MELTED-PEPPER-RICOTTA TOAST
With the vegetal sweetness of caramelized peppers and onions as the base, a topping of fresh ricotta, flaky salt, and mint leaves is a simple way to make a terrific breakfast or lunch. It tastes fresh, deep, milky and rich, and the flavor of mint comes on like a surprise.
Provided by Francis Lam
Yield 1 toast
Number Of Ingredients 5
Steps:
- Toast the bread well, and spread it with the peppers. Drop on the ricotta in dollops, and season them with flaky salt. Scatter on a few torn mint or basil leaves, and serve immediately.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 3 grams, Sodium 177 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
MELTED RED PEPPER SPREAD
Categories Pepper Condiment/Spread Sauté
Number Of Ingredients 7
Steps:
- Thinly slice onions and place in large pan with the olive oil and some salt.
- Cook uncovered until soft, stirring frequently to avoid over-browning.
- Meanwhile, thinly slice peppers and garlic.
- When onions are very soft, add peppers and garlic to pan, along with some salt. Saute for c. 10 minutes until most of the juices have cooked off.
- Cook for another 10 minutes, stirring frequently, until mixture becomes jam-like and caramelized.
- Salt again to taste, then add some thyme and a splash of vinegar.
- Cook for another 1-2 minutes, then remove from heat and let cool.
- Store in an airtight container in the fridge; will keep for up to 2 weeks.
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
ROASTED RED PEPPER SPREAD
Provided by Barbara Kafka
Categories quick, condiments
Time 10m
Yield A little over 21 ounces
Number Of Ingredients 7
Steps:
- Arrange drained peppers on a double layer of paper towels; let dry.
- Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
- Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
- Check the seasonings and adjust as necessary.
- Serve with crudites.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 282 milligrams, Sugar 7 grams
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