ROASTED GARLIC, WHITE BEAN AND ROASTED TOMATO BRUSCHETTA!!!
ROASTED GARLIC, WHITE BEAN AND ROASTED TOMATO BRUSCHETTA!!!
ROASTED GARLIC, WHITE BEAN AND ROASTED TOMATO BRUSCHETTA!!!
This bruschetta is absolutely delicious.
It's simple, fresh, bright, colorful and it's bursting with robust flavors and textures.
This is a MUST MAKE, MUST TRY!!! I know you are going to LOVE it!!!
INGREDIENTS:
30 cloves fresh Garlic (Roasted - Directions Below)
2 cups Extra Virgin Olive Oil
4 cups Sangria Tomatoes (red, yellow, orange) (Roasted - Directions Below)
2 cans Cannellini Beans (do not drain)
1/4 cup fresh chopped Parsley
1/2 cup shaved Pecorino Romano cheese
Cracked Black Pepper (to taste)
Sea Salt (to taste)
Garlic Salt (to taste)
1 loaf Italian Bread (Sliced, Grilled or Toasted)
GARLIC:
Add the garlic into an oven safe dish.
Next, add in the extra virgin olive oil. (Make sure the garlic is covered in the oil).
Season to taste with sea salt and cracked black pepper.
Add into a preheated oven at 375 degrees.
Cook for 30 minutes until lightly golden brown and fork tender.
Set aside.
TOMATOES:
Add the tomatoes into an oven safe dish.
Season the tomatoes to taste with sea salt and cracked black pepper. Drizzle with extra virgin olive oil.
Add to a preheated oven at 375 degrees for 1 hour until wilted and slightly charred.
Remove and cool.
BREAD:
Slice the bread into about 1/2 inch pieces.
Drizzle both sides of the bread in olive oil.
Add the bread to a hot pan and toast both sides.
PUTTING IT ALL TOGETHER WITH THE BEANS:
In a large oven safe dish add the roasted garlic, roasted tomatoes and beans.
Season to taste with cracked black pepper and garlic salt.
Mix well and bake uncovered for 35 minutes.
Remove from the oven and let it rest for about 10 minutes.
Garnish with lots of chopped fresh parsley.
Spoon over the toasted Italian bread and top with and shaved Pecorino Romano.
ENJOY!!
ROASTED GARLIC, WHITE BEAN AND ROASTED TOMATO BRUSCHETTA!!!
world's easiest artisan bread
Easy no knead artisan bread
WORLD'S EASIEST ARTISAN BREAD
This no-knead artisan bread is so easy to make and absolutely delicious!
You have to try it!
INGREDIENTS:
3 cups all purpose flour
1-1/2 cups room temperature water
2 teaspoons of salt
1/2 teaspoon of yeast (instant)
A round large bowl
DIRECTIONS:
Start by adding off the dry ingredients into the bowl.
Mix well.
Slowly add the water, mixing the dough well until all of the ingredients are combined. The dough will look shaggy.
Cover with a cloth. (a mappine).
Let sit for 8-10 hours (overnight is best).
The dough will have risen and will be light and fluffy.
Preheat the oven to 450 degrees.
Add a light dusting of flour to your countertop.
Just turn the bowl over and the dough will come out easily.
Lightly shape the dough into a ball, add a light coating of flour if it seems sticky and flip it over. **** Remember this is a no knead bread so you are just simply shaping it into a ball.
Add the dough onto an upside down cookie sheet lined with parchment paper.
Make 2 slits on the top with a knife (crisscrossed).
Cook for 45 minutes at 450 degrees until golden brown and the crust is crispy.
WaaaaaaaaLaaaaaaa! The bread will be crispy on the outside and fluffy on the inside. Best served warm!
I hope you LOVE my recipe!
Easy no knead artisan bread
Alexia's beautiful bruschetta!!
"Now that's Italian"
A Beautiful Bruschetta! This is the GOOD STUFF people!!
Simple & fresh ingredients = AMAZING taste! This bruschetta screams SUMMER!! 
Chopped Vine Ripened Tomatoes
Chopped Fresh Basil
Toasted Italian Bread
Couple cloves of fresh garlic
Thinly Sliced Red Onion
Extra Virgin Olive Oil
Balsamic Glaze
Garlic Powder
Sea Salt
Cracked Black Pepper
In a large bowl combine.
