Roasted Tomato Crostini with Whipped Ricotta

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This is the perfect little bite for your next cocktail party! You can use store bought crostini or make your own. I used whole milk ricotta whipped up with mascarpone on this particular day but goat cheese would be lovely too, or burrata. Pair these babies with a light crisp wine like Rosé, or Sancerre and you’ve got yourself a party!

Ingredients:

2 pints of cherry tomatoes

1/2c olive oil

1 tsp sea salt

2 sprigs of thyme

1 head of garlic, unpeeled but broken into cloves

20-30 crostini (store bought or homemade)

1/2 cup ricotta cheese, room temperature

1/2cup mascarpone, room temperature

Pre heat your oven to 300 degrees. Toss the tomatoes, olive oil, sea salt and thyme on a baking tray and bake for 3 hours.

Meanwhile in a small bowl with a whisk begin to gently whip the ricotta and mascarpone cheese together until light and fluffy. Season with salt and pepper and set aside.

When the tomatoes are done roasting pluck them out of the oil and reserve them to the side. Keep the oil in a small bowl, you’ll use that to drizzle on top of the crostini just before serving. Save the garlic cloves too, the skins should slide off quite easily. Mash the garlic cloves into a paste.

Next, spread a bit of the garlic paste on top of each crostini, then add the ricotta mixture, 3-4 tomatoes and a drizzle of the reserved olive oil. Sprinkle each crostini with sea salt and serve!

 

Goop’s Polenta with Roasted Tomatoes + Burrata

Processed with VSCO with hb1 presetThis recipe is so, so good! It’s a great one to try when you’ve exhausted your usual comfort classics. Using the salty burrata brine to season the polenta adds an incredible umami flavor. Burrata can be a bit of a splurge but it’s worth it, I promise! If you want to make this dish vegetarian-friendly just swap the chicken stock for water or vegetable broth. Adapted from It’s all Easy.

Serves 4

Ingredients

4 cups of chicken stock or water

1 cup of polenta

16oz container or burrata

1 pint of cherry tomatoes

1/4 cup olive oil

salt + fresh cracked pepper

Preheat oven to 350. Heat a small pan or cast iron on med-high heat. In the dry pan, add the cherry tomatoes. Let them sit in the pan and char a bit, about 5 minutes. Turn off the heat, add olive oil and a big pinch of salt and put the pan in the oven for 30 minutes. While the tomatoes are roasting, get started on the polenta.

Bring stock to a simmer and slowly whisk in the polenta. Whisk continuously until polenta is incorporated and there are no lumps. As polenta thickens, turn down the heat to low and let cook for another 30 minutes, stirring frequently to prevent sticking/burning on the bottom of the pan.

If your burrata was packed in brine, use the brine to season the polenta.  If not, add salt. Taste and season until it’s just right.

To assemble your polenta, ladle a cup into a shallow bowl; add a piece of burrata, top with 8ish tomatoes and a drizzle of the olive oil the tomatoes were cooking in. Sprinkle with sea salt and a generous cracking of black pepper.

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Raw Mushroom Salad with Pecorino

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Ok, so this one I really just swiped off the cover of the latest issue of Food and Wine, BUT it’s SO good, and I made it for dinner so I had to share. I’ve never been a fan of raw mushrooms, but this salad changed my mind. This recipe is elegant and impressive; no one will know it took you under 10 minutes to throw together. You will need a mandoline.

Ingredients

12 mushrooms cleaned and dried

pecorino cheese

handful of parsley leaves roughly chopped

1/4c olive oil

1 lemon, zest and juice

chili flake

sea salt

This could not be easier! First, make your vinaigrette. In a small bowl, combine olive oil, lemon juice and zest, parsley and a pinch of salt.

Now, shave your mushrooms on the mandoline very thinly and very carefully. I only use the prettiest pieces; you can discard any ends or save them for making stock. Reserve to the side in a small bowl.

Because the pecorino is a hard surface, I prefer to shave it with a vegetable peeler. Use your peeler to create long shavings of cheese. Now your salad is ready to assemble.

Assembly: On a small plate or in a shallow bowl, pour a spoonful of your vinaigrette. Next layer 8-10 mushrooms, then 3-4 pieces of cheese, drizzle with more vinaigrette, then repeat the process one more time. I always top my salads with a pinch of sea salt. In addition, this one gets a sprinkle of a little red chili flake.

Let me know if the comments below how your salad turned out. Enjoy!

xx

 

 

Minestrone with White Beans + Kale

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This soup is one of my absolute favorites. It’s incredibly adaptable for any season and personal taste. In the winter, I throw in chopped kale and swish chard. In the spring/summer I add fresh peas or squash. No matter what season, I always top it with a heaping spoonful of parmesan cheese and red chili flake.

Ingredients:

1 16oz can of tomatoes (I like cherry but they can be hard to find so really any tomatoes will do.)

4 cups of broth (vegetable or chicken)

1 carrot peeled and diced

1 onion diced

2 stalks of celery diced

2 cloves of garlic

1 can of cannelini beans

1/4c olive oil

1 bunch of kale, stalk removed and torn into small pieces

1 cup pasta or choice

salt

Garnish:

1/2c parmesan cheese

chili flake

Instructions:

Heat olive oil over medium heat in the bottom of a large, heavy-bottomed pot. This is a great opportunity to haul out the le creuset.

Sauté the carrots, onions and celery (aka mirepoix) until the onions become slightly translucent and soft. You don’t want to brown or caramelize them, but if you do its not the end of the world, just keep on going.

Smash the garlic (skin and all), add it to the pot and sauté with the rest of the veggies. Don’t worry, we’re going to fish it out later. Add 1tsp of salt.

When the garlic is fragrant, it’s time to add the tomatoes and broth. Turn the heat to low until the soup is just simmering. Let this go on for about an hour. In the meantime, get a separate pot of salty water going, and cook and drain your pasta.

After an hour of simmering, your soup is ready to go. Toss in the cooked pasta, canellini beans and torn kale, ladle into a bowl and top with parmesan, chili flake and a drizzle of olive oil.