↞ recipe box start page
Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Family recipe goes way back.
Yield: About 15 toasts
1 (15-ounce) can petite diced tomatoes, drained well (see note)
1/2 cup provel cheese ropes or shredded provel
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic, divided
1 tablespoon fresh basil, cut into ribbons (see note)
Salt
Ground black pepper
3 tablespoons olive oil
3 French rolls or hoagie rolls
About 1/3 cup grated cheddar cheese
About 1 tablespoon chopped parsley
1. Make the topping. Drain tomatoes in a colander, pressing with the back of a spoon to break up the tomatoes and extract more liquid. Reserve the liquid for another purpose or discard. Transfer tomatoes to a bowl. Stir in provel, Parmesan, 1 teaspoon garlic, basil, and salt and pepper to taste; combine well. Cover and refrigerate for at least an hour or as long as 3 days.
2. Preheat the oven to 375 degrees. Combine olive oil and the remaining 1 teaspoon minced garlic in a small bowl. Slice rolls about 1/4 to 1/3 inch thick. Reserve ends for another purpose or discard. Brush both sides of sliced bread with garlic oil. Arrange on a baking sheet and toast lightly, about 5 minutes; turn over and toast the other side. Do not overbake; the toasts will continue to crisp up as they cool. (If making ahead, store in an airtight container.)
3. Just before serving, spread about 1 tablespoon topping onto each toast and arrange on a baking sheet. Sprinkle with grated cheddar and parsley. Bake in a 375-degree oven until bubbly, about 10 minutes. Serve hot.
Notes:
To easily slice fresh basil into ribbons, stack several leaves, roll up like a cigar, then cut crosswise.
When tomatoes are in season, substitute ripe tomatoes for canned tomatoes.
Recipe adapted for home kitchens by the Post-Dispatch
T. Arcobasso's Weldon Springs
view more member recipes
T. Arcobasso's Bruschetta Ala Thomas
view my recipes
print
save
Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Family recipe goes way back.
Yield: About 15 toasts
1 (15-ounce) can petite diced tomatoes, drained well (see note)
1/2 cup provel cheese ropes or shredded provel
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic, divided
1 tablespoon fresh basil, cut into ribbons (see note)
Salt
Ground black pepper
3 tablespoons olive oil
3 French rolls or hoagie rolls
About 1/3 cup grated cheddar cheese
About 1 tablespoon chopped parsley
1. Make the topping. Drain tomatoes in a colander, pressing with the back of a spoon to break up the tomatoes and extract more liquid. Reserve the liquid for another purpose or discard. Transfer tomatoes to a bowl. Stir in provel, Parmesan, 1 teaspoon garlic, basil, and salt and pepper to taste; combine well. Cover and refrigerate for at least an hour or as long as 3 days.
2. Preheat the oven to 375 degrees. Combine olive oil and the remaining 1 teaspoon minced garlic in a small bowl. Slice rolls about 1/4 to 1/3 inch thick. Reserve ends for another purpose or discard. Brush both sides of sliced bread with garlic oil. Arrange on a baking sheet and toast lightly, about 5 minutes; turn over and toast the other side. Do not overbake; the toasts will continue to crisp up as they cool. (If making ahead, store in an airtight container.)
3. Just before serving, spread about 1 tablespoon topping onto each toast and arrange on a baking sheet. Sprinkle with grated cheddar and parsley. Bake in a 375-degree oven until bubbly, about 10 minutes. Serve hot.
Notes:
To easily slice fresh basil into ribbons, stack several leaves, roll up like a cigar, then cut crosswise.
When tomatoes are in season, substitute ripe tomatoes for canned tomatoes.
Recipe adapted for home kitchens by the Post-Dispatch
T. Arcobasso's Weldon Springs
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Thomas Kellers Slow-cooker Cassoulet
by ICOOK2
4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Kosher salt and freshly ground pepper, to taste 2 Tbs. canola oil 1 cup panko 4 oz. thick-cut bacon, cut crosswise int
by ICOOK2
4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Kosher salt and freshly ground pepper, to taste 2 Tbs. canola oil 1 cup panko 4 oz. thick-cut bacon, cut crosswise int
Sizzling Shrimp Scampi (australian Chardonnay - Penfolds Thomas-hyland)
by ICOOK2
Scampi refers to shrimp that are split, brushed with garlicky butter and broiled. 2 sticks unsalted butter, softened 3 large garlic cloves, very finely chopped 1 Tbsp plus 2 tsp chopped flat-leaf
by ICOOK2
Scampi refers to shrimp that are split, brushed with garlicky butter and broiled. 2 sticks unsalted butter, softened 3 large garlic cloves, very finely chopped 1 Tbsp plus 2 tsp chopped flat-leaf
view more member recipes