1 can of artichoke hearts, drained
1/2 cup toasted walnuts
1 cup flat leaf parsley
Small handful of spinach
1 clove of garlic
Juice of 1 small lemon, and a touch of lemon zest
Salt and pepper
1/2 cup EVOO
Sprinkle of Parmesan cheese
Blend in the food processor. BOOM. Serve on toasted baguette slices.
I cut a dozen figs in half, scooped out a little bit of the inside, stuffed it with some goat cheese, and then pushed the halves back together. I partially cooked the bacon, and then wrapped bacon slices around the stuffed figs. I secured the salty-pork-goodness around the fruit with a toothpick. I put them under the broiler for just under two minutes, then drizzled them with a balsamic reduction before we all devoured them. FYI: you can purchase pre-made balsamic reduction, but it's easy to make on your own. To make, simply pour 1 cup of balsamic vinegar into a sauce pan over medium heat, and let it cook down until there's about 1/3 cup left...the remaining bit is a thicker, sweeter tasting balsamic!
Ingredients:
-6 red bell peppers
-1 cup of golden raisins
-Small handful of fresh oregano, chopped
-1/4cup E.V. Olive Oil
-3 tablespoons of SALT-PACKED capers, rinsed well
-Tiny sprinkle of salt
-Splash of red wine vinegar
1. Roast the peppers over a flame, or under the broiler. You want the peppers to be completely charred, if they don't look burnt all over then you won't be able to peel them. If they look like the ones I posted in the picture- then the skin will come off in TWO seconds. Easy peezy.
2. When peppers are done roasting, set them aside and let them cool.
3. Peel and seed the roasted peppers. Put them in a food processor and pulse a few times.
4. Now add raisins, EVOO, capers and oregano to the processor, pulse some more.
5. Enjoy!!
I highly recommend slicing a cibatta loaf thinly, drizzling with EVOO, putting under the broiler for minute- flipping it- browning the other side, and then scooping this amazing deliciousness onto the toast!
