Burrata and Arugula Garlic Toast

I have made this easy dish for appetizers and also served along with pasta or a soup. I haven’t met anyone that eats this that doesn’t like it. You can add pine nuts for an extra texture to the arugula or drizzle over with glazed balsamic vinegar.

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Burrata and Arugula Garlic Toast

  • Servings: 10
  • Difficulty: easy
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Ingredients:

  • One french baguette (sliced diagonally, about 10 pieces)
  • 4 – 6 cloves garlic (chopped)
  • 4-  6 tbsp butter (melted)
  • 1 container burrata (2 balls)
  • 1 – 2 large handful organic arugula
  • 1 – 2 tbsp high quality olive oil
  • 1 tsp lemon juice
  • salt and pepper to taste

Directions:

  • Preheat oven to 400
  • Melt butter and add garlic (stir well)
  • Brush mixture on each piece of bread and place in oven until toasted (about 5-10 minutes)
  • Remove from oven and place on a platter
  • Section out burrata into 10 servings and place on each piece of bread
  • In a bowl, mix arugula with olive oil, lemon juice, salt and pepper
  • Place arugula on top of each piece
  • Ready to serve!

 

Garlic Truffle Edamame

This is one of my favorite dishes I order at our go to sushi place. I needed to eat this more on a regular basis so I experimented at home with this recipe. It is so easy to make and you can adjust the taste to your liking by just adding more of each ingredient if you want, you can’t go wrong!

Garlic Truffle Edamame

  • Servings: 4
  • Difficulty: easy
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Photo Jul 04, 5 08 05 PMFullSizeRender

Ingredients:

  • 1 bag of frozen (not cooked) Edamame
  • 1/4 cup of soy sauce (I use low sodium)
  • 1/4 cup of Ponzu sauce (I prefer Mizkan brand)
  • 1 tablespoons of Chili Oil (you can use less or more depending on spice profile)
  • 1 tablespoon of black truffle oil
  • 4-5 cloves of finely chopped garlic

Directions:

  • In a medium bowl mix all the sauces and garlic together and let sit for 30 minutes on the counter to marinate.
  • Steam Edamame per the instructions on the bag and then add to the sauce mixture.
  • Stir well and serve hot!

Stuffed Mushrooms with Three Cheeses

I’ve been making this recipe for 22 years. Its always a hit at any party! I typically make this for the holidays. The trick to serving these is when you remove them from the oven and plate them, walk around the party and serve them. They taste best right out of the oven.

Stuffed Mushrooms with Three Cheeses

  • Servings: 6-8
  • Difficulty: easy
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Ingredients –

  • 2 packages of white or brown button mushrooms
  • 1 cup of fresh mozzarella cheese (grated)
  • 1/2 cup of parmesan cheese (finely grated)
  • 1 packaged of cream cheese (softened)
  • 1 tablespoon of finely chopped chives
  • 1/4 cup of panko breadcrumbs
  • 1 or 2 tablespoons of half and half
  • salt and pepper
  • 1/2 stick of melted butter

Directions –

  • Clean mushrooms carefully and remove the stem from the middle
  • Set them in a casserole pan
  • in a medium bow, mix mozzarella, parmesan, cream cheese, breadcrumbs, salt and pepper.
  • Add 1 tablespoon of half and half, if it needs a little more so you can mix gradually add another tablespoon.
  • Add the chopped chives
  • Stuff filling in each mushrooms, make sure you heap and pack in the filling.
  • Melt the butter in the microwave
  • Dip each mushroom bottom in the butter and place back into pan
  • Drizzle the tops of the mushrooms with any remaining butter
  • Bake at 350 for 15 – 20 minutes until gold brown and soft
  • Serve immediately!

Enjoy!

Clean mushrooms and place in casserole pan.
Clean mushrooms and place in casserole pan.

Cheese ingredients before stuffing into mushrooms
Cheese ingredients before stuffing into mushrooms

This is how the stuffing should look for each mushroom
This is how the stuffing should look for each mushroom

Dip each mushroom in melted butter
Dip each mushroom in melted butter

Mushrooms are brown and cooked through.
Mushrooms are brown and cooked through.