ROASTED TOMATO TARTINES WITH PROSCIUTTO
Provided by Food Network Kitchen
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the roasted tomato tapenade: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Halve 4 tomatoes and sprinkle with 1 teaspoon salt and a few grinds of pepper. Place the tomatoes cut-side down on the baking sheet, tucking 1 thyme sprig under each. Drizzle with 2 tablespoons olive oil and roast until the skins start to loosen, about 15 minutes. Remove from the oven; set aside until cool enough to handle, then pinch off the skins and discard. Return the tomatoes to the oven and continue roasting until slightly dried, about 1 hour. Discard the thyme and set the tomatoes aside to cool. (Keep the oven on.)
- Puree the roasted tomatoes, olives, anchovy, garlic, capers, vinegar, 3 tablespoons olive oil and 2 tablespoons water in a food processor until smooth. Season with salt and set aside. (The tapenade can be made 1 day ahead; transfer to a bowl, cover and refrigerate.)
- Heat a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Working in batches, add the prosciutto slices in a single layer and cook, turning once, until golden brown and crisp, about 5 minutes. Drain on paper towels.
- Cut the baguette in half crosswise, then split each half open to make 4 pieces. Place cut-side up on a baking sheet and bake until golden around the edges, about 5 minutes. Slice the remaining tomatoes. Spread the roasted tomato tapenade on the baguette. Arrange the mozzarella and sliced tomatoes on top. Season with salt and pepper, then top with the prosciutto and some arugula and basil.
APRICOT TARTE TATIN
Steps:
- Make the pastry. In a food processor, combine the flour, butter, sugar and salt. Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas. Do not allow to become a ball in the machine.
- Turn mixture out onto lightly floured board and knead lightly until it holds together. With heel of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used.
- Cut apricots in half and remove pits. Melt butter and sugar in nine-inch cast-iron skillet. Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely.
- Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes.
- Preheat oven to 425 degrees.
- Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked.
- Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 40 milligrams, Sugar 24 grams, TransFat 0 grams
APRICOT-PROSCIUTTO PINWHEELS
Italian-inspired puff pastry pinwheels brimming with sweet and spicy apricot compote and proscuitto, topped with mozzarella and drizzled with balsamic vinegar.
Provided by Janet
Categories Appetizers and Snacks Wraps and Rolls
Time 1h30m
Yield 18
Number Of Ingredients 12
Steps:
- Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
- Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
- While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
- Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 43.9 g, Cholesterol 28.2 mg, Fat 21 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 397.3 mg, Sugar 28.8 g
TOMATO RICOTTA TARTINE RECIPE BY TASTY
Here's what you need: medium tomatoes, fresh basil, McCormick® Paprika, kosher salt, pepper, ricotta cheese, bread
Provided by Griffin Bohen-Meissner
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, combine tomatoes, basil, McCormick Paprika, salt, and pepper.
- Spread ricotta on bread. Top with tomato salad. Drizzle with olive oil.
- Enjoy!
Nutrition Facts : Calories 93 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 2 grams
RICOTTA-APRICOT TART
We used fresh apricots in this creamy tart, but fresh peaches or nectarines would be just as suitable. The smooth, sweet filling, enriched with ricotta cheese and just a bit of heavy cream, contrasts appealingly with the tart stone fruit.
Provided by LMillerRN
Categories Tarts
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Crust: In a medium-sized mixing bowl, cream the butter until light and fluffy. Add the sugar, salt and vanilla. Beat in the egg and half the flour, then add the remaining flour and mix until evenly blended. Gather the dough into a ball, flatten it into a thick disk, wrap it well, and refrigerate for 1 hour. Heavily flour your work surface and the dough. Roll the dough to fit a 10-inch tart pan or a 9-inch deep-dish pie pan. Place the dough in the pan, and prick it all over with the tines of a fork. (The crust will be blind-baked -- baked without any filling -- but it doesn't need to be weighed down with beans or rice or pie weights, as long as you prick it thoroughly with a fork.).
- Bake the crust in a preheated 425°F oven for 10 minutes. Turn the oven down to 350°F, and bake it until it's golden brown, about another 8 to 10 minutes. Remove the crust from the oven and cool it while making the filling.
- Filling: In a medium-sized bowl, mix together the ricotta cheese, cream, eggs, egg yolk, sugar, vanilla, Fiori di Sicilia or orange oil, and flour. Set aside.
- Peel and slice the apricots. To quickly peel apricots, fill a large pan with hot water. Bring it to a boil, and place the apricots in the pan. Bring back to a boil, and simmer for 2 to 3 minutes. Remove the apricots from the hot water and plunge them into a bowl of ice water. The skins should slip off easily.
- Assembly and Baking: Stone and slice the apricots. Pour the ricotta mixture into the tart shell. Place about 10 slices of apricot over the filling; they'll sink partially -- it's OK. Bake the tart in a preheated 350°F oven for about 45 minutes, until the filling looks mostly set.
- Sauce: Place the remaining sliced apricots into a medium-sized saucepan. Add the brown sugar, water, and brandy, if you're using it. Bring the mixture to a gentle boil, reduce the heat, and simmer until the apricots are cooked through and the sauce starts to thicken. Remove the sauce from the heat, and transfer it to a serving dish. It can remain at room temperature while the tart cools.
- Let the ricotta tart cool for several hours before cutting it into wedges. Spoon the sauce over each piece before serving, or serve it on the side. Refrigerate any leftover tart.