Tomatoes, basil and onion.
Season (to taste) w/garlic powder,
sea salt and black pepper.
Drizzle with olive oil.
Mix well, set aside.
Slice the bread.
Rub the raw garlic cloves on the bread.
Season (to taste) salt & pepper.
Drizzle on the olive oil.
Pop into a pre-heated oven (375).
Bake until golden brown.
Remove from oven and cool.
Top with tomato mixture.
Drizzle with balsamic glaze.
ENJOY!!!
Alexia's beautiful bruschetta made w/vine riped Campari tomatoes, red onion, & lots of fresh basil!
BEST SANDWICH EVER
OH SO GOOD!!!
BEST SANDWICH EVER
***Featuring some fine ingredients from The Pastene Company!
This sandwich is sure to please. Bursting with freshness and flavor it's a real winner. "Now that's Italian"
INGREDIENTS:
Ciabatta Bread
Fresh Chicken Cutlets
Pastene double roasted Peppers
Pastene Pesto
Pastene Extra Virgin Olive Oil
Pastene Balsamic Glaze
Fresh Buffalo Mozzarella
Parma Prosciutto
Arugula
Vine ripe heirloom Tomatoes
Sea Salt (to taste)
Cracked black pepper (to taste)
DIRECTIONS:
Slice open the bread and lay down both sides.
Spread an ample amount of Pastene Pesto to both sides of the bread.
Next, lay down the chicken cutlets.
Next, add on the tomatoes.
Sprinkle the tomatoes with salt and pepper (to taste).
Layer on the mozzarella cheese.
Add on the prosciutto.
Drizzle with balsamic glaze and olive oil.
On the other side of the bread add on the double roasted peppers.
Next, mix the arugula in a bowl to taste with salt and pepper.
Next drizzle in both balsamic glaze and olive oil.
Mix well and add to the bread (side with the roasted peppers).
Put it together, slice it up and enjoy!
MANGIARE!!!!!!
BEST SANDWICH EVER
ROASTED GARLIC, ROASTED TOMATO & BURRATA BRUSCHETTA
SO GOOD!
ROASTED GARLIC, ROASTED TOMATO AND BURRATA BRUSCHETTA
INGREDIENTS:
30 cloves fresh peeled garlic
2 cups extra virgin olive oil
4 cups orange and red grape tomatoes
1 bunch fresh basil Sea salt (to taste)
12 oz. Fresh burrata cheese
Cracked black pepper (to taste)
1 loaf Tuscan Bread
Cooking spray
GARLIC:
Add the garlic into an oven safe dish.
Next, add in the extra virgin olive oil. (Make sure the garlic is covered in the oil).
Season to taste with sea salt and cracked black pepper.
Add into a preheated oven at 375 degrees.
Cook for 30 minutes until lightly golden brown and fork tender.
TOMATOES:
Add the tomatoes into an oven safe dish.
Season the tomatoes to taste with sea salt and cracked black pepper. Drizzle with extra virgin olive oil.
Add to a preheated oven at 375 degrees for 1 hour until wilted and slightly charred.
Remove and cool.
Add lots of chopped fresh basil.
BREAD: Slice the bread into about 1/2 inch pieces.
Drizzle both sides of the bread in olive oil.
Add the bread to a hot pan and toast both sides.
ASSEMBLING THE BRUSCHETTA:
Add a few cloves of the garlic.
Spread on the garlic.
Add a layer of the tomatoes and basil.
Add on the burrata cheese.
Season to taste with sea salt and cracked black pepper.
Drizzle on some of the oil from the roasted garlic.
Now it's time to enjoy!
ROASTED GARLIC, ROASTED TOMATO AND BURRATA BRUSCHETTA
SAUSAGE, White BEAN & RABE BRUSCHETA!
"Now that's italian"
OMG YES!!!! Sausage, white beans and rabe over toasted Italian bread with shaved sharp provolone cheese!! Ohhhhhhhh YEAH!! "Now that's Italian"
This is beyond delicious!!! Here is Alexia's recipe!
Ingredients:
Hot or sweet Italian sausage (about 4 links).
1 bunch Andy Boy Broccoli rabe.
1 can cannellini beans.
8 cloves of roasted garlic.
Red chili flakes.
Cracked black pepper.
