Don’t throw out your seeds after this year’s pumpkin carving. This healthy snack is easy to make at home and a fun project to get the kids involved.
Plus, this versatile Roasted Pumpkin Seeds recipe can be modified with any of your favorite seasonings or spices.
Visit Culinary.net to find more quick, simple snacks.
Roasted Pumpkin Seeds
Roasted Pumpkin Seeds
Ingredients:
Water
1 1/2 cups raw pumpkin seeds
2 teaspoons sea salt, plus additional for seasoning (optional)
2 teaspoons salted butter, melted
1 teaspoon garlic powder
1 teaspoon paprika
Directions:
In pot over high heat, bring water to boil. Add pumpkin seeds and 2 teaspoons salt; boil 15 minutes. Drain water and spread seeds evenly on paper towels to dry.
Preheat oven to 350 F. Line baking sheet with foil or parchment paper.
In medium bowl, toss seeds and butter until coated well. Sprinkle with garlic powder, paprika and additional salt, if desired. Spread seeds evenly on baking sheet.
Bake 25-30 minutes, or until golden brown and lightly toasted. Stir every 10 minutes.
Pumpkin pie spice has gone from an occasional ingredient used primarily in Thanksgiving pies to becoming the unofficial flavor of autumn. While you can buy the pre-made stuff from the grocery store, it’s super easy—and more cost-effective—to whisk up a batch of pumpkin pie spice at home. Then try these recipes for delicious Pumpkin Swirl Brownies or a Pumpkin Coffee Cake to celebrate the bountiful fall harvest, courtesy of Sarah Bates of The Chef Next Door or some Pumpkin Pie Spice Popcorn for your next movie night, courtesy of Popcorn.org.
Pumpkin Pie Spice Blend
INGREDIENTS:
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves
DIRECTIONS:
Whisk together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar.
Pumpkin Swirl Brownies
Pumpkin Swirl Brownie
YIELD: Makes 12 servings
INGREDIENTS:
For the Brownies
2 sticks butter, unsalted, room temperature
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1/4 teaspoon salt
For the Pumpkin Swirl
4 ounces cream cheese, room temperature
1/4 cup sugar
1/2 cup pumpkin puree
1 egg
1 teaspoon pumpkin pie spice
DIRECTIONS:
Preheat the oven to 350° F. Spray a 9 x 13 baking pan with cooking spray and set aside.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla. In a small bowl whisk together the flour, cocoa powder and salt. Add the dry ingredients to the mixer in a few additions, until just combined. Spread the batter evenly into the prepared pan.
In a medium bowl beat the cream cheese and sugar together until smooth. Add the pumpkin puree, egg, and pumpkin pie spice and mix until well combined. Drop spoonfuls of the pumpkin batter onto the brownie batter in the pan. Use a knife to gently swirl the pumpkin batter into the brownie batter using a figure-eight pattern.
Bake the brownies for 30 to 40 minutes, or until a cake tester or toothpick inserted into the center of the brownies comes out clean. Allow the brownies to cool completely before cutting. Store any leftovers in an airtight container.
Pumpkin Coffee Cake
Pumpkin Coffee Cake
YIELD: Makes 12 servings
INGREDIENTS:
For the topping:
4 tablespoons butter, unsalted – melted
1/3 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
For the cake:
3/4 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup yogurt, plain Greek
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS:
Preheat the oven to 350° F. Spray an 8-inch square pan with non-stick cooking spray.
To make the topping, whisk together the butter, brown sugar, vanilla and salt until smooth. Stir in the flour and set aside.
To make the cake, in a large bowl, whisk together the pumpkin, sugar, oil, yogurt and eggs. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Stir the flour mixture into the pumpkin mixture until just combined.
Spread the batter in the prepared pan. Sprinkle the topping evenly over the batter. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Let the cake cool completely on a wire rack before cutting and serving
Pumpkin Pie Spice Popcorn
Pumpkin Pie Spice Popcorn
YIELD: Makes 12 servings
INGREDIENTS:
12 cups unsalted, unbuttered popped popcorn
3 cups chopped white chocolate or white chocolate chips
1 tablespoon light olive oil
2 teaspoons pumpkin pie spice
1/2 cup toffee bits
1 teaspoon flaked sea salt, crushed
DIRECTIONS:
Line large, rimmed baking sheet with parchment paper or wax paper. Place popcorn in large mixing bowl.
