The post Tarte Flambe appeared first on Florida Girl Cooks.
]]>My recent purchase of Sift Magazine has left me wanting to make every single recipe, especially this tarte flambe! Anything baked alongside anything French, immediately has my attention and my mouth salivating. Tarte flambe is to the French what pizza is to Americans, but much, much fancier. This is a meal that is sure to please all taste buds in your household, children and adults alike. The recipe yields two tarte flambe. Let’s just say there wasn’t a bite left, not even for lunch the following. Cue the sad tears here. If you’re salivating just reading the ingredients or this description, consequently, you know what you have to do!
Tarte Flambe
Dough
2.5 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Pasty Flour (you can substitute cake flour)
1 tsp instant or active dry yeast
1 tsp salt
1.25 cups water
Topping
1/2 cup crème fraiche
1 large egg yolk
salt and pepper
pinch of ground nutmeg
8 ounces bacon, cut into 1″ pieces
2 cups thinly sliced red onion
chopped chives for garnish
Prepare
Dough
1. In a large mixing bowl, combine all of the dough ingredients.
2. Mix and knead until a smooth dough comes together.
3. Cover the mixing bowl and let the dough rise for 1 hour.
4. After an hour, deflate the dough, divide in half, and shape each half into a ball. Return to a greased bowl, cover, and refrigerate for 1 to 2 days.
Topping
1. Place a rack in the upper third of your oven with a pizza stone on it and preheat for 1 hour to 500 degrees Fahrenheit.
2. Whisk together the crème fraiche and egg yolk. Season with salf, pepper, and a pinch of nutmeg.
3. In a large skillet, cook bacon halfway, until it releases some of its fat.
4. Scoop out the bacon and drain on absorbent paper.
5. Add the onions and cook over medium heat, stirring occasionally for 5 minutes, until they are soften and become translucent. Remove from heat, return the bacon to the pan, and set aside.
6. On a lightly floured surface, stretch the dough to a thickness of 3/8″ leaving a 1/2″ thick rim around the outside edge.
7. Spread half of the cream mixture over the dough, then sprinkle with half of the bacon and onion mixture. repeat the stretching and assembly process with the second round of dough.
8. Slide the assembled pizza onto the hot stone and bake for 13 – 15 minutes, until the onions are browned and the edge of the dough is well caramelized.
9. Remove the oven, sprinkle with chopped chives and serve warm.
- Dough
- 2.5 cups King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Pasty Flour (you can substitute cake flour)
- 1 tsp instant or active dry yeast
- 1 tsp salt
- 1.25 cups water
- Topping
- 1/2 cup crème fraiche
- 1 large egg yolk
- salt and pepper
- pinch of ground nutmeg
- 8 ounces bacon, cut into 1" pieces
- 2 cups thinly sliced red onion
- chopped chives for garnish
- Dough
- In a large mixing bowl, combine all of the dough ingredients.
- Mix and knead until a smooth dough comes together.
- Cover the mixing bowl and let the dough rise for 1 hour.
- After an hour, deflate the dough, divide in half, and shape each half into a ball. Return to a greased bowl, cover, and refrigerate for 1 to 2 days.
- Topping
- Place a rack in the upper third of your oven with a pizza stone on it and preheat for 1 hour to 500 degrees Fahrenheit.
- Whisk together the crème fraiche and egg yolk. Season with salf, pepper, and a pinch of nutmeg.
- In a large skillet, cook bacon halfway, until it releases some of its fat.
- Scoop out the bacon and drain on absorbent paper.
- Add the onions and cook over medium heat, stirring occasionally for 5 minutes, until they are soften and become translucent. Remove from heat, return the bacon to the pan, and set aside.
- On a lightly floured surface, stretch the dough to a thickness of 3/8" leaving a 1/2" thick rim around the outside edge.
- Spread half of the cream mixture over the dough, then sprinkle with half of the bacon and onion mixture. repeat the stretching and assembly process with the second round of dough.
