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Spinach Artichoke Dip
4 - 6 servings
INGREDIENTS
3 bunches spinach, washed, stems removed
1 10-ounce pkg frozen artichoke hears, thawed
1 cup mayonnaise
1/3 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons goat cheese
2 tablespoons roasted garlic (see separate recipe)
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
Topping
1/4 cup freshly grated Parmesan cheese
2 tablespoons breadcrumbs
1/4 teaspoon paprika
METHOD
1
In large metal sieve, blanch one bunch of spinach for about 1 minute
in large pot of boiling water. Transfer in sieve to bowl of iced water
and leave for 30 seconds. Remove sieve from water and with the
back of a large metal spoon drain out excess water. Set aside.
Repeat with remaining bunches of spinach.
2
Place artichokes in blow of food processor fitted with a steel blade.
Process for about 5 to 7 seconds or until very coarsely chopped.
Pre-heat oven to 375 degrees F.
3
Add mayonnaise, mascarpone cheese, creme fraiche, Parmesan,
goat cheese, roasted garlic, lemon juice, salt and pepper. Process for
another 5 seconds or until combined.
4
Add blanched spinach and process with on/off motion a few times
or until well blended. The dip should still have some texture and not
be completely smooth. Spoon into a shallow ovenproof dish.
5
In small bowl, combine all ingredients for topping and sprinkle over
spinach dip. Bake in a 350 degree F oven for about 15 to 20 minutes
or until heated through and top is golden. Serve hot surrounded by
slices of crispy french bread or crackers.
Spicy Tomato and
Basil Bruschetta
12 servings
I like to start a dinner, especially in the summer, with a chilled red
wine, cooled just enough to take the edge off it. Lighter-bodied
wines like a good Cotes du Rhone from Guigal or Chapoutier's
Belleruche, or perhaps a young Valpolicella, respond to a cooler
temperature. Or you might want to try cooling a Californian Gamay
or Beaujolais style wine too. They’re the perfect match for fresh,
fragrant Bruschetta made with fresh, ripe tomatoes.
INGREDIENTS
Topping
4 ripe tomatoes, cored and cut in to 1/2 inch dice
1/2 cup oven-dried tomatoes, coarsely chopped (see separate recipe)
1/3 cup julienned basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed dried red pepper flakes
Base
12 x 1 inch thick slices, country-style Italian bread
3 tablespoons extra-virgin olive oil
1 tablespoon roasted garlic (see separate recipe)
3 tablespoons julienned basil, for garnish
METHOD
1
Preheat broiler or grill.
2
In medium bowl combine fresh and oven-dried tomatoes, basil, slat
and black and red peppers. Set aside.
3
Broil or grill bread until golden brown on both sides. In small bowl
combine extra-virgin olive oil and roasted garlic. Brush over toasted
bread slices.
4
Using a slotted spoon to drain off excess liquid, divide tomato
mixture among bread slices. Serve immediately. Garnish with extra
julienned basil leaves, if desired, and serve immediately.
ToasterOven manual07 2/7/07 4:04 PM Page 13
