Tag: balsamic vinegar

Blistered Tomato and Ricotta Bruschetta with Fresh Basil and Giveaway Winner

by Pam on August 11, 2013

This is my new favorite lunch. I had leftover French bread to use up along with a little ricotta in the refrigerator and fresh basil. I toasted the bread then mixed the ricotta with fresh basil and seasonings. I slathered the toasted bread with the ricotta mixture and topped it with sautéed garlicky grape tomatoes and fresh basil. I drizzled the top with some delicious new sweet balsamic vinegar my neighbor brought me from San Francisco. This bruschetta was wonderful! I loved the crispy bread with the creamy ricotta and the sweetened tomatoes – the flavors and textures were amazing. This was perfect for a quick lunch or would also make wonderful a appetizer.

Preheat the oven to 375 degrees. Slice the French bread and place it on a baking sheet. Cook until it is crisp, 3-4 minutes. Remove from the oven.

Combine the ricotta, fresh basil, sea salt and freshly cracked pepper, to taste. Mix evenly then taste and re-season if needed.

Heat the olive oil in a small skillet over medium heat. Add the grape tomatoes and cook, stirring often, until blistered. Add minced garlic and cook, stirring constantly for 60 seconds. Season with sea salt and freshly cracked pepper, to taste.

Slather the ricotta mixture over the toast then spoon the tomato mixture on top. Drizzle with really good sweet balsamic vinegar. Top with fresh basil and serve immediately. Enjoy.

GIVEAWAY WINNER:

The winner of the Cracker Barrel Gift Basket is comment # 57:

Kim N — August 9, 2013

I love those salt and pepper shakers!

Congratulations Kim N! Please send me an email with your full name and mailing address so Cracker Barrel can send you your gift package. Thank you.

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Blistered Tomato and Ricotta Bruschetta with Fresh Basil

Yield: 1

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

2 slices of French bread, sliced
3 tbsp ricotta
1 tbsp fresh basil, finely chopped
Sea salt and freshly cracked pepper, to taste
1 tsp olive oil
1 cup grape tomatoes
1-2 cloves of garlic, minced
Sweet balsamic vinegar, for drizzling
Fresh basil, chiffonade

Directions:

Preheat the oven to 375 degrees. Slice the French bread and place it on a baking sheet. Cook until it is crisp, 3-4 minutes. Remove from the oven.

Combine the ricotta, fresh basil, sea salt and freshly cracked pepper, to taste. Mix evenly then taste and re-season if needed.

Heat the olive oil in a small skillet over medium heat. Add the grape tomatoes and cook, stirring often, until blistered. Add minced garlic and cook, stirring constantly for 60 seconds. Season with sea salt and freshly cracked pepper, to taste.

Slather the ricotta mixture over the toast then spoon the tomato mixture on top. Drizzle with really good sweet balsamic vinegar. Top with fresh basil and serve immediately. Enjoy.

References

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Hazelnut and tonka bean cheesecake with balsamic roasted…

Hazelnut and tonka bean cheesecake with balsamic roasted strawberries from Gordon Ramsay’s Albany & York

Ingredients

Cheesecake:
600g Cream cheese
185g Sugar
3 Tonka bean grated
75g Mascarpone
150g Double cream

Hazelnut Tuille:
180g Icing sugar
75g Plain flour
85g Pasteurised egg whites
85g Melted butter – cool
150g Hazelnuts – toasted
Black pepper – Ground
300g English strawberries
200ml Balsamic vinegar
50g Sugar
Baby basil to garnish

Method

1. Preheat the oven to 180 C 360 F, gas mark 4 ½ fan.

2. In a mixing bowl, mix together the cream cheese, sugar, mascarpone and double cream on high until smooth, then grate in the Tonka beans.

3. Mix together and place into a piping bag then rest in the fridge.

4. Toast the hazelnuts in a pan, let them cool, then crush with a rolling pin.

5. For the tuilles, mix the icing sugar and the flour together with the egg whites and mix. Grind a lot of black pepper into the mix.

6. Set up baking trays with silpat mats or parchment/wax paper on top, using a pastry brush, brush the tuille mix across the mat, sprinkle the hazelnuts and place into an oven for 3-4 minutes.

7. When ready remove and leave to cool.

8. Quarter the strawberries then coat in sugar. Heat a small pan, once very hot add the strawberries and a splash of balsamic vinegar and cook till caramelised, remove from heat and put aside to rest, leaving them stewing in the syrup.

9. For plating, make a layer of tuille, then another layer piping the cheesecake, then another tuille then cheesecake and so on, finishing with a tuille layer on top, place the strawberries on top and then pour on the syrup from the strawberries, garnish with the baby basil.

Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette

by Pam on May 20, 2014

I grabbed some beautiful and sweet blackberries and strawberries from the store and decided to use some of them in a salad. I had some leftover quinoa so I added that, some toasted pecans, and feta cheese to some baby spinach and the berries. I made a simple vinaigrette using white balsamic vinegar and fresh basil. It was light, healthy, and delicious. We all really loved the flavors of this salad. My daughter wasn’t a fan of the quinoa but the rest of us loved it.

Combine the vegetable oil, olive oil, white balsamic vinegar, basil, sugar, sea salt and freshly cracked pepper, to taste, together in a container. Whisk until well combined. Set aside to allow flavors to mingle.

Cook quinoa, per instructions. Set aside to cool to room temperature.

Place the baby spinach and mixed greens into a large salad bowl. Add the blackberries, strawberries, feta cheese, and toasted pecans to the top. Season with sea salt and freshly cracked pepper then drizzle with the white balsamic basil vinaigrette, to taste. Toss to coat evenly. Serve immediately. Enjoy.

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Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette

Yield: 4

Prep Time: 10 min.

Ingredients:

White Balsamic Basil Vinaigrette:

3 tbsp vegetable oil
1 tbsp olive oil
2 tbsp white balsamic vinegar
2 tsp fresh basil, chopped finely
1 tsp sugar
Sea salt and freshly cracked pepper, to taste

Salad:

1/2 cup prepared quinoa, cooled to room temperature
3 cups of baby spinach
1 cup of mixed greens
Handful of strawberries, halved
Handful of blackberries
2 tbsp toasted pecans
1-2 tbsp feta

Directions:

Combine the vegetable oil, olive oil, white balsamic vinegar, basil, sugar, sea salt and freshly cracked pepper, to taste, together in a container. Whisk until well combined. Set aside to allow flavors to mingle.

Cook quinoa, per instructions. Set aside to cool to room temperature.

Place the baby spinach and mixed greens into a large salad bowl. Add the blackberries, strawberries, feta cheese, and toasted pecans to the top. Season with sea salt and freshly cracked pepper then drizzle with the white balsamic basil vinaigrette, to taste. Toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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