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Champagne Tapas Brunch Recipe

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This recipe for Champagne Tapas Brunch, by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Keith Moore

Category:
Category:

Ingredients:  
Ingredients:  
Onions slow cooked in Balsamic vinegar
Mushrooms cooked in tomato sauce, topped with Mozzarella
Champagne Risotto
Mini Meatballs in tomato sauce

Directions:
Directions:
Cook sliced onions in balsamic over low heat until syrupy.

Slice and sauté the mushrooms with a little olive oil then add tomato sauce and simmer. Top with grated mozzarella before serving.

Use the risotto recipe elsewhere in this book but use champagne instead of white wine.

For the meatballs just use ground beef and a little chopped onion and parsley. Roll and brown in some oil on the stove top. Put into a small baking dish and add some tomato sauce. Cook until bubbly.

Personal Notes:
Personal Notes:
This brunch menu will knock them dead. Serve in small dishes with toasted slices of French baguette. Champagne is the ideal accompaniment.

 

 

 

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