Crostinis are a traditional Italian appetizer. There are so many different toppings for a crostini: olive, mushroom, ricotta, artichoke, meat, and the list goes on and on, almost whatever your heart desires. One of my top crostinis and one of the most popular in the world is the Bruschetta: tomato & basil crostini. Bruschetta comes from the Italian word ‘bruscare’ which means “to roast over coals.” This refers to the bread being toasted. When I was young, I wasn't a fan of tomatoes but for some
I am a sucker for hummus, and recently I was inspired by one of my favorite snacks to create a new flavor with an Italian twist: a Zesty Garlic, Tomato & Basil Hummus, and it is delicious! Hummus is such an easy-peasy snack to make as it just gets thrown into a blender or food processor and there are so many ways to snack with it. I'll give you my recipe and show you just how easy it is to have a tasty, better-for-you dip in minutes and this one is perfect for a crowd!
This popular and versatile Provencal paste is mainly made with black olives that are crushed together with garlic, capers, anchovies and basil. There is nothing short of flavour in tapenade and its addition to many dishes give a welcome lift.Having a jar of homemade tapenade is a good essential to have on stand-by as a spread, pizza topping, pasta ingredient, vegetable filling and meat or fish condiment.Included in the recipe card are instructions to make Tapenade Cherry Tomato Bites, a vegetable appetiser using halved cherry tomatoes filled with tapenade.
Sun Dried Tomato Hummus is creamy, garlicky and packed with fresh flavor. It's perfect for dipping and it's gluten free and vegan.
How to make a Tomato and Basil Bruschetta. Ingredients: Serves 2-4 For the Topping: 2 tomatoes, diced2 tsp fresh basil, chopped1 garlic clove, minced1/4 tsp salt1/4 tsp balsamic vinegar3/4 tsp fresh oregano, chopped For the Bruschetta: 16 slices Italian bread1/2 cup Parmesan cheeseOlive oilGarlic po
Bruschetta made with cubes of feta cheese, sweet ripe but firm tomatoes, fresh basil leaves, a drizzle of olive oil and lastly a sprinkle of black pepper.
How to make a Tomato Bruschetta. Ingredients: Serves 4 1 Ciabatta loaf15 ounces heirloom cherry tomatoes5 Tbsp balsamic vinegar2 Tbsp oregano2 Tbsp thyme3 Tbsp fresh basil leaves, cut chiffonade1 clove of garlic4 Tbsp olive oil4 Tbsp butter Method: Take the ciabatta and make some diagonal cuts along
These delicious authentic Italian meatballs with basil recipe are good hot or cold and they make a really nice appetizer with tomato sauce.
This tomato bruschetta is a wonderful appetizer that's easy to whip up in minutes! The toasty bread topped with a blend of tomatoes, basil, garlic, and balsamic vinegar is delicious without the oil, and will be loved by vegans and non vegans.
How to make Tomato and Basil Chicken. Ingredients: Serves 4 4 small chicken breasts1 lb cherry tomatoes, halved length-wise1 tsp Italian seasoning1 tbsp olive oil2 tbsp butter3 cloves garlic, minced1/4 cup fresh basil (not packed)saltpepper Method: Heat olive oil in a skillet over medium-high heat.S
1. In a dutch oven brown the sausage and ground beef. Remove beef and sausage and place in a large bowl reserving drippings in the dutch oven.2. Add the olive oil to the beef drippings and saute the onion over medium heat until translucent.3. Add the basil, red pepper flakes and garlic powder. Stir and cook for 1 minute.4. Add the tomato sauce and reduce heat to low. Simmer for 30 to 40 minutes.5. Cook lasagna noodle according to package.6. In the beef mixture bowl add the ricotta, egg, salt and pepper. Mix well.7. Preheat oven to 400 degrees F.8. Lay the lasagna noodles on the counter. Scoop equal amounts of the cheese and sausage filling onto each noodle and spread on one end of the noodle leaving a little space around the edges of the noodle.9. Roll up the noodle starting with the filling side.10. Spread 1 cup of the tomato sauce on the bottom of a 9x9 baking dish. 11. Place the rolled noodles seam side down in the baking dish and cover with remaining tomato sauce.11. Cover baking dish with foil and place in preheated oven for 40 minutes.12. Remove foil from baking dish and top noodles with provolone cheese and bake an additonal 15 minutes or until browned.
