A big hit...I didn't have pine nuts but sauteed some diced portabello mushrooms with a little onion in olive oil, added the diced proscuitto at the end, then mixed in parmesan and just enough softened butter to hold it together. Spread on slices of french bread and toasted in the toaster oven. It was delicious and a nice change from tomato bruschetta.

Reviewed On: Aug. 15, 2005

I've made a similar recipe from Taste of Home magazine many times with these changes: No carrots, brown 1 lb ground beef with onion and celery,drain, add broth, seasonings (I include some minced garlic and worchestshire) and potatoes (cut into small chunks) and simmer in 3 cans chicken broth until potatoes are tender. Use 1/2 stick margarine and 1/3 cup flour to make a roue and add to mix , wisking well . This breaks up the potatoes some and makes it thicker. I add only about 1 cup of milk, and a mix of american (2 slices), monterey and cheddar cheeses (about 2 cups)..a touch of pepper jack cheese and/or red pepper flakes gives it some pizazz...sour cream optional .

Reviewed On: Mar. 29, 2004

I have made a very similar recipe for years and handed out the recipe countless times ..my variation doesn't take as much time and will be less salty/less fat as it doubles the recipe and still uses only 1 pound of sausage..I use it as a side dish instead of a main dish.My variation follows: Cook 1 pound of sausage(I like JImmy Dean Sage) in large skillet with chopped onion,bell pepper and celery until sausage is brown..drain off fat. Meanwhile, bring 4 1/2 cups of water to a boil, add 1 cup regular (not minute) rice and 2 packages Liptons Chicken Noodle with white meat soup mix...simmer for 20 minutes. Mix all together, add a jar of chopped mushrooms if desired..its ready to go.

Reviewed On: Mar. 29, 2004