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Heat an outdoor or indoor grill or grill pan to medium-high. Spread out the sliced bread on a baking sheet and brush with olive oil. Grill the bread until golden all over, 2 or 3 minutes per side.
1 baguette, sliced on the diagonal 1/2 inch thick; extra-virgin olive oil, for brushing; 1 garlic clove, peeled and cut in half; 1 cup fresh ricotta, homemade or store-bought; 15 arugula leaves
Use the bruschetta mixture as a topping for grilled fish or chicken for an easy summer dinner idea. Mix leftover bruschetta with gluten-free pasta and top with freshly grated parmesan. Bonus Tips ...
Preheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper.
Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well.
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all.
1. Beat the oil and vinegar in a large bowl with a fork or whisk. Add the tomatoes, cucumbers, onion, basil and capers and toss to coat. 2. Add the croutons just before serving and toss to coat.
Want to make Bagel Bruschetta? Learn the ingredients and steps to follow to properly make the the best Bagel Bruschetta? recipe for your family and friends.
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