The Bread Art Project: Grain Foods Foundation & Share Our Strength

Last week I was honored to attend The Bread Art Event Co-Hosted by the Grain Foods Foundation and Share Our Strength. I found out about the event via the Mom Bloggers Club (created by the brilliant Jennifer James) and knew that the combination of Share Our Strength (SOS) & Food Network's Melissa d'Arabian was something that could not be missed.

I had never heard of the Grain Foods Foundation (a joint venture of members from the baking and milling industries) whose goal is to educate the country about the beneficial role grain-based foods play in a healthful diet. One way they do this and help raise money for Share Our Strength, is through the Bread Art Project.

How does this work? You create a price of 'bread art' and the Grain Foods Foundation donates $1 to SOS up to $100,000 so get started! You can 'create' through June 30th, 2010.

Now, onto the event itself: Let me say that I already rooted for Melissa d'Arabian when she was a contestant on The Next Food Network Star, enjoyed her show Ten Dollar Dinners, loved her after I interviewed her but now, I adore her! She first told us about why helping to end childhood hunger is so personal to her and how the bread art project and the grains foundation are helping to end it in this country. She shared her struggles about not having enough to eat as a child and how she worked in the school cafeteria to earn her the credit towards the school lunch program.

Afterwards, she spent time, real time, talking to each of the attendees while we enjoyed the recipes she created featuring whole grains. We spoke about GPS systems and driving in Seattle and Boston.

left to right: Emily Mckhann of The Motherhood, myself, NYCityMama, Jennifer Perillo and Rachel Ferrucci

Speaking of recipes, one of my favorites was her BLT Tartlettes however, I would use a whole wheat bread. Be sure to try this as I just know that kids would love them!

BLT Tartlets
Recipe developed by Melissa d’Arabian for the Grain Foods Foundation
8 slices white bread
3 T light cream cheese, softened
1 T light mayonnaise
1 t garlic powder
1 t dried oregano
2 medium tomatoes, chopped and lightly salted
4 slices bacon, cooked crisp and crumbled
¾ cup red or green leaf lettuce, chiffonade (roll and cut into ribbon-like strips)
Salt and pepper
Olive oil for drizzling

Heat oven to 375°. Remove crusts from bread and, using a large spoon, gently press the slices
of bread down flat until thin and almost doughy. Brush with olive oil on both sides. Place the
slices in the muffin tin, pressing them into the muffin shape, to create a tartlet shell. Bake for 12-
13 minutes, or until golden and crusty.

Meanwhile, in a small bowl, use a fork to mix the cream cheese, garlic powder, mayonnaise and
oregano with salt and pepper until smooth and creamy.

Once the bread is golden, remove the shells and place them on a cooling rack to assemble. To
make the tartlets, place a teaspoon of the cream cheese mixture on the bottom, followed by the
bacon, tomatoes and the lettuce. Top with salt and pepper and a drizzle of olive oil.

Yield: 4 servings (2 tartlets per serving)
Prep time: 15 minutes
Ease of preparation: Easy