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Create an HTML page using whatever layout and sizing you like. Link to your own stylesheets for consistency with your main website. Then place the word [ minisite ] where you want our MiniSite to appear. Our system automatically inserts the latest content and serves it to your readers.
Navigation
When your navigation changes, you can log into our admin panel and upload a new template. Or, just use an iframe to share code from your main website. We don't stand between you and your regular web updates.
In addition to your standard site navigation, MiniSites are a great place to link to existing revenue drivers. You can create any connections you like between different areas of your site. MiniSites can offer gateways to:
- Coupons
- Directories
- Mini-sites
- Storefronts
- And more!
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It’s Bruschetta Blitz! Looking for a way to spice up your classic bruschetta? Try these innovative variations from the cookbook, “The New American Olive Oil” (Stewart, Tabori & Chang, 2009) by Fran Gage. Caramelized Onion and Balsamic Vinegar Bruschetta Ingredients: 6 tablespoons extra-virgin olive oil, divided 2 large onions (about 2 pounds), peeled, halved and thinly sliced fine sea salt balsamic vinegar to taste 4 slices grilled or toasted bread freshly ground black pepper Heat 4 tablespoons of the oil in a large skillet over high heat until it trembles, becomes aromatic and easily coats the bottom of the pan. Add the onions and turn the heat to very low. Sprinkle with salt. Cook the onions uncovered, stirring occasionally, until they are the color of a polished mahogany table, about 1 hour. Transfer the onions to a bowl and let them cool. Add balsamic vinegar drop by drop until the flavor of the onions is complex but not vinegary. Brush the bread with the remaining 2 tablespoons of oil. Put a generous pile of onions on each slice of bread. Add a few grindings of pepper and serve immediately. Serves: 4 Mustard Greens Bruschetta Ingredients: 4 slices grilled or toasted bread 1/4 cup robust extra-virgin olive oil, divided 2 garlic cloves, peeled and sliced 6 ounces young red mustard greens, stacked, rolled and cut into julienne fine sea salt freshly ground black pepper Generously brush the bread with half the olive oil. Heat the remaining oil in a medium skillet over high heat until it trembles, becomes aromatic and easily coast the bottom of the pan. Add the garlic and greens. Sprinkle with fine sea salt. Lower the heat to medium and cover the skillet. Cook, stirring occasionally, until the greens are wilted, about 4 minutes. Taste the greens. If they are too crunchy, add a little water and continue cooking until they are done to your liking. Top the bread with the greens, sprinkle with fresh pepper and serve immediately. Serves: 4
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You can use the space around the MiniSite content to create multiple ad and sponsorship positions that you can customize to your market. In fact, you can create a premium sponsorship opportunity by inserting ads or custom navigation inside the MiniSite area using a special feature in our system.
If you use JavaScript tags for ad serving or site tracking, you can add them to your template, and manage your MiniSite pages with the same tools you use to manage the rest of your site.
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