Type what you have

Ingredients

• ✓ salt
• mozzarella ball
• basil leaf
• cherry tomato
• black pepper

Instructions

1. 1 Wrap each mozzarella ball with a basil leaf.
2. 2 Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

By ErinCC

Ingredients

• ✓ salt
• olive oil
• cherry pepper
• provolone cheese
• prosciutto

Instructions

1. 1 Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
2. 2 Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

By technician

Ingredients

• ✓ salt
• all-purpose flour
• black pepper
• white wine
• olive oil
• parmigiano-reggiano cheese

Instructions

1. 1 Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
2. 2 Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
4. 4 Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
5. 5 Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
6. 6 Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

By John Mitzewich

Ingredients

• ✓ salt
• vegetable oil
• buttermilk
• all-purpose flour
• black pepper
• oregano
• squid

Instructions

1. 1 Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
2. 2 Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
3. 3 Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

By Senushi

Ingredients

• ✓ salt
• baguette
• mayonnaise
• basil pesto
• garlic
• parmesan cheese

Instructions

1. 1 Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
2. 2 Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
3. 3 Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

By Sherbg

Ingredients

• ✓ salt
• roma tomato
• olive oil
• garlic
• oregano
• sugar

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Arrange tomatoes, cut-side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly on top.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Turn tomatoes over and continue baking until caramelized and very soft, 1 to 1 1/2 hours. Remove from the oven and set aside to cool to room temperature, about 1 hour.
5. 5 Transfer tomato mixture to a blender or food processor; purée until smooth.

By Allrecipes Member

Ingredients

• ✓ salt
• egg
• brown mustard
• salad dressing
• mayonnaise
• black pepper
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.

By casaroble

Ingredients

• ✓ salt
• puff pastry
• olive oil
• cayenne pepper
• black pepper
• cheddar cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Unfold puff pastry into a flat sheet and brush olive oil over top. Season with salt, pepper, and cayenne pepper.
3. 3 Sprinkle Cheddar and 1/4 cup Parmigiano-Reggiano all over dough to cover. Cover with a piece of plastic wrap. Press on the plastic wrap with your fingers to push cheese and seasonings firmly into the dough, or place a sheet pan over top and press down. Remove and discard plastic wrap.
4. 4 Cut dough along the seams into thirds with a pizza cutter or sharp knife, then cut each third lengthwise into thirds again for a total of nine strips.
5. 5 Pick up one strip and place it seasoned-side down onto the work surface. Twist it from both ends eight to nine times to make a rolled tube of dough with the seasoning facing out. Place onto the prepared baking sheet and repeat with remaining strips.
6. 6 Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over cheese sticks. Roll sticks lightly to even up their shapes; pick up and press any dropped cheese onto the surfaces.
7. 7 Bake in the preheated oven for about 10 minutes, then flip and bake until sticks are browned and crisp and hold their shape without drooping when lifted, 10 to 20 more minutes.
8. 8 Cool on a wire rack before serving.
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ salt
• cheese tortellini
• bread crumb
• cornflake crumb
• pepper
• parsley
• oil
• egg

Instructions

1. 1 Cook tortellini according to package directions. Rinse under cool water and allow to cool slightly.
2. 2 Combine bread crumbs, cornflake crumbs, salt, pepper, and parsley in a large resealable plastic bag.
3. 3 Heat oil in a deep fryer or deep skillet over medium heat.
4. 4 Dip tortellini in egg and place in resealable bag in small batches. Shake to coat and set aside on a plate until the oil is hot.
5. 5 Deep-fry breaded tortellini in batches until golden brown.

By ANDREA VETERE CANADA

Ingredients

• ✓ salt
• olive oil
• bagel
• garlic
• italian seasoning
• parmesan cheese
• pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet with olive oil.
2. 2 Use a serrated knife to slice bagels into 1/8-inch-thick rounds. Arrange in a single layer on the prepared baking sheet.
3. 3 Stir olive oil, Parmesan cheese, garlic, and Italian seasoning together in a small bowl. Brush flavored oil mixture onto bagel rounds or use a spoon to drizzle over top. If you start to run out of the mixture, you can add a little bit more oil without sacrificing any flavor. Season lightly with salt and pepper.
4. 4 Bake in the preheated oven until chips are lightly browned, 15 to 20 minutes. Remove from the oven and cool. The chips will become crispier as they cool.