In microwave-safe bowl, combine white chocolate, olive oil and pumpkin pie spice; microwave on medium 2-3 minutes, or until melted and smooth, stirring after each minute.
Pour melted white chocolate mixture over popcorn; add toffee bits and toss to combine. Transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.
Let cool; refrigerate 1-2 hours, or until set. Break into chunks for serving.
As the weather gets cooler, it’s a great opportunity to add pumpkin to your favorite comfort dishes. Not only is pumpkin delicious, it is also rich in beta-carotene, fiber and potassium.
Hearty and made with comfort in mind, this mac and cheese contains whole wheat pasta shells, cheddar and reduced-fat cream cheese for a wholesome take on a dinnertime classic. Great for snacking or sharing at your fall festivities, pair this pumpkin spice Greek yogurt dip with apples, graham crackers or whatever you wish to dip.
Pumpkin Macaroni and Cheese
Recipe by Rachel Gurk of Rachel Cooks
Pumpkin Macaroni and Cheese
YIELD: Makes 4 to 6 servings
INGREDIENTS:
2 cups milk, whole
1 (15-ounce) can plain pumpkin puree
12 ounces beer, IPA recommended
1 cup chicken stock or chicken broth
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne powder
1 pound whole wheat pasta shells
8 ounces cheese, grated sharp Cheddar
4 ounces cream cheese, reduced-fat
DIRECTIONS:
In a large pot over medium-high heat, bring milk, pumpkin, beer, chicken stock, pepper, nutmeg, and cayenne to a good simmer (do not boil).
Reduce heat to medium and add pasta. Cook, stirring frequently, for 12 to 14 minutes or until al dente. Make sure to stir frequently so pasta cooks evenly and does not burn.
Reduce heat to low and add Cheddar cheese and cream cheese. Serve immediately.
Pumpkin Spice Greek Yogurt Dip
Recipe by Liz Della Croce of The Lemon Bowl
Pumpkin Spice Greek Yogurt Dip
YIELD: Makes 4 servings
INGREDIENTS:
2 cups yogurt, nonfat or whole vanilla Greek
1 cup pure pumpkin
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Apple slices and graham crackers, optional for dipping
DIRECTIONS:
Place all ingredients in a food processor or blender and pulse until smooth. Pour into a bowl and serve with sliced fruit, graham crackers or anything else you desire, to dip.
Wake up the family with the delicious smell of scones baking in the oven.
Blueberry-Pecan Scones
YIELD: Makes 10 scones
INGREDIENTS:
1/2 cup 2% reduced-fat milk
1/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup fresh or frozen blueberries
1/4 cup finely chopped pecans, toasted
Cooking spray
1 large egg white, lightly beaten
2 tablespoons sugar
DIRECTIONS:
Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.
Orange-Cranberry Scones
Orange Cranberry Scones
YIELD: Makes 6 scones
INGREDIENTS:
Scones:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold butter
2 large eggs
1/2 cup cold heavy cream
1/2 cup dried cranberries
1 tablespoon grated orange peel
For the Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed orange juice
DIRECTIONS:
To prepare scones: Heat oven to 425° F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.
Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.
For glaze: In small bowl, combine confectioners’ sugar and orange juice. Drizzle slightly cooled scones with glaze.
If your garden is still spitting out tomatoes and peppers, try the following recipes for stuffed peppers for breakfast and tomato and bell pepper soup for lunch or dinner .
Stuffed Breakfast Peppers
Recipe courtesy of Amber Gray
Stuffed Breakfast Peppers
YIELD: Makes 4 servings
INGREDIENTS:
2 large green bell peppers seeded, cut in half lengthwise
1 teaspoon olive oil
1/2 sweet onion diced
1/2 medium tomato seeded, chopped
3 slices bacon or breakfast sausage, cooked, chopped
1 cup chopped kale or spinach, tough stems removed
4 large eggs
2 tablespoons 1% milk
1/2 cup shredded low-fat mozzarella cheese
1/2 cup salsa or tomato sauce
DIRECTIONS:
Preheat oven to 350°F. Arrange pepper halves in 13×9-inch baking dish. Heat oil in skillet over medium heat; add onion and cook 3 minutes. Add tomatoes, bacon and kale or spinach, and cook 2-3 minutes. Spoon vegetables into pepper halves. Whisk eggs and milk in small bowl until well blended. Pour evenly over vegetable mixture in pepper halves. Bake 25-30 minutes. Remove from oven, top peppers with cheese and return to oven. Bake 5 minutes, or until cheese is melted. Top each pepper with 2 tablespoons salsa or tomato sauce.
