![]() ![]() Tear the cheese into pieces and top the bread with it. Let cool slightly, then slip off the skins. Spread out over the prepared baking sheet and roast for 1 hour and 30 minutes to 1 hour and 45 minutes, until shriveled but still juicy. Sprinkle the tomatoes with the salt, season with pepper, and drizzle with oil. Line a baking sheet with parchment paper. 1 large garlic clove, slivered 4 slices crusty bread.¼ teaspoon kosher salt, plus more for sprinkling. ![]() 4 small brown tomatoes (such as Kumato or Brunetta), cut in half crosswise.ROASTED TOMATO AND BURRATA TOAST (serves 4) At the last minute: Top the toast with the puree and garnish.Up to 1 day ahead: Make the crisp kale leaves.Up to 2 days ahead: Make the kale puree.Warm the kale puree and spoon it over the toast slices. Time will vary depending on the thickness of the leaves, and the leaves will crisp a bit more as they cool. ![]() Put them on a small baking sheet and bake, turning occasionally, for 10 to 15 minutes, until crisp and barely browned. Rub the reserved kale leaves lightly with the remaining 1 teaspoon oil and sprinkle with the remaining ¼ teaspoon salt. Transfer to the food processor along with ½ cup of the oil and ½ teaspoon of the remaining salt. Put the garlic cloves in a food processor and squeeze all the water out of the kale. Bring a large pot of water to a boil and add 1 teaspoon of the salt.īlanch the kale and garlic until the kale is wilted and bright green, about 1 minute. Strip the stems from the remaining leaves. NOTE: Though the pea topping can be made an hour ahead of time, it's nice to warm it up again just before serving.Ĭhoose 6 nice small kale leaves and set them aside. Up to 2 days ahead of time: Make the Whipped Goat Cheese.Up to 1 hour ahead: Make the pea mixture.Add more milk, 1 tablespoon at a time, if needed to thin to a creamy, spreadable consistency. Kosher salt and freshly ground black pepperĬombine the goat cheese, 6 tablespoons milk, and oil in the bowl of a food processor and process until completely silky smooth.2 small shallots, cut into rings (about 1⁄3 cup).3 slices thick-cut bacon (3 to 4 ounces) cut into ½-inch crosswise strips.For a homemade gift, I love to make honeycomb candy (there are recipes online), which I drizzle with chocolate and present in a tall jar.WHIPPED GOAT CHEESE TOAST WITH PEAS, SHALLOTS, AND BACON (serves 4) ![]() Some of my favorites: handmade cloth napkins from Les Indiennes, fleur de sel in Williams-Sonoma's olive wood salt keeper, and letterpress coasters from.
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