By Robyn

Ingredients

• ✓ salt
• grape tomato
• mozzarella cheese
• olive oil
• basil
• black pepper
• toothpick

Instructions

1. 1 Gather all ingredients.
2. 2 Toss tomatoes, mozzarella, olive oil, basil, salt, and pepper together in a bowl until well coated.
3. 3 Skewer one tomato and one piece of mozzarella on each toothpick.

By Jessi

Ingredients

• ✓ salt
• basil
• watermelon
• mozzarella cheese
• olive oil
• balsamic vinegar
• black pepper

Instructions

1. 1 Trim basil leaves into small circles about 1 inch in diameter.
2. 2 Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
3. 3 Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.

By Nicole Cox

Ingredients

• ✓ salt
• garlic
• kalamata olive
• parsley
• caper
• lemon juice
• olive oil
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place garlic cloves into a blender or food processor; pulse to mince.
3. 3 Add olives, parsley, capers, lemon juice, and olive oil. Blend until mixture is finely chopped.
4. 4 Season with salt and pepper.

By TERESITA79

Ingredients

• ✓ salt
• balsamic vinegar
• bread
• olive oil
• strawberry
• thyme
• goat cheese
• pepper

Instructions

1. 1 Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
2. 2 Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
3. 3 Combine strawberries and thyme in a small bowl and set aside.
4. 4 Grill bread on the preheated grill until browned, about 3 minutes per side.
5. 5 Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

By John Mitzewich

Ingredients

• ✓ salt
• cream cheese
• garlic
• artichoke heart
• black olive
• green onion
• sun-dried tomato
• parsley
• chive

Instructions

1. 1 In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
2. 2 Add green onions, tomatoes, parsley and chives; gently mix together.
3. 3 Refrigerate for several hours or overnight to blend flavors; serve.

By Peggy Hoffius

Ingredients

• ✓ salt
• baguette
• olive oil
• butter
• margarine
• garlic
• pepper
• parmesan cheese

Instructions

1. 1 Set the oven to broil at 425 degrees F (220 degrees C).
2. 2 In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
3. 3 Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
4. 4 Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

By PTrish

Ingredients

• ✓ salt
• butter
• shallot
• pea
• black pepper
• mint
• ciabatta bread
• olive oil
• garlic

Instructions

1. 1 Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
2. 2 Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
4. 4 Remove from oven and spread with pea mixture. Serve immediately.

By alex

Ingredients

• ✓ salt
• garlic
• cherry tomato
• rosemary
• olive oil
• red pepper flake
• bread
• lardo
• pink peppercorn

Instructions

1. 1 Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.
2. 2 Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

By Aldo

Ingredients

• ✓ salt
• baguette
• olive oil
• garlic
• tomato
• black pepper
• basil
• mozzarella cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Brush bread slices lightly with olive oil; place on a baking sheet. Broil until toasted, about 3 minutes. Watch carefully. Rub each crostini with cut-side of a halved garlic clove.
3. 3 Toss tomatoes in a bowl with a drizzle of olive oil; season with salt and black pepper.
4. 4 Place crostini on a serving tray. Top each with 1 slice mozzarella cheese, spoonful of tomatoes, and fresh basil.