Roasted Tomato and Bell Pepper Soup
Recipe courtesy of Tracy Shaw
Roasted Tomato and Bell Pepper Soup
YIELD: Makes 4 servings
INGREDIENTS:
4 bell peppers
2 lbs tomatoes cherry or other
5 garlic cloves
1 yellow onion – peeled and cut in half
2 cups low sodium chicken broth or vegetable broth
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 400 degrees F. Cut the bell peppers in half and clean out the seeds and membrane. Spray baking sheets with olive oil. Place the pepper halves, tomatoes, onion, and garlic cloves on prepared baking sheets. Roast for 20-30 minutes, until the skin is dark on the peppers and have collapsed. The skin on the tomatoes will soften and begin to burst. Allow the peppers to cool and remove the skin. Place all the vegetables and the juices from the tomato pan into a stock pot or dutch oven. Add in the chicken broth, salt and pepper. Using an immersion blender, blend until smooth. *If you don’t have an immersion blender, use a regular blender. Heat and serve.
The weather is starting to cool down and what better way to warm up than with a comforting homemade bread?
Apple Cinnamon Pull-Apart Bread
Recipe courtesy of Envy Apples
Apple Cinnamon Pull-Apart Bread
If you are looking for the perfect apple breakfast or dessert then you should try this apple pull apart bread. This version is gluten free, with less fat and calories than most of the other versions.
YIELD: Makes 8 servings
INGREDIENTS:
Dough
3 cups gluten free bread flour
1 1/4 cup whole milk or milk of choice
2 1/4 teaspoon rapid yeast 1 packet
1/4 cup water
3 teaspoons xanthan or guar gum
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons softened coconut oil
Olive oil spray
Filling
2 large apples cut into bite-size pieces
1/4 cup brown sugar
2 teaspoons cinnamon
Glaze (optional)
1/2 cup powdered sugar
2 teaspoons water
DIRECTIONS:
Heat ¼ cup of water to 100 degrees. Add yeast and set aside about 30 minutes until foaming. Mix all dry ingredients for the dough. Combine yeast, coconut oil and milk. Vigorously mix ingredients by hand for 10 minutes or stand mixer for 5 minutes to help activate gum. Cover bowl and let dough rest for 10 minutes.
Wash and dice apples. *peel if desired. Set aside until needed. Lightly spray a sheet of parchment paper the size of a baking sheet. Place dough on the parchment paper. Spray dough with olive oil spray. With greased hands, gently press out dough to form a rectangle approximately 12×16 inches. Sprinkle cinnamon and brown sugar over dough. Slice dough into 5-6 equal rows lengthwise (right to left) and 3-4 equal columns width wise (top to bottom).
Spray a 9 x 5 inch bread pan with olive oil spray. Carefully move a dough square into bread pan, filling the bottom of the pan. Sprinkle with apple bites. Make another layer. Take squares of dough and make another later. Sprinkle with apple bites. Continue until you have used all (or most of) the dough and as much apple pieces as you would like. *Don’t over stuff though, the dough will need to rise. Cover with plastic and allow bread to rest for 20 minutes.Bake at 375 degrees for 30-35 minutes or until top turns golden brown. Remove from oven and allow to sit in the pan to steam another 10 minutes.
Make glaze by mixing powdered sugar and water until desired consistency. Drizzle over bread before serving.
Healthier Pumpkin Banana Bread
Recipe courtesy of Cookin’ Savvy
Healthier Pumpkin Banana Bread
This recipe is sure to become a staple in your household this fall! Full of comforting, good-for-you ingredients and delicious fall flavors, serve warm and smother with nut butter for a tasty snack or breakfast! It’s also freezer-friendly so you can pull out individual servings to reheat as needed for the future. Sprinkle some nuts and dark chocolate chips on top, and the whole family is sure to love it.
YIELD: Makes 8 servings
INGREDIENTS:
Nonstick cooking spray
2 ripe bananas,mashed,
1 cup pumpkin puree
1/4 cup Greek yogurt,plain or vanilla
2 eggs
1/2 cup unsweetened applesauce
2 cups whole-wheat flour
1/2 cup old-fashioned oats
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 cup dark chocolate chips, plus additional, for topping
1/4 cup chopped walnuts or nuts of choice, plus additional, for topping
pumpkin spice granola, for topping
DIRECTIONS:
Preheat oven to 350 F. Spray loaf pan with nonstick cooking spray. In large bowl, whisk mashed bananas, pumpkin puree, Greek yogurt, eggs and applesauce. Set aside.
