Time 23m Yield 4 servings Number Of Ingredients 8 Steps:
Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent. Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper
Time 30m Yield 4 servings Number Of Ingredients 28 Steps:
Preheat oven to 450 degrees F with rack at center. Line a baking sheet with parchment paper. For the meatballs: Pour breadcrumbs in a small bowl, add a few grates of nutmeg and douse well with milk. Toss and let the milk absorb. Place the meats in a large mixing bowl, season with salt and pepper, combine them and make a well. Rip off some parsley tops and finely chop; add to meats. Peel garlic. Grate in garlic with plane or chop by hand into meats. Pour in cheeses, sprinkle on fennel and red pepper flakes. Add egg and EVOO. Roll up sleeves, take off your jewelry. Combine the mixture and quarter the meat. Form each quarter portion into 2 large balls and place on parchment; roast 15 to 18 minutes. For the sauce: Meanwhile, in a medium Dutch oven or a deep cast-iron skillet heat EVOO, 2 turns of the pan, and melt butter into oil. When it foams, grate in garlic and stir 1 minute. Add canned tomatoes and passata. Break up tomatoes with spoon and bring to a bubble. Stir in basil leaves. Reduce heat on sauce a bit and let it bubble away 15 minutes, breaking sauce up with a paddle or spoon occasionally. Add salt and sugar if needed. For the garlic bread: While sauce and meatballs are cooking, heat EVOO, 2 turns of the pan, in a small pot or pan over medium heat and melt butter into it. Crush and grate garlic into butter and remove from heat. Split bread and add to oven a rack below the meatballs. Toast 5 minutes. Remove and brush with all the garlic and oil, top with cheese and chop a little parsley to sprinkle on top. Return to oven, warm another 3 minutes to set, remove. Remove meatballs from oven, drop into sauce and let them roll! Serve meatballs in rimmed plates or shallow bowls and add cut garlic bread for the mopping.
Time 2h15m Yield 20 servings Number Of Ingredients 7 Steps:
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic. Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour. When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles. Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.
Time 40m Yield 2 to 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F. In a large bowl fold together the goat cheese, cream cheese, garlic and herbs. Season with a pinch of salt and pepper. Line a sheet tray with parchment paper and lightly flour a work surface. With a rolling pin, roll the dough into an oval shape that fits a half sheet tray and lay out on the parchment paper. Spread dough with the goat cheese mixture, leaving a 1/2-inch edge. Arrange the red onion in a row, overlapping slightly. Repeat with the zucchini. Brush the red onion, zucchini, and crust with olive oil. Sprinkle with red pepper flakes, salt and pepper, to taste, and the Parmesan. Bake in the oven for 25 minutes. Remove from oven and using a pizza cutter, slice into thin strips for serving.
More about “roasted garlic feta and walnut dip toasted flat bread recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20-25 minutes. Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper, and garlic clove in food processor. Pulse until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra virgin olive oil and serve with roasted garlic and pita bread.
