The other day I was sitting on the couch enjoying a quiet moment at home, reading a book, while Mr. Rache watched TV. I was immersed in my book, giggling at the cleverness on the page, when all of a sudden, it hit me like a long-awaited epiphany, and I screamed out,
“TINA FEY TRIFECTA!”
Mr. Rache took a careful look at me, discerning my mental state, before asking, “And that means…?”
In a frenzy of words piled on top of each other, I said, “I’m reading Bossypants, written by Tina Fey, while watching her play Liz Lemon on 30 Rock, also written by and starring Tina Fey, while wearing Tina Fey glasses. TINA FEY TRIFECTA! 1-2-3 BOOM.” (Yes. I said, “Boom.”)
I’ve never felt closer to Tina Fey.
In just a few short days I’ll watch her make sweet, comedy magic with Amy Poehler on the Golden Globes. Tina Fey’s alter-ego, Liz Lemon would most definitely load up on pizza, cheese, and chicken fingers while enjoying the show, but I have something a bit more refined in mind (and equally delicious).
This sweet and savory bruschetta is the best kind of recipe because all it requires is assembly. It’s so easy I dare say even Liz Lemon would attempt it.
Liz Lemon Ricotta Bruschetta with Local Honey
(adapted from a recipe on Food52)
1 loaf French bread, cut into 3/4-inch slices
Nice extra-virgin olive oil
Two large cloves garlic
1 1/2 cups whole milk ricotta cheese
Kosher salt (or sea salt)
Turn the oven to broil. Brush each slice of bread with olive oil–on both sides. Place them on a cookie sheet and under the hot broiler for one minute or until brown. Do the same with the other side, making sure to keep a careful eye on them, so they don’t burn.
Directly out of the oven, choose a toasted side of bread and rub the garlic clove all over it. You may or may not need the second clove.
Place about a tablespoon’s worth of the ricotta onto each garlic-rubbed side of the bread. Follow that with a sprinkling of kosher salt, then drizzle generously with honey.
At this point you can either zest the lemon directly onto the ricotta with a microplane or use a cheese grater (like I do) and zest both lemons completely, being careful to leave the white part on the lemon.
Sprinkle a generous amount of zest onto each piece.
Boom! You’ve got the perfect platter of bruschetta to devour Liz-Lemon-style while watching the Globes.
Need a Liz Lemon fix NOW? Head on over to Sips of Jen and Tonic to read this hysterical post: Liz Lemon is My Spirit Animal. (Bring some cheese with you.)
So tell me, what’s your favorite Liz Lemon or Tina Fey moment?