Seeing old Dutch acquaintances over the Christmas holidays made me think about the time I lived in Amsterdam. Continue reading →
Besides being a city I absolutely fell in love with, I also often enjoyed having the nice sandwiches you could find around town. Actually, I don’t think I’ve ever eaten as many sandwiches as during that year. Among my favourite combinations was one I often chose, with goat cheese and honey. Thinking about that year made me want to eat something similar and so I made these toasts. In this recipe I added some beetroots and arugula because they add taste, texture and the eye also wants its part. These toasts can work for a quick lunch (1-2 p.p.) maybe with a salad, or a brunch or whenever you feel like it.
Goat Cheese Toasts
Recipe for 4 pieces
Prep time: 5-10 min
Cooke time: 15-20 min
4 slices bread (1.5-2 cm thick, I used brown bread)
120 g goat cheese log
2 tbsp. sour cream
2 tbsp. dry roasted pine nuts
4 tsp. runny honey
12 thin beetroots wedges (a few millimetres thick)
Heat oven at 180°C.
Spread a little butter on each side of the bread slices and place them in the oven until lightly toasted, about 5-7 min.
Meanwhile crumble the cheese in a bowl and add the sour cream with some pepper. Mix the ingredients together.
Take the bread slices out of the oven and spoon over the goat cheese sour cream mix. Replace the slices in upper part the oven and cook them for about 15 min. Once the cheese starts to slightly brown, take them out.
Drizzle 1 tsp. honey over each slice, then; on each bread piece place 3 beetroot wedges and a few arugula leaves on top. Sprinkle with the pine nuts as a finishing touch. Serve.
Last weekend, after a night out with my fiancé and a friend I slept at his place and on Sunday he brought me back home and we hung around a little together. Continue reading →
Lately, our discussions are a lot about our wedding: who knows it, their reactions, the guests, and the possible venues… The thing is that we have two hard heads and I can see there will be debates ahead regarding just about every single detail. While we talked and joked I began feeling a little hungry and remembered I had some burrata in the fridge. The thought was enough to make me crave for it. I thought of making a quick aperitif for the both of us and so I put this pizza inspired recipe together in almost no time.
Tomato Burrata Toasts
Recipe for 4 as an appetizer
Prep time: 8 min
Cook time: 15 min
22 cm long piece of baguette
300 g cherry tomatoes
1 tsp. dried oregano
Salt and pepper
75 g burrata
Heat oven at 220°C.
Chop the onion into 2 cm pieces and make sure the layers are divided.
In an ovenproof dish place the cherry tomatoes, the onion, and the dried oregano, salt and pepper. Add one tbsp. olive oil, toss and place in the oven for 15 min.
Meanwhile cut the baguette into two lengthwise and brush it with olive oil. After the tomatoes have cooked for about 10 min, place the baguettes in the oven too and cook until nicely toasted.
Remove the bread from the oven and set it aside. Take the tomatoes and roughly mash them with a fork.
Take one bread half and spread half of the tomatoes over it, repeat with the other piece of bread. Cut the burrata into pieces and add it on top of the tomatoes. Cut each toasted piece of bread into four pieces and serve.