Recipe courtesy of Diane Kochilas
Save Recipe Print
Yield:
Makes 2 to 4 servings

Ingredients

Directions

Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat and saute the bread until golden and crisp. Remove bread and set aside.

Add 2 more tablespoons of olive oil and cook the onion, stirring, just until the onion begins to color, about 10 minutes. Add the tomato paste and swirl around with the onion. Season with a little salt. Add the bread and toss all together in the skillet until the bread is warmed through. Remove from the heat, drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper, and serve.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Sauteed Chicken Sandwich with Portobello, Thyme and Caramelized Onions on Seven Grain Bread

Recipe courtesy of John Villa

Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction

Recipe courtesy of Joey Altman

Browse Reviews By Keyword

          Latest Stories