Better Than Butterappetizers, dips, sandwiches 1 cup beans with tomatoes (recipe) 1 grilled eggplant (optional) 1 provolone (optional) Puree Beans with Tomatoes in food processor until it reaches the desired texture. For a crusty sandwich, spread slices of sourdough french bread with a generous coating and top with slices of grilled eggplant and provolone cheese. For a nice appetizer, use thin slices from a skinny French loaf, pop into the oven to melt the cheese, and serve hot. From: Dan Bowe, in the San Francisco Chronicle, 10/26/94, MealMaster by Linda Shogren |
