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Bruschetta With Ricotta And Pesto

Bruschetta ranks right up there in my e book of foods that are as fun to look at as they are to devour. I mean, who can face up to adorable little toasts piled high with colorful and delicious substances.

Bruschetta With Ricotta And Pesto

INGREDIENTS:
  • 1 rustic French baguette
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 1 small shallot, diced
  • 1 pint grape or cherry tomatoes, halved
  • About 1/2 cup part-skim ricotta cheese
  • About 1/3 cup pesto
  • Salt and pepper
  • Balsamic vinegar
INSTRUCTIONS:
  1. Pre-heat your oven to 400 degrees. Cut the baguette into 1/2 inch slices. Brush each piece with olive oil on one side. Place the baguette slices on a large rimmed baking sheet, oiled side down. Transfer to your pre-heated oven and bake for 4-5 minutes. Don’t bake them much longer then this or the bread will become to crunchy. Remove the baking sheet from your oven. Using a pair of tongs, flip each baguette slice over so the oiled side is facing up. Set aside.
  2. Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the diced shallot and sauté until it’s just starting to get soft, approximately 2 minutes. Add the cherry tomatoes and a pinch of salt and pepper. Sauté until the tomatoes start to get soft and juicy, but still retain their shape (you don't want them to fully collapse), about 3-4 minutes. Remove from the heat and set aside to cool slightly.
  3. Assemble the bruschetta. Spread approximately 1-2 teaspoons of the ricotta onto each toasted baguette slice. Then spread approximately 1 teaspoon of pesto sauce on top of the ricotta. Top with the sautéed tomatoes and a drizzle of balsamic vinegar. Serve immediately.

Cauliflower-Apple Fritters With Mixed Greens

I’m going to preserve things brief and sweet nowadays, because I’m presently racing off to the airport to catch a flight to Florida. I’m joining a number of my splendid blogging buddies for 3 days of rest, workshops, brainstorming, networking and of path, consuming and drinking.

Cauliflower-Apple Fritters With Mixed Greens

INGREDIENTS:
  • 1 1/2 cups finely diced cauliflower
  • 1 1/2 cups shredded apple (about 1 medium apple)
  • 4 scallions, white and light green parts thinly sliced
  • 1/2 jalapeño, finely diced
  • 1 tablespoon fresh parsley, chopped
  • 1 tsp. salt
  • 1/2 tsp. fennel seeds, lightly crushed
  • 1 egg
  • 1/4 cup all-purpose flour
  • 1-2 tablespoons extra-virgin olive oil
For the Salad:
  • Mixed greens
  • Cherry tomatoes, halved
  • Balsamic Vinegar
  • Extra-virgin olive oil
INSTRUCTIONS:
  1. Make the fritters. In a large bowl combine the cauliflower, apple, scallions, jalapeño, parsley, salt, fennel seeds and egg. Add the flour and stir until everything is well coated. Set aside.
  2. Heat a large non-stick skillet over medium-high heat. Warm about 1 tablespoon of the olive oil. Using a 1/4 cup measuring cup, drop mounds of the fritter batter into the skillet. Flatten out the mounds slightly using the bottom of the measuring cup or the back of a spatula. Let the fritters cook for about 4-5 minutes, or until brown and crisp. Then flip them and cook for an additional 3-4 minutes on the second side. If your skillet is getting dry, add a little more olive oil. Remove the fritters from the skillet and place on a paper towel-lined plate. Set aside.
  3. Make up the salad. I created a very simple salad of mixed greens and cherry tomatoes with a balsamic and olive oil dressing. You can use whatever salad ingredients and dressing you prefer.
  4. To serve, divide the salad between plates. Place 2-3 fritters on top. Enjoy immediately.