the recipes smashed white bean & arugula pesto blue cheese with cracked pepper pears White Beans: 1 can of canellini beans. drained (reserve the liquid) 1 tbs. quality olive oil 2 tsp. tahini Zest of 1/2 small lemon plus its juice 2-3 cloves of roasted garlic/ grated. Salt & Pepper to taste In a large bowl smash beans with a fork. Combine all ingredients in a bowl reserving olive oil for last. Add liquid as needed until you achieve your desired texture. (We like ours rustic.) Season to taste and transfer to serving dish. Drizzle olive oil over top Arugula Pesto: In a food processor combine a few good handfuls of fresh arugula with 1/4 cup of toasted walnuts and 1/4 cup of raw pine nuts. Squeeze in a tad lemon juice to preserve color. Slowly pour in olive oil ( we use unfiltered) until pesto reached desired consistency. Be sure to salt properly. Top pre-baked flat bread with beans then drizzle with pesto.
We mixed 3 oz. of Pt. Reyes blue cheese with 2 teaspoons of Italian Marscapone and dotted our rolled out dough with this mixture. We sliced our ripe, sweet, pears super thin with the help of a Mandoline and coated them in fresh cracked pepper adding them to our flat bread. Bake for 8-10 minutes in a preheated 450 degree oven. Sprinkle with more pepper for good measure and serve along side piles of buttery Prosciutto.
salami, manchego & cherry peppers Generously shave a quality Manchego over top of rolled dough. Next comes a good scattering of meats (We used a combo of hot Italian salami and diced dry salami.) and marinated sweet cherry peppers* Top with more shavings of Manchego. Salt & pepper. Bake for 8-10 minutes in a preheated 450 degree oven. Best Served Warm â€˘You can easily find these in most supermarkets
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