Delicious and Healthy

Here is another delicious appetizer idea for the holidays or your New Year’s Party!

Bella’s Rockefeller Siciliana



1 – jar 8.5 oz. Bella Sun Luci Julienne Cut Tomatoes in Olive Oil with Italian Herbs, drain but reserve oil
1 – medium size baguette
2/3 cup whole kernel supersweet corn kernels
¼ tsp. roasted garlic
¼ tsp. crushed red pepper (optional)
¼ cup finely chopped fresh basil leaves
1 cup packed finely chopped fresh spinach
1/3 cup finely crumbled Ricotta
1/3 cup Mascarpone cheese
1/3 cup crushed garlic-butter croutons
1/3 cup freshly grated Parmesan cheese
1-8.5 ounce jar Bella Sun Luci Sun Dried Tomato Pesto

Heat oven to 400º. Cut French bread lengthwise and place on baking sheet facing up. Drizzle each half  with reserved olive oil and toast in oven until golden brown approx. 10 minutes. Remove from oven and spread jar of pesto on top of both cut sides. In a large bowl mix corn, garlic, crushed red pepper, chopped basil, spinach, ricotta, and mascarpone. Spoon onto each half of bread mounding up slightly in the center. Mix the crushed croutons and Parmesan cheese. Sprinkle on bread halves pressing down lightly so the mixture stays in place. Drizzle with the remaining reserved olive oil.  Bake in the center of the oven at 400º for 6-8 minutes, or until the filling is hot and crumbs are browned. Slice and serve. Serves 20.

 

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