Ricotta Apple Toasts

In my book a birthday goes hand in hand with the celebrant's favorite foods. My son in law Frank will probably eat anything I put on the table, but he does have his preferences. I decide to indulge him. 

On a trip to Long Island wine country, we had lunched at Jamesport Vineyards. Their ricotta apple toast was relished by Frank. That is what I try to recreate.  Putting a few choice items together results in food magic. Fresh ricotta, apple slices and balsamic glaze sit atop ciabatta. This is a really easy literal pick-me-up appetizer. One I know Frank will appreciate.

RICOTTA APPLE TOASTS

Serves 3-4

1 small Ciabatta loaf

1 cup fresh Ricotta cheese

1 Apple, cut into slices

Balsamic Glaze, storebought or home made

Place a paper towel over a strainer. Scrape the ricotta onto the paper. Let the cheese sit for 10 minutes so most of the liquid drains off.

Slice ciabatta into 1/2" thick slices.

Spread heaping teaspoons of ricotta on bread. 

Top with apple slices. 

Drizzle with balsamic glaze.

Arrange on a plate and enjoy.

 

Cauliflower Fritters

Cauliflower is beloved in our house. The thought of making a shallow fried fritter with the star performer got me thinking. This is not a spice laden treat, but a mouthful of gentle flavors. Cauliflower makes a stand.

Boiled cauliflower is mashed. Onion, parsley, dill, garlic, egg and flour bring the batter together. Shallow-fried in a little oil the fritters turn golden brown and crunchy. A simple yogurt sauce enhances the fritter.

CAULIFLOWER FRITTERS

Serves 4-6

3 cups Cauliflower florets

1/2 cup Red Onion, minced finely

2 tablespoons chopped Parsley leaves

2 tablespoons chopped Dill fronds

1 teaspoon Garlic powder

1 large Egg, beaten well

1 cup AP Flour

1/2 teaspoon Kosher Salt

Fresh Cracked Black Pepper

Canola Oil

Yogurt Sauce

1/2 cup Yogurt

1/2 teaspoon Garlic Powder

1 teaspoon Dill Fronds, roughly chopped

2 teaspoons Lemon Juice

Pinch of Salt

Bring a large pot of water to boil. 

Add cauliflower florets and boil for 3-4 minutes. 

Drain florets well and place them in a bowl.

Mash florets till you have very small chunks.

Add minced onion, parsley, dill, garlic powder, flour, beaten egg and seasonings to florets. Mix well so you have a thick batter.

Heat a little canola oil in a nonstick saucepan. 

When oil shimmers, add heaping tablespoons of batter to the pan. Flatten the dropped batter slightly. Cook till undersides are golden brown, then flip and cook the other side. 

Keep fritters in an oven at 250F while you finish the rest of the batter. 

Make the sauce by whisking yogurt, garlic powder, dill, salt and lemon juice.

Serve fritters warm with a dollop of yogurt sauce.