Cheeseandspinachrouladebruschetta Recipes

Steps:

• Preheat grill. Brush each slice of bread with the garlic oil. Grill, oil-side-down until lightly golden brown. Turn each slice over and top with 2 tablespoons of Monterey Jack, 1-ounce of goat cheese, black pepper and oregano. Grill until cheese just begins to melt.

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

Steps:

• Preheat oven to 200°C.
• Cut bread into thin slices. Brush slices lightly on each side with oil. Place in a single layer on an oven tray. Bake for 10 minutes or until lightly brown, turning once.
• Remove stalks from spinach leaves, place leaves into bowl and cover with boiling water. Stand for about 3 minutes or until leaves have softened. Drain and cool. Squeeze out excess liquid; drain on sheets of paper towel.
• Lay spinach leaves flat, overlapping each other on a piece of plastic wrap, to form a 25 x 20cm rectangle.
• Beat cheeses together until smooth. Spread cheese mixture evenly over the spinach. Top cheese evenly with pimiento/red pepper.
• Using the plastic wrap as a guide, carefully roll up spinach to enclose the cheese. Remove plastic wrap and cut log into thin slices (about 1.5cm).
• Serve on the slices of baked bread.
• Note: The cheese/spinach can be made ahead and kept wrapped in the plastic wrap in the fridge, cooking the bread slices and slicing the roll just before serving. Refrigerating also makes cutting the cheese easier. Herbs could be added to or sprinkled over the cheese mix to taste, or substitute caviar or shredded smoked salmon for the pimiento (yummm).

Steps:

• Place bread slices on ungreased baking sheets. Bake at 350° for 5 minutes on each side or until toasted. , Meanwhile, in a small bowl, combine the remaining ingredients. Spread over toasted bread. Bake 8-10 minutes longer or until bubbly. Serve warm.

Steps:

• Place bread slices on ungreased baking sheets.
• Bake at 350 degrees Fahrenheit for 5 minutes on each side, or until toasted.
• Meanwhile, in a small bowl, combine tomatoes, cheddar cheese, mayonnaise, parmesan cheese, dried oregano, dried basil and pepper.
• Spread mixture over toasted bread.
• Bake 8 to 10 minutes longer, or until bubbly.
• Serve warm.

Steps:

• Top 1 bread slice with 2% Milk Singles, tomato and basil. Drizzle with dressing; cover with remaining bread slice.
• Cook in nonstick skillet sprayed with cooking spray on medium heat 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides.

Steps:

• Preheat skillet and broiler.
• Saute spinach and garlic in hot skillet with a drizzle of olive oil until spinach is wilted, about 2 minutes.
• Remove from heat and stir in ricotta and nutmeg in the hot skillet.
• Place bread on a broiler pan and top with spinach mix then sprinkle with parmesan.
• Broil 2-3 minutes or until brown and bubbly. Watching carefully- it doesn't take long!

Steps:

• Top 1 bread slice with cheese, tomato, basil and garlic. Drizzle with dressing; cover with remaining bread slice.
• Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
• Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Steps:

• Combine tomatoes, onion, 5 teaspoons of olive oil, salt, pepper, basil, and oregano and mix. (Use your best judgment when adding in seasonings if there's something you know you really like or don't like; don't add too much of anything, especially salt/pepper) - cool in fridge while preparing the rest.
• Combine butter or olive oil with garlic and spread evenly over the baguette. Make sure the baguette is covered right up to the edges, or else they will burn much quicker than the middle.
• Broil baguette open-faced until lightly toasted or until desired doneness.
• Add tomato and onion mixture on top.
• Slice baguette diagonally (for aesthetics) into desired size and sprinkle the basil on top, serve.
• If desired, before slicing add grated cheese on top and warm in the oven at 375 degrees until cheese melts; slice, serve, and enjoy. You may sprinkle more basil on top at this point if so desired or wait until this point to add the basil at all.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
• Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
• Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
• Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.

Steps:

• Mix tomato, garlic, oil, basil, salt and pepper.
• Place bread on cookie sheet. Broil 2 to 3 minutes or until lightly toasted.
• Spoon tomato mixture on toasted bread; top with 2% Milk Singles. Broil 2 to 3 minutes or until 2% Milk Singles begin to melt. Cut into quarters.

Steps:

• In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
• Place on ungreased baking sheets. Broil 3-4 inches from from the heat for 3-4 minutes or until edges are lightly browned.