Dress: Lulus | Chalkboard, Chair, Earrings: T.J. Maxx | Faux-Fur Rug: Homegoods | Pink Champagne Glass: Crate and Barrel
Happy Monday everyone! Today marks the first anniversary of when I began my blog, Sunshine State of Style. First, I’d like to say thank you to my hubby, Neil, for encouraging me to start it. I was very nervous in the beginning but I’ve grown to love blogging and the people I meet as a result. Next, I’d like to thank all of you who read my weekly blog posts. I know my readership is small, but I love all of you for checking in every week and giving me your honest feedback. It makes me happy to know that I’ve inspired a few people to break out of their comfort zone and given them a few ideas! I’m not sure what God has in store for me and Sunshine State of Style, but I can happily say that I’ve enjoyed the ride so far and can’t wait for the years ahead!
P.S. Just a funny side-note…As I was walking out the party store this morning, a woman stopped me and asked if I was carrying a gold, penis balloon. No ma’am, it’s not that kind of party.
1 Loaf of sourdough bread (3-4 slices per person)
1 Pint cherry or grape tomatoes
1 Small package plain goat cheese
Extra virgin olive oil
Fresh basil or Dried basil flakes
1. Place a large skillet on medium-high heat on the stove. While it is heating up, start slicing the bread. You can either use a thin baguette or a regular sourdough loaf (if you do, cut the slices into quarters). Brush olive oil on both sides of each piece and place in the skillet. Flip once; cook until both sides are crispy and golden-brown.
2. While the bread is toasting, start cutting your tomatoes into four small pieces. Place into a small bowl and toss with a generous amount of basil (use either flakes or fresh basil cut into small pieces) and garlic salt to taste.
3. Once the bread has had a chance to cool off a bit, smear a thin layer of goat cheese on one side and top with a spoonful of the tomato mixture. Garnish with a sprig of fresh basil. Enjoy!
Cooking isn’t my favorite thing to do (in truth, Neil usually does most of it) but when he’s not around I really don’t have a choice. I try to eat healthy and limit the amount of time I spend in the kitchen so this recipe is ideal for a quick, easy dinner. It’s also perfect as an appetizer for a summer dinner party. Give it a try and let me know what you think!