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 sautť 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
"I am no longer keeping your secrets. I am no longer going to be one of your...
Considering the kind of year 2016 has been for St. Charles Parish Sheriff's...
With a roller coaster ride of a game tied at 28 with 10 seconds left, and the eyes...
ITT Technical Institute's closing had student Zina Richards calling the VA suicide...
Diagnosed with a brain tumor at age 7, Kacey Marse knows how important the family...
St. Charles Parish police are seeking the publicís help in locating a man charged...
Bent's RV is a Full Service RV Dealership in Louisiana.
Destrehan survives Hahnville rally, wins thriller - 4761 views
With a roller coaster ride of a game tied at 28 with 10 seconds left, and the eyes of seemingly all of St. Charles Parish focused on the field, Bradley Quinn came through for his team.