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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Crispy bread replaces the classic tortilla chips and savory meat sauce tops things off. This hearty appetizer easily doubles as a main dish. Add a salad and you have dinner.Sonya Labbe, Los Angeles, California Ingredients:
1 pound ground beef |
1 small red onion, finely chopped |
1 small carrot, finely chopped |
4 garlic cloves, minced |
3/4 teaspoon crushed red pepper flakes |
1/2 cup dry red wine or beef broth |
1 can (15 ounces) crushed tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1/2 cup vegetable broth |
1 bay leaf |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
48 slices french bread baguette (1/4 inch thick) |
2 garlic cloves, halved |
1/3 cup olive oil |
1 cup shaved parmesan cheese |
Directions:
1. In a large skillet, cook the first five ingredients over medium heat until beef is no longer pink; drain. Add wine, stirring to loosen browned bits from pan.
2. Stir in the tomatoes, tomato sauce, broth, bay leaf, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Discard bay leaf. Stir in basil.
3. Rub baguette slices with garlic halves; place on ungreased baking sheets. Brush lightly with oil. Bake at 400° for 3-5 minutes or until lightly browned.
4. Arrange toast on serving platters; top with beef mixture and cheese. Serve immediately. Yield: 12 servings.
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