- Slide the assembled pizza onto the hot stone and bake for 13 - 15 minutes, until the onions are browned and the edge of the dough is well caramelized.
- Remove the oven, sprinkle with chopped chives and serve warm.
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]]>The post New Years’ Eve Menu appeared first on Florida Girl Cooks.
]]>New Years’ Eve Menu
Grilled Oysters with Spicy Tarragon Butter
Yeasted Blinis with Cream Fraiche and Caviar
The post New Years’ Eve Menu appeared first on Florida Girl Cooks.
]]>The post Yeasted Blinis with Creme Fraiche and Caviar appeared first on Florida Girl Cooks.
]]>Yeasted Blinis with Creme Fraiche and Caviar
Ingredients
SERVINGS: 8 (MAKES 80)
1 ¼-oz. envelope active dry yeast
½ cup plus 2⅓ cups all-purpose flour
2 teaspoons plus 3 Tbsp. sugar
2 large eggs, separated
2½ cups half-and-half, room temperature
¼ cup (½ stick) unsalted butter, melted, plus more, chilled, for skillet
2 teaspoons kosher salt
3 garlic cloves, minced
1 cup creme fraiche (or sour cream)
1 – 2 oz. jar red whitefish caviar
1 – 2 oz. grey mullet roe caviar
Prepare
ACTIVE: 1 HR 30 MIN TOTAL: 5 HRS
1. Mix yeast, ½ cup flour, 2 tsp. sugar, and 1 cup water in a large bowl. Cover and let sit in a warm place until entire surface is foamy and puffed in places, about 30 minutes. If this doesn’t happen, your yeast is past its prime; start again with a fresh package.
2. Add egg yolks, half-and-half, melted butter, salt, remaining 2⅓ cups flour, and remaining 3 Tbsp. sugar to mixture and whisk until smooth. Cover batter and let sit in a warm place until almost tripled in volume, 3–4 hours. (Or, to make ahead, cover and chill 8–12 hours. Bring to room temperature before proceeding.)
3. Whisk egg whites in a medium bowl to soft peaks; fold into batter.
4. Melt about ½ Tbsp. butter in a large nonstick skillet over medium heat. Scoop in heaping tablespoonfuls of batter to make 2” blinis. Cook until bubbles form on top and bottoms are golden brown, about 3 minutes. Flip and cook until other sides are golden brown, about 3 minutes.
5. Transfer blinis to wire racks. Repeat with remaining batter, wiping out skillet and adding more butter as needed.
6. Mix creme fraiche and garlic, salt, and pepper.
7. Top with creme fraiche mix and your choice of red or black roe caviar and serve immediately.
- 1 ¼-oz. envelope active dry yeast
- ½ cup plus 2⅓ cups all-purpose flour
- 2 teaspoons plus 3 Tbsp. sugar
- 2 large eggs, separated
- 2½ cups half-and-half, room temperature
- ¼ cup (½ stick) unsalted butter, melted, plus more, chilled, for skillet
- 2 teaspoons kosher salt
- 3 garlic cloves, minced
- 1 cup creme fraiche (or sour cream)
- 1 - 2 oz. jar red whitefish caviar
- 1 - 2 oz. grey mullet roe caviar
- Mix yeast, ½ cup flour, 2 tsp. sugar, and 1 cup water in a large bowl. Cover and let sit in a warm place until entire surface is foamy and puffed in places, about 30 minutes. If this doesn’t happen, your yeast is past its prime; start again with a fresh package.
- Add egg yolks, half-and-half, melted butter, salt, remaining 2⅓ cups flour, and remaining 3 Tbsp. sugar to mixture and whisk until smooth. Cover batter and let sit in a warm place until almost tripled in volume, 3–4 hours. (Or, to make ahead, cover and chill 8–12 hours. Bring to room temperature before proceeding.)
- Whisk egg whites in a medium bowl to soft peaks; fold into batter.
