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

Ingredients
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

Preparation
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

And

Tomato Basil Bruschetta
Ingredients:
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
Rusks/Bread
1 loaf Ciabatta bread, sliced 1/2 in thick

Preparation:
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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