Brad's Italian style polenta appetizer. Either store bought or homemade polenta molded in a tube Genoa salami Vine ripened tomatoes Balsamic vinegar Sliced fresh mozzarella leaves Fresh basil Steps. The spices for cooking Brad's Italian style polenta appetizer. Please buddy prepare Either store bought or homemade polenta molded in a tube.
Brush or drizzle with olive oil and sprinkle salt and pepper onto polenta. Pesto Polenta Bites with Fresh Tomato Bruschetta. Do you have a go to appetizer that you make every year? You can have Brad's Italian style polenta appetizer using 6 ingredients and 11 steps. Here is how you cook it.
Ingredients of Brad's Italian style polenta appetizer
- You need of Either store bought or homemade polenta molded in a tube.
- It’s of Genoa salami.
- It’s of Vine ripened tomatoes.
- You need of Balsamic vinegar.
- You need of Sliced fresh mozzarella.
- You need leaves of Fresh basil.
You know, that one appetizer that tastes phenomenal but is also crazy easy to make … cuz "time" is few and far between during the holidays! Reduce the heat to low and cook until the mixture thickens and the cornmeal is. From ricotta toasts and polenta bites to pasta e fagioli and sea bream crudo, here are all of our favorite Italian and Italian-inspired appetizer recipes. This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta.
Brad's Italian style polenta appetizer instructions
- Heat a tbs of oil in a non stick pan on med low. Slice polenta into 1/4 inch slices.
- Fry polenta 5 minutes on each side.
- Grease a baking sheet..
- Place polenta slices on it spread out..
- Lay 2 slices of salami on each polenta..
- Place a slice of tomato on each.
- Drizzle all with balsamic vinegar.
- Place a mozzarella slice on each.
- Place a basil leaf on each.
- Bake at 425 until mozzarella is well melted.
- Serve immediately. Enjoy.
It's looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. —Devon Delaney, Westport, Connecticut When Marcia Kiesel grills vegetables, she likes to add unexpected accompaniments, like grilled marinated mini mozzarella balls (called bocconcini) wrapped in anchovy fillets, and garlicky white. In a large heavy saucepan, bring the broth, milk and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. An Italian classic, polenta squares are served with a savory mushroom ragu.