Here’s a little preview of a post I wrote for Cooking with Languages! These little appetizers were such a great recipe experience for the kiddos! They enjoyed…

PAINTING SLICED BAGUETTES

MASHING CANNELINI BEANS

SMELLING THE INGREDIENTS 

The ingredients are so full of flavor – what a great time to use our senses to experience new foods! The basil, balsamic, garlic and parmesan were all great to smell as we added the ingredients.

MIXING THE INGREDIENTS TOGETHER

TOPPING BAGUETTES WITH THE TOMATO MIXTURE

For the full recipe, step-by-step instructions, and a breakdown of adult vs. young kid tasks, and a printable version, head over to Cooking with Languages were I was featured as a guest post!

While you’re there be sure to check out the vocab and other materials they provide to make cooking a language experience for even more learning in the kitchen!

Recipe credit for this delicious snack or appetizer goes to Tulane University’s Culinary Medicine recipes archive – it is a treasure trove of healthy and simple recipes so be sure to check them out.

KEEPIN’ IT REAL

As always, we made quite a mess making these beauties! But it was worth it! Did my kids eat this – sadly no. But my husband and I gobbled them up while the kids had plain baguettes. I’m hoping over time as I expose the kids to new recipes and flavors they will start to taste everything they make and develop less of a picky attitude toward food! Happy eating!