Just a sample of our little story that you can find in the Fall Issue of Sweet Paul Magazine. We love this story we produced for them and think you will too. Some of my favorite recipes are to be found here.
Buratta with Tomato Garlic Bread
- 1 loaf toothsome rustic bread, such as ciabatta
- 3 cloves garlic, peeled
- 1 ripe red tomato, halved
- Extra Virgin olive oil
- Sea salt and coarsely ground black pepper
- 3 balls Buratta
- Mixed fresh basil leaves
Slice bread and toast until crisp and golden. Rub toast with garlic cloves, leaving a nice thick garlic layer. Rub toast with tomato. Sprinkle with salt and pepper. Place buratta in a serving bowl. Douse cheese with a generous amount of olive oil. Scatter fresh basil leaves over buratta and serve with prepared toast.
Vintage Plate from Rural Residence in Hudson, NY.
Roasted Apricots with Ricotta and Honey
- 12 fresh apricots, halved and pitted
- 2 cloves garlic, thinly sliced
- Several sprigs fresh oregano
- Olive oil
- Sea salt
- Freshly ground black pepper
- 3/4 cup fresh ricotta
Heat oven to 425. Line a baking sheet with parchment paper and arrange apricots on baking sheet, cut side up. Strew apricots with sliced garlic and oregano. Drizzle with olive oil and season with salt and pepper. Roast until apricots are hot and juicy, about 15 minutes. Be careful not to overcook as fruit will begin to fall apart. Spoon ricotta over apricots and drizzle with honey just before serving. These are delicious hot, room temp and even leftover/out of the fridge.