Monday, October 29, 2012

A Tasty Meal

I recently threw together a really delicious and pretty meal that I thought I would share. It sounds very fancy, but it's actually easy to make! It's a fig and prosciutto crostata and heirloom lettuce with roasted garlic dressing and homemade croutons. I had parts of it like the salad dressing and croutons made ahead of time. If you did this from start to finish, it would take considerably more time.

Let's start with the crostata, which is basically a free-form, rustic tart. I saw this made on Semi-Homemade with Sandra Lee on the food network. I generally don't watch her show because she kind of annoys me, but it was on the tv while I was working on something and I ended up watching.

4 oz. cream cheese
1 pre-made pie crust
2 tsp. salt-free citrus herb seasoning
1/2 jar fig preserves
1 package prosciutto, torn into strips
1 egg


Preheat oven to 425 degrees F.
Place the pie crust onto a baking sheet. Spread the cream cheese over the crust leaving a 1-inch border. Sprinkle with the citrus herb seasoning. Top with fig preserves. Fold border over fig spread and top with prosciutto strips.
Lightly beat egg with 1 tablespoon of water. Use a pastry brush to brush edge of crust with egg wash. Bake in oven for 15 to 18 minutes or until crust is golden brown. Let cool 5 minutes before serving.

Next is the roasted garlic salad dressing:
I saw Rachel Ray make this a year or two ago and it has since become one of my favorite things to make and have on hand. It is soo yummy and even good to spread on a grilled chicken sandwich. 

  • Ingredients:
  • 10 gloves garlic, crushed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper

  • Directions:
  • In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes.

Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste.

Last, is the croutons, which are really a two-part recipe. They are from my Casual Entertaining cookbook by Michael Chiarello. Obviously, you could use any type of crouton, but these are insanely delicious! First you have to make the Bagna Cauda compound butter that the recipe calls for. I make a batch of this butter every few months and then keep it in the freezer. It is great on steak, pasta, bread... anything really! Here is the recipe for that:

And finally, here is the recipe for the croutons:

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