Strawberry & Mint Caprese Salad

Nothing tastes more like summer than fresh picked tomatoes and basil right from the garden. Add a little mozzarella, olive oil and balsamic vinegar and we have the classic Caprese Salad. 

Violet loves tomatoes fresh from the garden even if they are green!

I love caprese salad, but I get bored easily. Let's change things up!

For a twist on the classic caprese salad, we'll pair tomatoes and basil with sweet red strawberries, mint and mozzarella.

Fresh Ingredients all ready to go!

 Let's start with the classics to understand the basics. My basics, anyhow!

Classic Caprese Salad

I wish these were my home grown tomatoes, but alas they are from Costco. Mine made a short appearance at the beginning of the summer.

Ingredients:

• 2-3 medium or 1-2 large tomatoes (equal amounts tomatoes, mozzarella & basil)
• fresh mozzarella
• basil
• 1-2 tbsp extra virgin olive oil
• 1-2 tbsp balsamic glaze
• salt & pepper

Directions: 

1. Slice tomatoes and mozzarella about 1/4 inch thick.
2. Lay tomatoes, mozzarella and basil evenly alternating each one.
3. Drizzle extra virgin olive oil and balsamic glaze on top.
4. Add salt & pepper to taste

Caprese Bruschetta

This is a great appetizer to serve to guests!

Ingredients:

• grape or cherry tomatoes (equal parts tomatoes to mozzarella)
• fresh mozzarella
• 2 tbsp basil
• 1-2 tbsp extra virgin olive oil plus extra for baking baguette
• 1-2 tbsp balsamic glaze
• salt & pepper 
• baguette or your favorite crusty bread

Directions: 

1. Preheat oven to 375 degrees.
2. Slice baguette on the bias about 1/2 inch thick.
3. Drizzle baguette slices with olive oil and bake 7-10 minutes.
4. Slice tomatoes in half and cut mozzarella about equal size.
5. Chop Basil, drizzle extra virgin olive oil, and add salt & pepper to taste.
6. Combine tomato mixture.
7. Place a heaping amount of the tomato mixture on baguette slices.
8. Drizzle with balsamic glaze.

Strawberry & Mint Caprese Salad

Gorgeous shades of red and yellow!

Ingredients:

• grape or cherry tomatoes (equal parts tomatoes, strawberries and mozzarella)
• strawberries
• fresh mozzarella
• 1-2 tbsp basil
• 1-2 tbsp mint
• 1-2 tbsp extra virgin olive oil
• 1-2 tbsp balsamic glaze
• salt & pepper 
• baguette or your favorite crusty bread

Directions: 

1. Slice tomatoes in half, strawberries into quarters and cut mozzarella about equal size.
2. Julienne basil and mint.
3. Drizzle extra virgin olive oil and add salt & pepper to taste.
4. Combine the above ingredients.
5. Drizze balsamic glaze before serving.

This recipe is quick and easy!

This Strawberry & Mint Caprese Salad is a perfect addition to any summer dinner!

I have to throw in another picture of my sweet girl!

One more!

Enjoy this summer salad!

Randee

Fig Extravaganza!

It's fig season! 

Get these figs while they last! If you don't have a fig tree, then you may need to do some shopping while they are still in season. Fig season is from late July to September. I found the most beautiful plump, sweet figs at Costco. I also spotted them at Trader Joe's. Let's celebrate the fig with a sweet dish and a savory dish. Two for the price of one!

Fig, Goat Cheese & Pistachio Crostata

Fig, Prosciutto & 3 Cheese Pizza with Blue Cheese Baby Arugula Salad

We'll begin with the Fig, Goat Cheese & Pistachio Crostata. You'll love this recipe for its crumbly almond crust, creamy goat cheese and sweet ripe figs. Your palate will be delighted with the flavor pairings and great textures of this dessert!

Fig, Goat Cheese & Pistachio Crostata Recipe

Serving Size: 8-10 people
Prep Time: 45 minutes
Cook Time: 50-60 minutes at 350 degrees
 

Ingredients:
 
Crust: 

• 1 cup unsalted butter (chilled & cubed)
• 1/2 cup vegetable shortening
• 2 1/4 cup all purpose flour
• 3/4 cup almond flour
• 1 tbsp sugar
• 1 tsp almond extract
• 1 tbsp white vinegar
• 1/2 tsp salt
• 5 tbsp water (chilled)
• 2 eggs (1 for crust, 1 for egg wash)

Filling:

• 1/2 cup almond flour
• 1/2 cup sugar
• 1/4 tsp salt
• 1 egg
• 1/4 cup unsalted butter (softened)
• 1/4 cup goat cheese (softened)
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 cup chopped pistachios
• 8-10 large figs sliced

Directions:
 
1. Soften butter (1/4 cup for filling) and goat cheese to room temperature.

TIP: For fast softening, place butter or goat cheese in a zip top bag and put in warm water.