By ELEANOR1052

Ingredients

• ✓ salt
• butternut squash
• black pepper
• cayenne pepper
• mascarpone cheese
• egg yolk
• parmesan cheese
• wonton wrapper
• butter
• garlic
• sage
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place mashed squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until filling is combined.
3. 3 Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton.
4. 4 Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
5. 5 Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic.
6. 6 Meanwhile, bring a saucepan of lightly salted water to a boil. Drop filled ravioli into boiling water, a few at a time, and cook until they float to the top, about 2 minutes.
7. 7 Drain ravioli, and transfer to the skillet. Increase heat to medium-high, and cook just until ravioli are infused with garlic butter flavor, about 2 or 3 more minutes.
8. 8 Serve hot; sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

By John Mitzewich

Ingredients

• ✓ salt
• butter
• zucchini
• onion
• black pepper
• garlic powder
• basil
• oregano
• mozzarella cheese
• egg
• crescent roll
• mustard

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add zucchini and onion; cook and stir until tender, about 10 minutes. Add salt, black pepper, garlic powder, basil, and oregano; stir to coat.
3. 3 Whisk cheese and eggs together in a bowl; stir in zucchini mixture.
4. 4 Divide crescent dough into two rectangles; press into bottom and slightly up sides of an 8x12-inch baking dish to form crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
5. 5 Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

By Kate

Ingredients

• ✓ salt
• bread
• garlic
• tomato
• ricotta salata
• olive oil
• balsamic vinegar
• red onion
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
2. 2 Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
3. 3 Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

By KSANFORD

Ingredients

• ✓ salt
• whole grain artisan bread
• tomato
• sun-dried tomato
• garlic
• olive oil
• balsamic vinegar
• basil
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
2. 2 Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
3. 3 Broil the bread until slightly brown, about 1 to 2 minutes.
4. 4 Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
5. 5 Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.

By MakeItHealthy

Ingredients

• ✓ salt
• tomato
• sun-dried tomato
• garlic
• olive oil
• balsamic vinegar
• basil
• black pepper
• baguette
• mozzarella cheese

Instructions

1. 1 Preheat the oven on broiler setting.
2. 2 In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. 3 Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. 4 Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. 5 Broil for 5 minutes, or until the cheese is melted.

By Loll

Ingredients

• ✓ salt
• red wine vinegar
• water
• corn oil
• sugar
• onion
• parsley
• basil
• garlic
• black pepper
• mushroom
• red bell pepper

Instructions

1. 1 Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

By NONA

Ingredients

• ✓ salt
• cherry tomato
• balsamic vinegar
• olive oil
• basil
• cayenne pepper
• black pepper
• bread
• olive oil
• swordfish
• grapeseed oil

Instructions

1. 1 Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
3. 3 Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
4. 4 Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
5. 5 Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
6. 6 Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.

By John Mitzewich

Ingredients

• ✓ salt
• bread
• olive oil
• mushroom
• green onion
• garlic
• black pepper
• parsley
• tomato
• balsamic vinegar
• mozzarella cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.
2. 2 Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
3. 3 Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
4. 4 While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
5. 5 Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
6. 6 Return to the oven and broil until heated through and cheese has melted, about 5 minutes.

By Delray

Ingredients

• ✓ salt
• bread
• olive oil
• tomato
• basil
• parmesan cheese
• garlic
• balsamic vinegar
• olive oil
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, about 5 to 10 minutes, turning halfway through.
3. 3 Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
4. 4 Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
5. 5 Spoon tomato mixture onto toasted bread slices.
6. 6 Serve immediately and enjoy!

By Kathy Bias

Ingredients

• ✓ salt
• bread crumb
• parmesan cheese
• italian seasoning
• basil
• garlic powder
• onion powder
• black pepper
• flour
• egg
• eggplant
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
2. 2 Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a tray and let rest for 5 minutes.
3. 3 Preheat an air fryer to 370 degrees F (185 degrees C).
4. 4 Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more.
5. 5 Top each eggplant round with marinara sauce and 1 slice of mozzarella cheese. Place the basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.
6. 6 Serve hot and enjoy!

By Yoly

Ingredients

• ✓ salt
• ✓ salt
• eggplant
• olive oil
• celery
• onion
• garlic
• tomato
• green olive
• caper
• tomato paste
• oregano
• red wine vinegar
• sugar
• black pepper
• parsley

Instructions

1. 1 Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
3. 3 Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
4. 4 Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
5. 5 Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

By rocks_67