- Melt about ½ Tbsp. butter in a large nonstick skillet over medium heat. Scoop in heaping tablespoonfuls of batter to make 2” blinis. Cook until bubbles form on top and bottoms are golden brown, about 3 minutes. Flip and cook until other sides are golden brown, about 3 minutes.
- Transfer blinis to wire racks. Repeat with remaining batter, wiping out skillet and adding more butter as needed.
- Mix creme fraiche and garlic, salt, and pepper.
- Top with creme fraiche mix and your choice of red or black roe caviar and serve immediately.
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]]>The post Grilled Oysters with Spicy Tarragon Butter appeared first on Florida Girl Cooks.
]]>Grilled Oysters with Spicy Tarragon Butter
Ingredients
2 sticks (1/2 pound) unsalted butter, softened
3 tablespoons chopped tarragon
2 tablespoons hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 dozen medium to large oysters, such as Gulf Coast or Bluepoint
Prepare
1. Light a grill. In a food processor, pulse the butter with the tarragon, hot sauce, salt and pepper until blended. Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.
2. Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes. Using tongs, transfer the oysters to a platter, trying to keep the liquor inside. Quickly remove the top shells and loosen the oysters from the bottom shells. Top each oyster with a pat of tarragon butter and return the oysters to the grill. Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute. Serve right away. http://www.foodandwine.com/recipes/ Bobby Flay
- 2 sticks (1/2 pound) unsalted butter, softened
- 3 tablespoons chopped tarragon
- 2 tablespoons hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 3 dozen medium to large oysters, such as Gulf Coast or Bluepoint
- Light a grill. In a food processor, pulse the butter with the tarragon, hot sauce, salt and pepper until blended. Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.
- Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes. Using tongs, transfer the oysters to a platter, trying to keep the liquor inside. Quickly remove the top shells and loosen the oysters from the bottom shells. Top each oyster with a pat of tarragon butter and return the oysters to the grill. Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute. Serve right away.
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]]>The post WINTER CHARCUTERIE appeared first on Florida Girl Cooks.
]]>Winter Charcuterie
Ingredients
1 – 8 oz. log of Boar’s Head Peppered Salame
1 – 8 oz. block Boar’s Head Canadian Cheddar
1 – 11 oz. Biltmore Estate Fig Preserves
4 oz salted pepitas
4.5 oz. package of 34 degrees Natural Crisps
Prepare
1. Thinly slice the cheese and salame and a mandoline for perfectly even slices.
2. Serve with all of the ingredients on a wood board with a serving knife and enjoy!
- 1 - 8 oz. log of Boar's Head Peppered Salame
- 1 - 8 oz. block Boar's Head Canadian Cheddar
- 1 - 11 oz. Biltmore Estate Fig Preserves
- 4 oz salted pepitas
- 4.5 oz. package of 34 degrees Natural Crisps
- Thinly slice the cheese and salame and a mandoline for perfectly even slices.
- Serve with all of the ingredients on a wood board with a serving knife and enjoy!
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]]>The post CHICKEN CHILAQUILES appeared first on Florida Girl Cooks.
]]>I really love the texture and intricate flavors that this chicken chilaquiles dish offers. It’s great for entertaining as an appetizer and also great to enjoy for a light and healthy dinner. Feel free to adjust the spices to your taste. We toned the spices down a bit by only including 1/2 teaspoon of cayenne pepper and that was more than enough to give this dish the right amount of heat. At the rate that this dish is so delicious it’s a surprise that we left any…see nearly empty dish below for evidence. Ha!
Chicken Chilaquiles Recipe
- 3 1/2 tablespoons paprika
- 2 1/2 tablespoons chili powder
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons cooking oil
- 3 tablespoons flour
- 2 cloves garlic, minced
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all)
- 1/4 teaspoon fresh-ground black pepper
- 1/2 pound Late July sweet potato chips
- 1/4 cup shredded emanteller cheese
- 1/2 cup toasted corn
- 1/2 cup sour cream
- 1 red onion, sliced thin
- 1/2 cup cilantro leaves
- In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.
