Monthly Archives: September 2012

Presto Pesto Pizza

  • Presto Pesto Pizza1 (12-inch) prepared pizza crust
  • 1/2 cup pesto
  • 1 tomato, sliced
  • 1 banana pepper, sliced
  • Additional toppings as desired 

Pesto (makes 1 cup):

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper, to taste 

Preheat oven to 450 degrees. Place basil and pine nuts in a food processor and pulse a few times. Add garlic; pulse a few times more. Slowly drizzle in the olive oil (while the food processor is on). Add cheese; pulse until blended. Add salt and pepper, to taste. Spread pesto on pizza crust (you will have extra that can be used on another crust or added to pasta dishes) and top with tomatoes and peppers. You can also add more ingredients like mushrooms, pepperoni, sun-dried tomatoes, artichoke hearts, onions and olives. Bake 8-10 minutes or until golden brown.

Touchdown Tomatoes

Appetizers and Snacks
  • Touchdown Tomatoes 6x91 (12-ounce) pack cherry tomatoes
  • 1 (12-ounce) pack bacon
  • Chili pepper (optional)
  • Skewers

If using wooden skewers, soak in water at least one hour before grilling. Cut uncooked bacon strips in half. Wrap tomatoes in the bacon and thread onto skewers. For a spicy kick (optional) lightly sprinkle chili pepper on the bacon. Grill over low heat until bacon turns brown and crispy.

Border Bites

Appetizers and Snacks
  • Border Bites4 avocados
  • 1 jalapeno or Serrano chili, seeded and finely diced
  • 1/4 cup finely diced red onion
  • 1/4 cup roughly chopped cilantro
  • 1 tablespoon lime juice
  • Salt, to taste
  • 1 large bag tortilla chips
  • 1-2 red peppers, sliced

Place avocado pulp in a bowl and mash with a fork until desired consistency. Mix in the jalapeno or Serrano pepper, onion, cilantro and lime juice. Season with salt, to taste. Place dollops of guacamole on chips and garnish with slices of red peppers.