These Mediterranean - inspired appetizers are easy to pull off; the toasted
pine nut crust makes them hard to put down.
Not exact matches
In fact, this
crust has so much flavor on its own that I think it would make for a fantastic light meal simply drizzled with some good extra virgin olive oil, topped with a few sliced olives, a handful of fresh herbs and maybe a few
pine nuts sprinkled on top.
Crunchy pizza
crust topped with fresh pesto, vegan parmesan, thick slices of tomatoes, mixed greens,
pine nuts and a thick drizzle of balsamic glaze.
whole wheat
crust, mozzarella, parmesan, ricotta, sautéed kale, caramelized onions, baby heirloom tomatoes,
pine nuts, hot red pepper flakes (no tomato sauce)
garlic brie, herb salad, shaved shallots, toasted
pine nuts, balsamic reduction, white or honey wheat
crust
He grills the
crusts until they're delectably charred, then adds one of two simple toppings — a classic Margherita with tomato sauce, mozzarella and basil, and a pungent mix of Fontina, black olives and
pine nuts.
Slide the
crust back to the medium - hot fire and top with 1 cup of the shredded Fontina and 1/4 cup each of the olives and
pine nuts.
Garnish with roasted
pine nuts and serve with crostini (toasted bread
crusts) or crackers or, to be most authentic, toasted triangles of Arab pita bread.