Etreindre Tomate and Marvelous Muffaletta

Etreindre Tomate

Serving Size : 16

Amount Measure Ingredient -- Preparation Method
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Prepared Pesto
1 can Crescent Rolls
2 Roma tomatoes
16 basil leaves

1. Bring Pesto to room temperature and set aside. Preheat oven to 350 F.

2. Lay the crescent rolls out flat, and cut each triangle in half. Spread 1 teaspoon of pesto on each piece of dough.

3. Slice each tomato into 4 wedges, and then cut each wedge in half. This will make 16 equal pieces. If you are using regular tomatoes, then seed them before slicing.

4. Wrap the tomato slice in a basil leaf, covering the seed/inside portion of the tomato. Place in the center of the dough, and wrap the corners over the tomato, pinching to seal, if necessary. Gently place on a cookie sheet.

5. Repeat step four with all tomato pieces, and place in the oven for 11-15 minutes. Best when served warm, but still very good at room temperature.

Marvelous Muffaletta

Serving Size : 20

Amount Measure Ingredient -- Preparation Method
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30 ounces pimento stuffed olives -- drained
15 ounces garbanzo beans, canned -- drained
14 ounces artichoke hearts -- drained
16 ounces marinated vegetables -- jarred
2 stalks celery -- cut in large chunks
2 bell peppers -- cut in large chunks
1 Tablespoon capers
4 ounces pimientos
3 cloves garlic -- minced
1 Tablespoon fresh basil
1 Tablespoon fresh oregano
1 large pizza crust -- prepared
2 cups Monterey jack cheese -- or pepper jack, shredded

1. In a large food processor, combine drained olives, garbanzo beans, and artichoke hearts. Pulse a few times until ingredients are slightly chopped.

2. Drain and reserve the liquid from the marinated vegetables. Add marinated vegetables, celery, bell pepper, capers and pimentos to the food processor. Pulse on and off until mixture is chunky and well blended.

3. Transfer mixture to a large bowl. Using a long handled spatula, fold in the minced garlic and dried spices. Add marinated vegetable liquid, 1 Tablespoon at a time, if the mixture appears dry. Muffaletta should be moist to the touch, but not mushy.

4. Spread the muffaletta mixture on a prepared pizza crust. Layer cheese over the muffaletta. Place under a hot broiler just until the cheese melts and starts to bubble. Slice into diamond shapes and arrange on a platter to serve.

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Per Serving (excluding pizza crust): 209 Calories; 8g Fat (31.9% calories from fat); 10g Protein; 27g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 962mg Sodium.

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