How to make a Homemade San Marzano Tomato Sauce. INGREDIENTS: Makes 8-10 cups 28oz can whole peeled San Marzano tomatoes3 cloves of garlic, peeled and minced1 small yellow onion, peeled and diced1 tablespoon tomato paste1 tablespoon maple syrup1 tablespoon olive oil1 tablespoon Italian seasoning1 te
1. In a standing mixer combine the yeast, water, honey and 1 TBSP of the oil and let sit for 5 minutes.2. Add flour and 1/2 tsp of the salt and mix with a dough hook until dough pulls away from the sides, add small amounts of flour and/or water if necessary.3. In a large bowl add the 1 tsp of oil. Form dough into a ball and place in the bowl with the oil and flip dough around to coat. Let rise about 30 minutes.4. Heat the sausage in a pan until cooked through breaking it up into small pieces as you go.5. Preheat oven to 450 degrees F. Pull out a pizza pan about 16 inches in diameter.6. In a bowl combine the tomato sauce, basil, oregano, garlic and the 1/8 tsp salt.7. Turn dough onto a lightly floured counter top and form into a circle working from the middle and pressing with your fingers.8. Make the dough circle diameter about 20 inches (4 inches larger than the diameter of your pizza pan). Place the dough on the pizza pan so it overlaps the edges of the pan.9. Place the cheese strips on the dough around the edge of the pan and then sprinkle the crumbled bacon on top of the cheese strips.10. Roll the overlapping edge of the dough over the cheese and bacon and press with your fingers to seal.11. Place 4 ounces of the sauce on the pizza dough and spread evenly covering the entire pizza, crust and all.12. Top the center of the pizza with the shredded mozzarella and then top with the sausage.13. Place in the oven and bake for about 14 minutes or until crust is a golden brown.14. Serve pizza with the remaining sauce to dip your crusts in.
Panzanella is a dinner-sized salad – practically a meal in itself, with crusty bread, cheese, veggies, and olives, it makes a delightful dinner on a hot summer night!This Mediterranean salad usually consists of crusty Tuscan bread and tomatoes in addition to fresh garden vegetables. Veggies can include bell peppers of any color, cucumbers, and onions. Garlic, capers, black olives, and anchovies are added to the salad for extra punch. Use good quality olive oil and white or red wine vinegar. Panzanella originated in Italy was a good way for Italian cooks to make a meal out of stale bread and homegrown vegetables. This Mediterranean salad is another example of the green, white, and red colors of the Italian flag, which are frequently represented in Italian cuisine. The written records of Panzanella go back centuries. In the 1500s, a poem by the famous artist Bronzino described the salad. At that time, the tomato was quite a few years from being introduced into the Italian kitchen, so the ingredients were limited to cucumber, onion, basil, arugula, and bread. Just like yesteryear, practically every modern family has some amount of stale bread lying around the house, but we like to use fresh Ciabatta, slightly toasted to give the salad the freshest taste possible. We also have added feta cheese – a flavor that maintains the Mediterranean flair but adds a little more substance to the meal.
How to make Zucchini Boat Pizzas. Ingredients for making 8 boats: 4 medium zucchinis1 cup pizza sauce1 cup shredded mozzarella cheese⅓ cup shredded sharp cheddar cheese¼ teaspoon Italian seasoning½ cup mini pepperoni slices or regular pepperoni slices, quartered1 tablespoon Chopped fresh basil for g
This bruschetta you will mostly eat in Italy as a "antipasti", in Greece they rather serve this for breakfast ... anyway tipical Mediterranean flavours!
An easy and straightforward Marinara sauce is also known as Tomato Sauce. This sauce is ideal for pasta, lasagna, and pizza.
How to make a Homemade Pizza Sauce. INGREDIENTS: 1 (15 ounce) can tomato sauce1 (6 ounce) can tomato paste (no salt added)1 tablespoon Italian seasoning1/2 teaspoon garlic powder1 teaspoon dried oregano1/8 teaspoon crushed red pepper flakesPinch of granulated sugarPinch of black pepper INSTRUCTIONS: