repare Red carpet brushetta using recipe #222776. This is a key
Preheat broiler.
Place crostini on a baking tray and drizzle with olive oil. Broil for 2 mins, until golden and crisp. Flip over and coat with tomato chutney. Arrange tomato slices over top and season. Broil for 2-3 mins, until tomatoes soften and start to caramelize.
Meanwhile, for the dressing, whisk together olive oil and balsamic vinegar. Season.
Arrange mixed greens on 4 serving plates. Top each with 2 bruschetta then drizzle with dressing. Serve.
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
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.
Preheat oven to 350 degrees F.
Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.
Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.
Divide tomato mixture evenly over toasted bread. Serve immediately.
Brown chicken in skillet and cook until done.Remove from pan.
Saute pepppers with a little olive oil. 2-5 minutes. Add chicken back to pan.
Add mushrooms. Add 1 bottle of bruschetta sauce and chicken stock. Simmer 5-10 minutes for flavours to absorb. If required add more sauce.
Serve over angel hair pasta.
I add parmesen cheese to the top of mine for a little zing !
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.
ine and 1/2 C bruschetta. Reduce for 3-5 min
hrough,
then add the tomato soup as the onions start
Saute vegetables in sun-dried tomato dressing in large ovenproof skillet until tender.
Add diced tomatoes, cook about 15 minutes, allowing some of the liquid to evaporate.
Top with cheeses and bake in 350\u00b0 oven for 15 minutes.
Preheat the oven to 425\u00b0F. Mix together the tomato paste, oil and 4 tablespoons water. Season to taste.
Place the breads on baking sheets and spread with the tomato mixture. Top with the tomato slices and artichokes. Dot with the pesto and cheese slices. Bake for 10 minutes until the cheese is melting. Serve scattered with basil leaves.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Brush extra virgin olive oil onto both sides of bread slices. Grill or toast under the broiler until golden brown on both sides.
In a bowl combine remaining ingredients, except cheese, stir to combine. Spoon the tomato mixture onto the toasted bread.
Sprinkle with Parmesan cheese and broil for 1 minuite to melt the cheese. Serve immediately.
Preheat oven to 350 degrees.
Using 2 Tbsp olive oil brush 1 side of each bread slice; rub with garlic.
Transfer to ungreased cookie sheet.
Bake until lightly toasted, 5-8 minutes.
Meanwhile, combine fresh and sun-dried tomatoes with basil, pepper, and remaining oil.
Top toasts with tomato mixture.
ith equal amounts of the tomato mixture (make certain to cover
r buns. Top with Easy Tomato Sauce.
Easy Tomato Sauce:
Place tomatoes
Saute onion in margarine.
Blend in flour, sugar, salt, pepper, garlic and oregano.
Remove from heat and slowly stir in tomato juice.
Bring to a boil and boil for 1 minute.
Stir hot tomato mixture into cold milk.
Heat almost to boiling and serve.
It is important to stir the hot mixture _slowly_ into the cold milk to avoid curdling.
Add a toasted cheese sandwich.
Place tomato paste in pan or bowl and gradually stir in water. Add remaining ingredients and heat to dissolve chicken base or bouillon. If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.
Cook orzo according to package (I recommend slightly under cooking), drain and set aside.
Add tomato soup to a pot with cannellini beans and cook until heated through. Add spinach and orzo and cook until spinach is wilted. Remove from heat and serve.
ettuce, red onion and Tomato Aioli.
Tomato Aioli: Combine all ingredients