what-i-cooked: indian pizza

i made chicken tikka masala (aarti's recipe from foodnetwork) a few weeks ago and had a lot of leftover masala sauce so i froze it until i could come up with an idea of how else to use it.  as i strolled thoughtfully through the cheese aisle at whole foods last sunday i  stumbled upon some paneer and decided to combine that with my masala sauce for a pizza.  although i had not cooked paneer before, i have certainly enjoyed it in kati rolls and other indian dishes.  so with a nod to bombay pizzeria, one of my favorite week-night houston spots- i give you my version of indian pizza:)


ingredients:
naan
paneer
1 tsp garam masala
1 small pack saffron
1/4 teaspoon ancho chili powder
crushed red pepper
2 cloves garlic
1 shallot
masala sauce
shredded mozarella
cilantro
evoo

directions:
first very finely chop the shallot and garlic, then place in a preheated pan with one swirl of evoo and saute with the saffron, garam masala, ancho chili powder and a few shakes of the crushed red pepper. saute on medium- low heat for about 5 minutes before adding the diced paneer.  toss the paneer to coat  in the spice mixture and then heat for about 10 minutes.  to assemble, spoon the masala sauce on the naan and top with the shredded mozarella cheese and then the paneer. bake in a 425 degree oven for about 10 minutes until the cheese is fully melted.  after the pizza is cooked top with a large handful of chopped cilantro and enjoy!

what-i-cooked: pan-seared-scallops over-arugula-provencal

i usually bake my scallops but after trying a pan-seared version in chicago, i decided to pan-sear them tonight.  i accompanied them with an arugula salad and a lemony-chardonnay sauce and also served them with a crispy savory crepe and will post that recipe soon too:)

ingredients: serves 2
.6 pounds scallops (membranes removed)
cayenne pepper
garlic powder
kosher salt
arugula
3 slices thick cut bacon
1 heirloom tomato
fig balsamic vinegar
evoo
2 lemons
1/2 cup chardonnay
fresh parsley
fresh thyme

directions:
first make the arugula provencal by marinating the diced heirloom tomato in the fig balsamic.  while the tomato is marinating, cook the bacon and then crumble it and mix with the arugula and the strained balsamic tomato. place the salad on the center of your plate for the scallops to rest on.  then, for the scallops heat a pan over medium-high heat with 2 swirls evoo.  then season the scallops with a dash of cayenne, garlic powder and salt before pan searing them in the pre-heated oil.  turn the scallops frequently so they do not stick and heat until fully cooked (about 6-8 minutes).  then remove the scallops and place on top of the arugula provencal.  then, to the pan the scallops were in, add the juice from 2 lemons with 1 tablespoon butter, 1/2 cup of chardonnay and a handful of fresh italian parsley- cook for about 4 minutes before drizzling over the scallop/arugula mixture.

what-i-cooked: fish tacos with a spicy cabbage slaw

living in houston gave me a real appreciation for mexican cooking and flavors.  i've never had better mexican food than when i lived there from the tex-mex to the traditional mexican and even the mexican fused chinese, the restaurants really can't be beat.  from those fond memories i tried creating my own version of fish tacos using a citrus marinade accompanied by some spice and a clean burst of cilantro and a traditional cabbage slaw spiced up a 'la texas with some jalapeno:)

ingredients (serves 2):
2 limes
1 lemon
1/4 teaspoon ancho chili powder
1/8 teaspoon ground red chipotle peppers
1/4 teaspoon penzy's arizona seasoning
6 corn tortillas
avocado
cilantro
red onion
red cabbage
jalapeno
jalapeno balsamic
pico de gallo or fresh salsa

directions:
first prepare the marinade by combining the ancho chili powder with the arizona seasoning and ground chipotle. then mix with the juice of 2 limes, 1/2 of a lemon and a rough diced handful of fresh cilantro. pour the marinade over the mahi filets and refrigerate in a freezer bag for one hour.  while the fish is marinating prepare the cabbage slaw by thinly slicing the jalapeno and about 2 cups of red cabbage, mix together in a bowl with 1/4 cup of jalapeno balsamic.  then, chop the avocado into thin slices and drizzle with lime juice.  dice the red onion and chop another handful of cilantro and set aside.
after the fish has finished marinating, cook on a grill over medium heat for 3-5 minutes per side. let the fish rest for 3 minutes and then flake apart with a fork. while the fish is resting, toast the tortillas on the grill for about 1 minute per side (caution not to burn).
to arrange the taco, layer the fish on the bottom and top with the slaw, avocado, diced red onion, pico and cilantro  enjoy!

