Apple Cheese Wraps
1 granny smith apple
1 slice lemon
2 slices cheddar cheese, cut in half
2 slices deli turkey or ham, cut in half
Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple). Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.
Tuscan-style White Bean Spread with Capers
1 15-oz. can cannelini beans, drained (or use 2 c. cooked white beans)
1 medium clove garlic
1/2 tsp. salt, plus more to taste
1 tsp. dried thyme
1 1/2 T. lemon juice
3 T. olive oil
1 T. capers (or more if you adore them like I do)
1-2 T. parsley, minced (optional)
Put beans, garlic, salt, thyme, lemon juice and olive oil in food processor and process until smooth. Using a spatula, scoop bean purée into medium-sized bowl and add capers and parsley. Stir to combine and adjust salt. Serve with bread, pita or crackers.
Honey Ricotta Toast with Roasted Blackberries
4 slices bread of choice I used a whole wheat sourdough, but use what you like!
1 cup ricotta, room temp I used lowfat, but use whatever type you like.
3 cups blackberries fresh
4-6 leaves fresh mint
½ cup honey maybe more for drizzling
microgreens if using for topping
Preheat oven to 400 degrees. Spread blackberries over baking sheet and drizzle with about ¼ cup honey. I used parchment paper for easy cleanup. Place in oven and roast for about 5-10 minutes. The berries will start to soften and the juices will run out. While they are roasting, toast your toast. I used an electric griddle and toasted it with a touch of butter. This isn’t necessary, but I like it this way. Thinly slice your mint too while it is toasting. Once the blackberries are done and toast toasted, start assembling.
Spread each piece of bread with about ¼ cup ricotta. Top with ¼ of the roasted blackberries, sliced mint, and microgreens if using. Finish them off with a light drizzle of honey.
Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping
6 smashed and 3 whole garlic cloves
1 cup packed parsley leaves (washed and plucked from the stems)
2 cups roasted red bell pepper (home roasted or from a jar)
1/4 cup capers, drained
1 cup kalamata olives, pitted
1 round loaf country bread, not too dense, about 8 to 10 inches in diameter
1 cup extra-virgin olive oil (preferably young Tuscan)
Coarse salt
Prepare a medium-hot charcoal fire. In a food processor combine the 3 whole garlic cloves (peeled) and the parsley. Process until they are fine. Add the roasted red peppers, capers, and olives and pulse the mixture a few times until it is chunky. Season with salt and pepper to taste. Reserve at room temperature. Cut the middle portion of the round loaf into 6 long slices, each one almost an inch thick. Cut these slices in half, making 12 half slices that are roughly 4 by 3 by 1 inch. When the fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown (with grill marks, if possible). This should take about 2 minutes per side; check frequently to make sure the bread isn’t burning. When the bread slices are done, rub them along the edges with the smashed garlic cloves. You can rub lightly or heavily, depending on your garlic preference — but you will need about 6 smashed cloves to reach all spots. Place the bread slices on a large platter in a single layer. Sprinkle each slice with 2 tsp. of the olive oil, breaking the surface of the bread lightly with the tip of a spoon to let the oil soak in. Season with coarse salt. Turn the slices over and repeat the oil-and-salt procedure. Top with the parsley-red pepper mixture and serve.