4301 bruschetta borlotti prosciutto Recipes

butter, softened, grated parmesan cheese, garlic powder, chopped pine nuts, toasted, prosciutto, chopped, chives, chopped, french baguette , cut into 1/4-inch slices (10-1/2 oz)

dried borlotti beans (about 1/2 lb), coarsely chopped bacon (about 6 slices), chopped onion (about 1 small), chopped fennel bulb, chopped carrot (about 2 carrots), chopped celery (about 2 stalks ), dried basil, garlic cloves, minced, chopped zucchini (about 2 medium), chopped kale, water, tomato paste, fat-free , less-sodium chicken broth, petite-diced tomatoes, undrained, salt, crushed red pepper, grated fresh parmigiano-reggiano cheese

lean ground beef, montreal steak spice, egg, oatmeal, kaiser rolls or 6 focaccia bread, mayonnaise, basil pesto, mozzarella cheese, tomato bruschetta topping (i use red carpet bruschetta)

crispy pastry shells, goat cheese log, crumbled, refrigerated sweet pepper , vegetable, and olive bruschetta topping or tapenade, garnish: fresh thyme leaves

tube (1 lb) polenta , cut into 1/2-inch slices, olive oil, bruschetta topping, shredded parmesan cheese

ciabatta , firm bread necessary, crusts removed if desired and reserved for topping, prosciutto, thinly sliced , baked crispy crispy prosciutto - baked before adding, goat cheese, crumbled, provolone cheese , grated equalling 1 1/2 cups, can use slices, chopped green onion, with green tops, sliced fresh basil, eggs, whole milk, dijon mustard, pepper , to taste, butter, melted, prosciutto, crispy for topping

country bread, cut into 1-inch slices and the slices halved, extra-virgin olive oil, garlic, peeled, medallions goat cheese, prosciutto, thinly sliced, black lentils (you can substitute with other varieties if you can tsp find black lentils), garlic, thyme, divided, kosher salt, balsamic vinegar, honey, extra-virgin olive oil, plus more for drizzling, garlic clove, minced, red onion, baby spinach, kosher salt and freshly ground black pepper

butter, softened, grated parmesan cheese, garlic powder, chopped pine nuts, toasted, prosciutto, chopped, french bread baguette (10-1/2 oz), cut into 1/4-inch slices, minced fresh parsley or chives

olive oil, garlic, sliced, speck, chopped, potatoes, peeled and chopped, dried porcini mushrooms, soaked and chopped, sage leaves, white wine, dried borlotti beans, soaked, water, chicken stock, parpadelle noodles, cooked, parmesan cheese, to serve

olive oil, onion, finely chopped, garlic cloves, finely chopped, carrot, chopped, celery, chopped, tinned borlotti beans, vegetable broth, tomatoes, chopped , skinned if you have time, dry pasta (farfalle or conchiglie), flat leaf parsley, chopped, salt & freshly ground black pepper, parmesan cheese or 2 oz pecorino cheese, grated to serve

ciabatta or 1 loaf sourdough bread, cut into 1cm slices, ripe figs, prosciutto, mint, balsamic vinegar, rosemary, garlic cloves, cannellini beans, drained and rinsed, red wine vinegar, extra virgin olive oil

bruschetta, french bread- sliced thick, garlic, extra virgin olive oil, spread, extra virgin olive oil, onion, finely chopped, fresh sage, grated lemon peel, butter beans (can substitute canned lima or fava beans), juice from can of butter beans, lemon juice, cayenne pepper

sundried tomatoes (not oil or water packed just dehydrated), onion, halved and thinly sliced, cloved garlic thinly sliced, teas dried thyme or 1 tbsp fresh thyme, teas salt, teas black pepper, sugar, red wine vinegar, chicken broth (14 oz), water, olive oil, bruschetta, crusty bread (your favorite) cut in 1/2 slices, olive oil, salt, garlic, crumbled feta or chevre goat cheese (i prefer herbed or crack pepper varieties)

baguette , cut on the diagonal into 16 (1/2 inch) slices, garlic, peeled and halved, butter plus more for the bruschetta, more (5 oz) lobster tails, thawed if frozen, eggs, beaten, cream cheese or boursin cheese, cut into small cubes, fresh chives, chopped, sea salt, fresh cracked pepper, truffle oil , optional

olive oil, butter, mushrooms, chopped fine, garlic, 2 minced , 1 smashed, salt, fresh-ground black pepper, dried sage, chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves, pitted green olives, anchovy paste, lemon juice, bruschetta

prosciutto di parma , roughly sliced into 1/4-inch ribbons, butter, freshly grated parmigiano-reggiano4 tbsp butter, gnocchi , recipe follows, prosciutto di parma , roughly sliced into 1/4-inch ribbons, baking potatoes , like russets, all-purpose flour, extra large egg, salt, canola oil