Recipe: pierogy bruschetta
1 package (16-ounce) potato & onion pierogies
1 large clove garlic, minced
1 tablespoon olive oil
1 pound fresh mozzarella cheese, cut into 1/2-inch chunks
2 medium ripe tomatoes, diced
1/4 cup fresh slivered basil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh basil sprigs for garnish, optional
Grill or sauté pierogies as package directs.
Meanwhile, cook garlic clove in 1-quart saucepan over medium heat in hot oil, 1 minute or until lightly browned, stirring constantly. Set aside to cool slightly.
Combine mozzarella, tomatoes, basil, red wine vinegar, salt, pepper and cooked garlic mixture in large bowl.
To serve, arrange pierogies on platter, top with tomato mixture.
Garnish with basil sprigs, if desired.
Courtesy of Family Features
Subscribe Today and Save!!!
St. Charles Herald-Guide is an award-winning newspaper that covers all aspects of St. Charles Parish - from schools and parish government news to social events, features on our local residents and sports.
Order your subscription today!
HBO is back in St. Charles Parish filming an eight-part series called “Quarry” that...
A St. Rose man has received a mandatory sentence of life in prison for the 2012...
Although Randall “Randy” Harvey had an idea he might be named Destrehan High School...
It had been a long 18-hour day observing a presidential election in the Republic of...
After finishing last season 14-1 and losing a host of key players to graduation,...
In the many years that Barry Minnich has been with the Luling Volunteer Fire...
Fast Friendly Service...Just Around the Corner! Frank's offers you the best choice in quality groceries at competitive prices.
Wildcats forge new identity - 721 views
After finishing last season 14-1 and losing a host of key players to graduation, the Destrehan Wildcats regrouped this spring to find a new identity.