Garlic Salt.
Garlic Powder.
Extra Virgin Olive Oil.
1 Loaf of good Italian bread.
Grated Pecorino Romano Cheese.
1 block of sharp provolone cheese.
Start by browning your sausage in whole links in your fry pan. When the sausage in lightly browned remove from the pan and cut into 1 inch slices. ***Tip it is easier to slice your sausage when it is slightly cooked then when it is raw. (This is why Alexia pre-cooks it prior to slicing).
Next, add your sliced sausage into a pan with extra virgin Olive oil and brown on both sides.
Next, wash and cut the long stems of your rabe, the best place to cut them is around the bottom of the leaves otherwise they will be tough. Cut the rabe into small pieces.
Next, steam your rabe until they are bright green.
Now your ready to add the rabe into the sausage.
Season with garlic salt, cracked black pepper, garlic powder and red chili flakes.
Next add in your roasted garlic. You can slice or mash it up.
Drizzle in some olive oil.
Next, add in your can of cannellini beans.
Sprinkle with some Pecorino Romano.
Cook down on medium and reduce the liquid.
Next toast or grill your bread.
Drizzle your bread with Olive Oil.
Top your bread with your Sausage, White Beans and Rabe.
Next, shave some Sharp Provolone on top, drizzle with some olive oil and sprinkle on some red chili flakes.
YOU ARE GOING TO LOVE THIS!!! ENJOY!!!
Sausage, white beans and rabe over toasted Italian bread with shaved sharp provolone cheese!!
WHITE BEAN BRUSCHETTA
OH SO GOOD!
WHITE BEAN BRUSCHETTA
This white bean bruschetta is very easy to prepare and absolutely delicious!
Makes are a great appetizer and is an awesome dish to bring to the table at a party!
Trust me the people will love it!
INGREDIENTS:
1 French baguette
4 cups of cannellini beans (2 cans not drained)
1/4 lb thinly sliced pepperoni
1 cup grated pecorino romano cheese
1 cup whole milk shredded mozzarella
1/4 cup extra virgin olive oil
Garlic salt (to taste)
Cracked black pepper (to taste)
Red chili flakes (to taste)
Water
1/4 cup fresh chopped parsley
1 pint of grape tomatoes cut in 1/2
BAGUETTE PREP:
Start by lining a cookie sheet with parchment paper.
Spray with cooking spray.
Next, slice your baguette into 1 inch pieces on an angle and add to the cookie sheet. (Do this a couple hours prior to adding your toppings so it gets a little hard).
Season your bread to taste with sea salt and cracked black pepper.
Next, drizzle on some extra virgin olive oil.
Mix around the bread to coat both sides with the salt, pepper and oil. Pop them into a preheated oven on 375 degrees for a couple of minutes until lightly toasted.
Remove and set aside.
BEAN ONION AND PEPPERONI PREP:
Start by adding 6 tablespoons of extra virgin olive oil into your pan.
Next, add in 1 sliced vidalia onion. (Slice in thin round circles).
Season to taste with garlic salt and cracked black pepper.
Saute low and slow and start to caramelize.
You can add water when needed to help with the caramelization process.
When the onions are slightly caramelized add in your sliced pepperoni.
When the onions are caramelized and the pepperoni is slightly crispy add in your beans along with the liquid.
Add in some red chili flakes (to taste).
Sprinkle on some grated pecorino romano cheese.
Next, mash up the bean mixture just a little to add a creamier texture and thicker consistency. (You can use a mix and chop tool, a fork or a potato masher).
Turn your heat to low and cook down your beans, onions and pepperoni.
Reduce the bean mixture until it becomes like a paste.
ASSEMBLE THE BRUSCHETTA:
Start by adding 1 tablespoon of the bean mixture onto each piece of bread.
Top with shredded mozzarella .
Add one half of a grape tomato.
Sprinkle it with grated pecorino romano cheese.
Top with some fresh chopped parsley.
Drizzle with some olive oil.
Place in the oven on broil for a couple of minutes until all of the cheese is melted and bubbly.
Plate up garnish with parsley and enjoy!
WHITE BEAN BRUSCHETTA
Cabbage and White Bean Garlic Bread Bruschetta!
You are going to LOVE this!
Cabbage and White Bean Garlic Bread Bruschetta!
