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Rory's Rustic Bruschetta

<span style="font-family: Georgia,serif; font-size: x-small;" mce_style="font-family: Georgia,serif; font-size: x-small;"><span style="font-size: 15px;" mce_style="font-size: 15px;"><span style="font-family: Times New Roman,Times,serif; font-size: medium;" mce_style="font-family: Times New Roman,Times,serif; font-size: medium;"><span style="background-color: white;" mce_style="background-color: white;"><br></span></span></span></span><span style="font-family: arial; color: black; font-size: x-small;" mce_style="font-family: arial; color: black; font-size: x-small;"><b>About Rory:</b><br><div>Rory Schepisi is a restaurateur originally from Saddle River, New Jersey, who now lives in Vega, Texas. A graduate of the Culinary Institute of America, Schepisi opened <a target="_blank" href="http://boothillvega.com/" mce_href="http://boothillvega.com/">Boot Hill Saloon and Grill</a> in Vega after she was a finalist on the reality cooking show, The Next Food Network Star.&nbsp; </div></span>
Rory's Rustic Bruschetta









4 Plum tomatoes Diced
1/2 small Green bell pepper small diced
1/2 yellow or orange bell pepper diced
1 red onion small diced
1 to 2 tablespoons  Margaret's favorite Pesto (Pesto recipe below)
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
Sea salt and fresh ground pepper to taste
15 pieces of grilled french bread or bread of choice
Add grilled shrimp for a variation

In a large bowl add all ingredients and mix together well. Let marinate for at least one hour over night is best. Taste and season with salt and pepper and add more pesto if a stronger basil flavor is desired. serve cold over buttered and grilled bread. This makes a perfect appetizer for this seasons first BBQ or outdoor get together



Margaret's Favorite Pesto Sauce

1 1/2 cup cleaned basil
1/2 cup fresh spinach
1/4 cup pin nuts
4 cloves of garlic
3/4 to 1 cup olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Add all ingredients except olive oil into a food processor or blender... while blending slowly pour olive oil through top till mixture becomes a bright green paste.... Season and its ready for use or to freeze for a later recipe.



About Rory:
Rory Schepisi is a restaurateur originally from Saddle River, New Jersey, who now lives in Vega, Texas. A graduate of the Culinary Institute of America, Schepisi opened Boot Hill Saloon and Grill in Vega after she was a finalist on the reality cooking show, The Next Food Network Star. 

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