what-i-cooked: spice rubbed chicken with a corn salsa salad

when i was in college my roommate ash and i had two three hours labs back to back from 3-9 p.m. although we spent 6 hours dissecting in our anatomy lab and making distillations in organic chemistry, our appetites were not affected and we spent the latter half of lab talking about what we were going to make for dinner when we got home.  one of our favorites was what we called "spice chicken".  we made the chicken by taking almost every spice from our 4 sided spice rack and completely over seasoning our chicken.  from those fond memories, i have created a slightly more refined chicken rub and a summer corn salsa salad to go with it.  

ingredients: serves 2
2 chicken breasts
chili powder
cumin
oregano
garlic
salt
pepper
onion powder
red onion
red bell pepper
2 ears of corn
cilantro
jalapeno balsamic
rice wine vinegar

directions:
first remove the silks from the corn but keep the husks attached.  rinse the corn and then rub with olive oil, pull the husks back over the corn and place on a grill over medium heat for 25 minutes. 

for the chicken, mix 1 tsp of each dried spice (onion powder, cumin, salt, pepper, cayenne, chili powder) together to make a rub for the chicken.  then after cleaning the chicken, coat with the rub and  grill over medium until fully cooked (about 15 minutes). 

while the chicken and corn are cooking prepare the corn salsa salad by chopping one red bell pepper, 1/2 red onion, 1 jalapeno (seeds removed), and a large handful of fresh cilantro.  combine together in a bowl and cover with equal parts rice vinegar and jalapeno balsamic.  season with salt and pepper.  once the corn is done cooking, remove it from the cob and add it to the salsa mixture.

for plating, place a large spoonful of the corn salsa salad on the plate and top with the chicken.

what-i-cooked: goat cheese with sweet medjol dates and onions

i love zingerman's creamy goat cheese and am always looking for new ways to incorporate it into my dinners.  i used the goat cheese here as an appetizer and balanced it with some sweet medjol dates and onions before topping it with a filo dough crust.  can't wait to make it again!
ingredients: serves 2
.5 lb creamy goat cheese
12 dried medjol dates
1/4 diced yellow onion
butter
pepper
filo dough
small oven safe pot
french baguette
olive oil
directions:
first pre-heat the oven to 350 and dice the medjol dates and place in a bowl with the goat cheese.  then dice the onions and saute until translucent in 1 tablespoon of butter.  once the onions are done saute-ing, combine them in the bowl with the goat cheese and medjol dates and then transfer the mixture to the baking pot.  cut 5 filo dough sheets to fit the top of your small pot and then layer atop the goat cheese with each layer separated by a thin layer of butter.  then transfer to the pre-heated oven for 15-20 minutes or until the filo is slightly browned. 
while the goat cheese pot is cooking, cut the french baguette into 2" rounds and saute in a fry pan with butter until lightly browned.  serve the toasts alongside the cooked goat cheese pot. 

what-i-cooked: indian spiced chicken pot pie

this recipe was inspired by my love of samosas and my desire for a warm cooked meal on this cold (40's) michigan spring day.

ingredients:
serves 3- 4
1 rotisserie chicken
4 carrots
3 stalks of celery
2 large red potatoes
1 yellow onion
1 tablespoon freshly diced fennel bulb
1.25 teaspoons garam masala
.7 grams of saffron threads
1 teaspoon onion powder
1 teaspoon freshly grated ginger
salt and pepper to taste
3 cups of chicken stock
1/2 cup of heavy whipping cream
butter
extra virgin olive oil
15-20 sheets filo dough
flour

directions:
first pre-heat the oven to 375 and clean and prep the vegetables by dicing the peeled carrots, celery, onion and fennel bulb.  add the vegetables to a pre-heated dutch oven with 1 tablespoon of butter and 1 swirl of evoo.  saute until the onions become translucent. then add 2 tablespoons of flour to the mix to thicken into a roux.  heat 3 cups of chicken stock in a separate pot.  then, to the roux, add the diced white meat from the rotisserie chicken, the potatoes and the spices (garam masala, saffron, onion powder, salt, pepper, ginger).  add the heated chicken stock and the heavy whipping cream to the roux and give it a stir before covering and simmering for 20 minutes.  then, ladle the mixture into oven safe ramekins and top with 5 layers of filo dough each separated by a layer of butter before cooking in a 375 degree oven for 30- 40 minutes. enoy!

