Garlic Bread Bruschetta

 Have you ever gone to a fine restaurant and they offer bruschetta 

as one of their appetizers?

You order it, it comes to the table, you dig in, 

and......

it's tasteless!

This garlic bread bruschetta is far from being tasteless.

As my base I used Schwan's garlic texas toast.

 I thawed it completely before assembling the rest of the ingredients.

 The rest of the ingredients are items you should already have on hand.

So when you want a quick side for any meal this is perfect.

Preheat oven to 350 degrees F.

I used pesto smeared on each garlic bread piece.

I used about 1 - 1 1/2 tsp. per slice.

 I then topped the pesto with mozzarella cheese.

Use as much or as little as you like. 

 Then on top of the cheese I placed a slice of yellow tomato.

You can use red if you like.

Sprinkle with parm cheese.

And bake for about 18 - 20 minutes.

Keep an eye on them.

They are done when the cheese is brown and tomato is roasted.

The feedback on these:

"They taste like a mini pizza."

They were very well liked in this little country kitchen.

Stuffed Tomatoes

 How is your Wednesday going?

Mine?

Creative....

That's a good thing, right?

I had one lonely tomato sitting in my produce basket.

All alone.

All by himself.

So I decided to eat him this morning.

Yes, a stuffed tomato was my brunch.

By the time I got him prepared it was almost lunchtime.

I know you have tomatoes ready, or almost ready in your garden.

This is the perfect side dish to add to any meal.

Whenever anyone mentioned stuffed tomatoes I always turned up my nose.

Now I know what I have been missing.

Truly delicious!

 This is what I did:

I hollowed out the tomato meat.

But don't throw it away.....

It will go right into the stuffing mix.

I had to slice off just a sliver of the one bottom.

It didn't want to sit flat.

 See, you can see the tiny pieces of tomato I put into the stuffing mix.

Adding the horseradish gives these just enough zing to say....."MMMMM!"

 I topped them with mozzarella cheese and baked them for 

about 25-30 minutes.

Amazing flavors in these stuffed tomatoes.

You will love them.

Stuffed Tomatoes

Fresh tomatoes (if you want to get all the stuffing used I would suggest using two large tomatoes. 4 halves)

1 c. Italian bread crumbs

1 TBS grated Parmesan cheese

1 TBS finely chopped onion

1/4 tsp. prepared horseradish

1/4 tsp. crushed black pepper (more if you like)

1/2 tsp. salt

2 TBS extra virgin olive oil

1 TBS dried parsley flakes

4 triangles of Laughing Cow Garlic and Herb cheese spreads

Enough mozzarella cheese to top the tomatoes before baking

Preheat oven to 350 degrees F.

Clean the tomatoes and cut each one in half between the top stem and bottom. Carefully remove the tomato meat without cutting through the skins. Chop the tomato meats fine and add them into the stuffing ingredients. Mix all ingredients listed until bread crumbs become damp and sticky. Stuff tomato halves with the amount of stuffing to your liking. Top with mozzarella cheese and bake at 350 for 25-30 minutes.

Red Gold Tomatoes Giveaway & Greek Spaghetti

 It's time for another giveaway!

Make sure you visit the Red Gold Web site.

They have a lot of fun stuff going on over there.

Red Gold Tomatoes contacted me to ask if I would do a taste test for them.

I love taste tests!

This is perfect timing for canned tomatoes.

With it being the off season for fresh tomatoes, you can't get any fresher

than Red Gold.

Open a can of these beauties and all you smell and see is fresh.....

Red Gold is my canned tomatoes of choice.

100% natural is all I need to see.

 I wanted to create a recipe that focused on tomatoes.

Anyone can make and eat chili,

but my focus was more on the Greek cuisine. 

So I set out to create a Greek dish.

And with this dish, it can be enjoyed warm or cold. 

Eat this warm with a seasoned piece of chicken, and use the 

left-overs as a salad next to a panini.

I love versatile!

Greek Spaghetti

1 (14.5 oz.) Petite diced Red Gold Tomatoes, drained

1/2 c. Kalamata olives, pitted

1/4 lb. feta cheese w/Mediterranean herbs

3 TBS drained green olives, sliced

2 TBS dried parsley

1/4 tsp. salt

1/4 tsp. fresh ground black pepper

3/4 lb whole grain spaghetti

5-6 TBS olive oil

3 cloves garlic, minced

In a large bowl, combine the tomatoes, olives, feta, parsley, salt, and pepper.

In a large pot of boiling salted water, cook the spaghetti until done. Drain.

Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss. Serve immediately. 

Thank you Red Gold for making this recipe excellent and tomato approved.

U.S. residence only please.

GOOD LUCK!

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This recipe is linked to:
Foodie Friends Friday