately two minutes. Serve immediately.