what-i-cooked: summer sockeye with jalapeno balsamic soaked heirlooms

my apologies for my blogger absence.  my usb ports on my computer have decided to stop functioning and as such i have not been able to upload my photo's (i have a few recipes on hold and will post as soon as this computer gets fixed- genius appointment tomorrow). but, using my phone camera i was able to snap a few photos of tonight's dinner and although the quality isn't great hopefully they will suffice. 

this recipe was inspired by a great chicken tikka masala that i had at cityflats hotel in holland, mi.  i was really craving that savory sweet flavor with a hint of spice and tomato- but i also wanted to make something summer-y and light.  i chose a creamy marinade and balanced it with an heirloom tomato salsa.  i served it with some grilled asparagus tossed in olive oil and cayenne pepper.  it was definitely a hit and i'll be making it again soon!

marinade (serves 2)
1/3 cup of greek yogurt
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
juice of 2 limes
1 teaspoon ground ginger
2 cloves garlic chopped
salt and pepper to taste
3 tablespoons chopped cilantro
2- 6  oz sockeye salmon filets

directions:
mix the garam masala, cayenne pepper, crushed red pepper, garlic, ginger, cilantro, salt and pepper together with the greek yogurt and lime juice.  place the salmon in a zip-lock freezer bag and then  mix with 3/4 of the marinade, reserve the other 1/4 in a container to be refrigerated. make sure the salmon is coated on both sides with the marinade and then refrigerate for 1-3 hours.  then, heat a grill over medium high heat and cook the salmon for 3 minutes/side.  once the salmon is cooked, top with the jalapeno balsamic soaked heirloom tomoatoes (recipe posted below) and drizzle the reserved marinade atop.

jalapeno balsamic heirloom tomato salsa (serves 2)
ingredients:
1 heirloom tomato
jalapeno balasamic vinegar
salt
parsley

directions:
finely chop the heirloom tomato with a sharp knife.  then place in a bowl and cover with the jalapeno  balsamic vinegar.  sprinkle a dash of kosher salt and toss with a small handful of chopped fresh italian parsley. serve atop summer sockeye.

  

what-i-cooked: gouda-gruyere-cheddar-mac-n'-cheese

one would think that there would be more bbq in houston than in detroit, but upscale bbq has become very trendy in the last year and since moving home i have enjoyed my fair share of bbq.  i have come to learn that while one must appreciate a good pulled pork sandwich or beef brisket, the sides are equally as important.  in my opinion the best side for bbq is mac n' cheese.  i tried creating my own using slows bbq in detroit and union woodshop in clarkston as my inspiration.  i also scoured foodnetworks website to get some additional inspiration.  to gourmet up my mac n' cheese, i used some gouda, gruyere, cheddar and parmesan and chose to garnish my macaroni with sundried tomatoes, thyme and some tasty croutons.  

ingredients:
1 pound elbow macaroni
2 teaspoons flour
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard powder
pinch nutmeg
1 cup heavy whipping cream
1 cup milk
1/2 stick butter + 2 tablespoons
1 tablespoon creme fraiche
sundried tomatoes
fresh thyme
4 slices of bread
1/2 lb gouda
1/2 lb gruyere
1/2 lb extra sharp cheddar
1/4 cup parmesan + additional for the croutons
4 slices bread


directions:
pre-heat the oven to 350.  then, cook your pasta al dente in boiling water. while the pasta is cooking, shred your cheeses and place in a bowl.  then, heat the butter in a medium pan and add the flour to it as it melts, stir to combine and then add the milk, heavy whipping cream, dry mustard, nutmeg, cayenne pepper and salt and pepper to taste.  stir over medium but do not boil.  once the pasta is cooked al dente, strain the noodles and then pour into the bowl with the cheeses, mix well and then add the sauce. pour the macaroni mixture into a glass baking dish and then top with the parmesan cheese, sliced sundried tomatoes and the fresh thyme.  bake for 35 minutes.  while the macaroni is baking, dice up 4 slices of bread to make croutons.  then, in a medium fry pan, melt 2 tablespoons of butter and toss the croutons in the butter with some parmesan until toasted.  then, remove the macaroni from the oven and layer croutons atop the macaroni and return to the oven for 10 minutes to finish cooking.  

