Tuscan White Bean Dip

A version of this recipe appeared in Bon Appetit several months ago, and after adding a few (easy) ingredients, it’s the perfect snack I can’t get enough of. I'll even admit to skipping dinner and eating this instead – it’s that delicious. My crudites of choice are freshly steamed green beans, toasted pita chips, and cauliflower, but any combination will work.

Tuscan White Bean Dip

1 can canellini beans, drained

1 tbsp. balsamic vinegar

2 tbsp. olive oil (or more depending on desired consistency)

1 tbsp. basil, chopped

1/3 cup pine nuts, toasted

zest of 1/4 lemon

1/2 tsp. sesame oil

salt and pepper to taste

Toast pine nuts in sauté pan over medium heat, tossing frequently until golden brown. Set aside.

Rinse beans under cold water and add to food processor. Add balsamic vinegar, sesame oil, salt and pepper, and pulse until beans begin forming a paste. Stream in olive oil to desired consistency.

Place in serving bowl and add basil, lemon zest and stir to combine. Scatter pine nuts over the top and a small drizzle of olive oil (if desired). Serve with assorted crudites.

Notes: 1 can of beans serves two generously as an appetizer course. For a crowd, use two or even three cans.

Goat Cheese and Herb Crostini

Creamy goat cheese, fresh herbs, and sweet lemon – can an appetizer be any simpler? Bonus: You can make this hours ahead of time, and did I mention it’s a crowd pleaser? These will be gone in minutes, though I have seen guests savor them between main course bites at the dinner table.

This recipe will feed 3-5 as an appetizer, but can be easily doubled for a larger group.

Goat Cheese Crostini

½ a baget, sliced
1 8 oz. log of goat cheese, room temperature
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
1 tsp. lemon zest
salt and pepper to taste

Preheat oven to 350 degrees. Slice baget in ½ inch rounds and arrange on a baking sheet. Sprinkle with olive oil and sea salt. Bake 10-12 minutes, until edges are golden brown.

In a shallow bowl, combine goat cheese, herbs, and lemon zest. Stir to combine. Add salt and pepper to taste.

To serve, arrange goat cheese in the center of a platter and layer crostini’s around the bowl. This is the interactive approach, as guests will spread the mixture themselves. Alternatively, to control the flow (since guests will likely cluster near these), spread the mixture yourself so no one will be fighting over the knife.

Falling for Tiramisu

I’ve never been passionate about Tiramisu. Many restaurant versions are too covered in cream (translation: soggy) or saturated with espresso to be appealing. My husband on the other hand, loves Tiramisu, and requested that I at least attempt making it. "Let's just see what happens," he said. Well...I loved it!

For this recipe I worked with an 8×8 pan and used 18 ladyfingers per layer. The sweetness of the mascarpone combined with the slight bitterness of espresso makes a delicious after-dinner combination. Bonus: You can make this ahead of time (like on your lunch break).

Tiramisu

Recipe courtesy Giada de Laurentiis

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

Roasted Garlic

If forced to choose three ingredients I couldn’t live without, garlic would be one of them (followed by basil, tomatoes, sage, olive oil, chocolate, pasta, sea salt, butternut squash…). The list goes on. But garlic, that would be difficult to part with.

Garlic (roasted, sautéed, grated or sliced) is prominent in many of my childhood memories, like when I watched my grandmother roll garlic-infused meatballs between her hands. And being Italian, garlic is not optional.

Roasted Garlic

2 large bulbs garlic
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees F.

With a serrated knife, cut bulbs lengthwise and arrange upright on foil. Drizzle with olive oil, salt, and pepper. Before closing, pour up to one tablespoon of water into the foil package so garlic will steam.

Tightly close foil and place package on a baking sheet. Roast for 30-35 minutes until garlic cloves are golden and soft. Remove from the oven and let cool several minutes before handling.

Use to make salad dressings, marinades, the base of an easy pasta sauce (just add olive oil, salt, pepper, and fresh herbs), or spread on toasted bread instead of butter.