This Bruschetta is super easy to prepare and absolutely delicious!
I mean KNOCK your SOCKS off DELICIOUS!!!!!!
Ingredients:
1/2 head of Cabbage
2 cans of Cannellini Beans
8 cloves of Garlic (3 cloves minced finely for the Garlic Bread Butter Mixture - 5 Cloves thinly sliced for the Cabbage and Bean mixture).
1/2 stick of Salted Butter
Red Chili Flakes
Garlic Salt
Cracked Black Pepper
Extra Virgin Olive Oil
1/4 cup fresh chopped Parsley
Water
Garlic Powder
Grated Pecorino Romano Cheese
Shaved Parmagiano Reggiano Cheese
1 loaf of Italian Bread
Cabbage and White Bean mixture Preparation:
In a saute pan add in some Olive Oil.
Next, add in your thinly sliced Garlic. (5 cloves).
Sprinkle in some Red Chili Flakes to taste.
Saute your Garlic until it is slightly browned.
Next, add in your Cabbage (Slice your Cabbage thinly).
Slowly pour in some water. (Water will help the Cabbage to steam and cook down).
Next, season your Cabbage to taste with Garlic Salt and Cracked Black Pepper.
Continue to add a little bit of water to help the Cabbage cook down and when the water evaporates repeat this step until the Cabbage is tender and wilted.
Next, add in your beans (do not drain).
Season to taste with a little more Cracked Black Pepper.
Cook on low stirring occasionally until the water is reduced and consistency is a little on the thick side.
When finished shut off the flame and sprinkle with some grated Pecorino Romano Cheese.
(NOW PREPARE YOUR GARLIC BREAD)
Garlic Bread Preparation:
Start with 1/2 stick of room temperature Butter.
Add in 3 cloves of finely minced fresh Garlic.
Season to taste with some Cracked Black Pepper.
Next, add in some fresh chopped Parsley.
Next, add in a drizzle of Olive Oil.
Next, add in 2 tablespoons of Pecorino Romano Cheese.
Now add in a teaspoon of Garlic Powder.
Whip the butter mixture up and set aside.
Slice your Bread into 1/2 slices and smear the Butter mixture onto the bread.
Bake on a cookie sheet on 375 degrees until your bread becomes golden brown and toasted.
Assemble your Garlic Bread Bruschetta:
Plate up your Garlic Bread Cabbage and White Bean Bruschetta!
Place the Bread on a dish and top it with your Bean and Cabbage mixture.
Garnish with some shaved Parmagiano Reggiano Cheese and drizzle with Olive Oil.
You are going to LOVE this dish!!!
This is a meal in itself!!!
MANGIARE!
You must make this!! You are going to LOVE it!
Alexia's Italian Sausage, Potato and Pepper Sandwiches!
How about a nice Sausage, Potato and Pepper sandwich? Yeah baby! Now that's what were talking about!
Alexia's Italian Sausage, Potato and Pepper Sandwiches!! These are just sooooooo YUMMY!!
You can eat it alone or put it in some Crusty Italian Bread!!
A classic and easy recipe & sandwich! YEAH BABY!!!
Ingredients:
6 large Italian Sausage Links - (hot or sweet).
1 can Hunts Tomato sauce.
Cracked Black Pepper.
Olive Oil.
3 Green Peppers.
3 Red Peppers.
1 large Vidalia onion.
Garlic Powder.
Garlic Salt.
8 medium Yukon Gold Potatoes.
Pyrex Dish.
First Brown your sausage in a fry pan (do not fully cook).
Next Wash and cut your Peppers, Onions and Potatoes.
(Slice your Onions and Peppers long ways and your Potatoes in 1/4 inch circles).
Scatter around in your Pyrex dish and season to taste with Garlic Powder, Garlic Salt and Cracked Black Pepper.
Next Add you can of Hunts Sauce and Mix Around.
Drizzle with Olive Oil.
Add in your sausage cut in 1 1/2 inch slices.
Cover with foil and bake on about 375 for about an hour and a 1/2, remove foil and mix it, then bake for about another 10 minutes, finally mix again and broil until the top gets browned.
YOU WILL LOVE THIS!! SO SIMPLE AND DELICIOUS!!!!
Alexia's Italian Sausage, Potato and Pepper Sandwiches!! These are just sooooooo YUMMY!!