Renny Darling's

Vegetarian Fast & Fancy

 

Bread & Cheese Dumplings with Fresh Tomato Sauce

This is a rather unusual small entree or first course. Plump little cheese dumplings, with a hint of tomato sauce, is a first cousin to Mozzarella Marinara, but better to my taste. Normally deep-fried, these are baked, eliminating excessive oil. Dumpling can be shaped earlier in the day and baked before serving. Sauce can be prepared earlier in the day and stored in the refrigerator.

8 slices stale white bread, soaked in cold water and squeezed dry
2 eggs, beaten
1/4 pound Swiss cheese, grated
1/3 cup grated Parmesan cheese
1/4 cup minced green onions
1 teaspoon minced parsley

Stir together all the ingredients until nicely blended. Shape mixture into 3/4-inch balls and flatten to form patties. Place on an oiled non-stick baking sheet, brush dumplings very lightly with oil and bake at 350-degrees until firm and browned. Serve with a spoonful of Fresh Tomato Sauce on top. Yields 16 dumplings.

Fresh Tomato Sauce:
2 tomatoes, peeled, seeded and very finely chopped
2 green onions, minced
1 tablespoon minced parsley
1 teaspoon red wine vinegar
1 teaspoon minced fresh basil
faint sprinkle of cayenne pepper

In a glass bowl, stir together all the ingredients until blended. Refrigerate. Bring to room temperature before serving. Yields about 2/3 cup sauce.

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