House Works: Making Lavosh

This time of year, you might be looking for a nice meal or a snack that doesn't take much effort, but does utilize all of those great vegetables that are in your garden.

In this House Works, Chef Judy Gilliard joins us in the kitchen with a way to make lavosh that works well as an appetizer or a meal.

Margarita Cracker Bread
Chef Judy Gilliard
Servings: 8
4 each cracker bread
1 tablespoon olive oil, Oliverde, infused with garlic
2 teaspoons Art & Soul, Judy a la carte seasoning
24 ounces mozzarella cheese, fresh
4 medium tomatoes, seeded and sliced in thin stripes
4 tablespoons basil leaves, sliced 1/8" thick
4 tablespoons balsamic vinegar
1 tablespoon olive oil, Oliverde Basil infused

Preheat oven to 350 degrees. Rub each cracker with olive oil and sprinkle seasoning over them evenly. Place sliced tomatoes on paper towels to dry them out. Slice the mozzarella cheese in 1/4 inch slices. Place the cheese, tomato slices and basil evenly on cracker. Put in oven for 3 to 5 minutes. Take out of oven. Cut each crust, then sprinkle the balsamic vinegar. Serve on platter. (If you do not have fresh mozzarella use shredded.)

Per Serving (excluding unknown items): 44 Calories; 4g Fat (67.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat.


About the Author...
Taryn Vanderford
Taryn Vanderford is an Emmy-winning journalist who currently works on "First at Four", "Pure Nebraska" and "Moms Everyday" for 10/11 and Gray Television.
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