GOAT CHEESE TOASTS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
- Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
- Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.
GENOA TOASTS
Yield Makes about 48 toasts
Number Of Ingredients 4
Steps:
- In a bowl mix together the oil and the garlic paste, brush both sides of the focaccia slices lightly with the oil mixture, and bake the slices in one layer on baking sheets in a preheated 250°F. oven for 30 minutes. Turn the slices, sprinkle them with the salt, and bake them for 30 minutes more, or until they are pale golden and crisp.
GARLIC TOASTS
Provided by Ina Garten
Time 30m
Yield 20 to 25 toasts
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
- Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.
GENOESE SPONGE
This cake has a nice buttery color, and a fairly firm texture.
Provided by Carol
Categories World Cuisine Recipes European Italian
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease a 10 inch tube pan.
- Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
- In a large bowl, cream butter or margarine and 1 cup sugar well. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter. Fold in. Gently fold in egg whites. Pour batter into prepared pan.
- Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. Cool. Ice with your favorite frosting.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 41.4 g, Cholesterol 122.7 mg, Fat 15.2 g, Fiber 0.3 g, Protein 4.5 g, SaturatedFat 9 g, Sodium 221.5 mg, Sugar 25.2 g
GENOA SANDWICH LOAF
Being an Italian American, I love this open-faced meat and cheese sandwich because it tastes like "home". My Irish husband enjoys it as much as my relatives do when I fix it for family gatherings. Homemade pesto adds that something special.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- For pesto, in a blender, combine the oil, parsley, basil, 1/4 cup Parmesan cheese, garlic and nutmeg. Cover and process on high until blended. , Spread cream cheese over cut sides of bread; spread with pesto. Layer the salami and tomatoes over pesto; sprinkle with the remaining Parmesan cheese. Place on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 464 calories, Fat 31g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 1315mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.
GENOA CAKE
Makes one 23 cm cake Fruit cake little different. Packed with sultanas, raisins, currants and covered with whole almonds and glace cherries what make a very attractive appearance for the cake.
Provided by lucyrita
Time 2h
Yield Serves 6
Number Of Ingredients 16
Steps:
- 1.Cream together the butter or margarine and sugar, then beat in the egg yolks, almond essence and orange rind.
- 2.Mix the fruit and nuts with a little of the flour until coated, then stir in spoonfuls of the flour, baking powder and cinnamon alternately with spoonfuls of the fruit mixture until everything is well blended. Whisk the egg whites until stiff, and then fold them into the mixture.
- 3.Spoon into a greased and lined 23 cm cake tin and bake in a preheated oven at 190 oCgas mark 5 for 30 minutes, then reduce the oven temperature to 160 oC gas mark 3 for a further 1.5 hours until springy to the touch and a skewer inserted in the centre comes out clean. Leave to cool in the tin.
- 4.Decorate with whole almonds and glace cherries.
FRENCH TOAST I
There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
Provided by Jan Bittner
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Beat together egg, milk, salt, desired spices and vanilla.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g
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