Saturday, Sep 24, 2016
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Dinner Tonight: Pistachio Bread Hors D'Oeuvres

Usually, the recipes submitted to Dinner Tonight look at least a little bit familiar — the ingredients are put together in ways we’ve generally seen before. But this recipe from Su Johnson is a new one to us, mixing pistachios, sweet onion, garlic bread, and cheese in an hors d’oeuvre called Pistachio Bread.

Pistachio Bread Hors D’Oeuvres

8 ounces pistachios (out of the shells)

4 ounces (1 stick) butter

1 large sweet onion, chopped

1 teaspoon garlic

Salt and pepper to taste

1 loaf Italian bread

Parmesan cheese

Preheat oven to 350°.

Toast the pistachios in a pan over medium heat. Add butter, onion, garlic, and salt and pepper to taste, and cook until onions are tender, about 5 minutes.

Meanwhile, slice bread lengthwise and toast in oven until lightly brown, about 8-10 minutes. Put pistachio mixture on top of toasted bread, sprinkle with Parmesan cheese, and broil until the cheese has melted.

Cut into finger-food sized portions.

— Su Johnson


Got a fast and healthy recipe you want to share? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660


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