what-i-cooked: savory bacon-apple-onion risotto

i love risotto and had a great apple and onion risotto appetizer at forest grill in birmingham. i tried re-creating it and added some bacon and creme fraiche for a smokey sweet twist.  the recipe is posted below:
(serves 2)
ingredients:
4 slices thick cut bacon 
1 green apple
1/2 red onion
3.5 cups chicken stock
1/2 cup gewurtztraminer wine (or other white)
1 tablespoon creme fraiche
1/4 cup parmesan
salt and pepper to taste
directions:
first, pour the chicken stock into a medium pan and begin heating on the stove.  then, dice the bacon and place in a pre-heated sauce pan, saute over medium until crispy and then drain all but 1 tablespoon of the bacon fat.  add the red onions to the pan and saute in the bacon fat for about 5 minutes before toasting in the risotto for 3 minutes.  add the wine to the risotto and stir until absorbed.  then, stir in the simmering chicken stock 1/2 cup at a time- constantly stir the risotto while adding the small additions of chicken stock until the risotto is fully cooked, about 30 minutes.  then, remove from heat and season with salt and pepper before adding the tablespoon creme fraiche and the parmesan.  fold in the diced green apple (skin on) once the creme fraiche and parmesan have been fully mixed in and enjoy!

what-i-cooked: cuban's with cilantro-lime-rice-and-beans

when my husband lived in new york he took me to this great cuban restaurant called sophie's where i had my first cuban sandwich.  since then, i've tried several other restaurant versions with constant disappointment...i tried re-creating sophie's version a few months ago to surprise my husband after he returned home from a business trip and the sandwich was a success:) i decided to pair this with my cilantro lime rice and beans consistent with the cuban theme. the recipes are posted below- enjoy!

cuban sandwiches (serves 2)
ingredients:
1/3 pound sweet slice ham- sliced very thin
1/3 pound shaved pork tenderloin- you can make your own or purchase from the deli
thinly sliced dill pickles
yellow mustard
cilantro lime aioli
aged swiss cheese
french baguette


directions:
first make the cilantro lime aioli (see recipe from my bahn mi post here http://what-i-cooked.blogspot.com/2011/02/bhan-mis-with-cilantro-lime-aioli.html). then, thinly slice your dill pickles and cut the french baguette in half to make two sandwiches.  begin assembling the sandwiches by spreading the cilantro lime aioli on the inside layers of the baguettes. then layer the ham and shaved pork and top with the dill pickles, swiss cheese and mustard.  transfer the sandwiches to a pre-heated grill pan with a tablespoon of evoo and place a weighted pan on top of the sandwiches for 5-6 minutes each side. slice and serve with a side of the cilantro lime aioli for dipping.

cilantro lime rice and beans (serves 2)
ingredients:
1 cup of minute rice
1 cup of chicken stock
1 tablespoon butter
1 lime
cayenne pepper
generous handful of cilantro
black beans
salt

directions:
heat the chicken stock in a medium pan until boiling, then add the rice and the juice from one lime and cover for 5 minutes.  in the meantime, heat the black beans in a separate pot and after the rice has finished cooking, stir in the butter, cayenne pepper, salt and cilantro before folding in the black beans. serve with the cuban sandwiches and enjoy!
 
 

 

what-i-cooked: coq-au-vin pour deux

after booking our trip to paris and italy last week, i decided to try some french cooking and came up with this coq au vin.  this is a traditional rich stew of chicken and red wine and is great for a cool, winter-y day.

serves 2
ingredients:
2 chicken breasts
4 ribs celery
4 carrots
7 pearl onions (fresh)
7 sprigs of fresh thyme
4 cloves garlic
1 bottle bordeux 
chicken stock
salt
pepper
4 strips bacon
butter

directions:
pre-heat a dutch oven over medium heat with 1 tablespoon butter and then after cleaning the chicken add it the pan and brown on both sides.  then add the chopped bacon and cook alongside the chicken.  in the meantime chop the celery, carrots, pearl onions and garlic and then layer on top of the chicken and saute for 5 minutes before pouring in 2 cups of the bourdeux with 1 cup of chicken stock and the fresh thyme and salt and pepper to taste.  bring the mixture to a simmer and then cover, stirring occasionally for an hour and a half.  serve with some crusty bread for dipping.  

