BRUCHETTA WITH WHITE BEAN & TOMATO TOPPING

This is an authentic Tuscan dish.... We would eat these beautiful wonders either as a nice healthy lunch or as an appetizer and I do suggest I nice glass of dry white wine to accompany these !

YOU'LL NEED
(serves 8)
- 1 loaf of ciabatta bread cut into 1/4 inch slices
- 2 red bell peppers
- 2 red onions
- 1 teaspoon oregano (doesnt need to be fresh)
- 4 garlic cloves minced
- 3 tablepoons of flat leaf parsley (cut fine)
- 1 additional garlic clove, peeled and kept whole)
- 2 tablespoons tomato paste
- 2 cups cherry tomatoes (halved)
- 1 cup chicken broth
- 3 cans cannellini beans, rinced
- 1 cup parmesan cheese
- 1 teaspoon minced rosemary
- 1 tablespoon balsamic vinegar

PREPARATION:
First thing is to prepare the soffritto thus in your food processor you will need to add the onion (peeled and cut into slices) and pulsate it 3 -4 tiumes. Remove and set aside then add the red pepper (cut first into thin slices) and pulsate it again 3-4 times. You do not want to puree either the onion or the pepper.
You now need to heat a skillet with 1 tablespoon of butter and 1-2 tablespoons of olive oil, when hot, add the onion and pepper and season with salt and pepper (about 1/2 spoon of each... you will do a control check upon completion so that you can always add additional seasoning) and let simmer for about 20 minutes, note that you will need to stir every so often. Now add in the minced garlic and stir for a couple of minutes and then add in the tomato paste, balsamic vinegar and let simmer for an additional 5 minutes on medium heat.

Preheat the oven to 400 degrees and place the sliced toast on a baking sheet. Drizzle a bit of olive oil on each and bake for approx. 5 minutes or until golden. Remove from oven and let cool enough so that you can touch the ciabatta slices. Now with your whole garlic clove, rub it on the toasted bread then sprinkle a thin layer of parmesan cheese and put back in the oven for another minute. Remove and let cool.

In your skillet that you used to sautee the soffritto mixture, return the soffritto along with the rinced kidney beans on medium/low heat and let simmer for about 3-4 minutes then add the chicken broth and continue to simmer until it starts to reduce about about 25% (this should take about 5 minutes). Add in the halved tomatoes and continue to simmer for an additional 5 minutes.

Your toasted bread should be put in shallow bowls or plates with a higher lip. Spoon onto the toast the tomato and soffritto mixture and garnish with a sprinkle of parmesan and parsley.

EASY AS ONE-TWO-THRE
ENJOY !!

WHITE WINE RISOTTO RICEBALLS

This antipasto is something that will knock your socks off but I warn you that its a dish that takes a bit of time and more importantly, you'll need to be in the mood to create !

White Wine Risotto Balls are wonderfully savory will will explode with flavor after that first bite. The ricotto is cooked in white wine and shallots but the surprise is what is in the middle.... a bite of gorgonzola or blue cheese.  Perfect for an appetizer or party food.

YOU'LL NEED:
(SERVES 6-8)
- 2 Cups arborio rice
- 4 cups chicken stock or broth
- 3 shallots minced (about 3/4 of the onion)
- 1/2 cup dry white wine
- 1 cup grated parmesan cheese
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 12 oz (roughly) gorgonzola or blue cheese
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 breadcrumbs (unseasoned)
- salt & pepper to taste

PREPARATION:
Heat the chicken stock / broth in a medium sauce pan until it starts to boil the lower the heat to simmer to keep it warm.
In a large heavy-bottom saucepan, heat the oil and butter over medium heat, when the butter is melted add the choopped shallots and let sautee for about 3 minutes but do not allow the shallots to burn.
Add the rice slowly and stir, lower the heat at this time. You will want to mix the rice and stir continuously with a wooden spoon until you smell a nutty aroma.
Add in the wine and cook while stirring until the liquid is fully adsorbed then ladle in the warmed chicken stock to the rice (one ladle at a time.... you will want the rice to absorb the liquid before adding additional amounts). Continue adding stock and stirring the rice, as it cooks the rice will take on a creamy consistancy as it releases its natural starches.
Continue adding stock until the rice is firm but not crunchy. Add warm water if you should finish the stock. Add in the parmesan cheese and mix it well.
Remove from heat, let cool then cover and place in the fridge for 2-3 hours.
Remove the rice from the fridge, it will be starch. Take approx. a tablespoon of rice and place in the palm of your hand, flatten it slightly. Now take a bite size portion of the cheese and form a small ball with it and place it in the center of your rice and close the rice around the cheese. You may need to add a bit more rice so that the cheese is completely covered.
Place the rice balls on a non-stick surface.
You need to prepare the egg, flour and breadcrumbs in three separate. In a large size skillet, add about 1/8 olive oil and turn the heat to medium.  With the first rice ball, roll it in the flour, then the egg then the bread crumb and place in the heated oil.  The objective is lightly brown the riceballs.  Complete this procedure until all the rice balls are browned.
Keep in a warm oven until ready to serve but they are also good cooled to room temperature.

ENJOY !