Gourmet Mini-Pizzas
1 vegan English muffins, halved or sourdough bread, sliced 1/2"
1-2 cloves garlic, minced or pressed
4-5 Kalamata olives, pitted and sliced in 1/2
2-3 marinated artichoke hearts, drained
1-2 tablespoons marinated sundried tomatoes, drained and julienned
1/2-1 teaspoon fresh or dried rosemary, chopped
light sprinkle sea salt
2 teaspoons extra virgin olive oil
1. Preheat the oven to 375° F. For each slice of bread, spread the garlic evenly over the top with a knife.
2. Arrange the olives, artichokes, and sun-dried tomatoes on top of the garlic. Sprinkle evenly with the dried rosemary.
3. Drizzle with the olive oil and sprinkle lightly with sea salt.
4. Bake on an ungreased cookie sheet for about 10-20 minutes, or until the bread and toppings are lightly browned. Be careful not to overcook or the rosemary will become bitter. Serve immediately.
This is a great recipe to impress. Ingredients are expensive, but worth it. I have used this often in my catering business, and everyone raves about it.
SO HOW'D IT GO?
Thanks, Nima! Sorry to say though that my lemon soup recipe is only in my first book (Radiant Health, Inner Wealth) currently. But if I decide to post it on my blog at some point, I'll let you know!
My Mom is one of those people in life who never asks me for anything...except these! ;)b And my lemon soup. And love and hugs. :)
It's funny, no one ever noticed this recipe until VeganSapien's pictures. She's just that good!
Mmm. Lemon soup? Is it already posted on vegweb? If not, may I have a recipe? I love lemons and am so curious about lemon soup.
Thanks!! :)
So happy your family loved it!! ;)b
This is wonderful! I used a basil bread for my "crust." I'd give this 5 stars. My family just loved it. Thanks.
These were SO good! I had two for lunch and made another for dinner. Easy to prepare. I found the Kalamatas olives and what a difference they make; a little pricey but well worth it. I had to substitute the tomatoes with roasted tomatoes. In doing so, I had to pre-bake the bread so it wouldn't get soggy. I'm discovering so many great recipes on VegWeb, thank you! It has made becoming vegan so easy, not to mention healthy.
YAY!! So glad to hear....I agree. Being vegan SHOULD be easy and healthy! I love it!! ;)b
Keep up the great work!
These were SO good! I had two for lunch and made another for dinner. Easy to prepare. I found the Kalamatas olives and what a difference they make; a little pricey but well worth it. I had to substitute the tomatoes with roasted tomatoes. In doing so, I had to pre-bake the bread so it wouldn't get soggy. I'm discovering so many great recipes on VegWeb, thank you! It has made becoming vegan so easy, not to mention healthy.
My Mom is one of those people in life who never asks me for anything...except these! ;)b And my lemon soup. And love and hugs. :)
It's funny, no one ever noticed this recipe until VeganSapien's pictures. She's just that good!
It isn't even 8 AM yet, but these look and sound so delicious that I almost want to go to the store, buy the ingredients, and make them RIGHT NOW. My mouth is literally watering...
Hi!
Kalamatas should be available in any health food store or decent grocery store. I would go for the pitted variety. Otherwise, just make sure you are getting Kalamatas or other really nice greek olives.
Incidentally, I have since updated this recipe. Here is the excerpt from my cookbook which should have better, more specific directions...good luck! ;)b
with Garlic and Rosemary
High quality crusty sourdough bread, cut into ½-inch thick slices
Fresh garlic, minced or pressed (about 2 cloves per slice of bread)
Toppings:
Kalamata olives, pitted and chopped (about 4-5 olives per slice of bread)
Marinated artichoke hearts, drained* (about 2-3 artichoke hearts per slice
of bread)
Marinated sundried tomatoes, julienne cut and drained* (1-2 tablespoons per slice of bread)
Finishing touches:
Dried rosemary leaf, about ½ to1 teaspoon per slice
Olive oil (regular or extra virgin), about 2 teaspoons per slice
Sea salt (a light sprinkle per slice)
1-Preheat the oven to 375° F.
2-For each slice of bread, spread the garlic evenly over the top with a knife. Arrange the olives, artichokes, and sundried tomatoes on top of the garlic. Sprinkle evenly with the dried rosemary. Drizzle with the olive oil and sprinkle with sea salt.
3-Bake on a cookie sheet for about 10-20 minutes, or until the bread and toppings are lightly browned. Be careful not to overcook, or the rosemary will become bitter.
4-Serve immediately.
Serves: any number of hungry peeps
*I usually place the artichoke hearts and sun dried tomatoes in a strainer together to allow the excess marinade to fall away
Sounds delicious, can't wait to try the recipe.
Where can I buy the Kalamata olives, regular grocery store or health food store?
Anything particular I should be looking for on the label?
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