Recipe

Roasted Tomato Carpaccio

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 2-3 hours

Ingredients:

Assembly Name:
3 medium tomatoes, cut into ¼” slices
2 tablespoon of olive oil, separated
1 cup of arugula
1 tablespoon capers, lightly chopped
1 teaspoon lemon juice
1 teaspoon lemon zest
Salt and pepper, to taste
¼ cup shaved parmesan or pecorino cheese
La Panzanella crackers

 

Instructions:

1. Roast the tomatoes:
Preheat the oven to 250°F and line a large baking sheet with parchment paper. Place the tomatoes on the baking sheet and drizzle with one tablespoon of olive oil, sprinkle with salt and pepper. Roast the tomatoes until they’re well shriveled around the edges, 2 to 3 hours. The time will vary depending on the size and water content of your tomatoes.

2. Dress the arugula:
In a medium bowl toss together the arugula, capers, lemon juice, lemon zest, and the other tablespoon of olive oil

3. Plate:
Lay the tomato slices on a large plate. Scatter the arugula mixture over the tomatoes, and top with more fresh ground black pepper and shaved parmesan or pecorino.

4. Enjoy:
Enjoy your tomato carpaccio on La Panzanella crackers!

 

 

Sage and White Bean Spread

Servings: 4-6
Prep Time: 10 minutes

Ingredients:

Assembly Name:
2 cups canned white beans (cannellini or great northern beans), drained and rinsed
2 cloves garlic, roughly chopped
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (about half a lemon)
1 teaspoon lemon zest
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)
1-2 tablespoons water (optional, to adjust consistency)
1/4 cup extra-virgin olive oil

 

Instructions:

1. Prepare the Ingredients:
Drain and rinse the canned white beans. Chop the fresh sage leaves and mince the garlic cloves.

2. Blend the Ingredients:
In a food processor or blender, combine the white beans, chopped sage, minced garlic, 1 tablespoon of olive oil, lemon juice, lemon zest, salt, black pepper, and crushed red pepper flakes (if using).

3. Process the Mixture:
Blend the ingredients until smooth. If the mixture is too thick, add water, one tablespoon at a time, until you reach your desired consistency.

4. Adjust Seasoning:
Taste the dip and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to taste.

5. Serve:
Transfer the dip to a serving bowl. Drizzle the remaining tablespoon of olive oil over the top for extra flavor and a nice presentation.

6. Garnish:
Garnish with a few whole sage leaves or a sprinkle of chopped sage for a fresh touch.

 

Peach and Burrata Bruschetta

Servings:
Prep Time:
Cook Time:

Ingredients:

Assembly Name:
2 ripe peaches, pitted and cut into bite-sized pieces
2 teaspoons lemon juice
1 ball of burrata cheese
1/4 cup fresh mint leaves, torn or chopped
2 tablespoons extra-virgin olive oil
1 tablespoon hot honey (optional)
Salt and black pepper to taste
Zest of ½ a lemon

 

Instructions:

1. Prepare the Peaches:
Wash and pit the peaches. Cut them into bite-sized pieces and toss in lemon juice.

2. Assemble the Salad:
Gently tear the burrata cheese into bite-sized pieces and arrange on a plate or in a shallow bowl. Scatter the peaches over the top.

4. Add Mint:
Scatter the torn or chopped mint leaves over the nectarines and burrata.

5. Season and Drizzle:
Drizzle the extra-virgin olive oil over the salad. If using, drizzle with hot honey. Season with a pinch of salt and a few grinds of black pepper to taste. Enjoy with La Panzanella Garlic Flatbreads.