Bruschetta Ii

Just follow a few simple steps and it no time you ll have a completed recipe to be proud of. A scrumptious spinach basil pesto is whirled in the food processor until of spreading consistency. Arrange the bread slices on a non stick cookie sheet.

Camila Farah

With the rack in the middle position preheat the oven to 180 c 350 f. In a large bowl toss. Toast in the oven for about 10 minutes or until lightly browned. Step 2 in an electric blender or food processor combine the spinach parmesan almonds basil garlic salt and pepper. Place the bread slices on a large baking sheet.

Refrigerate at least 1 hour. Preheat oven to 425 degrees f 220 degrees c. Add garlic and cook until lightly golden 2 to 4 minutes then remove from heat and let cool. Add tomatoes and toss gently. Step 1 in a bowl toss together the tomatoes basil parmesan cheese and garlic.

Anyone can replicate that elegant italian appetizer with ease. In a large bowl combine oil basil garlic salt and pepper. Making classic fresh bruschetta is a breeze. Drizzle with 30 ml 2 tablespoons of the oil. A little french a little italian and the end result is a sensational appetizer.

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In a medium skillet over medium low heat heat oil. Mix in the balsamic vinegar olive oil kosher salt and pepper. Step 2 cover a medium sized baking sheet with a single layer of bread slices. Brush the slices with olive oil. Slices of baguette are lightly toasted and then anointed with the pesto.

Heat olive oil in a small skillet or saucepan add garlic and saute until just starting to turn golden. Serve on toasted bread slices. Heat olive oil in a small skillet or saucepan add garlic and saute until just starting to turn golden. In a medium skillet over medium low heat heat oil. Anyone can replicate that elegant italian appetizer with ease.

Serve on toasted bread slices. Refrigerate at least 1 hour. With the rack in the middle position preheat the oven to 180 c 350 f.