Found in the Barilla Celebrity Cookbook, this is a very fancy grilled mozzarella sandwich with a classic seasoning. There are a wide variety of versions of this recipe, mostly differing in their spicing. I've made it a few times. Replacing the cream with 1% milk does work, but it takes slightly longer to cook off the additional water.
When you get tired of lettuce, this is the salad to make. It’s got a lot of ingredients, but it’s well worth the effort. Taken from the Los Angeles Times. The salad, upended by By Regina Schrambling, Special to The Times, June 7, 2006.
A great way to serve a simple toasted bread-tomatoes and cheese appetizer. The fancy name gives it a bit of style, but try not to talk with your mouth full. Inspired by several recipes including: Hannah Creek Farms - Tomato Basil Bruchetta recipe, and the Foodnetwork.com’s Bruchetta recipe.
Inspired by the Register Guardian (a newspaper from Eugene Oregon USA). Posted by Juenessa Williams. Originally published in the Taste of Home magazine, October/November 2005 edition. There are thousands of versions of this recipe, but this is the simplest one I could find.
Inspired by the San Francisco Chronicle article "Fresh titles ripe for the picking" by Karola Saekel, Chronicle Staff writer on Wednesday 2006-06-07. This is a simple, lower-calorie version of a great summer treat. And (most times) it's far cheaper to make it than buy it.
Inspired by Cooking Light Magazine's recipe of the same name; I've made it several times and there's never any leftovers. It's a great appetizer that can be made low-fat and low-sugar with a few simple substitutions.