- In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.
- Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.
- Toast the corn in a small saucepan until some kernels begin to brown and all of the liquid has cooked off.
- Add the sweet potato chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the emanteller cheese, sour cream, corn, onion, cilantro, and chicken.
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]]>The post MINI APPLEWOOD SMOKED CHICKEN POT PIES appeared first on Florida Girl Cooks.
]]>Now for smoking the chicken, I had three boxes of different smoking chips at home: mesquite, hickory, and applewood. I wanted to choose woodchips that would impart a subtle flavor onto the chicken but not overpower the flavor of the entire chicken potpie. The applewood chips worked and I was beyond happy with the flavor of the chicken.
I got the seal of approval from everyone at the fall gathering from adults and children alike. It is now an added staple recipe to our recipe box at home for fall, or any season really. This potpie recipe is savory and will leave you with a serious craving for more. These mini applewood smoked chicken potpies are the perfect party/tailgate food to be served as either an appetizer or the main course. I dare you to only eat one.
Mini Applewood Smoked Chicken Pot Pies
Ingredients
4 tablespoons (1/2 stick) butter
1 medium onion, finely diced
2 medium carrots, finely diced
12 oz. sliced mushrooms
1/4 cup all-purpose flour
3 cups low-sodium chicken broth, plus more as needed
1/4 cup dry white wine (or chicken broth)
2 cups shredded or chopped cooked chicken breast
1/4 teaspoon ground turmeric
1/2 teaspoon ground thyme
Kosher salt and freshly ground pepper
1/4 cup half-and-half
1 pack Pepperidge Farms Round Puff Pastry
2 rounds refrigerated pie crust
1 large egg
You’ll also need:
4 6 -inch individual foil pie pans or a standard muffin tin
Prepare
Soak applewood chips in water in a medium mixing bowl for 30 minutes.
Place chicken on a BBQ with applewood chips underneath.
Barbeque each side for 4-5 minutes, remove and shred in a stand mixer for 1-2 minutes.
Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you’ll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay the puff pastry over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges., or choose to leave loose. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
If you’re baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
- 4 tablespoons (1/2 stick) butter
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 12 oz. sliced mushrooms
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth, plus more as needed
- 1/4 cup dry white wine (or chicken broth)
- 2 cups shredded or chopped cooked chicken breast
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground thyme
- Kosher salt and freshly ground pepper
- 1/4 cup half-and-half
- 1 pack Pepperidge Farms Round Puff Pastry
- 2 rounds refrigerated pie crust
- 1 large egg
- Soak applewood chips in water in a medium mixing bowl for 30 minutes.
- Place chicken on a BBQ with applewood chips underneath.
- Barbeque each side for 4-5 minutes, remove and shred in a stand mixer for 1-2 minutes.
- Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and mushrooms. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
- Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
- Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay the puff pastry over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges., or choose to leave loose. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
- If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
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]]>The post SPINACH-CHEESE PINWHEELS appeared first on Florida Girl Cooks.
]]>
Spinach-Cheese Pinwheels
Ingredients
1 egg
1 tbsp. water
1/2 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 tsp. garlic powder
2 tbsp. all-purpose flour
1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
Prepare
1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
2. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.
3. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.
- 1 egg
- 1 tbsp. water
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 tsp. garlic powder
- 2 tbsp. all-purpose flour
- 1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
- Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.
- Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
- For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.
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]]>The post CEVICHE IN SQUID INK CONES appeared first on Florida Girl Cooks.
]]>At the first bite I knew it was ceviche but of course my curiosity got the better of me and I had to ask the chef what the specific ingredients were, especially the curious little cones. After he explained what ingredients went into it, I knew I’d eventually have to recreate it myself. Upon arriving back home from my trip, I jumped on Google to research where I can find these squid ink cones. One link came back and it was for Swiss Chalet Fine Foods. They are an amazing online culinary store based out of Miami, Florida. I bookmarked it in my favorites and told myself I’d have to buy them and get onto recreating this dish A.S.A.P. Of course A.S.A.P. when working two jobs and caring for my husband and children would mean maybe in a few years, right? Right. But all is good that it took two years, which simply means my appreciation for it was so much more…or could it just be that the craving got too strong and I needed to make and eat this before the memory of the taste faded? I may never know. Ha ha! Enjoy ceviche in squid ink cones at your next party as they are sure to be a hit!
