Cooking Light December 2014, Page 146

Updated October 29, 2014
Randy Mayor; Styling: Lindsey Lower

Since multiple recipes appear on page 146, select the one(s) you want to save, share or create a shopping list for, here.

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Black-Eyed Pea, Bacon, and Pickled Okra Bruschetta

Credit: Randy Mayor; Styling: Lindsey Lower

Black-Eyed Pea, Bacon, and Pickled Okra Bruschetta Recipe

This innovative bruschetta recipe makes a garlic, olive oil and black-eyed pea paste and is topped with crumbled bacon and pickled okra rounds. 

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2 of 5

Lemony Herbed Ricotta and Roasted Tomato Bruschetta

Credit: Randy Mayor; Styling: Lindsey Lower

Lemony Herbed Ricotta and Roasted Tomato Bruschetta Recipe

This bite-size bruschetta recipe is dressed in flavorful herbs and makes a perfect appetizer to pair with a classic Italian entrée.

3 of 5

Pear, Brie, and Balsamic Bruschetta

Credit: Randy Mayor; Styling: Lindsey Lower

Pear, Brie, and Balsamic Bruschetta Recipe

This bruschetta is both sweet, with pear slices and honey, and savory because of the Brie cheese and balsamic drizzle. 

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Chocolate-Tangerine Bruschetta

Credit: Randy Mayor; Styling: Lindsey Lower

Chocolate-Tangerine Bruschetta Recipe

Try out an innovative bruschetta recipe that will leave your guests begging for more!

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Smoked Trout and Dill Cream Bruschetta

Credit: Randy Mayor; Styling: Lindsey Lower

Smoked Trout and Dill Cream Bruschetta Recipe

Add a sophisticated twist to a classic appetizer. Your guests will be begging for the recipe!

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