May 2011 COTM, PLENTY: Fruit with Cheese
Hello out there. . . isn't anyone looking at the fruit chapter? You don't know what you are missing!
Pear Crostini, page 278
Sourdough bread is oven-toasted, then topped with a paste of ground pine nuts, olive oil, garlic, salt and pepper. Grilled pear slices are layered on the toast with goat cheese (my cheesemonger steered me towards a lovely bucherondin), then warmed in the oven for a few minutes. When done they are topped with fresh chervil, drizzled with olive oil, and sprinkled with salt and pepper.
Outstanding. Good fruit, good cheese, a little herb, a little nut, how could it go wrong? This is an easy first course for a meal, even for a dinner party.
I've been lurking in the fruit chapter, but haven't made anything to date. I've got my eye on that watermelon with feta, though. I even bought a watermelon for the occasion, but the offspring polished it off before I could hide it away. But thanks to your scrumptious reviews, I will try again!
Watermelon and Feta, page 282.
I'm starting in here with the last recipe in the book. This salad excited every one of my taste buds. It is as easy as can be. Chop up some watermelon. Crumble some feta. Cut a few thin slices of red onion. Toss in some basil leaves. Drizzle olive oil and voila! It's sweet, salty, sharp, herby, refreshing, and oh so pretty! I know I was pushing summer, but I had a mini seedless watermelon that turned out to be crisp and sweet. I ground some pepper over it, as it seemed to call out for that (and I think I see pepper in his photo also). Fairly complex flavors for such an easy-peasy dish.