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Posts Tagged ‘rosemary’

Who, as a child, didn’t enjoy grilled cheese sandwiches? Apparently my friends all associate these with my house because my mom used to make them for me and my friends for lunch when we had a playdate. For sleepovers, she always made banana chocolate chip pancakes for breakfast.

While I still love a good grilled cheese (although I can’t even remember the last time I had one), I got the idea for this recipe from a blog I love, called Heat Oven to 350, and thought it sounded like a delicious, grown-up alternative to that American classic.

Rather than individually wrapped slices of processed American cheese, this version uses high quality cheddar, fresh apple slices, andĀ  rosemary. The resulting combination is simple, yet tastes sophisticated. It’s a grown-up treat, and i bet kids would love it too!

Plus, it took less than 10 minutes to make…can’t beat that! And after taking his first bite, Nate proclaimed it delicious, and has since asked me to make it again less than a month later šŸ™‚

Apple Rosemary Grilled Cheese
Adapted from Heat Oven to 350

Print this recipe!

makes 2 sandwiches

Ingredients:

4 slices multigrain bread
2 Tbsp butter
2 Tbsp apple butter
1/2 Granny Smith Apple, thinly sliced
1 tsp fresh rosemary, finely chopped
2-3 ounces extra-sharp white cheddar cheese, depending on how cheesy you like things

Spread butter over one side of each of the 4 pieces of bread.

On the other sides of 2 slices, spread the apple butter, then sprinkle with rosemary. Top with cheese.

On other sides of the other two slices, spread a little butter, and then place apple slices. Put two sandwich halves together.

Cook in a large skillet over medium heat for 1-2 minutes on each side or until both sides are golden brown. Serve immediately.

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Whew, that title was a long one! I never really know what to put for my blog post titles. Sometimes I want to be creative, but I feel like I need to be descriptive and tell you exactly what recipe the post contains. I guess I’ll just see how it goes. But for this one, I knew the name of the recipe itself was enough to draw you in šŸ˜‰ Sounds tasty, right?

Lately I’ve been trying to enter as many recipes contests as I can in an effort to get my blog out there. The other day I saw this contest onĀ Food52, a website thatĀ hosts weekly themed contests, and this one’s winner would get to be on the Martha Stewart Show! I know she gets a bad rap sometimes, but ever since I was little, I’ve been kind of obsessed with her. I want to be her (well, not including the jail time, and maybe with a little bit more of a sense of humor). Martha, if you’re reading this, I’m just kidding- I love you!

I believe this recipe came to me by divine inspiration. No, I wasn’t sitting in bed reading cookbooks when it happened. I had just stumbled across the contest mentioned above and it got me brainstorming. I was on another long walk home and so I started to think. I knew I wanted to use the flavors of the bruschetta I made a month ago but somehow incorporate it into a tart. I was trying to figure out what type of crust to use when it came to me: Rosemary Cornmeal. I was also thinking I wanted some sort of jam to make it more tart-like so I decided to turn the figs I had used in the bruschetta into a jam.

I had all the flavor components in mind but wanted to alternate salty and sweet layers. I thought I’d make the crust have some sweetness to it, and I had the fig jam, prosciutto and pears, but I needed something else salty. I decided to spread a thin layer of blue cheese between the crust and jam. I also added a touch of balsamic vinegar to the fig jam to make it sweet, but tangy too.

Now, I don’t like to toot my own horn, but I’m going to make a bold statement and say, this could be the best food I’ve EVER eaten. Like so good I’d eat it instead of dessert!

Yep, you heard me right. This tart is better than dessert. You may be asking yourselves, “Has Amy gone off the deep end?” Well, I thought you would have noticed that happened long ago, but I promise this recipe is that good.

The rosemary in the crust is aromatic and shines through, the crust itself and sweet and crumbly, the tanginess of the jam pairs perfectly with the saltiness of the cheese and ham and the juicy sweetness of the pears, and the honey on top makes it truly decadent. Try it and see for yourself.

P.S. See my entry in the Food52 contest HERE.

Fresh Pear, Fig, and Prosciutto Tart with Rosemary Cornmeal Crust

Recipe by Me
8-10 appetizer portions

Crust:

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal (not stone-ground)
2 Tbsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/2 Tbsp fresh rosemary
4 to 5 Tbsp ice water

Filling:

1 3/4 oz blue cheese crumbles (about 1/3 cup + 1 Tbsp)
1 recipe Fig Spread (see previous post)
4 oz. Prosciutto, roughly chopped
1 juicy fresh pear, cut in half, cored and then very thinly sliced
1-2 Tbsp honey

Put rosemary in food processor and process til chopped. Add flour, cornmeal, sugar, and salt to food processor and pulse. Add butter and pulse until mixture resembles course meal with some small (roughly pea-size) butter lumps. Drizzle evently with 4 Tbsp ice water and pulse until just incorporated. Gently squeeze a small handful. If it doesn’t hold together, add more water, 1/2 Tbsp at a time, pulsing after each addition and continuing to test.

Press dough evenly onto bottom and up sides of 9 1/2 inch tart pan. Chill crust until firm, about 30 min.

Preheat oven to 400. Bake crust in middle of oven until center and edges are golden, 25-30 minutes. Remove from oven and sprinkle with blue cheese. Leave cheese to soften on warm crust for 1-2 min. After softened, spread cheese around crust (small offset spatula works best). Cool crust in pan on rack or in fridge until reaches room temperature.

When crust is cooled, spread Fig Spread evenly over crust. Sprinkle chopped Proscuitto evenly over tart. Arrange pear slices in 2 concentric circles over tart. Drizzle with honey and garnish with rosemary sprig if desired. Serve immediately.

Note: Tart will not be good served after refrigeration as pears will turn brown and crust will be too hard.


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