Open Faced Sandwich

Oven ready

 

Broiled

 

Topped with greens

Open Faced Sandwich

Ingredients:

• 1 loaf bread (jalapeno, Italian, any bread of your choice, sliced thick)
• goat cheese (with herbs, tomato, spreadable cheese of your choice)
• 2 thinly sliced ripe tomatoes
• 1 bunch greens, washed and pat dry(baby arugula or baby spinach)
• salt
• pepper
• olive oil

Method

Preheat oven to broil on HI.

Place a few slices of bread on a baking sheet and toast for a couple minutes. Spread each toast generously with about a tbs of goat cheese and place them back on the baking sheet. Then layer each toast with the sliced tomatoes and bake again for a couples minutes. Pile the greens on top of each toast, sprinkle with salt and pepper. Drizzle a few drops of oil on top, cut and serve.

Cooking tips:

Can use thinly sliced cucumbers instead of tomatoes. Just toast bread, spread goat cheese, layer with cucumber slices. Pile the greens, sprinkle salt and pepper. Then drizzle a little oil and squeeze a few drops of lemon juice on top, cut and serve.

Serving tips:

Serve with soup or as appetizer.

Spinach and Bellpepper Pinwheels

Spinach and Bell Pepper Pinwheels

Ingredients:

• 3 tbs olive oil
• 2 red peppers diced small
• 1 clove garlic minced
• 1 pkg Pizza dough (room temperature)
• 2 cups fresh spinach coarsely chopped ( remove stems)
• 8 oz mozzarella cheese
• 2 tsp fresh oregano ( or tsp dry)
• 1/2 tsp salt to taste
• 1/2 tsp pepper to taste

Method:

Preheat oven to 350 degrees.
Heat 2 tbs oil in skillet and saute red peppers until slightly limp and then add garlic and cook for a minute or so. To this add the spinach and stir fry for a few minutes till the spinach is limp. Add salt and pepper, mix well and turn off the heat and let it cool.
On a lightly floured surface, using a rolling pin, flatten the dough to a rectangle, approximately 12"x 6". Top with the sauteed peppers, spinach, garlic mixture, cheese and oregano, leaving 1" boundary along the edges of the dough.
Roll up length wise as slightly as possible. Pinch edges and fold under to seal. Drizzle the remaining oil on the dough and smear it all over.
Place seam down on a large baking non stick tray (or grease tray with a little oil or cooking spray). Bake for 45 minutes or until outside is slightly browned and crisp. Remove from oven and cool for 10 minutes. Slice crosswise in 1/2" to 3/4" pieces.

Cooking Tips.

Substitute 1 bunch finely chopped broccoli florets for spinach. Steam or microwave until tender, drain well and pat dry before using. Substitute mushrooms instead of red peppers.You can throw in a seeded diced jalapeno pepper with the red peppers or the mushrooms to spike up the heat.

Serving Tips:

Serve with soup.

Garlic Bread

Garlic Bread
Ingredients:

• 1/2 loaf of sliced french bread (can use sour dough bread or Italian bread)
• 1/2 bar of room temp butter(6 tbs)
• 1 clove of finely grated/smashed garlic
• 1/4 tsp of red hot chili powder
• 1/4 tsp of Italian spices
• 1/2 cup of grated mozzarella cheese

Method:
Preheat oven to 350 degrees. (can also use toaster oven if you like). Place the slices of bread in a single layer on a pizza pan (or use aluminum foil sheet). In a small bowl combine the butter, garlic, chili powder, Italian spices and mix well. Using a butter knife smear the butter mixture on one side of each slice. Sprinkle cheese as you like on the bread and bake in the oven till the bread is toasted and the cheese has melted (maybe 3 to 5 minutes).
Baking tips: Can add other toppings like chopped black olives, jalapeno peppers etc per your taste.
Serving tips: Serve with any hot soup or pasta.

Roasted Red Pepper Toast

Roasted Red Pepper Toast
Ingredients:

• 1 bottled red pepper
• 3 tbs butter cut into 3 pieces
• 1/8 tsp of red pepper flakes
• 1/4 tsp salt
• 1 tbs olive oil
• 8 thin slices Italian bread

Method: Pat roasted pepper dry with paper towel. Puree in a food processor or blender. Add butter, pepper flakes and salt. Continue to process until combined. Drizzle in oil and mix until smooth. Spread each slice of bread with 1 tsp butter mixture. Remaining butter mixture can be refrigerated up to 1 week. Broil 5 to 6 inches form the heat for 2 to 3 minutes or toast until crisp and lightly browned. Serve hot .
Tips: Can be served with soups or pasta.

Garlic Herb Bread

Garlic Herb Bread

Ingredients:

 1 loaf of french bread (about 12" long)

 1/2 bar of room temp butter(2 or 3 tbs)

 2 cloves of finely grated/minced garlic

 1 tbs chopped flat-leaf parsley

 1/4 tsp of red hot chili powder(optional)

 

Method:Shortly before serving, preheat oven to 350 degrees. (can also use toaster oven if you like). In a small bowl combine the butter, garlic, chili powder, parsley and mix well. Cut bread into 1" slices without cutting all the way through. Using a butter knife spread the butter mixture into each slice. Wrap the bread in aluminum foil, gathering loosely over the top. Heat bread in the oven for about 20 minutes for the butter to melt.

Baking tips:
When buttering the bread, gently spread the slices without pulling them apart.
Serving tips:

Serve in a basket, wrapped in napkin.