Prosciutto and Fig Crostata
- 4 ounce(s) dried Black Mission figs
- 1/4 cup(s) lemon juice
- 1 tablespoon(s) fresh thyme leaves
- 2 clove(s) garlic
- 1/2 teaspoon(s) coarse salt
- 1 refrigerated piecrust, such as Pillsbury, unbaked, unrolled
- 4 ounce(s) cream cheese, softened
- 2 ounce(s) prosciutto, cut into 1/2-inch-wide strips
- 1 large egg white
- Heat oven to 425 degrees F.
- Place the figs, lemon juice, thyme, garlic, and salt in the bowl of a food processor fitted with a metal blade and process until smooth. Set aside.
- Roll the dough into a 13-inch circle on a lightly floured surface. Transfer the dough to a baking sheet and gently spread the cream cheese onto the dough, leaving a 3/4-inch-wide border around the edge. Spread the fig mixture over the cream cheese and fold the border edge over the fig mixture to form a 12-inch crostata. Top the crostata with the prosciutto strips and lightly brush the folded edge of the dough with the egg white. Bake until golden — about 15 minutes. Cool on the sheet for 10 to 15 minutes. Cut into 6 wedges and serve.
Italian Fried Olives
- 1 tablespoon(s) crumbled gorgonzola cheese, at room temperature
- 1 tablespoon(s) whole-milk ricotta cheese, at room temperature
- 1/2 teaspoon(s) dried thyme
- 1/2 teaspoon(s) grated lemon zest
- 10 large pitted green olives, rinsed and thoroughly dried
- 1/4 cup(s) all-purpose flour
- 1/4 cup(s) plain breadcrumbs
- 1 large egg
- Vegetable oil for frying
- In a small bowl, mash gorgonzola, ricotta, thyme, and lemon zest with a fork until no lumps of gorgonzola remain. Spoon mixture into a small pastry bag fitted with a 1/4-inch-round plain tip (or spoon into a plastic 1-quart food storage bag; gather mixture into one corner of the bag and snip off a small opening). Pipe cheese mixture into each olive.
- Put flour and bread-crumbs on separate pieces of waxed paper. Lightly beat egg in a small bowl. Dredge each olive in flour, then coat in egg; remove olive from egg with a fork, letting excess drip off, then roll in breadcrumbs to coat.
- Heat 1-1/2 cups of oil in a heavy-bottomed 1-quart saucepan over medium heat, until a deep-frying thermometer registers 350°F. (If you don’t have a thermometer, toss in a cube of bread when you start heating the oil; it will brown in about 3 minutes–when it does, the oil is ready.) Fry olives for 30 to 45 seconds each, until golden brown. Drain olives on paper towels. Cool for at least 5 minutes before serving.
- 6 clove(s) garlic, peeled
- 6 tablespoon(s) (3/4 stick) unsalted butter
- 10 anchovy fillets, rinsed
- 1 teaspoon(s) kosher salt
- 1/4 teaspoon(s) fresh-ground black pepper
- 3/4 cup(s) extra-virgin olive oil
- In a food processor fitted with a metal blade, process the garlic, butter, anchovies, salt, and pepper until blended, about 1 minute. With processor running, gradually add the oil until incorporated. Transfer the mixture to a small saucepan over low heat and cook until warmed through, about 10 minutes. Remove from heat and serve warm.
Serving size = 2 tablespoons
Prosciutto-Wrapped Grilled Fig Salad
- 1/2 teaspoon(s) fresh thyme leaves
- 1/2 teaspoon(s) fennel seeds
- 4 ounce(s) goat cheese
- 10 fresh figs, cut in half lengthwise
- 4 ounce(s) prosciutto, very thinly sliced, cut in half lengthwise
- 2 tablespoon(s) sherry vinegar
- 1 tablespoon(s) pure honey
- 1 tablespoon(s) extra-virgin olive oil
- 5 ounce(s) mixed baby greens
- Prepare outdoor grill for direct grilling on medium.
- Chop thyme and fennel together; combine, in bowl, with cheese, pinch salt, and 1/4 teaspoon black pepper.
- Scoop 1 level teaspoon goat cheese mixture onto cut side of 1 fig half. Repeat with remaining cheese and figs. Wrap 1 strip prosciutto around each fig, enclosing cheese. If prosciutto doesn’t stick to itself, secure with toothpicks.
- Grill figs 2 to 3 minutes or until prosciutto is lightly charred and cheese is soft, turning over once.
- Meanwhile, in bowl, whisk vinegar, honey, oil, and 1/4 teaspoon each salt and pepper. Add greens; toss to coat.
- Remove toothpicks, if any. Divide greens and figs among serving plates.
