br>For the tomato and olive topping, combine all ingredients. Season
matoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and
little extra-virgin Olive oil.
Bruschetta with tomato & basil
Let's make the Bruschetta topping first since it can
Heat olive oil in a non-stick
Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
Combine scallop ingredients and marinate for about 15-30 minutes.
Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.
repare Red carpet brushetta using recipe #222776. This is a key
Chop and mash the anchovies on a cutting board.
Put them into a bowl and mix with the olives and worcestershire sauce.
Blend in the olive oil and add all the rest of the ingredients, blending well.
Cover with olive oil and plastic wrap, and chill.
Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.
ut 1/4 cup of olive oil in a saute pan
Bruschetta.
stir together chopped tomatoes,
n an angle.
Pour olive oil into a shallow bowl
Heat 1/4 cup of olive oil in a non-stick
garlic, basil, balsamic vinegar and olive oil in a medium bowl
b>olive oil until emulsified, then add salt to taste.
The recipe
Combine 2 tbsp olive oil, balsamic vinegar, sea salt,
BRUSCHETTA SAUCE: Prepare earlier in the
edium heat, add 2 tablespoons olive oil and butter to melt
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.
r see description of the recipe above for ideas to use
nd drizzle with extra virgin olive oil.
Prosciutto, figs and