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Balsamic vinegar adds a delicious zip to easy bruschetta.
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I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.
cooking.nytimes.com
This recipe is by Glenn Collins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
In this eggplant Parmesan recipe, we bread the eggplant, then arrange it over a bed of Basic Tomato Sauce and layer it with basil leaves and mozzarella.
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Get Better Butter Burger Recipe from Food Network
cooking.nytimes.com
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bibb Salad with Basil Green Goddess Dressing Recipe from Food Network
www.simplyrecipes.com
Bruschetta with tomato and basil! Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, served on toasted slices of French or Italian bread.
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This is a wonderfully refreshing dish with a touch of spice, rounded off by the smooth, tender pan fried chicken pieces.
www.delish.com
We don't know whether to eat this or frame it.
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If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete.