Insalata Caprese

Insalata Caprese
Original recipe by David Rocco
http://www.cookingchanneltv.com/recipes/insalata-caprese-1959052

Ingredients:

2 large tomatoes, thickly sliced
2 (1 pound) mozzarella balls, thickly sliced
4 fresh basil leaves
Salt
Extra-virgin olive oil, for drizzling

Directions:

On a plate, arrange the slices of tomato and mozzarella, alternation one after the other and fanning out. Tear the fresh basil over the salad, salt and drizzle with the best extra-virgin olive oil available.

Raspberry - Ricotta Cake

Raspberry - Ricotta Cake
Original recipe by Bon Appetit 
https://www.bonappetit.com/recipe/raspberry-ricotta-cake

You will be pleased and amazed how delicious this raspberry - ricotta cake is to your taste buds. The original recipe called for 1 cup raspberries. I added more to this recipe.

Ingredients:

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups frozen raspberries or blackberries, divided

Directions:

Preheat oven to 350 degrees.

Line a 9'-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50 - 60 minutes.

Let cool at least 20 minutes before unmolding.

Keep cake refrigerated.

8 servings

Italian Salami,Tomato and Mozzarella Plate

Italian Salami, Tomato and Mozzarella Plate
Recipe submitted by Wanda Bruce

Make this festive Italian appetizer plate 2 hours before serving.  Serve at room temperature.

Ingredients:

1 tablespoon lemon juice
1 tablespoon chopped Italian parsley
1 tablespoon basil
1 large clove garlic, minced
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper

1/3 cup EXTRA virgin olive oil
Italian dry, thin sliced salami (7 oz)
1 pint RIPE grape tomatoes
Mozzarella cheese, part-skim, low moisture (16 oz), sliced thin

Directions:

Mix the first seven ingredients together, and then slowly whisk in the olive oil until blended. Brush over salami, tomatoes and mozzarella.

Make 2 hours before serving and serve at room temperature.

Recipe submitted by Wanda Bruce

Interested in another great recipe from Wanda Bruce?  If yes, check out her famous "BLT Pasta Salad" recipe.

http://crowdedkitchen509.blogspot.com/2012/07/wandas-blt-pasta-salad.html

Wanda's BLT Pasta Salad