Recipes with bread, italian

Spread some pizza sauce over a few slices of toast, arrange a few marinated artichoke hearts and half fried egg over each toast. Drizzle a bit hot sauce on top. A quick, easy and tasty crostini is ready within 10 minutes.

Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.

This sandwich absolutely deserves 5 star! It was so quick and easy to put together, and it was packed with flavour. We omitted the anchovies, used Swiss cheese, otherwise followed the recipe. If you are looking for a crowd-pleasing sandwich, this is the one!

Toasty garlic bread is a quick-to-make addition to a meal.

This flavorful bruschetta can be prepared within 5 minutes. Place it over toasted bread slices, then sprinkle some crumbled goat cheese or fresh mozzarella cheese on top. A quick, easy and tasty snack is ready to go!

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

A rustic Italian stew where stale bread melts into garlicky Roma tomatoes, white wine, and fresh marjoram with tiny pastina stirred in at the end. Vegetarian comfort in 45 minutes.

Italian onion and tomato soup with eggs poached directly in the broth, served over dry Italian bread. A rustic peasant soup ready in 35 minutes with simple pantry ingredients.

Orange French toast soaked in fresh orange juice and Grand Marnier, pan-fried golden, then tossed in brown sugar. Brunch-worthy breakfast with citrus depth.

The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Warm Swiss Cheese, Mushroom, and Roasted Pepper Loaf recipe

Hot turkey sandwiches on Italian bread with a Monterey Jack cheese sauce, sliced tomatoes, and sauteed onions. Made entirely in the microwave in about 30 minutes.

Pappa al pomodoro, a thick Tuscan bread and tomato soup with stale Italian bread, fresh and canned Roma tomatoes, garlic, leeks, basil, and olive oil. Rustic Italian comfort.

Roasted cauliflower with capers, anchovy-lemon dressing, and toasted garlic bread crumbs. A Sicilian-inspired side that caramelizes sliced cauliflower and finishes it with briny, crunchy punch.

Grilled flank steak marinated in lemon and garlic, served with grilled zucchini, fresh basil tomatoes, and toasted Italian bread. A complete summer meal off the grill.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Classic Italian crostini made by rubbing sliced bread with raw garlic, brushing with olive oil, sprinkling with rosemary, and baking until crisp. Four ingredients, 30 minutes.

A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.

Overnight french toast soaks Italian bread in a vanilla-cinnamon custard while you sleep, then pan-fries up golden in minutes. Served with a homemade caramel-cinnamon syrup. Easy weekend brunch.

Parmesan toasts rub Italian bread with raw garlic, drizzle with olive oil, top with parmesan and fleur de sel, then oven-bake until golden. Easiest appetizer going.

Italian bread grilled golden with sliced SPAM, Swiss and American cheese, Roma tomatoes, Dijon mustard, and green onions. This loaded grilled cheese hero sandwich is ready in 25 minutes flat.

Pork spiedis from upstate New York: cubed pork tenderloin marinated overnight in tomato juice, garlic, onion, and herbs, then grilled and served wrapped in Italian bread.

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

Loaded tuna nicoise sandwich on grilled Italian bread with roasted peppers, kalamata olives, capers, and a homemade oregano vinaigrette. A Mediterranean-inspired lunch that eats like a feast.

Neapolitan mushroom soup with dried porcini and fresh mushrooms, plum tomatoes, marjoram, thyme, and an egg-yolk-Parmesan liaison thickener served over toasted Italian bread.

Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.

Zuppa di Accia is a rustic Italian celery soup ladled over toasted bread with hard-boiled eggs, dried sausage, and sharp cheeses. A Tuscan bowl that warms the soul.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Easy, simple and cost-effective yet so delicious. Aromatic flavors are a great way to use up day old crusty bread.

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Irish lamb stew with red potatoes, pearl onions, and a splash of Irish ale. Slow-simmered with thyme and bay until the lamb is fork-tender. A St. Patrick's Day classic.

Rustic Calabrian asparagus soup thickened with eggs and Parmigiano-Reggiano, ladled over toasted Italian bread. A silky, savory Italian egg-drop soup ready in one hour.

Grilled Italian sandwich layered with salami, fresh mozzarella, roasted peppers, and provolone on crusty bread with olive mayonnaise and Dijon. A hot pressed masterpiece.

Sharp cheddar fondue with apple juice, Dijon mustard, and onion powder served with crusty bread cubes and blanched vegetables. A fall-inspired cheese dip ready in 30 minutes.

Broiled tomato mozzarella bruschetta with Roma tomatoes, fresh basil, capers, and balsamic vinegar on toasted Italian bread. Ready in 15 minutes as an appetizer or light meal.

A loaded BLT sandwich with a Southwestern spin, featuring crispy turkey bacon, peppery arugula, sharp cheddar, creamy avocado, and a zesty mayo-salsa spread on toasted Italian bread. Ready in 10 minutes.

Stale bread simmers with Roma tomatoes, garlic, white wine, and marjoram in this hearty Italian peasant stew. Tiny pastina added at the end gives it body. Ready in 45 minutes.

Homemade bread stuffing with cubed Italian bread, toasted pecans, fresh thyme, and buttery sauteed onion and celery. Bound with egg and chicken stock for a moist, herb-fragrant holiday side dish.

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

French toast strata with country sausage, sliced apples, and Italian bread soaked overnight in maple-nutmeg custard. A make-ahead breakfast casserole baked golden and set.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Slow cooker Italian beef sandwiches: chuck roast braised tender, shredded, and simmered with tangy pepperoncini, sweet peppers, and garlic, then piled on Italian bread. Feeds a crowd.