TUSCAN TOMATO & BREAD SALAD
Provided by Ina Garten
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
- Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.
PAN CON TOMATE (CRUSTY BREAD WITH TOMATO)
Provided by Food Network
Number Of Ingredients 5
Steps:
- Cut slices of bread about 2/3-inch thick. Cut tomatoes in half. Rub their pulp slowly into both sides of the bread slices to color the bread. Sprinkle both sides of the bread with salt. Drizzle both sides of the bread slices with olive oil. Arrange the slices on a large platter. If desired, serve with very thin slices of the Serrano ham.
BAKED TOMATOES WITH CRUSTY BREAD
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff, for the topping. You will get enormous pleasure from serving people this dish.
Provided by Edna Lewis
Categories Onion Tomato Side Bake Vegetarian Kid-Friendly Quick & Easy Lunch Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 (side dish) servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).
- Drain tomatoes, reserving 1 cup juice, then chop.
- Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute.
- Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
- Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
- Transfer tomato mixture to baking dish and top with bread, overlapping slightly. Bake until bubbling and bread is crisp and golden-brown, about 20 minutes.
GRILLED BRIE AND TOMATO ON CRUSTY BREAD
Steps:
- Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
- Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.
SPANISH HAM WITH CRUSTY BREAD & CHOPPED TOMATO
This Spanish ham and chopped tomato dish served with crusty bread is ideal as part of a tapas evening or served up for a quick and easy lunch
Provided by Barney Desmazery
Categories Lunch
Time 15m
Number Of Ingredients 6
Steps:
- Sit a box grater on a plate and grate the tomatoes, leaving behind the skin. Drain the pulp in a small sieve, then mix the pulp with 2 tbsp of olive oil and season.
- Brush the bread with oil and toast or griddle until golden. Rub one side with the cut side of the garlic. Just before serving, spoon some of the tomato onto each slice. Finish with a piece of ham, push in a cocktail stick and sprinkle over black pepper.
Nutrition Facts : Calories 298 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
SCALLOPS & TOMATOES OVER CRUSTY BREAD
Scallops are simmered in a rich burgundy sauce, and are served over crusty slices of toasted bread. Another elegant seafood dish can be served to your dinner guests or prepare for your next special occasion. From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- in 10" skittle cook bacon over med-high heat, stirring occasionally until bacon browns.
- stir in flour, thyme, pepper, garlic.
- reduce heat heat to med and cook stirring constantly until smooth and bubbly.
- stir in tomato paste and remaining ingredients (except wine, parsley and bread).
- continue cooking stirring occasionally until scallops are white (4 to 5 min ).
- if desired stir in wine.
- stir in parsley.
- toast bread in broiler or oven.
- serve scallop mixture over toasted bread.
Nutrition Facts : Calories 427, Fat 17.6, SaturatedFat 5.2, Cholesterol 45.6, Sodium 930.9, Carbohydrate 42.5, Fiber 3.9, Sugar 3.6, Protein 23.4
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