| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Appetizers, Breads, Italian, Wrv |
1 |
Servings |
INGREDIENTS
| 1 |
|
Loaf French bread; sliced |
|
|
Garlic; mashed |
|
|
Olive oil |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Toast or grill (preferably) slices of bread. Rub smashed garlic around the
rim of both sides of the bread. Drizzle with olive oil. Serve with one of
the following toppings. VARIATIONS-1) 1 C chopped tomatoes, 1 C chopped
basil, 2 ts ex-virgin olive oil, 1 ts red wine vinegar, 1 ts minced garlic.
Mix. 2) 2 sm cans anchovies, chopped; 1 ts minced garlic; 12 oz pimientos,
6 minced scallions, olive oil or anchovy oil, 2 ts lemon juice and 2 tb
minced parsley. Mix all. 3) Pierce eggplant and bake 400~ for 20 to 25
minutes. Halve and scoop out pulp. Add garlic, parsley, olive oil and salt.
Mix and put on bread. Garnish with prosciutto. 4)1 c mascarpone, 6 oz
gorgonzola. Blend. Add roasted red peppers and spread cheese on bread.
Garnish with Kalamata olives. 5) Put bread in bowl. Ladle a lentil or bean
soup on top. Source: TV Food Network, David Rosegarten.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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