[senior citizen]

Bruschetta Al PomodoroIngredients

• 1 onion
• 1 tomato
• 1/4 cup chopped fresh basil
• 4 tablespoons olive oil
• 2 tablespoons vinegar
• 4 slices of Italian bread cut a 1/2 inch thick
• Salt & pepper to taste

PreparationFinely chop the tomato and onion. (For those who love garlic, you can also add some finely chopped garlic)

In a bowl mix the tomato, onion, basil, 3 tablespoons of olive oil and vinegar. Add salt and pepper to taste.

Place the slices of Italian bread in a broiler or toaster oven until lightly browned.

Remove and brush the remaining olive oil on one side of the bread.

Place the bread back in the broiler or toaster oven until the bread becomes crisp and crunchy.

Remove and add the tomato mixture on top of each slice.

Serve as appetizer

[rmcpklinefelter]

Thanks for posting, this sounds yummo!

[senior citizen]

Originally Posted by rmcpklinefelter

Thanks for posting, this sounds yummo!

Enjoy. Bruschetta is an inexpensive offering and better than all those chips and dips .........especially with the great tomatoes you all can get in Florida.

It is so simple when one just uses fresh ingredients.....but we are all guilty of relying on ready made stuff or take out stuff every now and then.

Here's a super easy appetizer that is totally MEATLESS.........


STUFFED MUSHROOMS :

From the cookbook “Entertaining with the Sopranos” , 2006, compiled by Carmela Soprano / written by Allen Rucker

These are truly entertaining cookbooks; including “The Sopranos Family Cookbook” ,2002


SERVES 12: INGREDIENTS:

36 large cremini or white mushrooms (about 2 1/2 pounds)

1 1/2 cups plain dry bread crumbs, preferably from Italian bread

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 garlic cloves, minced

1/2 cup chopped fresh flat-leaf parsley

Salt and freshly ground pepper

1/2 cup olive oil


Preparation:

Preheat the oven to 400 degrees F.

Oil one or two baking pans large enough to hold the mushrooms in a single layer.

Wash the mushrooms quickly under running water and pat dry.

Don’t let them soak, or they will become waterlogged.

Snap off the stems and set them aside.

Arrange the mushroom caps upside down in the prepared pans.

Trim off the ends of the stems. Chop the stems and place them in a bowl.

Add the bread crumbs, the cheese, the garlic, the parsley and salt and pepper to taste.

Stir in the oil.

Spoon the crumb mixture into the mushroom caps.

Bake the mushrooms 18 to 20 minutes,or until tender. Serve hot. Serves 12 as an appetizer.


I have also stuffed them with crumbled sweet Italian sausage meat
( take out of the casings and saute of course)

But these are “meatless”. They disappear In a hurry.