Pancetta Focaccia Twists
- 1/3 cup(s) (about 2 ounces) finely chopped, pancetta or smoked bacon
- 1 can(s) (10 ounces) refrigerator all-ready pizza crust
- 1 egg white, lightly beaten
- 1/4 cup(s) (grated) Parmesan cheese
- 2 teaspoon(s) fresh chopped rosemary, or 1 teaspoon dried and crumbled rosemary per recipe
- Freshly ground black pepper, to taste
- Heat oven to 425 degrees F. In small skillet over medium heat, fry pancetta until crisp, stirring occasionally, about 2 minutes. Using slotted spoon, remove to paper towel to drain.
- Unroll pizza crust according to package directions; brush with egg white; sprinkle evenly with pancetta, Parmesan, rosemary, and pepper.
- Fold dough in half horizontally; using rolling pin, roll lightly to seal, forming 14- x 7-inch rectangle. Cut into 28 1/2-inch-wide strips; lift each gently and twist; place on ungreased baking sheet. Bake 5 to 6 minutes until crisp and golden.
Steak House Crostini
- 24 slice(s) (1/2-inch-thick) Italian bread, diagonally sliced
- 3 tablespoon(s) roasted garlic olive oil
- 1 cup(s) blue cheese dressing
- 6 dried pear halves, finely diced
- 1/4 cup(s) sliced scallions
- 1 piece(s) (3/4-pound) medium-rare roast beef from deli, diced
- 1 cup(s) tomato, diced
- 1/2 teaspoon(s) kosher salt
- 1/2 teaspoon(s) freshly ground pepper
- 1/2 cup(s) basil leaves, finely shredded
- Heat oven to 350 degrees F. Brush one side of bread slices with oil; place oil side up on a baking sheet. Bake 12 minutes; turn slices over. Bake 8 minutes, or until lightly toasted and crisp. Cool crostini (can be made up to 1 day ahead and stored airtight at room temperature).
- In a small bowl, combine dressing, dried pears, and scallions. In a second bowl, toss roast beef, diced tomato, salt, and pepper.
- Spread crostini with blue cheese-pear dressing. Top with roast beef mixture and shredded basil.
- 1 container(s) (8-ounce) hummus
- 8 ounce(s) smoked mozzarella cheese, thickly sliced
- 4 ounce(s) thinly sliced salami
- 2 bunch(es) radishes with tops, trimmed
- 1 small bulb fennel, cut into thin wedges
- 2 large carrots, sliced diagonally
- 1/2 cup(s) mixed olives
- Breadsticks and/or your favorite crackers
- Spoon hummus into serving bowl. Arrange hummus and remaining ingredients on large tray or cutting board.
- 1/3 cup(s) part-skim ricotta cheese
- 1/4 cup(s) (plus additional for sprinkling) grated Asiago or Romano cheese
- 1/4 cup(s) chopped frozen spinach, thawed, squeezed, and drained
- Salt and freshly ground black pepper, to taste
- 1 package(s) (10-ounce) refrigerator all-ready pizza crust
- 1 egg yolk, beaten with 1 teaspoon water
- Heat oven to 425 degrees F. In medium-size bowl combine ricotta and Asiago cheeses, spinach, and salt and pepper, to taste; set aside.
- On lightly floured surface, unroll pizza crust. Roll out to 14-inch square. Using 3 1/2-inch round cookie cutter, cut out 12 circles; brush edges with some of egg yolk mixture. Place 1 teaspoon filling on lower half of each circle; fold pastry over to enclose, pressing edges of fork to seal. Brush with remaining egg yolk mixture; prick top of each with point of sharp knife and sprinkle with additional grated Asiago cheese.
- Place calzone on large, greased cookie sheet. Bake 5 to 7 minutes, until puffed and golden; cool slightly before serving.
- Simple Crostini
- 1 pint(s) chopped grape or cherry tomatoes
- 1/2 cup(s) fresh basil leaves, chopped
- 1 tablespoon(s) olive oil
- 1 teaspoon(s) red-wine vinegar
- Coarse salt
- Ground pepper
- In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.
Lemony White-Bean Bruschetta
- 1 (8-ounce) long loaf Italian bread
- 1 lemon
- 1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
- 1 tablespoon(s) olive oil
- 1/4 teaspoon(s) salt
- 1/8 teaspoon(s) coarsely ground pepper
- 1 tablespoon(s) chopped fresh parsley leaves
- 1 teaspoon(s) chopped fresh parsley leaves
- 2 clove(s) garlic, each cut in half
- Prepare charcoal fire or preheat gas grill for direct grilling over medium heat.
- Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day.
- From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In medium bowl, with fork, lightly mash beans with lemon juice and peel, oil, salt, pepper, and 1 tablespoon parsley.
- Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides. Rub 1 side of each toast slice with cut side of garlic.
- Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.
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