2. Let's make the almond dough! Place your dry ingredients into a bowl (all purpose flour, almond flour, sugar, salt) and whisk together.

2. Add cubed, chilled butter and vegetable shortening into dry mix. Begin cutting the butter and shortening into the mixture with a pastry cutter. Continue until the mixture is well combined and has a crumbly texture.

TIP: Chill butter in freezer for about 5-10 minutes when making dough for easier cutting and a flakier crust. 

 

 3. Whisk 1 egg and add to the mixture. Also, add vinegar, almond extract and chilled water.

Yes, I have gigantic container of white vinegar. Great for cleaning the coffee pot and the washing machine!

A little goes a long way!

TIP: Add ice to chill your water to the perfect temperature. The colder the water, the flakier the crust!

 4. Mix all the ingredients with a spatula. I like to make dough by hand, but feel free to try a mixer. 

Move fast! Keep in mind, we are trying to keep the butter cold so the crust is flaky.

 5. Place the dough on a lightly floured surface and press firmly until it comes together.

6. Wrap the dough in plastic wrap and chill while you make the filling. You may also want to chill the dough for longer if the butter begins to soften. Remember, we want cold butter going into the dough for flakiness! 

7. Time for filling! Place softened butter and goat cheese in a bowl and mix.

8. Add your egg and whisk until combined.

9. Roll out your dough about 1/4" thick and place on a cookie sheet lined with parchment paper. Don't worry if it hangs off the edge as it will be folded over the top. This dough will make a large crust. If using it for a pie, you will have enough for a top and a bottom or 2 small crostatas. 

10. Place filling on rolled out dough. Try to keep in the center. It's fine if it spreads a little.

11. Lay out the sliced figs on top of the goat cheese filling. You can lay them out in a neat pattern like I did or let them lay as they fall. Do whatever is easiest for you! Choose your own style.
 

12. Sprinkle pistachios on top of figs. 

13. Fold dough towards the center. Start with one side and move outwards in a clockwise or counter clockwise pattern. Your crust will overlap a little. Brush with egg wash (whisked egg with a splash of water) for a golden brown crust. For added sweetness and texture, sprinkle a light layer of sugar.
 

If your crust separates as you are folding, pinch back together. No worries here! We are aiming for a rustic look.

 14. Bake the fig crostata in a 350 degree oven for 50-60 minutes until golden brown. 

Your filling may leak a little. See mine? It will still be delicious!

 15. Let the crostata cool for about 10-15 minutes. It's best served warm!

Cut a slice and enjoy! This would be fantastic with some lightly sweetened homemade whipped cream.

I love the red and green colors! This would be a beautiful dessert for the holidays if you can find fresh figs.

Now for the sweet and savory fig pizza! 

Fig, Prosciutto and 3 Cheese Pizza served with a Blue Cheese Arugula Salad

This is the only picture I took for this recipe. I guess I was too eager to eat it. No time for photos!

 Pizza Ingredients:

•  Bobby Flay's pizza dough recipe (I'm still trying to perfect my pizza dough recipe. This one is the best I've tried so far.)
• 4-6 thinly sliced figs
• 1/2 red onion sliced thinly
• 2 tbsp chopped pistachios
• 4 sliced of proscuitto
• 6 slices of fresh mozzerella (I use the presliced Bel Gioioso mozzerella)
• 1/3 cup goat cheese
• 1-2 tbsp crumbled blue cheese
• 3-4 tbsp extra virgin olive oil
• salt & pepper to taste

Arugula Salad:

• 3-4 cups baby arugula
• 1-2 tbsp crumbled blue cheese
• 1 tbsp plain greek yogurt
• 1 tbsp mayonnaise
• 1 tbsp extra virgin olive oil
• 1 tsp honey
• 1 tbsp rice wine or white balsamic vinegar
• 1-2 tbsp milk
• salt & pepper

Directions:

1. Make pizza dough according to Bobby Flay's recipe. You may also want to use pre-made crust or use your recipe.
2. Place your pizza stone in cold oven and preheat to 500 degrees. If using a cookie sheet, preheat to 500 degrees but do not place in oven.
3. Keep pizza stone in preheated oven for 10-15 minutes. Remove and lay out pizza dough on hot pizza stone. Reduce oven temperature to 475 degrees.
4. Spread extra virgin olive oil on dough, add salt & pepper and prebake for 5 minutes. 
5. Take pizza stone and dough out of oven and begin adding the toppings. First, start with your mozzarella. Fill in empty spaces with goat cheese. Next, add red onions and figs. Tear prosciutto into strips and place on top. Lastly, sprinkle blue cheese on top. 
6. Bake for 20-25 minutes until golden brown and cheese is melted.
7. Mix all salad dressing ingredients into a mason jar. Add salt and pepper to taste. Shake! Toss dressing with arugula.


I hope you enjoy these sweet and savory fig recipes! Hope you can find some delicious figs to enjoy these recipes. 

Randee