 |
Prep Time: 5 Minutes Cook Time: 38 Minutes |
Ready In: 43 Minutes Servings: 6 |
|
I love to use these as an appetizer Ingredients:
2 tablespoons vegetable oil |
1 stalk celery, diced |
1/2 green pepper, chopped |
1 onion, chopped |
2 cloves garlic, minced |
1/4 teaspoon paprika |
1/4 teaspoon chili powder |
1 (28 ounce) can tomatoes, drained and chopped |
3 tablespoons tomato paste |
1/3 cup parmesan cheese, grated |
1 french baguette, cut in half lengthwise |
1/2 cup ricotta cheese |
salt and pepper, to taste |
Directions:
1. Heat oil in large skillet.
2. Cook celery, green pepper, onion, garlic, paprika and chili powder 4-5 minutes over low heat.
3. Mix in tomatoes and tomato paste and season as desired.
4. Continue to cook for 15 minutes.
5. Add parmesan cheese and finish cooking 5 minutes.
6. Slice each bread half into 3 pieces and toast in oven.
7. Place bread on cookie sheet or ovenproof platter.
8. Spoon tomato mixture over the top with ricotta cheese.
9. Broil 3-4 minutes or until melted.
10. Serve immediately.
|
|