Simple Springtime Toss
(Family Features) Take advantage of the season by incorporating fresh produce and easy-to-prepare pierogies into your meatless menu. Pierogies replace garlic bread in this version of an Italian bruschetta. This light, yet satisfying, dish can be served at brunch gatherings or weeknight family dinners.
The recipe below for Pierogy Bruschetta combines chopped tomatoes, hearty pierogies, and creamy mozzarella cheese to create an effortless and tasty dish the whole family will enjoy. You can grill the tomatoes or mix in any of your favorite vegetables to add a personal touch. This seasonal recipe, which contains less than 10 ingredients and takes less than 20 minutes to prep and cook, is the perfect dish for the Lenten season.
To purchase pierogies and more find more pierogy recipes, visit www.pierogies.com.
- 1 package (16-ounces) Mrs. T's Potato & Onion Pierogies
- 1 large clove garlic, minced
- 1 tablespoon olive oil
- 1 pound fresh mozzarella cheese, cut into 1/2-inch chunks
- 2 medium ripe tomatoes, diced
- 1/4 cup fresh slivered basil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh basil sprigs for garnish, optional
- Grill or sauté pierogies as package directs.
- Meanwhile, cook garlic clove in 1-quart saucepan over medium heat in hot oil, 1 minute or until lightly browned, stirring constantly. Set aside to cool slightly.
- Combine mozzarella, tomatoes, basil, red wine vinegar, salt, pepper and cooked garlic mixture in large bowl.
- To serve, arrange pierogies on platter, top with tomato mixture.
- Garnish with basil sprigs, if desired.
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