Here is a fun appetizer I created using some (store bought) pizza dough, ricotta, and some veggies. It’s not too heavy and you can make a little extra whipped ricotta as a dipping sauce.
For the Whipped Ricotta
- 1 cup ricotta
- 2 Tsp. fresh rosemary
- 8 small cloves roasted garlic
- 1/2 Tsp. salt
- 1/4 cup goat cheese crumbles
- 2 Tbsp. olive oil
For the Flatbread
- 1 ball of pizza dough
- flour for dusting surface and pizza spatula
- 1/4 Tsp salt
- 1 tbsp olive oil
- 1 sliced zucchini (with cheese slicer)
- 5 Roma tomatoes (sliced same thickness as zucchini)
- 8 leaves of basil (sliced into strips)
Directions for Whipped Ricotta:
Place ricotta, rosemary, roasted garlic, salt, and goat cheese crumbles into the blender, blend on low speed, and slowly add in the olive oil until you reach a smooth consistency.
Directions for Flatbread:
Preheat oven to 500 degrees or grill. (I normally cook pizza on a pizza stone.) Roll out the pizza dough on a smooth floured surface, stretching on the edge of a counter then tossing in the air, as my husband normally does, (getting flour all over the place) until the pizza dough is evenly thinned out. You can leave the edges thicker (similar to regular pizza), which can be used for dipping into the sauce. Place 1/2 – 1 cup of whipped ricotta onto the center and spread to within one inch of the edges. Sprinkle with salt. Add the tomatoes and zucchini. Place onto the pizza stone and cook until the edges brown, and the center is cooked – approximately 5-10 minutes. Remove flatbread and drizzle the olive oil over the top. Sprinkle with the basil. Serve the extra whipped ricotta on the side. Slice into 3″ pieces and serve. Enjoy!!! Serves 4 as an appetizer.
I was slacking off in the kitchen for a while, and I can tell my husband was really looking for something new in our culinary lives, so I whipped up his favorite type of greens (or rather yellow ;-). Endives! I personally think they are a little bitter, so I added some balsamic reduction, a little sweetness to balance it. In addition, the stinky gorgonzola “paired” really well with the sweet pears. And for a little crunch, I added in the chopped walnuts. This is a super easy and simple appetizer to make, as long as you’ve made the balsamic reduction ahead of time. (Click here for that recipe). Enjoy!
This only took a couple of minutes to throw together. Using the Endive as the serving utensil, you can scoop up the ingredients for a single bite, without the double-dipping.
Ingredients: (for 2 servings)
- 1 head of endives (10-12 leaves)
- 2 tbsp gorgonzola
- 1 tbsp goat cheese crumbles
- 1/4 cup chopped walnuts
- 1 bosc pear (cubed)
- a drizzle of balsamic reduction
Mix all above ingredients in a bowl, except for the endives. Place the endive leaves on a plate, and add the mixture into the center, then drizzle with the balsamic reduction.
For all the Paleo lovers out there…here is a great little wrap for you!
- 1 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil (EVOO)
- pinch of sugar or ½ tsp of raw honey for the Paleo fans
- salt and pepper
- 8 thinly sliced roast beef (8 oz.) halved crosswise
- 4 cups baby arugula
- 1 oz. of Parmigiano-Reggiano, shaved
In a large bowl, whisk together lemon, sugar (or honey) salt and pepper. Slowly whisk in the oil. Arrange roast beef on a work surface. Add arugula to dressing and toss. Taste to see if it needs more salt or pepper. Divide arugula among the beef slices with a few leaves extending beyond edges of the roast beef. top with shaved parm cheese and roll into cylinders and serve.