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  • Alberto Giusti
    Oct 3, 1998
    • 0 Attachment
      Someone has to begin in this new mailing list... I'm the moderator and I
      have to!

      Bye

      Alberto Giusti


      -------------------------------------------------------------

      by DENNIS YAREMICH <dennisjy@...>

      MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tomato Brushetta, Lo Cal
      Categories: Appetizers, Breads, Low-cal
      Yield: 4 servings

      8 Slices Fr or Italian bread
      1 ts Olive oil
      1 Tomato, diced
      1 pn Ground pepper
      2 Garlic cloves, halved
      2 tb Onion, minced
      1 pn Oregano,dried
      2 ts Parmesan cheese, optional

      Toast bread. Rub one side of hot toast with cut side of garlic. Heat
      oil in nonstick skillet over medium-high heat; add onion and cook,
      stirring until tender. Add tomato, oregano and pepper, stir. Spoon
      tomato mixture over garlic side of hot toast and serve immediately.
      Alternatively, sprinkle with Parmesan and broil for 1 minute. Per
      serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.

      MMMMM

      Title: Bruschetta Romana Piccante (Spicy Roman Bruschetta)
      Categories: Appetizers
      Yield: 4 servings

      3/4 ts Red wine vinegar 1 ea Red chili, minced
      1/4 c Olive oil 2 tb Fresh breadcrumbs, if needed
      6 tb Parsley, chopped 6 sl Italian country-style bread,
      3 tb Basil, chopped -- cut 3/4" to 1" thick &
      1/2 ts Garlic, minced -- halved
      1/8 ts Red pepper flakes -=OR=- 1 tb Olive oil

      Whisk together the vinegar & oil. Stir in the parsley & basil. Add the
      garlic & pepper flakes. Leave for 2 hours to let the flavours meld. If the
      mixture seems to thin, add the breadcrumbs. Grill or toast the bread
      slices. While they are still warm, brush with a little olive oil, spread
      with the bruschetta topping & serve.

      -----

      ---------- Recipe via Meal-Master (tm) v8.02

      Title: Bruschetta
      Categories: Breads, Italian
      Yield: 24 servings

      24 Italian bread slices

      ---------------------------HILLS OF ROME TOPPING---------------------------
      3 tb Olive oil 2 c Mozzarella; shredded
      1 qt Onion; coarsely chopped 1 c Asiago; grated
      4 Garlic clove; minced 1 1/2 tb Pepper, black
      1 tb Rosemary, dried; crushed

      -------------------------------PESTO TOPPING-------------------------------
      1 qt Basil, fresh; washed & dried 1/4 c Pine nuts; toasted
      2 c Parsley, fresh; washed/dried 1 c Asiago; grated
      4 Garlic clove 1 c Olive oil

      -------------------------------TUSCAN TOPPING-------------------------------
      1 c Dried tomatoes in oil, 1/2 c Scallions; minced
      -drained, chopped 3 oz Asiago; grated
      1/2 c Toasted pine nuts, coarsley 8 oz Provolone; shredded
      -chopped

      Method: Spread 1-2 Tbsp of desired topping (recipes follow) on each slice
      of bread. Bake bread until golden brown and heated through. Conventional
      oven 400 F, 6-8 minutes; Convection oven, 350F, 5-7 minutes. Serve
      immediately.

      Hills of Rome: In large skillet, heat oil, add onions, and saut 5
      minutes. Add garlic and continue sauting an additional 8 minutes, or
      until caramelized, stirring often. Stir in rosemary and cook 1 minute.
      Remove from heat, cool completely. Spread 1 Tbsp. onion mixture over each
      piece of bread. Top with 2 Tbsp. of a mixture of: Mozzarella, Asiago and
      pepper.

      Pesto: In bowl of food processor, combine basil, parsley, garlic and pine
      nuts. Process until smooth. Add Asiago and process 30 seconds. Slowly add
      the oil while the motor is running.

      Tuscan: Mix tomatoes, nuts, scallions, Asiago and Provolone. Use 1 1/2 - 2
      Tbsp. topping to sprinkle over top of bread.

      Source: Cheers magazine, May/June, 1993
      per Kathy Pitts

      Posted By waring@... (Sam Waring) On rec.food.recipes or
      rec.food.cooking

      -----

      ---------- Recipe via Meal-Master (tm) v8.02

      Title: Bruschetta with Tomato, Basil, and Mozzarella
      Categories: Relishes
      Yield: 6 servings

      1 lb Ripe plum tomatoes, peeled 2 tb Extra virgin olive oil
      -and seeded 1/2 ts Salt
      2 md Garlic cloves, minced 1/2 ts Coarse black pepper
      3 tb Finely chopped fresh basil 1/4 lb Fresh Mozzarella, cut into
      1 tb Finely chopped Italian -1/2 cubes
      -parsley

      Enjoy serving this rustic Italian appetizer while the rest of your dinner
      is cooking on the grill. Prepare the relish a few hours ahead and when the
      coals are at their hottest, put the bread on the grill. Assemble just
      before serving. This is one of those dishes that can be addictive, so
      don't serve too many or your friends won't have room for dinner!

      RELISH:

      I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch
      slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly
      ground black pepper

      Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to
      remove excess liquid. Combine all relish ingredients except the Mozzarella
      cheese in a small non aluminum bowl. Stir well and taste for seasoning.
      Prepare grill for medium hot grilling. Place the bread on the grill; grill
      each side just until marks of the grill appear. Remove from grill and place
      on serving platter. Rub the bread pieces on each side with cut edges of
      the peeled garlic cloves. Add cheese to the relish, spoon mixture over each
      baguette slice and then drizzle the final 2 tbsp extra virgin olive oil
      over top. Sprinkle with freshly ground black pepper and serve. Makes 6
      servings.

      Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
      Sharon Stevens