Asparagus, trimmed
Lemon
Grated Parmesan Cheese
Salt and pepper, to taste
Prosciutto
Olive oil
Preheat oven to 375 degrees. Line a baking sheet with foil.
Wrap bundles of asparagus with prosciutto; place bundles on baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil.
Bake until asparagus is tender. Remove from oven and sprinkle some lemon zest over the top and squeeze some lemon juice on top. Sprinkle on some Parmesan Cheese.
Beer Pizza Crust
1 cup beer
1 tsp. salt
2 tsp. sugar
3 1/4 cups bread flour
2 tsp. dried basil
1 1/2 tsp. instant yeast
Combine dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse until combined, while machine is running pour in beer. Blend until dough comes together. Rise and punch down twice. After 2 risings form into crust.
1 lb. pencil thin asparagus
1/4 lb. proscuitto
10.5 oz, log of soft goat cheese
1 head of roasted garlic
1/2 cup grated parmesan
red pepper flakes
pepper , to taste
olive oil
1/4 cup fresh basil, chiffonade
Preheat oven to 400 degrees.
Combine the goat cheese and roasted garlic. Spread onto crust , top with trimmed asparagus spears, sprinkle with red pepper flakes and pepper to taste. Place proscuitto on top of asparagus , sprinkle with grated parmesan. Drizzle entire pizza lightly with olive oil. Bake until cooked through and nicely browned. Remove from oven and sprinkle chiffonade basil over top.
2 sheets frozen puff pastry, thawed using manufacturers directions
3 cloves garlic
2/3 cup olive oil
1/4 lb. prosciutto
1/2 tsp black pepper
10 firm Roma tomatoes, sliced thinly
1 tsp. fresh thyme
1/2 cup loosely packed arugula, chopped
Preheat the oven to 375 degrees.
Roll out pastry sheet to 1/8 inch thickness. Place on a baking sheet lined with parchment.
Combine the garlic, prosciutto, pepper and 1/3 cup olive oil in a bowl of a food processor fitted with a metal blade. Process until mixture is a rough puree. Spread half the prosciutto mixture onto the pastry sheet , leaving a 1/2 inch edge. Arrange the sliced tomatoes over the prosciutto mixture. Sprinkle the thyme over the top of tomatoes. Drizzle a small amount of olive oil over tomatoes. Roll edges around outside of tart to form a crust. Repeat with remaining pastry.
Bake for about 15-18 minutes or until golden. Remove from oven and sprinkle the chopped arugula over the top of the tarts. Serve immediately.
2 tablespoons olive oil
4 cloves of garlic, minced
1(14.5 oz ) can fire roasted diced tomatoes
1/3 cup fresh basil, chopped
thinly sliced Prosciutto
thinly sliced Asiago
thinly sliced mozzarella
Pesto
Rustic bread, cut into 1/2 inch slices
In a saucepan add olive oil and garlic. Cook until fragrant. Stir in tomatoes and simmer until thickened. Mash sauce until only small chunks are present. Stir in basil. Set aside and keep warm.
Spread one side of sliced bread with pesto. Layer the cheeses and sandwich the Prosciutto in between the cheese. Top with a slice of bread. Drizzle the top of the bread with olive oil and grill weighted down until bread is golden and the cheese is melted throughout.
Serve the marinara sauce on the side for dipping.
