Tartine With Spring Vegetables Smoked Salmon Ricotta And Basil Oil Recipes
TARTINE WITH SPRING VEGETABLES, SMOKED SALMON, RICOTTA, AND BASIL OIL
Tartines are French-style open sandwiches, and they are a clever way to use up leftovers. This recipe, from food blogger Beatrice Peltre, uses seasonal vegetables and smoked fish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 16
Steps:
- Make the basil oil: Bring a large pot of salted water to a boil over high heat. Add basil leaves and cook for 15 seconds. Drain and rinse under cold running water; squeeze out excess water. Coarsely chop basil and transfer to the jar of a blender or bowl of a food processor; add olive oil and blend until smooth. Strain through a fine mesh sieve and use immediately or transfer to an airtight container and keep refrigerated for up to 3 days.
- Make the ricotta spread: Place ricotta in a medium bowl and beat with a fork to make smooth; season with salt and pepper. Stir in radishes, dill, vinegar, and 1 tablespoon basil oil; set aside.
- Make the tartines: Bring a large pot of water to a boil. Generously salt water and add fava beans and cook for 1 minute. Drain and cool under cold running water. Peel fava beans and set aside. Add peas and asparagus to boiling water; cook for 1 minute and drain. Cool under cold running water, pat dry, and set aside.
- Spread each slice of toast with ricotta spread. Top with watercress and salmon. Top salmon with asparagus, peas, and fava beans. Drizzle with basil oil and season with a pinch of fleur de sel. Serve.
ASPARAGUS AND WATERCRESS PIZZA
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees with rack in lower third. Toss together asparagus, onion, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
- Brush a rimmed baking sheet with 2 tablespoons oil. Using your hands, gently stretch dough from all sides to approximate size of baking sheet. Place dough on baking sheet, stretching and fitting it to edges of sheet.
- Brush dough with remaining 2 tablespoons oil, then spread with ricotta, leaving a 1/2-inch border. Top with asparagus mixture; sprinkle with mozzarella.
- Bake until crust is golden brown and asparagus is tender, about 20 minutes. Top with watercress, season with salt, and sprinkle with pepper flakes. Cut into pieces and serve.
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