Pauline’s Pesto and Peppers
on French Bread
Make two loaves at a time—one for now and
one for later. This tastes good cold, too.
1 21-ounce jar Cibo
Naturals basil pesto
2 loaves French bread,
24 inches long, sliced
lengthwise
1 24-ounce jar sweet
red roasted peppers,
drained, sliced
8 ounces shredded
mozzarella or shredded
3-cheese blend
1. Preheat oven to 350°F. Spread pesto on the
cut sides of both loaves. Arrange red peppers
on the two bottom halves; sprinkle cheese over
peppers. Replace the top halves of bread. Wrap
in aluminum foil.
2. Bake for 20 minutes, or until cheese melts. Cut
into 2-inch pieces. Makes 24 pieces or 12 servings.
New World Restaurant
Bagel French Toast Platter
with Seasonal Berry Relish
1/2cup pecan pieces
1/4cup corn syrup
2 tablespoons water
BAGEL FRENCH TOAST
4 Kirkland Signature by
Noah’s New York*
plain bagels, each cut
in 4 horizontal slices
French toast batter
(use family recipe)
Butter
PECAN PRALINE GLAZE
1/2cup butter
3 tablespoons brown sugar
SEASONAL BERRY RELISH
1 cup sliced strawberries
1/2cup raspberries
1/2cup blackberries
or blueberries
1/4cup sugar
1. Soak bagel slices in French toast batter for at
least 1 minute. Cook in butter in a large skillet over
medium heat until browned. Remove to a platter.
2. For the glaze, melt butter in the skillet over low
heat; add brown sugar and stir until dissolved.
Add pecans and cook for 1 minute. Stir in corn
syrup and water; simmer for 3 minutes. Spoon
onto French toast.
3. Toss berries with sugar in a bowl. Place on
the platter. Makes 4-5 servings.
*Look for Kirkland Signature by Einstein Brothers bagels
in some regions.
