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Sweet Basil Vinaigrette

Author: Chris Scheuer basil vinagr INGREDIENTS 2 cups (about ¼ pound) tightly packed fresh basil leaves, tightly packed ⅓ cup rice vinegar 1 tablespoon sugar 2 tablespoons honey 1 clove garlic 2 teaspoons Dijon mustard ¾ cup canola oil ¼ teaspoon sea salt

Bruschetta con Pesto, Pomodorini e Burrata - Preheat the oven to 350 degrees. Coat one half loaf Italian or Ciabatta bread with olive oil, then rub with a cut garlic clove. Bake until light golden brown. Remove from oven and top with your favorite pesto, sliced burrata cheese and cherry tomatoes. Bake until cheese is melted and tomatoes are slightly roasted. Slice and serve.

Scallops with apple-cider balsamic glaze, served over spinach! Really great. Subbed pancetta and used frozen scallops - even picky husband liked it. Simple and nice change of pace!

Sushi Salad - has everything including tuna, avocado, sriracha mayo and seaweed (nori) without the hassle of rolling!