In medium bowl, use large spoon to stir flour, oats, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon. Add flour mixture to banana and pumpkin mixture; whisk until just moist. Stir in dark chocolate chips and walnuts, if desired.
Pour batter into loaf pan. Sprinkle granola and additional chocolate chips and walnuts on top, if desired. Bake 50-60 minutes, or until knife inserted comes out clean.
In a large bowl, cream 1 cup peanut butter, butter, brown sugar, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the applesauce and vanilla. Combine the flour, oats and baking soda; gradually add to the creamed mixture and mix well (batter will be thick.)
Spread into a 15 x 10 x1-inch baking pan coated with cooking spray. Bake at 350 for 18 to 22 minutes, or until lightly browned. Cool on a wire rack for 10 minutes; spread with the remaining peanut butter. Cool to room temperature, then refrigerate for 30 minutes.
In a large bowl, beat frosting ingredients until light and fluffy. Spread over the peanut butter layer. Cut into bars.
Peanut Butter and Jelly Cookies
Recipe courtesy of Costco
Peanut Butter and Jelly Cookies
YIELD: Makes 5 dozen
INGREDIENTS:
1 cup sugar, plus extra for coating dough
1 cup firmly packed light brown sugar
1 cup Crisco Butter Flavor Shortening or butter
1 cup peanut butter
2 large eggs
1⁄4 cup milk
2 teaspoons vanilla extract
3 1⁄2 cups all purpose Flour
2 teaspoons baking soda
1 teaspoon salt
3⁄4 cup strawberry Jelly, or any jam, jelly or preserves
DIRECTIONS:
Preheat the oven to 375 F. In a large mixing bowl, combine sugar, brown sugar, shortening, and peanut butter. Beat with an electric mixer until creamy. Beat in eggs, milk and vanilla.
In a separate bowl, stir together flour, baking soda and salt. Add to the peanut butter mixture and beat until blended. Shape the dough into 1-inch balls. Roll in sugar. Place balls 2 inches apart on an ungreased cookie sheet.
Bake for 7 minutes. Remove from the oven. Using the back of a teaspoon, make a rounded indentation in the top of each cookie. Fill each with about 1⁄2 teaspoon jelly. Bake an additional 2 minutes. Remove to a wire rack to cool.
When the weather heats up, it’s time to turn to lighter, fresher ingredients and the following salads do not disappoint. This farro salad combines creamy goat cheese, tangy dried cranberries and fresh baby spinach with a homemade balsamic vinaigrette for a delicious dish that’s ready in just 25 minutes while this lentil salad is packed with of lots of veggies, feta cheese and an easy homemade lemon vinaigrette.
Farro Salad
Recipe courtesy of Grace Vilches/healthyfamilyproject.com
Farro Salad
YIELD: Makes 6 servings
INGREDIENTS:
1 cup pearled farro
3 Tbsp. light olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. honey
1 tsp. Dijon mustard
1 clove garlic minced
1/4 tsp. salt
1/8 tsp. pepper
2 cups chopped baby spinach
1/2 cup dried cranberries
3 oz. crumbled goat cheese
DIRECTIONS:
Cook farro according to package directions. Drain and set aside. Meanwhile, add oil, vinegar, honey, mustard, garlic, salt and pepper to small mason jar. Place lid on top and shake to combine well. Set aside to let flavors marinate. Once farro has cooled slightly, mix with spinach, cranberries and goat cheese. Pour dressing over top and toss to combine.
Notes: Use a light-tasting olive oil for the dressing. Regular olive oil can have a stronger flavor and effect the flavor of the dish a bit. This recipe can be made ahead of time and keeps in the fridge for 3 to 5 days.
Mediterranean Lentil Salad
Recipe courtesy of Julie Harrington, RD/ healthyfamilyproject.com
Mediterranean Lentil Salad
YIELD: Makes 4 servings
INGREDIENTS:
1 cup brown lentils cooked according to package directions
1 English cucumber diced
1 small red onion finely chopped
1 cup grape tomatoes quartered
1/2 red bell pepper diced
1/4 cup fresh parsley chopped
1/3 cup feta cheese crumbled
3 Tablespoons olive oil
3 Tablespoons lemon juice
1 Tablespoon Dijon mustard
2 teaspoons honey
DIRECTIONS:
Combine lentils, cucumber, onion, tomatoes, pepper, parsley, and feta cheese in large bowl. Whisk olive oil, lemon juice, mustard and honey in separate bowl or small mason jar. Drizzle dressing over salad and toss to combine. Season with salt and pepper, to taste.
