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Bruschetta & Zuppa Toscana Soup

by KTVB

KTVB.COM

Posted on October 8, 2012 at 7:37 AM

Bruschetta (Favorite Family Recipes)

4 large tomatoes, diced

6–7 sprigs fresh basil, finely

chopped

1/4 C. balsamic vinegar

1/8 C. olive oil

1 tsp. minced garlic

Salt and pepper to taste

1 baguette loaf, sliced at an

angle

Mozzarella or provolone

cheese, sliced

 

In a medium bowl, combine tomatoes, basil, vinegar, oil, garlic, salt, and pepper. Set aside. Layer a cookie

sheet with baguette slices; top each piece of bread with a slice of cheese. Broil in the oven for a minute or two,

watching closely; the cheese should melt and get only slightly toasted. Remove and serve with the tomato mixture in a bowl on the side; scoop the tomato mix on the bread just before eating.

 

Zuppa Toscana Soup (Favorite Family Recipes)

3 14-oz. cans chicken broth

2 C. whipping cream

Red pepper flakes to taste

Salt and pepper to taste

1 small onion, diced and

sautéed

1/2 pkg. bacon, cooked and

crumbled

4–5 C. kale, chopped

1 lb. mild Italian sausage,

cooked

3–4 potatoes, scrubbed and

cut into slices or small chunks

(do not peel)

 

Put everything except potatoes in a large slow-cooker; cook on high for 3–4 hours. (You can either form the

sausage into small rounds, fry, and pat with paper towels, or you can fry it as you would ground beef.) Add potatoes the last 40–60 minutes of cooking time (if you add them too soon they will get mushy). 

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