Saturday, December 06, 2003
Bread, Bread and Soup, Bread and Soup is Life...
Bruschetta
2 slices of rye bread 1" thick
2 Tbls extra virgin olive oil
several green olives sliced
some vegan Parmesan Reggiano cheese
2 ounces vegan jack cheese cut into strips
Cut each slice of bread into 3 even pizza shaped triangles and arrange on a baking sheet. Drizzel with the e.v.o.o., top with the sliced olives and cheese. Cook under broiler until the cheese bubbles and browns.
2 slices of rye bread 1" thick
2 Tbls extra virgin olive oil
several green olives sliced
some vegan Parmesan Reggiano cheese
2 ounces vegan jack cheese cut into strips
Cut each slice of bread into 3 even pizza shaped triangles and arrange on a baking sheet. Drizzel with the e.v.o.o., top with the sliced olives and cheese. Cook under broiler until the cheese bubbles and browns.
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