Tuesday, May 19, 2015

Sweet Ricotta Bruschetta

Serves: 12 slices
1 baguette bread
1/3 cup of olive oil
1 pint of mini heirloom tomatoes
1 1/2  cups of ricotta cheese
2 tablespoons of diced basil leaves
2 tablespoons of honey

1. Slice your baguette bread into 1/2 inch pieces.
2. Coat a large frying pan with 3 tablespoons of olive oil
3. Place your baguette bread in the frying pan on a medium heat. 
4. Once the bottom of your bread begins to turn golden brown flip over. Keep an eye on the bread, as it will start to burn quickly.
5. Remove the bread from the frying pan and place on a plate. Evenly spread the ricotta cheese on each piece of bread. 
6. Thinly slice the tomatoes, and place flat down on top of the ricotta cheese.
7. Sprinkle some basil leaves on top of the tomatoes, and drizzle with honey.

~You can also find this recipe on the site Joy of Kosher~

Sunday, May 10, 2015

Vanilla French Toast Bites

Serving: 2

4 slices of Marble Challa
2 eggs 
2 teaspoons of cinnamon sugar
1 teaspoon of nutmeg 
1 teaspoon of vanilla
2 tablespoons of milk
1 tablespoon of butter

1.  Combine the eggs, cinnamon sugar, nutmeg, vanilla, and milk in a large bowl. Whisk together.
2. Cut the bread into bite sized cubes. (If preferred, keep on the crust). 
3. On a low heat, melt the butter in a frying pan.
4. Take a handful of the cubes and dip into the egg batter. Once the bread is covered in the mixture, place the cubes in a frying pan. Fry all sides until golden brown. Repeat this process with the remaining bread. 
~Serve with Maple Syrup~