St. Charles Herald-Guide

Recipe: pierogy bruschetta

From staff and wire reports - March 9, 2012

Ingredients:

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

 

Directions:

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.

Servings: 6

 

Courtesy of Family Features

Recipe: pierogy bruschetta
Family Features