I wanted to share with you two recipes that I found that I thought would be perfect for an intimate dinner party. This baked feta dish looks absolutely delectable and end the meal with this gourmet pizza and your sure to impress! Baked Feta with Tomatoes and Olives
1 cup cherry tomatoes, halved1/3 cup chopped pitted Kalmata olives 1 clove garlic minced1/4 cup thinly sliced red onion (oops, I forgot this) 2 tablespoons finely-chopped fresh flat-leaf parsley divided1 teaspoon dried oregano 1 teaspoon olive oil Freshly ground black pepper 1 8- to 10-ounce block feta Crackers, flatbread*, pita chips, or crostini, for dipping Directions:
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.
On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate
or serving dish.
In the oven: Heat oven to 400°F. Check to see that your dish is oven-proof.
Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.
Both methods: The feta will not melt, just warm and soften. Serve with crackers; eat immediately. As it cools, the feta will firm up again. We found that the dish could be returned to the oven to soften it again. We did this with leftovers, too.
This would be delicious paired with this main dish below!
Fresh Ricotta and Red Onion Marmalade Pizza
2 tablespoons olive oil, divided 2 cups thinly sliced red onions 1 1/2 teaspoons golden brown sugar 2 tablespoons balsamic vinegar Pinch of dried crushed red pepper 1 cup fresh ricotta cheese 6 to 8 thin slices prosciutto (speck works as well)
Pizza dough for one pizza
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 to 2 minutes more. Season marmalade generously to taste with salt and pepper.
Meanwhile, preheat oven to 500°F. Roll pizza dough out onto the back of a baking sheet, sprinkled with cornmeal. Brush with remaining 1 tablespoon of oil; sprinkle with salt. Spread onion marmalade over the crust, dollop ricotta all over the onion layer and top with slices of prosciutto. Bake until caramelized and crusty, about 10 to 12 minutes.
Kate Spade creates such elegant, feminine, and eye catching pieces. When I set my eyes on this adorable tea pot it made me want to put on a lavish affair. What could be better than having a fabulous tea party with florals, macarons, and bursts of color?
4 slices of prosciutto 1/4 cup vinegar 2 large organic eggs 1 tbsp. butter 1 cup fresh arugula 2 bagels, cut in half and toasted sea salt and cracked pepper Extra-virgin olive oil to drizzle
Directions:1. Preheat the oven to 425 degrees.2. Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15, or until crispy.3. While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.4. Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain of excess water. Do the same with the second egg.5. Toast the bagel halves and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.
Leek Blinis with Smoked Salmon
tbsp. butter and 1 tbsp. olive oil
leek, (cut in half and washed) thinly sliced
cup sour cream
cup all-purpose flour, sifted
slices, smoked salmon
cup creme fraiche
lemon, zested and juiced
tbsp. white wine vinegar
cup olive oil
the butter and oil in a medium saute pan over medium heat. Add the
sliced leeks and cook for about 5 minutes, or until softened. Remove
the leeks from heat and let cool.
the leeks into a medium bowl along with the sour cream and lemon zest
and stir to combine. Separate the eggs and add the yolks to the leek
mixture. Stir in the flour and baking powder.
the egg whites until soft peaks form. Add to the leeks mixture and
fold to combine. Set aside.
additional butter in a large saute pan over medium heat until it
starts to bubble. Add 2 large tablespoons of mixture into the pan and
cook for 2 minutes, or until bubbles appear on the surface like with
pancakes. Flip and cook until golden, about 1-2 minutes more. Work in
combine the creme fraiche and the lemon zest and juice and set aside.
Also, poach remaining eggs. To do so, bring a deep saucepan of water
to a boil. Add in some white wine vinegar and break your eggs into
small bowls or ramekins. Swirl the water briskly until a vortex forms
and then slide in one egg. Cook for 2-3 minutes and remove the egg.
Repeat process for the second egg.
make the mustard dressing by combining all the ingredients and
whisking until completely combined.
serve, place 2 pikelets on a plate and top with 2 slices of smoked
salmon and a poached egg. Drizzle the mustard dressing over top and
place a dollop of lemon creme fraiche on the side.
2. *Images and recipes via versesfrommykitchen.com