Squash Salad:  8 ounces cherry tomatoes, cut in half  1 clove garlic, thinly sliced  ¼ cup toasted pistachios  2 tablespoons torn fresh basil, plus extra leaves for garnish  2 tablespoons extra-virgin olive oil  1 teaspoon good quality balsamic vinegar  1 zucchini, thinly sliced lengthwise, then cut into ¼ inch long strips

Squash Salad: 8 ounces cherry tomatoes, cut in half 1 clove garlic, thinly sliced ¼ cup toasted pistachios 2 tablespoons torn fresh basil, plus extra leaves for garnish 2 tablespoons extra-virgin olive oil 1 teaspoon good quality balsamic vinegar 1 zucchini, thinly sliced lengthwise, then cut into ¼ inch long strips

Bruschetta con Pesto, Pomodorini e Burrata - Preheat the oven to 350 degrees. Coat one half loaf Italian or Ciabatta bread with olive oil, then rub with a cut garlic clove. Bake until light golden brown. Remove from oven and top with your favorite pesto, sliced burrata cheese and cherry tomatoes. Bake until cheese is melted and tomatoes are slightly roasted. Slice and serve.

Bruschetta con Pesto, Pomodorini e Burrata - Preheat the oven to 350 degrees. Coat one half loaf Italian or Ciabatta bread with olive oil, then rub with a cut garlic clove. Bake until light golden brown. Remove from oven and top with your favorite pesto, sliced burrata cheese and cherry tomatoes. Bake until cheese is melted and tomatoes are slightly roasted. Slice and serve.

Gorgeous wreath of tomatoes Of course, I know they are fruits not vegetables, but we do use them most often as vegetables.

Gorgeous wreath of tomatoes Of course, I know they are fruits not vegetables, but we do use them most often as vegetables.

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