Ingredients
1 can chavrie goat cheese (5.3 oz)
2 garlic cloves, minced
1/2 tsp dried oregano leaves, crushed
1/4 tsp fresh ground pepper
1 small french bread loaf
2 plum tomatoes, thinly sliced
1 olive oil
1/2 cup shredded fresh basil leaves
Directions
Preheat oven to 400'F.
Combine Chavrie, garlic, oregano and pepper. Mix well. Cut French
bread into 12 slices. Top each slice with slice of tomato and brush
with olive oil. Place 1 teaspoon of cheese mixture on top of each
tomato slice; bake 8-10 minutes or until bread is toasted. Remove
from oven and top with shredded basil.
Favorite recipe from BONGRAIN CHEESE U.S.A.
Servings: 12 slices
Chavrie & Basil Pizza Bites Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Historians have tracked the existance of recipes way back into antiquity, in truth as far into history as the early Egyptians, and possibly even further than that. Having said that, mostly, these early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, main course and afters, something we still use today. He also describes how the cooks of his times made use of a good variety of spices, including a few that will be familiar to modern cooks like bay, mint and dill. As our culinary historical trip moves on a few more years there were two interesting recipe books dating from the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new foods and spices was responsible for an increase in manuscripts on cooking, most of which are kept safe in private cookery archives. Over the following few hundred years, the rich and powerful families of Europe tried to serve up the best banquets, and as a consequence, cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery publications are starting to become popular due to more people being able to read, more free time and disposable income. The introduction of television brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chavrie & Basil Pizza Bites recipe.
