RTN Recipes: Double tomato bruschetta, pesto stuffed pork chops, easy fruit cobblers.

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Double Tomato Bruschetta
Double Tomato Bruschetta

Double Tomato Bruschetta

Ingredients

6 plum tomatoes, chopped, ½ cup sun-dried tomatoes, packed in oil, 3 cloves minced garlic, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1/4 cup fresh basil, stems removed, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 French baguette, 2 cups shredded mozzarella cheese

Preparation

Preparation time – 15 minutes.  Cooking time – 7 minutes.

Directions

  1. Preheat the oven.
  2. In a large bowl, combine the plum tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Bake for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Bake for 5 minutes, or until the cheese is melted.

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Pesto Stuffed Pork Chops
Pesto Stuffed Pork Chops

Pesto Stuffed Pork Chops

Ingredients

3 tablespoons crumbled feta cheese, 2 tablespoons chilled basil pesto, 1 tablespoon toasted pine nuts, 4 bone-in pork loin chops, 1 1/4-inch thick, 1 teaspoon ground black pepper, 1 teaspoon dried oregano, 1 teaspoon minced garlic, 1/2 teaspoon red pepper flakes, 1/4 teaspoon ground thyme, 2 tablespoons balsamic vinegar

Preparation

Preparation time – 15 minutes.  Cooking time – 45 minutes.

Method

  1. Preheat oven to 375ºF(190ºC).
  2. Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
  3. Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
  4. Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the centre of the stuffing should read 145ºF (63ºC). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

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Easy Fruit Cobbler
Easy Fruit Cobbler

Easy fruit cobbler

Ingredients

1 cup plain flour, 2 teaspoons baking powder, ¾ cup white sugar, ¾ cup milk, ¼ cup butter, 2 cups sliced fresh peaches

Method

  1. Preheat oven to 325ºF (165ºC). Melt butter in a 9 x 9 inch baking dish.
  2. Blend together flour, baking powder, sugar, and milk.
  3. Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

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