Not exact matches
Ingredients 2 cloves
garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for dri
garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil
Baguette, cut into slices
on the diagonal
Garlic, peeled and cut in half Olive oil for dri
Garlic, peeled and cut in half Olive oil for drizzling
It consists of Roma and sun - dried tomatoes tossed with fresh basil, pungent
garlic, fruity olive oil, and sweet balsamic vinegar, piled
on top of toasted slices of
baguette, and finished with a blanket of melted fresh mozzarella.
1) Mince
garlic and chop parsley 2) Mix minced
garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice
baguette into thin slices diagonally 4) Spread
garlic - parsley butter spread over bread slices 5) Arrange bread slices
on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh
garlic, parsley and butter:
I added a sprinkling of herbs d'provence to the top before baking & grated some ricotta salata (what I had
on hand) over the top after serving (will do goat cheese next time for sure) & served with some
garlic rubbed slices of whole wheat
baguette.
My dad's
garlic bread recipe -
garlic, lots of butter, chives, and lemon zest slathered
on a wide
baguette.
our favorite is lightly sauteed swiss chard with
garlic and red pepper flakes, plus cheddar and mango - habanero aioli (Stonewall Kitchen)
on a
baguette or ciabatta — ANY and ALL tacos!
Set the
garlic on a tray or cheese board with the brie cheese, sliced
baguette, and a couple small knives for serving.
crostini: 2
Baguettes, cut crosswise
on a diagonal 3 tablespoons Olive Oil 2 large cloves of
Garlic, peeled topping: 1 16 ounce can Cannellini Beans, drained and rinsed 2 cups diced Cherry Tomatoes 1/3 cup diced Red Onion 6 leaves Basil, cut into thin strips 2 tablespoons Olive Oil 1/4 cup Balsamic Vinegar 1/2 teaspoon Sea Salt fresh ground Black Pepper to taste
Mix it in with mashed potatoes for a luscious roasted
garlic mashed potatoes recipe, spread it
on Italian bread or French
baguette, or spread it
on toasted Italian bread before you add bruschetta topping.
1/2 whole wheat
baguette cut
on a diagonal into 1/4 - to 1 / 2 - inch - thick slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon
garlic powder 2 Romaine lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts of palm, drained, rinsed, and thinly sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2 cup sliced or slivered, unroasted almonds
Beach Cottage Recipe Notes — keeps easily in the fridge for a day or so * so easy to prepare all the veggies and cover with cling film, ditto the Aioli then bring out when your guests arrive * you might want to go easy
on the
garlic or in my case add more than the three cloves above * experiment with olive oils, this one here was a new one I tried * just as good and just as little work to serve instead with a
baguette sliced into thin rounds * I also have a most excellent cheats version of this for when one is feeling far from authentic and loves to cheat, will blog soon
Remove the roasted
garlic cloves from their papery skins and spread them
on slices of toasted
baguette, or squeeze them out, mash with a fork and use them for cooking.