Notes: Chop veggies into dime-sized pieces or smaller so you can enjoy all the flavors in every bite. This salad is best when prepped 30 minutes or more ahead of time so that the flavors can marinate. Store leftovers in an airtight container in the fridge for up to 4 to 5 days.
Did you go peach picking this week?Here are some perfectly peachy dessert recipe ideas that are sure to satisfy, courtesy of the Georgia Peach Council.
Fresh Peach Crostada
Peach Crostada
YIELD: Makes 6 servings
INGREDIENTS:
4 or 5 ripe peaches, sliced and pitted
¼ cup plain flour
1/3 cup sliced almonds
¼ teaspoon vanilla extract
½ cup sugar
1 refrigerated pie crust
2 tablespoon peach preserves, melted
2 tablespoons unsalted butter
1 tablespoon unsalted butter, melted
DIRECTIONS:
Preheat oven to 400°F. In a large bowl, toss peaches, flour, almonds, and sugar. Lay crust flat on greased baking sheet and arrange peaches in center. Fold edges of crust so that they overlap edges of peaches. Brush peaches with melted preserves and top with pats of butter. Brush crust with melted butter to help with browning. Bake for 40-45 minutes or until golden. Serve with vanilla ice cream.
Fruit Cobbler
Fruit Cobbler
YIELD: Makes 12 servings
INGREDIENTS:
4 tablespoons butter
3/4 cup self-rising flour
3/4 cup milk
3/4 cup & 2 tablespoons sugar, divided
1 teaspoon vanilla
2 1/2 cups fresh peaches, peeled and sliced
1 cup fresh or frozen blackberries
DIRECTIONS:
Preheat oven to 350. Put butter in a 9 x 13 glass baking dish; bake until butter is melted. Set aside. In a medium bowl, combine flour, milk, 3/4 cup sugar, and vanilla. In a separate bowl, toss peaches, blueberries, and remaining 2 tablespoons sugar. Pour batter into dish over melted butter, but do not stir. Spoon fruit over batter along with 1/2 cup fruit juice from bottom of bowl. (Discard any extra juice.) Do not stir; bake 25 minutes, or until crust browns.
Peach Cobbler
Peach Cobbler
YIELD: Makes 8 servings
INGREDIENTS:
8 cups sliced Georgia peaches
2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon nutmeg
1 teaspoon vanilla flavoring
1/3 cup butter or margarine
Pastry for double-crust pie
Vanilla ice cream
DIRECTIONS:
Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (approx. 15 minutes). Bring peach mixture to a boil: reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine.
Roll half of pastry to 1/8” thickness: cut into a circle to fit a two-quart baking dish. Spoon half of mixture into lightly buttered baking dish; top with pastry. Bake at 475°F for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Roll remaining pastry to 1/8” thickness and cut into 1” strips; arrange in lattice design over peaches. Bake an additional 15-20 minutes until browned. Allow to cool slightly before serving. Serve with vanilla ice cream.
Homemade bruschetta comes together in no time if you have the key ingredients — high quality balsamic vinegar, sun-ripened tomatoes, and fresh basil.
Take this delicious appetizer one step further by turning it into adelicious and hearty meal with a bruschetta chicken bake.
Fresh Tomato Bruschetta
Fresh Tomato Bruschetta
YIELD: Makes 4 servings
INGREDIENTS:
1 pound tomatoes, diced
1⁄2 cup packed fresh basil leaves, minced
5 tablespoons extra virgin olive oil, divided
2 large cloves garlic, minced
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
16 slices Italian bread
DIRECTIONS:
Combine fresh tomatoes, basil, 3 tablespoons oil, garlic, salt, and pepper in a large bowl; mix well. Let stand at room temperature 1 hour to blend flavors. Preheat oven to 375 F. Place bread on baking sheet. Brush remaining oil over one side of each bread slice. Bake 6 to 8 minutes, or until toasted. Top with tomato mixture.
Fresh Tomato Bruschetta Chicken
Fresh Tomato Bruschetta Chicken
YIELD: Makes 6 servings
INGREDIENTS:
1/3 cup extra-virgin olive oil
3 tablespoons finely chopped fresh basil, plus additional, for garnish
Preheat oven to 400 F. In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.
In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.
Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
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