Cook pasta per directions.
Drain and toss with vinegar.
Mi in bruschetta and cheese.
1/4 cup of the cheese, the basil and breadcrumbs; stir
Top the slices with mozzarella cheese.
5. Broil for 5
Place cream cheese in a microwave safe bow.
reast with 1/4 cup bruschetta. I get mine fresh in
ore mins.
To make bruschetta, blitz the stale bread in
Let's make the Bruschetta topping first since it can
Mix the pesto and cream cheese. Set aside. Cut the bread into 1/2 inch thick slices. Spread 1/2 of the slices with the pesto and cream cheese mixture.
Top the remaining slices with the tomato and mozzarella. Drizzle with a little oil and season with freshly ground black pepper. Garnish with the basil leaves.
garlic, salt & pepper, creating a bruschetta mix.
Place the bread
nd top with mozzarella cheese. Heat bun until cheese is melted. Place
lace a slice of the cheese on top.
Arrange the
pinach and potatoes. Crumble blue cheese on top for the final
hicken breast. Remove 1 cup bruschetta to a separate bowl and
Preheat oven to 350\u00b0F Remove the mushroom stems and scrape the gills out with a spoon. Stir the garlic into the oil and brush it all over both sides of the mushroom caps.
Place the mushrooms bowl-side-up on a baking sheet and bake for 8 - 10 minutes, or until tender. Take the mushrooms out of the oven and over up to 450\u00b0F.
Top mushrooms with bruschetta and sprinkle with cheese. Bake for 5-10 minutes, until the cheese melts.
Bruschetta.
stir together chopped tomatoes,
f kosher salt over the bruschetta. (Better to skip this step
arlic and basil to make bruschetta. Set aside.
Cook Penne
Preheat oven to 425\u00b0F. Heat a grill pan over medium heat. Drizzle bread with 2 tbsp oil. Grill bread for 1-2 mins per side, or until toasted. Top each slice of bread with pepperoni, tomatoes and feta. Sprinkle with 1 tbsp Parmesan and bake for 5-8 mins, or until golden.
Meanwhile, process basil, remaining Parmesan, garlic, pine nuts and remaining oil in a food processor until smooth.
Serve bruschetta topped with pesto and extra basil.
Heat oven to 350\u00b0F.
Toast bread, rub one side with cut side of garlic cove and drizzle with olive oil.
Spread the bread generously with Afredo sauce.
Top with spinach, pressing down lightly.
Top with prosciutto, place bruschetta on a baking sheet and warm in the oven for 10 minutes.
Sprinkle with Romano cheese.
Cook the pasta according to package directions; drain and rinse with cold water.
While pasta cooks, combine olive oil, pine nuts, and diced garlic in a small frying pan; heat on medium heat about 5 minutes, watching carefully to avoid garlic burning.
Toss the cooked pasta with the olive oil mixture.
Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine.
Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.