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Recipes>
Grilled Vegetable Bruschetta
1 sourdough bread baguette (10 oz.), cut diagonally into 20 slices
1/4 cup balsamic vinegar
1/3 cup extra virgin olive oil
1 package Debbie’s Tuscany Bread Dipping Oil
1 small yellow squash, cut lengthwise into 10 slices
20 fresh basil leaves
7 large plum tomatoes, each cut lengthwise into 3 slices
1-1/3 cups shredded four cheese blend
BLEND olive oil, balsamic vinegar and Debbie’s Tuscany Bread Dipping Oil. Let set for at least 2 hours, overnight is better.
HEAT grill to medium heat.
BRUSH both sides of bread slices with dressing.
CUT squash slices crosswise in half; place on bread. Top with basil, tomatoes and cheese. Place on grate of grill.
GRILL 6 to 8 min. or until cheese is melted.
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