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A little French ...a little Italian ...and the end result is a sensational appetizer. A scrumptious spinach/basil pesto is whirled in the food processor until of spreading consistency. Slices of baguette are lightly toasted and then anointed with the pesto.
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Classic Ratatouille components--like eggplant, zucchini and tomato--are heaped atop crusty slices of fresh-out-of-the-oven garlic bread.
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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
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Get Roasted Tomato, Ricotta and Basil Crostini Recipe from Food Network
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We combined steak, onion, and lots of melty provolone to create a soup you won't be able to stop thinking about.
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Sauvignon Blanc is a perfect match for this licorice-scented soup.
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Get Grilled Caesar Salad with Shrimp Recipe from Food Network
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Get Roasted Pepper and Goat Cheese Bruschetta Recipe from Food Network
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Get Pan Bagnato Recipe from Food Network
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Get Grilled Chicken Parmesan Recipe from Food Network
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Get Grilled Artichoke Sub Recipe from Food Network