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Does anyone have this recipe thats in the Its Good for You cookbook? or possibly your own?
Too funny - I am out of town and one of my new recruits just emailed me asking for the same recipe - when I saw your post I was all excited...guess now we'll both have to wait til someone replies - LOL
Fresh Tomato & Basil Bruschetta
Prep time 15 minutes Bake time 10-12 minutes
1 loaf Savory Canape French Bread ( recipe follows )
3 large ripe tomatoes, seeded & diced ( about 1 pound )
1/2 medium zucchini, coarsely chopped ( about 1/2 cup )
1/4 cup sniped fresh basil leaves
1 garlic clove, pressed
2 teaspoons balsamic vinegar
1/2 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons grated fresh Parmesan cheese
1. preheat oven to 350`F. Arrange bread slices on flat baking stone. Bake 10-12 minutes or until golden brown.
2. In small batter bowl, combine tomatoes,zucchini,basil,garlic,vinegar,oil,salt & pepper; mix gently. Using medium scoop,scoop tomato mixture over bread slices. Sprinkle with Parmesan cheese. Serve immediately.
Yield 24 appetizers
Savory Canape French Bread
Prep & Bake time 50-60 minutes Cool time 1 hour
2 tablespoons (1/2 oz) grated parmesan cheese
2 teaspoons Pantry Italian Seasoning Mix
1 package (11oz) refrigerated French bread dough
1. Preheat oven to 350`F. Lightly spray inside of Scalloped Bread Tube& lids with non stick cooking spray; place lid on bottom of bread tube. Combine Parmesan cheese & seasoning mix;sprinkle evenly over bread dough. Fill tube with dough. Place lid on top. Bake, upright,50-60 minutes. Remove from oven; cool 10 minutes. Remove bread from tube; cool completely. Cut bread into 1/4-inch-thick slices.
Yield:24 slices(1 loaf)
Thanks for posting these!
For those of you who have not had this yet, I just made it for the first time on Tuesday and it was really good! Also, it is quick and easy.
Thank you Ginger!! your da bomb! lol (as we say in NY lol)
LOL...DA BOMB...IN DA BRONX!!!