Ingredients

8 ounces shrimp, cooked, small
4 tomato, ripe, diced
4 tablespoons balsamic vinegar
1/2 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon fresh basil, chopped
1 loaf Italian bread

Method

Preheat oven broil. Rinse shrimp and let drain in colander. In a mixing bowl, combine tomoatoes, olive oil, balsamic vinegar, garlic powder, black pepper, basil and lemon juice. Mix well.

Slice bread 1/4 inch thick, brush with olive oil and toast under broiler until lightly brown. Remove from oven. Spoon shrimp mixture on top of toasted bread and serve immediately.

Ingredients

2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste

Method

In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Ingredients

Butter for the pan
1/2 baguette, cut into 2-inch slices
1/2 small yellow onion, thinly sliced
1/8 pound thinly sliced cooked ham
3/4 cup white wine
1/2 teaspoon black pepper
1 1/2 cups (6 ounces) grated Gruyère (cheese)

Method

Heat oven to 400° F.

Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates.

Tip: If you don’t have Gruyère, you can substitute Swiss, Monterey Jack, fontina, or white Cheddar.

Yield: Makes 4 to 6 servings

NUTRITION PER SERVING
CALORIES 306(29% from fat); FAT 10g (sat 6g); SUGAR 1g; PROTEIN 15g; CHOLESTEROL 38mg; SODIUM 373mg; FIBER 1g; CARBOHYDRATE 31g