by Jennifer Burns, Gossner Foods
- 1 large French bread loaf, cut in half
- 1 (6.5 ounce) can tomato sauce
- 1 (4 ounce) can sliced black olives, drained
- 2 small tomatoes, thinly sliced
- 1 cup Gossner mozzarella cheese, shredded
- 1 pinch dried basil
- 1 pinch dried oregano
- 2 scallions
- 1/4 cup parsley, chopped
Preheat oven to 425 degrees F.
Spread each half with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, tomatoes, mozzarella cheese, basil and oregano.
Place the two halves on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices. Top with scallions and parsley.
- Sautéed Mushroom and Caramelized Onion
- 1 large French bread loaf, cut in half
- 5 tablespoons olive oil, divided
- 4 tablespoons orange marmalade
- 8 slices Gossner provolone
- 1 large sweet onion
- 16 ounces mushrooms, sliced
- 1 tablespoon chives
- 6-8 basil leaves, chopped or 1/4 teaspoon dried basil
Preheat oven to 425 degrees F.
Brush 2 tablespoons of the oil on the bread halves. Spread 2 tablespoons of the marmalade per half. Place on a baking sheet. Top with the slices of cheese. In a large frying pan, add 2 tablespoons of the oil. Sauté the onion for 20-25 minutes over medium to low heat or until golden brown. Push the onions to the outer part of the pan or remove to a plate and cover with tinfoil. Add the remaining tablespoon of oil to the middle of the pan. Sauté the mushrooms over medium to medium-high heat for 8-10 minutes until soft and slightly browned.
Toast the bread halves for 5-6 minutes or until toasted and cheese is melted. Top the halves with some of the onions, mushrooms, chives and basil. Serve with the salsa on the side, if desired.
