Delish Black Mission Figs

Ingredients                                                                                      Makes 4 servings

8 Black Mission figs, cut in half

1/4 cup crumbled goat cheese, or as needed

3 slices prosciutto, trimmed of all fat and cut into strips

2 tablespoons honey, or to taste

Directions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Arrange fig halves, cut sides up, on a baking sheet. Top each fig half with goat cheese; lay prosciutto strips atop goat cheese layer.

Broil figs in the preheated oven until prosciutto and goat cheese is crisp, 3 to 5 minutes.

Transfer the warm figs to a serving platter and drizzle with honey.

4 Star Mushroom & Ricotta Brushetta

I have to admit that I have not tried this recipe but don't see how you could go wrong, it looks delicious!!

Makes 4 servings

Ingredients

 1 cup ricotta cheese

 1 egg

 1 lemon, zested

 1/2 teaspoon salt

 1 pinch freshly ground black pepper, or to taste

 1 pinch red pepper flakes, or to taste

 4 slices French bread, toasted

 1 tablespoon olive oil

 1 tablespoon butter

 1 tablespoon olive oil

 16 large white mushrooms, sliced

 1/4 cup green onions, chopped

 1/4 cup Marsala wine

 1/2 cup chicken broth

 2 teaspoons lemon juice

 2 tablespoons chopped Italian parsley

 1 tablespoon butter

 salt and freshly ground black pepper to taste

Directions

Preheat oven to 425 degrees F (220 degrees C).

Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.

Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.

Bake in the preheated oven until cheese is browned, about 12 minutes.

Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.

Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.

Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

Watch the video here

Stuffed Tomatoes with Grits & Ricotta

Can't get enough of those garden fresh tomatoes?  This appetizer is simply delicious!

  

Makes 8 servings

Ingredients:                                                              

 1/2 cup dry grits

 1 1/2 cups water

 3/4 teaspoon salt 

 cooking spray

 1 1/3 cups ricotta cheese

 1/3 cup grated Parmesan cheese

 1/2 cup grated Asiago cheese

 2 eggs

 2 1/2 teaspoons garlic powder

 1/4 cup chopped fresh parsley

 1/4 teaspoon crushed red pepper

 1 teaspoon salt

8 tomatoes

Directions:
In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.