*regretfully my camera cord and car died within 5 minutes of each other and i am unable to post photos of this meal at this time- will post as soon as i get a new camera cord and hopefully the mini will be up and running soon too:)

what-i-cooked: spicy-lamb-burgers with a lemon-mint-yogurt sauce and mediterranean-orzo-salad

my favorite way to eat lamb is in the form of a burger dressed in a cool yogurt sauce. i decided to spice up my burgers tonight with some savory seasonings and added some citrus and mint to the yogurt sauce for a complementary cool clean taste.  this pairs well with my mediterranean orzo pasta salad and the recipes are posted below.

lamb burgers: (serves 2)
3/4 pound of ground lamb
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
2 pinches ground cumin 
3 cloves chopped garlic
1 tablespoon evoo
2 pieces of naan
mint leaves
crumbled goat feta

directions:
mix the spices and the chopped garlic in a bowl. then mix with the ground lamb and evoo. form the burgers in the palm of your hand- each should be about the size of a falafel and there should be 3 burgers per person.  then, heat a grill pan over high and cook the burgers until they are medium.  while the burgers are cooking, arrange some crumbled feta on top of the naan.  once the burgers are done, place them atop the crumbled feta and top each burger with a mint leaf.  drizzle with cucmber lemon yogurt sauce.

cucumber-lemon-yogurt-sauce   
ingredients:
1/2 cup of traditional greek yogurt (full fat)
juice from 1/2 of a lemon
7 mint leaves
small handful of chopped cucumber
salt and pepper
1 clove garlic

directions:
process the cucmber and mint leaves with the lemon juice and garlic in a food processor until smooth. then add the yogurt with two shakes of salt and pepper and process until fully blended. 

mediterranean-orzo-salad:
ingredients:
3/4 cup of orzo
salt and pepper
handful of chopped cucumber
handful of chopped goat cheese feta
1 tablespoon balsamic vinegar
1 shallot finely chopped

directions:
heat a pot with boiling water and two dashes of salt for the orzo and then cook the orzo until al dente. rinse the orzo with cold water after you strain it and then combine with the chopped cucumber and shallot before adding the balsamic and one shake of pepper. then, gently fold in the goat cheese feta before serving.  

what-i-cooked: caprese-lemon-anise-salad

i made julia child's boef bourginon this past saturday for my family and decided to whip up a tomato salad to go with it. i added some chopped anise to the dish which complemented the citrus perfectly- the recipe is posted below- enjoy!
serves 5

ingredients:
3/4 pound of tomatoes -preferably a mix of grape, yellow and cherry tomatoes
1 lemon
2 tablespoons olive oil
1 anise root
1/2 pound of pearl mozarella balls
20 fresh basil leaves
salt and pepper to taste

directions:
chop the tomatoes into bite size pieces- i chose to halve my cherry tomatoes and dice my romano tomatoes. then mix with the chopped anise bulb and the pearl mozarella in a large glass bowl.  squeeze the juice from 3/4 of the lemon and add the evoo with some salt and pepper to taste.   wash the basil leaves and then roll them up and shred into ribbons before mixing with the caprese-salad.  enjoy! 

what-i-cooked: creamy-orzo-with-savory-peppers

this is one of my husband's favorite meals and although it is quite simple it definitely hits the spot when we're in the mood for some good comfort food.  this recipe was first developed in college with my friends maria and jodi and i have been transforming it ever since.  the recipe is posted below:
(serves 2)
ingredients:
1 red pepper
1 yellow pepper
1/2 box of orzo
1 tablespoon butter
1 tablespoon milk
1/4 cup of grated parmesan
cayenne pepper
italian seasoning
red chili powder
4 cloves of garlic
evoo

directions:
heat a pot of water for the orzo and then begin chopping the peppers and garlic.  place two swirls of evoo in a second fry pan and heat over medium before adding the peppers to the pan. season the peppers with 3 dashes of chili powder, 2 dashes of cayenne pepper and 2 teaspoons of italian seasoning.  when you have about 4 minutes left of cooking time for the al-dente orzo, add the garlic to the pan with the peppers and season with salt and pepper to taste. once the orzo has finished cooking, strain it and return it to the pan and mix with the butter, parmesan and milk.  divide the creamy orzo between two bowls and top with the seasoned peppers. 

