Recipes
Babycakes Bruschetta
Recipe from the McCain Foods Kitchens
Serves 1 or 2 as a sharable appetizer.
INGREDIENTS & INSTRUCTIONS
| INGREDIENTS |
| 6 McCain Babycakes |
1/2 Vine Ripe Tomatoes |
| 2 tbs. Red Onion |
3 tbs. Prepared Pesto + 1 tbs. for Garnish |
| 2/3 cups Extra Virgin Olive Oil |
2 tbs. Balsamic Vinegar |
| 1 tbs. Grated Parmesan Cheese |
Salt and Pepper |
| Pomace Olive Oil for Frying |
| INSTRUCTIONS |
| Dice the tomatoes and red onion into ¼ inch cubes. Prepare the dressing, drizzling in the olive oil into the pesto and vinegar. Mix the tomato and onion mixture into the dressing. Incorporate the parmesan cheese and season with salt and pepper.
|
Heat olive oil under medium high heat. When hot, add Babycakes and brown on both sides. Approximately 3 minutes. Drain the Babycakes onto towels
| Place the Babycakes on a 9-ich appetizer plate. (colored plates work great with this dish). Place a dollop of the tomato mixture on top and garnish with some pesto.
|
Contact your Local Golbon Distrbutor to order the ingredients featured in this recipe.
