The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Garden Gazpacho
Spinach Wellington
Spinach Matzo Pie
Peppers & Spinach
Eggplant Parmegiana
Dip into Eggplant
Grilled Peppers
Lebanese Eggplant
Armenian Eggplant
Spicy Eggplant
Zucchini Boats
Zucchini & Tomato
Zucchini & Basil Filo
Zucchini & Parmesan
Zucchini Casserole
SnowPeas & Zucchini
Zucchini & Carrots
Acorn Squash
Squash & Garlic
Shredded Squash
Tomato Pilaf
Tomato Provencale
Tomato Pesto Omelet
Tomato Pepper Pasta
Bruchetta
Cajun Tomatoes
Tomato & Chickpeas
8 Onion Quiche
Winter Vegetable Stew
Anjinaras
Spring Asparagus Tart
Black Beans & Corn
Green Beans in Wine
Vegetable Cutlets
Vegetable Saute
All White Casserole
Grilled Mixed Veggies
Panang Vegetables
Vegetable Packets
Quiche Noel
Holiday Yams
Sweet Tzimmis
Brussels Sprouts
Vegetable Stew
Amber Onions
Turnips & Potatoes
Beets in Vinaigrette
Braised Leeks
Cabbage Strudel
Ratatouille
Zippy Cauliflower
Cucumbers w/ Garlic
Snow Peas Canton
Broccoli & Almonds
Mushrooms Oriental
Curry Veggies
Bruchetta

    Ingredients

      1 loaf French Bread, cut into 1" rounds
      6 cloves minced Garlic
      1/2 Stick melted Butter
      3 diced Tomatoes
      1 cup chopped fresh Basil
      Salt And Pepper
      1/2 cup Olive Oil
       

    Directions

    In a small bowl, mix together tomato, basil, salt and pepper and let marinate while you  prepare the balance of ingredients.
    Preheat oven to 350o.
    Place bread slices on baking sheet and toast for 5 minutes.
    Melt butter and combine with garlic.
    Spread butter/garlic over bread rounds and return to oven for another 3-5 minutes.
    Spread with tomato/basil mixture and drizzle with a little oil before serving.

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster