For That Summer Get-Together
Posted by Lauren on 15 Jun 2007 | Tagged as: Outdoor BBQ, Poultry
Double Tomato Bruschetta
Ingredients:
1 French baguette
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes,
packed in oil
3 cloves minced garlic
4 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese
Directions:
1. Preheat the oven on broiler setting.
2. In a large mixing bowl, combine the roma tomatoes,
sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and
pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4 inch slices. On a baking
sheet, arrange the baguette slices in a single layer. Broil
for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette
slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
Makes 12 servings.
Chicken Napoli
Ingredients:
4 broiler-fryer chicken breasts, halved
1 cup (8 ounces) butter or margarine
2 (5/8-ounce) envelopes dry Italian dressing mix
1/3 cup lime juice
Directions:
1. Melt butter in small saucepan. Stir in salad dressing mix and
lime juice.
2. Brush both sides of chicken pieces with mixture.
3. Place chicken skin side down on grill about 10 inches above hot
coals. Grill, turning and basting often with butter mixture for 40
minutes or until tender and richly glazed.
Makes 8 servings.
Green Bean and Basil Salad
Ingredients:
1 1/2 lbs green beans, topped and tailed and cut into 1 1/2
inch pieces
1/2 cup olive oil
1/2 cup vinegar (I prefer a mix of red wine and balsamic)
1/4 cup chopped fresh basil leaves
1 clove garlic, minced finely (or pressed)
1/2 teaspoon salt
2 scallions, chopped
Directions:
1. Steam the green beans for about 10 minutes, until tender.
2. You can also cook them in the microwave for about 4 minutes.
3. Set aside in a bowl.
4. Whisk together the oil, vinegar and seasonings.
5. Pour this over the green beans.
6. Add the scallions and toss gently.
7. Cover and place in the fridge until cold.
8. The flavor really intensifies if you let the salad chill for 24 hours.
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