I just threw this together.
Toasted semolina Italian bread with Dijon mustard (it was a bit overpowering and I only added a tiny amount) sliced Roma tomato, EVOO, salt, pepper, cilantro, and mint (I had a tiny bit of bother herbs pre chopped leftover from dinner earlier in the fridge that I wanted to use up. The combo was actually amazing with the tomato).
Anchovies.
Marinated artichokes.
Fig.
Prunes.
Ingredients:
1 tsp EVOO
2 small-medium sized figs sliced
.25 red onion sliced (feel free to add more. That’s what was in my fridge and didn’t feel like cutting a new onion)
1.5 Tbsp Greek yogurt (it would be better with ricotta but I didn’t have any)
2 Tbsp caper juice
1 Tbsp lemon juice
1 tsp fresh mint chopped
2 slices Italian semolina bread toasted
Black pepper to taste
Instructions:
Heat a small sauce pan on medium heat then add EVOO.
Add sliced onion and sautee until translucent and slightly brown around the edges (about 4-7 minutes).
Add sliced fig to the pan and sautee for another 3-5 minutes. Once it starts to stick slightly (not burnt) add the caper juice to deglaze the pan.
Stir scraping up anything that stuck to the bottom and mix in.
There shouldn’t be too much liquid in the pan so simmer for only about a minute.
Remove from heat and add the lemon juice.
Toast bread.
Spread yogurt or ricotta on bread and top with the jam.
Garnish with black pepper and mint.
Enjoy.
*Chef’s note:
You can skip the caper juice and add more lemon juice but I like the tangy and salty flavor it adds. If you skip the caper juice season with salt to taste.
You can caramelize the onions for a sweeter flavor but I like the slightly smokiness of the browned onions.
The yogurt adds a sour flavor which is nice but ricotta would have been better. It has a creamier flavor and it’s thicker which holds up well.
You could also experiment by changing the herbs. Rosemary is my favorite. It would give it an earthy floral tone. Parsley would give it a clean, crisp note. Even basil might work if you’re in the mood for a bold punch. The jam is rich in flavor and can hold its own.
Garlic bread:
In a bowl combine two garlic cloves, finely chopped, with three tablespoons of EVOO, one teaspoon of chopped parsley, salt and black pepper to taste.
Spoon mixture onto sliced Italian semolina bread and spread until each slice is covered.
Toast in the oven on 450 for 15 to 20 minutes or until the edges of the bread turn golden brown.
Ingredients:
2 slices toasted semolina Italian bread
1 tsp Greek yogurt
.5 tsp Dijon mustard
.5 tsp honey
2 pieces marinated artichoke hearts cut in half
.5 Roma tomato sliced
1 small-medium sized fig sliced
1 tsp EVOO
Salt and black pepper to taste
1 banana sliced
Instructions:
Spread yogurt, mustard, and honey on toasted bread.
Layer artichoke, tomato, and fig on top.
Drizzle EVOO.
Season with salt and pepper
Plate with banana on the side.
Enjoy.
My dinner from two nights ago:
Mint couscous.
Roma Tomato, yellow bell pepper, scallion, and parsley salad.
Sautéed carrots, broccoli, red onion, and celery.
Last night’s snack:
Greek yogurt with cinnamon.
Olives, cashews, and prunes.
Tonight’s snack:
Toasted semolina bread, fig, olives, manchego, anchovies, and marinated artichokes.
Mint tea.