Seasoned Green Beans & Potatoes
Preparation and Cooking Time:
15 minutes

3/4 lb. small red potatoes, washed and cut in half
1/2 can Allens Italian Cut Green Beans
1/3 cup pesto
Salt and pepper
2 oz. slivered almonds

Cook potatoes in boiling salted water until tender. When potatoes are done add green beans and cook 1-2 minutes longer; drain. Toss in bowl with pesto. Season with salt and pepper. Top with slivered almonds before serving


Tomato Basil Bruschetta
1 1/2 Cups Dei Fratelli Petite Diced Tomatoes, drained (approx. 1/2 of a 28 oz can)
8 oz Fresh mozzarella, sliced or soft goat cheese
Basil leaves for garnish, chopped
Bruschetta topping
3 Tbsp Fresh basil, chopped
2 cloves Fresh garlic
2 Tbsp Extra virgin olive oil
1 loaf Ciabatta bread, sliced 1/2 in thick

Preheat the oven to 375 degrees. Brush slices of bread with olive oil and rub with cloves of garlic. Place on sheet tray and place in the oven for approx. 5 minutes on each side or until golden brown. Remove bread from oven to cool. Combine all of the ingredients for bruschetta topping in a bowl. Mix gently. On cooled bread, place sliced mozzarella or spread on goat cheese. Add a spoon full of bruschetta topping. Garnish with chopped basil.

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