For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.
Plump, juicy scallops are wrapped in Italian ham and grilled to perfection. On top are dollops of an artichoke pesto. An excellent hors d’oeuvre.
- Quick Glance
- 30 M
- 30 M
Chicken cubes and vegetables are bathed in saffron, mustard, and olive oil then skewered for a spin on the grill. A basil mayonnaise is served for dunking.
Scallops are first marinated in a mixture of sake, ponzu, miso, and ginger, then wrapped with grilled portobello mushrooms, stuck on a skewer, and grilled.