It’s the end of the week, the fridge is getting emptier and no end in site on what to make for dinner— until now!
I’m actually shocked how long it’s beensince I’ve posted a #ChefAdrian recipie! Too long. And these bad boys are a great way to keep the good going with three simple crositinis you can make to 1) clear out your fridge and 2) make a simple, creative and delicious dish for dinner! Just in time for Spring.
– 1 bunch of kale, washed, stem removed, sliced into .25”
– 1 pint of cherry tomatoes, washed
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon fresh chopped thyme
– 1 tablespoon minced garlic
– Kosher salt
– Freshly ground black pepper
– 1/2 pound (8 ounces) shredded sheep’s milk cheese like Kefalotyri or Kefalograviera
– Olive oil
– Ciabatta bread
Preheat oven to 375°F; On a parchment lined baking sheet, toss tomatoes with olive oil, thyme, salt & pepper until evenly coated; Place in the oven and roast for about 45 minutes, stirring them half way; Pour some olive oil in a skillet and over medium heat sauté garlic but do not burn; add kale, a pinch of salt & pepper and sauté for about 10 minutes; When kale is wilted, remove from the heat and stir in lemon juice; Slice and toast Ciabatta bread; Distribute roasted tomatoes evenly over the bread; Add kale over the tomatoes and then top off with shredded cheese; Arrange Crostini’s on a baking sheet and broil for about 2 minutes or until the cheese is melted and begins to brown; Enjoy!
Note: For a bigger garlic kick, once the bread is toasted, rub both sides of the bread with a garlic clove!
Broccoli & Gorgonzola Crostini
2 broccoli crowns, washed, trimmed into florets
8 oz. whole milk fresh Ricotta cheese
2 tablespoons of fresh basil chiffonade
½ cup walnuts, toasted
Freshly ground black pepper
1/4-pound (4 ounces) Gorgonzola cheese or your favorite blue cheese
Preheat oven to 375°F; On a parchment lined baking sheet, tossbroccoli with olive oil, salt & pepper until evenly coated; Place in the oven and roast for about 45 minutes, stirring them half way; In an electric mixer fitted with a paddle attachment add Ricotta, basil, a pinch of salt & pepper and whip until smoothand refrigerate; In a skillet and over medium heat, toast the walnuts for about 10 minutes but do not burn; Slice and toast Ciabatta bread; Spread Ricotta mixture evenly over the toasted bread; Distribute roasted broccoli evenly over the Ricotta; Crumble Gorgonzola & toasted walnuts over the broccoli; Drizzle a little honey & olive oil over the top.
Smoked Salmon Spread
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lime juice (the rest of the lime sliced into wedges)
1 tablespoon minced fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound (8 ounces) smoked salmon, minced
2 tablespoon capers, drained
Half red onion, thinly sliced
Cream the cheese in an electric mixer fitted with a paddle attachment until smooth; Add the sour cream, lime juice, parsley, salt, and pepper, and mix; Add the smoked salmon and mix well; Chill for about an hour before serving; slice bread (toast if desired) then spread equal amounts of salmon over the bread; Sprinkle capers and red onion slices over salmon spread; Top off with a lime wedge over each slice.
Enjoy these tasty bites!