what-i-cooked: chicken-in-wine-sauce and scalloped-potatoes

my mom used to make chicken in wine sauce when i was little and i always loved how the house smelled while it was cooking and always couldn't believe she was letting me drink wine (little did i know the alcohol was actually cooked off).  i attempted re-creating her recipe tonight which is super easy to make and perfect for a week night meal.
i chose to pair this with some tasty scalloped potatoes and posted my recipes below:
chicken in wine sauce (serves 2 but can be easily doubled)
ingredients:
2 chicken breasts
salt 
pepper
chardonnay
oregano
1 roma tomato
bacon (pre-cooked)
evoo

directions:
first pre-heat the oven to 375 and then rid your chicken breasts of all the gross white parts.  pat the chicken dry with paper towels and then sprinkle with salt and pepper before lightly browning on both sides (3 minutes) in a warmed saucepan with one swirl of evoo over medium heat. once the edges are lightly browned, transfer to a glass baking dish and layer each slice with two pieces of bacon-making an x, top with two slices of roma tomatoes and then pour wine in the pan until it reaches the same depth as the chicken breasts and sprinkle liberally with dried oregano.  place in the oven for 45 minutes or until the chicken is no longer pink.

scalloped-potatoes (serves 2):
ingredients:
2 potatoes ( i used one large red and one large yukon gold)
1.5 tablespoons butter
1 and 1/4 cups water
grated and shaved parmesan
1 tsp salt
1 tsp peper


directions:
pre-heat the oven to 375.  thinly slice the potatoes into scallops and then layer on the bottom of a glass baking dish, place the butter on top and season with 1 tsp salt and 1 tsp pepper.  cover the potatoes with the grated parmesan first and then shaved parmesan second.  then pour the hot water on top and place in the pre-heated oven for 30-45 minutes or until the edges are lightly browned. enjoy!
   

artichoke-parmesan-soup with a proscuitto-parmesan-crostini

last sunday my husband and i went to the beverly hills grill for dinner and i had the best soup that i have ever ate, artichoke parmesan soup.  i decided to attempt making my own and when my husband wasn't feeling well today i thought it would be the perfect light dinner for him and a great opportunity to attempt re-creating the soup.  the re-creation was a success and ryan thought he was even feeling a little better after dinner:)  i posted my recipe below..

ingredients:
3 yukon gold potatoes
2 cans artichoke hearts
evoo
1 and 1/4 cups grated parmiggiano reggiano
3 cups chicken stock
1 tablespoon freshly squeezed lemon juice
1 tablespoon thyme
1 tablespoon fresh parsley
10 cloves garlic
2 shallots
3/4 cup dry white wine
2 parmesan rinds 
1 tablespoon butter
1/2 cup of heavy whipping cream

directions:
pre-heat the oven to 350 and start preparing the garlic infused olive oil to drizzle atop the soup.  place 6 large peeled garlic cloves in a small ramekin and cover with evoo. once the oven has pre-heated, place the ramekin in the oven until the garlic roasts (turning brown in color), approximately 30 minutes.  in the meantime, begin preparing the soup by peeling and quartering the potatoes and placing in a dutch oven over medium heat with 1 tablespoon of butter and two turns of evoo. then coarsley chop the remaining garlic cloves with the two shallots and add to the dutch oven.  saute the potatoes with the shallots and garlic for 5 minutes before adding the wine, chicken stock, lemon juice, thyme, parsley, and the parmesan rinds.  then, stir in the parmesan and add salt and pepper to taste.  bring the mixture to a boil, then reduce the heat and simmer covered for 40 minutes.  after simmering, stir in 1/2 cup of heavy whipping cream and remove the parmesan rinds.  transfer the soup to a food processor (bit by bit) and process until smooth. once you pour the soup into bowls, place the proscuitto parmesan crostini on top and drizzle with the garlic infused olive oil.

proscuitto-parmesan-crostini

ingredients:
4 slices of bread
4 slices thinly sliced proscuitto di parma
shaved parmesan
evoo

directions:
pre-heat the oven to 400, then toast the crostinis with some drizzled olive oil for 3-4 minutes a side. after toasting, spread a light layer of shaved parmesan on top and then wrap with the proscuitto and top with extra parmesan. then return the toasts to the oven to melt the parmesan/crisp the proscuitto or, using a kitchen torch, brown the proscuitto and parmesan just lightly.