Nutrition Facts : Calories 448.7, Fat 21.8, SaturatedFat 13.1, Cholesterol 146.6, Sodium 165, Carbohydrate 53.1, Fiber 1.2, Sugar 33.7, Protein 10.4
RICOTTA, APRICOT AND POSCIUTTO TARTINE
Steps:
- 1. Set a grill pan over medium heat and brush lightly with oil. Brush apricots lightly with more oil and season with salt. Once grill pan is hot, lay in apricots, cut-side down, and cook until charred on both sides and just tender, 3-5 minutes total. Remove apricots from pan and set aside. Lay bread into grill pan and cook both sides until golden and charred in spots, 3-4 minutes total. 2. Meanwhile, swirl 2 Tbs oil into a ediu saute pan set over medium-high heat. Once hot, add prosciutto and cook until darkened in spots, less than 1 minute per side. Transfer to a paper-towel-lined plate. 3. While toasts are warm, spread generously with ricotta. Top with apricots and prosciutto. Garnish with oil, salt, pepper ad mint.
RICOTTA RAVIOLI WITH PROSCIUTTO, ROASTED PEPPERS, PEA SHOOTS AND TOMATO CREAM
Provided by Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the pasta: Combine flour and salt in a mixing bowl. Make a well in the center and add egg yolks and olive oil. Mix until the dough comes together into a ball. (If the dough seems too dry, add a few tablespoons of water).
- Knead dough on a floured surface for 2 to 3 minutes, dough should seem smooth and elastic. Let dough rest in refrigerator for 1 hour.
- Make the filling by combining the ricotta, egg, salt and pepper in a small bowl. Using a pasta machine, roll out the pasta dough to the last setting. Cut the dough into sheets approximately 18-inches long. Place 1 sheet of pasta on a floured work surface and brush with the egg wash. Place tablespoon size dots of ricotta mixture 2-inches apart on the sheet of pasta. Place a second sheet of dough over the first and press down to seal around the filling and remove any air bubbles. Using a floured 3-inch round cutter, cut out the ravioli and place them on a well-floured sheet tray. Crimp the edges with a fork.
- For the sauce: Poach garlic cloves in the cream until tender. Add the crushed tomatoes, season with salt and pepper and simmer for 5 minutes. Puree in a blender, strain and set aside. In a large saute pan, heat prosciutto and roasted peppers in the olive oil. Add the pea shoots and cook briefly, until they are just beginning to wilt. Season with salt and pepper. Add the freshly poached ravioli, 1/4 cup of tomato sauce and toss to combine.
- When the sauce is ready, poach the ravioli in simmering, salted water for 2 to 3 minutes. Drain and immediately add to the sauce.
- To serve, ladle a small pool of sauce on the bottom of a large plate or wide-bottomed bowl. Arrange 3 ravioli on the sauce and spoon the prosciutto and vegetables over the top. Garnish with shaved Parmesan or herbs and serve immediately.
APRICOT & RICOTTA TORTE
Although this looks like a cheesecake, it tastes much, much lighter
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Lunch, Supper
Time 1h50m
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
- Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
- Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.
- Transport the tin covered with cling film or foil, then turn out and dust with icing sugar when you get there.
Nutrition Facts : Calories 414 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium
RICOTTA STUFFED APRICOTS
Make and share this Ricotta Stuffed Apricots recipe from Food.com.
Provided by superlib
Categories Dessert
Time 15m
Yield 5 dozen, 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix ricotta, honey and cinnamon.
- Spoon mixture into a piping bag with a star tip. I use a #18, but any size will work as long as it is large enough for the ricotta mixture to be piped through it.
- Take each apricot and roll it in your fingers to reveal the hole made when the pits were removed. Pipe the ricotta mixture into this hole, filling the apricot.
Nutrition Facts : Calories 165.5, Fat 3.4, SaturatedFat 2, Cholesterol 12.6, Sodium 25.4, Carbohydrate 32.8, Fiber 3.4, Sugar 27.8, Protein 4.3
UPSIDE-DOWN CARAMELIZED APRICOT TART
Categories Fruit Dessert Bake Apricot Summer Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
- Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square. Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet. Gently press down pastry around apricots at edge of skillet. Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute. Cut around edge of pastry to loosen. Place large rimmed platter atop skillet. Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter. Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.
WHIPPED RICOTTA TARTINE RECIPE BY TASTY
Elegant appetizers don't need fancy ingredients to be tasty. Humble ricotta is whipped with olive oil and lemon zest to create a pillowy bed for zucchini spirals and crispy prosciutto.
Provided by Katie Aubin
Categories Sides
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F (220°C).
- Arrange the prosciutto slices in a single layer on a baking sheet. Bake for about 6 minutes, flipping halfway, until crispy. Remove from the oven and let cool.
- Add the baguette slices to another baking sheet and drizzle with olive oil on both sides. Toast in the oven for 7-10 minutes, flipping halfway, until golden brown. Remove from the oven and let cool.
- Meanwhile, add the ricotta, 1 tablespoon olive oil, the lemon zest, and a pinch of salt to a food processor. Blend until whipped and creamy, about 2 minutes.
- Use a vegetable peeler to thinly slice the zucchini into ribbons. Transfer to a medium bowl and toss with pepper, salt, and a drizzle of olive oil.
- When ready to assemble, rub each toasted baguette slice on both sides with the cut side of a garlic clove.
- Spread about 2 tablespoons of the whipped ricotta onto each piece of toast. Wrap the zucchini ribbons around your fingers to curl, then place on the ricotta-topped toast. Top each piece with a crumbled half-slice of crispy prosciutto. Garnish with the parsley, salt, and pepper.
- Enjoy!
Nutrition Facts : Calories 347 calories, Carbohydrate 45 grams, Fat 12 grams, Fiber 3 grams, Protein 15 grams, Sugar 5 grams
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