Fruit Bruschetta

This looks just so wonderful! If you haven’t tried fruit with balsamic vinegar, you’re in for a treat. The idea comes from a Polish gourmet blog by way of Pinterest. It’s simple and sublime!

Ingredients

Several slices of sourdough bread

8 ounces of fresh goat cheese (chèvre)

Several ripe plums and 4 ounces of fresh raspberries

Two tablespoons of honey

1/8 cup of balsamic vinegar, olive oil for drizzling

Fresh thyme and rosemary

Directions

Toast or grill slices of bread on both sides. Drizzle olive oil on toasted bread and spread goat cheese on one side.

Cut plums in half and remove stones. Put in small pot, add honey and thyme. Cook over low heat for a few minutes until plums are tender but not falling apart. Spoon plums onto prepared toasts and drizzle with some of the fruit syrup in pot.

Put half of the raspberries into the pot with the remaining syrup, add balsamic vinegar and chopped rosemary. Heat until the raspberries just break down. Add remaining raspberries and stir. Spoon fruit onto prepared toasts and drizzle with fruit syrup.

Eat while warm.

 

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Pepita Salad

Craving something crunchy? Me too! And here it is, perfect for the fading days of summer:

Pumpkin seeds, yellow split peas and cilantro in a cool and refreshing salad!

You can serve the lettuce mixed in, or under the split peas depending on how you want to serve this.

1 cup pepitas, toasted (divided)
1 cup cilantro leaves and stems, well washed and lightly packed
1/3 cup Parmesan cheese or hard goat cheese, freshly grated
3 medium cloves garlic, peeled
juice of 1 medium lemon
1 serrano chile pepper, minced
2/3 cup extra-virgin olive oil

4 cups cooked yellow split peas*
2 handfuls lettuce, torn into bite-sized pieces

Make the cilantro pesto by blending 1/3 cup of the toasted pepitas, the cilantro, Parmesan cheese, garlic, lemon juice, and chile pepper with a hand blender (food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the olive oil until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two or salt if needed.

In a large bowl toss the yellow split peas and remaining pepitas with the pesto until everything is coated. Add the salad greens and gently toss again.

Serves 6 or so.

*To cook the dried yellow split peas bring 6 cups of water to a boil in a large saucepan, add 2 cups (rinsed) dried split yellow peas and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

Thanks to 101Cookbooks.com

Asparagus Pesto

Just arrived:  the perfect late-Spring pasta sauce. Just when you thought you’d seen all the asparagus recipes on earth, here comes this lovely green, velvety blanket of verdant spring-ness to cover your pasta, fish or chicken – schlurp! If you are lucky enough to have aged goat cheese, toss some of that grated goodness in to replace the parm.

Ingredients

…from the kitchen of One Perfect Bite courtesy of Mark Bittman

Salt
1 pound asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or to taste

Directions:
1) Bring a large pot of water to a boil and salt it. Add asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some cooking liquid, and let asparagus cool slightly.
2) Transfer asparagus to a food processor and add garlic, pine nuts, 2 tablespoons of oil, Parmesan, a pinch of salt and, if needed, a couple of tablespoons of the cooking liquid. Process mixture, stopping to scrape down sides of container as necessary, and gradually add remaining oil and a bit more of reserved cooking liquid to moisten if it is needed. Add lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken. The pesto can be refrigerated for up to 1 day. Yield: 4 to 6 servings.