Tuscan Bread And Tomato Salad With Parmesan Cheese Recipes

TUSCAN BREAD SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing just before serving; toss to coat.

MID-SUMMER ITALIAN BREAD SALAD

Steps:

• Rub a peeled clove of garlic around a wooden salad bowl.
• Pull apart or chop the bread into bite-size pieces.
• In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

BREAD AND TOMATO SALAD

Steps:

• In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.

GRANDMA'S TUSCAN GARLIC BREAD

Steps:

• The quality of the oil is very important for the best results with this recipe.
• Toast the bread under the broiler on both sides to light brown in color.
• While still warm and crisp, rub the smashed garlic cloves all over both sides of the bread.
• Sprinkle with freshly cracked black pepper and salt.
• Drizzle with olive oil all over the slices and sprinkle with oregano and grated cheese.
• Serve immediately.
• Best tasting while still warm and oil hasn't soaked through the bread.
• Dipping Oil Recipe (for fresh bread, not garlic bread)
• 1 cup basil leaves
• 1/4 cup Parmesan cheese
• 1/4 cup roasted pumpkin seeds or roasted pine nuts
• 2 garlic cloves, chopped
• 1/4 teaspoon salt
• 6 Kalamata olives
• 1/4 cup olive oil
• additional olive oil and bread for serving
• Using a food processor, combine the basil, cheese, pumpkin seeds or nuts, garlic, salt, and olives.
• Process until ingredients form a paste Add the 1/4 cup of olive oil until well combined.
• Place a tablespoon of this paste into a flat serving dish. Pour olive oil ( around 4 tablespoons or more) on this paste in your dipping plate and stir, dip your bread into it and enjoy! Makes a little more than 1 cup

10-MINUTE TUSCAN TOMATO SOUP WITH PARMESAN TOASTS

Steps:

• Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth.
• Pour into medium saucepan along with the broth.
• Stirring often, bring to a simmer over medium-high heat.
• Remove from heat; stir in basil.
• Spoon into bowls; grind pepper on top.
• For Parmesan toasts, heat broiler.
• Line a baking sheet with foil.
• Place 12 thin slices bread on foil; sprinkle each slice with 1 t grated Parmesan cheese.
• Broil 2-3 minutes until lightly toasted.

PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD

Steps:

• Place the bread into a serving bowl which will accommodate the rest of the ingredients.
• Add the rest of the ingredients and mix well. Sprinkle with the salt, drizzle with the olive oil and vinegar and toss again, until well mixed.
• Leave for a few minutes so that the juice can soak into the bread cubes, then serve.

ITALIAN BREAD SALAD WITH OLIVES

Steps:

• Preheat oven to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 3 tablespoons over bread and toss to coat. Reserve remaining oil mixture. Spread in a single layer on two 15x10x1-in. baking pans., Bake until crisp and light brown, 12-18 minutes, stirring occasionally., Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat., Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.

TUSCAN TOMATO PARMESAN CHICKEN

Steps:

• 1. Preheat oven to 375 degrees (190 degrees C). Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8-10 minutes each side, or until chicken is cooked through and juices run clear. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Mazarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

TUSCAN TOMATO & BREAD SALAD

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

REFRESHING TOMATO CUCUMBER SALAD

Steps:

• Combine cucumbers, tomatoes, and onion in a bowl. Add Italian dressing and Parmesan cheese and toss until coated. Refrigerate until chilled, about 1 hour.

TUSCAN BREAD AND TOMATO SALAD WITH PARMESAN CHEESE

Steps:

• Make a vinaigrette of the oil, vinegar, garlic, salt and pepper.
• Mix the other ingredients together in a bowl with the vinaigrette and garnish with parsley. Let sit 15 minutes before serving, so the bread absorbs the dressing.