Posts in appetizer
peach + red onion & ricotta mini galettes

sweet baby sage is two weeks old today and it really feels like we are settling in to our new life as a family of three. we took her for her two week check up today and she is chubbing up nicely and is the picture of baby health.

it has been nice taking a break from teaching, catering and cakes to truly slow down and enjoy this new phase of life, but our little nugget sleeps pretty long stretches until she parties hard from eight to midnight. plenty of time for me to stretch my legs in the kitchen.

of course my first trip out of the house was to my local produce store. i picked up some gorgeous summer peaches to cook up with some leftover homemade ricotta i had made. these galettes are great to bring to those end of summer parties you are headed to as an appetizer or a dessert.

peach + red onion & ricotta mini galettes

serves: 24 mini galette

prep time: 10 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45-50 minutes

ingredients: 1 large yellow peach, quartered and sliced thin. 2 frozen pie crusts, thawed (usually you can purchase them in a pack of two). .25 of a red onion, thinly sliced. ..5 cup whole milk ricotta (you can make it yourself or purchase from the store). 2 tbs balsamic glaze. 5 large basil leaves, thinly sliced. 5 tsp kosher salt. .25 tsp freshly ground pepper. 1 cup of all purpose flour for dusting. parchment paper. baking sheet. rolling pin. large round cookie cutter (mine was 4 inches in diameter).

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start by preheating your oven to 375 degrees f. dust your working surface with flour and roll out the dough to about an eighth of an inch thick. use a large round cookie cutter to cut out 24 rounds. you may need to roll out the excess dough a couple of times to get as many rounds as you can. line your baking sheet with parchment paper.

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place the dough rounds on your baking sheet. you can use two baking sheets if you have them, or you can bake your galettes by the dozen.

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in the middle of each dough round, place a teaspoon of ricotta in the center of your round. top with 3 slices of peach, 3 slices of red onions, season with the salt and pepper and a drizzle of balsamic glaze.

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fold over the edges of your dough rounds containing the filling.

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bake for 25-30 minutes, until the edges of your galettes are golden.

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sprinkle them with thinly slice basil.

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serve hot or at room temperature.

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xo, a

peach + red onion & ricotta mini galettes

serves: 24 mini galette

prep time: 10 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45-50 minutes

ingredients: 1 large yellow peach, quartered and sliced thin. 2 frozen pie crusts, thawed (usually you can purchase them in a pack of two). .25 of a red onion, thinly sliced. ..5 cup whole milk ricotta (you can make it yourself or purchase from the store). 2 tbs balsamic glaze. 5 large basil leaves, thinly sliced. 5 tsp kosher salt. .25 tsp freshly ground pepper. 1 cup of all purpose flour for dusting. parchment paper. baking sheet. rolling pin. large round cookie cutter (mine was 4 inches in diameter).

start by preheating your oven to 375 degrees f. dust your working surface with flour and roll out the dough to about an eighth of an inch thick. use a large round cookie cutter to cut out 24 rounds. you may need to roll out the excess dough a couple of times to get as many rounds as you can. line your baking sheet with parchment paper. place the dough rounds on your baking sheet. you can use two baking sheets if you have them, or you can bake your galettes by the dozen. in the middle of each dough round, place a teaspoon of ricotta in the center of your round. top with 3 slices of peach, 3 slices of red onions, season with the salt and pepper and a drizzle of balsamic glaze. fold over the edges of your dough rounds containing the filling. bake for 25-30 minutes, until the edges of your galettes are golden. sprinkle them with thinly slice basil. serve hot or at room temperature.

ricotta + lavender mushroom crostini

before i left for my canadian vacation, my friend lish and i got together to brainstorm about our summer events and to celebrate spring.

we set up a beautiful outdoor lunch complete with blooming eucalyptus table runners and lavender + grapefruit cocktails. all the food we cooked up was inspired by jenni kayne’s new book, pacific natural. and my favorite dish was a version of her mushroom and ricotta crostini.

i LOVE using lavender (if my logo wasn’t a dead giveaway) as a replacement for most dishes with rosemary. that light, floral herb is the perfect compliment to zesty red wine vinegar mushrooms and my creamy homemade ricotta cheese.

ricotta + lavender mushroom crostini

serves: 8 crostini

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 slices of your favorite baguette. .5 cup homemade ricotta. 1 cup slice cremini mushrooms. 2 tbs butter. 1 tbs chopped lavender (you can sub rosemary if you don’t have any lavender). 2 garlic cloves minced + one extra clove to rub your bread. .25 cup red wine vinegar. .5 tsp kosher salt. .25 tsp freshly ground pepper. edible flowers for garnish, optional. baking sheet.

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start by toasting your bread. place your baguette slices on your baking sheet and either toast them in toaster oven or baking them in the oven at 375 degrees F for 7-10 minutes. you want your toast to be a light golden brown.

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while your bread slices are toasting, heat your butter over medium high heat until the butter is bubbly. add in your mushrooms and season with half the salt and pepper. toss everything well till the mushrooms are lightly butter coated. cook until the mushrooms get a nice brown, about 5-7 minutes, stirring about halfway through.

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add in the garlic, lavender and the red wine vinegar. season with the rest of the salt and pepper and stir everything well.

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cook until the liquid has completely cooked down. about 3 minutes.

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once your baguette pieces of toasted, brush each piece of baguette with your garlic clove.

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spread each piece with a nice layer of ricotta.

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top the ricotta with your cooked mushrooms.

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garnish with your edible flowers and serve.

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xo, a

ricotta + lavender mushroom crostini

serves: 8 crostini

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 slices of your favorite baguette. .5 cup homemade ricotta. 1 cup slice cremini mushrooms. 2 tbs butter. 1 tbs chopped lavender (you can sub rosemary if you don’t have any lavender). 2 garlic cloves minced + one extra clove to rub your bread. .25 cup red wine vinegar. .5 tsp kosher salt. .25 tsp freshly ground pepper. edible flowers for garnish, optional. baking sheet.

start by toasting your bread. place your baguette slices on your baking sheet and either toast them in toaster oven or baking them in the oven at 375 degrees F for 7-10 minutes. you want your toast to be a light golden brown. while your bread slices are toasting, heat your butter over medium high heat until the butter is bubbly. add in your mushrooms and season with half the salt and pepper. toss everything well till the mushrooms are lightly butter coated. cook until the mushrooms get a nice brown, about 5-7 minutes, stirring about halfway through. add in the garlic, lavender and the red wine vinegar. season with the rest of the salt and pepper and stir everything well. cook until the liquid has completely cooked down. about 3 minutes. once your baguette pieces of toasted, brush each piece of baguette with your garlic clove. spread each piece with a nice layer of ricotta. top the ricotta with your cooked mushrooms. garnish with your edible flowers and serve.