Ceviche in Squid Ink Cones
Ingredients
3/4 cup (6 oz.) octopus
3/4 cup (6 oz.) calamari
3/4 cup (6 oz.) small shrimp
3/4 cup (6 oz.) mussels
juice from 4 limes
2 tbsp. extra virgin olive oil
1 large tomato, diced
1/2 red onion, diced
1/4 cup fine chopped cilantro
freshly cracked black pepper
1/8 tsp red pepper flakes
Coarse sea salt
35 squid ink cones for serving
Prepare
1. If seafood is frozen allow half a day to thaw out in advance.
2. Pat seafood as dry with paper towel as much as you can and place in a large mixing bowl.
3. Using kitchen scissors, cut the seafood down into small pieces.
4. Squeeze lime juice into bowl.
5. Add extra virgin olive oil, tomato, red onion, cilantro, black pepper, and salt and mix until well combined.
6. Scoop ceviche into squid ink cones and enjoy!
- 3/4 cup (6 oz.) octopus
- 3/4 cup (6 oz.) calamari
- 3/4 cup (6 oz.) small shrimp
- 3/4 cup (6 oz.) mussels
- juice from 4 limes
- 2 tbsp. extra virgin olive oil
- 1 large tomato, diced
- 1/2 red onion, diced
- 1/4 cup fine chopped cilantro
- freshly cracked black pepper
- 1/8 tsp red pepper flakes
- Coarse sea salt
- 35 squid ink cones for serving
- If seafood is frozen allow half a day to thaw out in advance.
- Pat seafood as dry with paper towel as much as you can and place in a large mixing bowl.
- Using kitchen scissors, cut the seafood down into small pieces.
- Squeeze lime juice into bowl.
- Add extra virgin olive oil, tomato, red onion, cilantro, black pepper, and salt and mix until well combined.
- Scoop ceviche into squid ink cones and enjoy!
The post CEVICHE IN SQUID INK CONES appeared first on Florida Girl Cooks.
]]>The post BRUSCHETTA FLATBREAD appeared first on Florida Girl Cooks.
]]>
Bruschetta on Flatbread
Ingredients
6 medium organic tomatoes, seeded and membranes removed, diced
1/2 red onion, diced
3 tbsp basil, finely chopped
4 tbsp aged balsamic vinegar
4 tbsp olive oil
sea salt
freshly creaked black pepper
Prepare
1. Chop vegetables and herbs as needed.
2. Place chopped vegetables and herbs in a medium sized mixing bowl and drizzle with the balsamic vinegar and olive oil.
3. Season with the salt and pepper to taste and turn to coat evenly.
4. Serve atop flatbread and drizzle with additional olive oil to taste. Enjoy!
- 6 medium organic tomatoes, seeded and membranes removed, diced
- 1/2 red onion, diced
- 3 tbsp basil, finely chopped
- 4 tbsp aged balsamic vinegar
- 4 tbsp olive oil
- sea salt
- freshly cracked black pepper
- 6 medium organic tomatoes, seeded and membranes removed, diced
- 1/2 red onion, diced
- 3 tbsp basil, finely chopped
- 4 tbsp aged balsamic vinegar
- 4 tbsp olive oil
- sea salt
- freshly creaked black pepper
- Prepare
- Chop vegetables and herbs as needed.
- Place chopped vegetables and herbs in a medium sized mixing bowl and drizzle with the balsamic vinegar and olive oil.
- Season with the salt and pepper to taste and turn to coat evenly.
- Serve atop flatbread and drizzle with additional olive oil to taste. Enjoy!
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