See all of Monica’s Recipes

Tortilla Melts

These were a hit when I recently made them for friends of mine. Leftovers (if you have any) reheat well.

3 tbsps. olive oil
1 tbsp. balsamic vinegar
2 large portabello mushroom caps
1 small red onion
salt and pepper
6 small flour tortillas
3 tbsps. cream cheese, softened
3 tbsps. jarred pesto
1 large tomato, sliced
6 oz. mozzarella

Preheat oven to 450 degrees. Lightly oil a baking sheet.

In a bowl, whisk together 3 tbsps of oil and vinegar. Slice the mushrooms & red onions & add to the bowl. Coat evenly with marinade. Spread on baking sheet & sprinkle with salt & pepper. Roast in overn until onions are softened & mushrooms are juicy, about 10 minutes. Reduce oven to 350 degrees.

Lightly brush 1 side of 2 tortillas with oil & place them oiled-side down on a baking sheet. Spread the top side of the tortillas with cream cheese. Pile roasted mushrooms & onions on the cream cheese. Spread pesto on 2 more tortillas & lay them on top of the onions. Top the pesto-covered tortillas with tomato & cheese slices. Place the last 2 tortillas on the stacks & brush the tops with oil.  Bake until the cheese is milted & the top & bottom tortillas are crisp, about 15 minutes.

Let the sandwiches cool for a minute or 2 before cutting into quarters.

 

Winter Dried Fruit and Nut Chocolate Bark

yield: Makes about 1 pound

Any combination of dried fruit and nuts will work here, so choose your favorites or just use what you have in your cupboard. For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet

 
Ingredients 

  • 1 11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups)
  • 2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, and almonds)
  • 2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)
  • 6 quarter-size rounds crystallized ginger, thinly sliced
  • 1/8 teaspoon fleur de sel or coarse kosher salt 

Preparation

Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill in refridgerator until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.

I made 3 types of bark loosely based on this recipe:
1. White Chocolate Bark: melt white chocolate, spread onto foil, top with roasted pistachios and dried cranberries.
2. Milk Chocolate Bark: melt milk chocolate, spread onto foil,  top with roasted, skin removed halved hazelnuts.
3. Dark Chocolate Bark: melt dark chocolate, spread onto foil, top with roasted almond slivers and small cubes of candied ginger.

 

Dried Fruit Balls

Every year for the past ten years I have brought these delectable fruit balls into class before Christmas.  So many of you asked me for the recipe, so here it is.

1 cup dried apricots
1 cup pitted date
1 cup raisins
1 cup coconut flakes (fine and unsweetened)
½ cup ground almonds
2 tablespoons sherry or orange juice concentrate
coconut flakes for garnish                                             

In a bowl or food processor, finely chop the apricots, dates, raisins and coconut.  Stir in the almonds and sherry or juice, mixing the ingredients thoroughly.

Snip off enough of the mixture to shape into a 1-inch ball.  Roll the fruit balls in the coconut.  Place the fruit balls in layers in a container, separating the layers with wax paper, and tightly cover the container.

Enjoy!

Note: It’s much easier to chop using a food processor than by hand.
Variations: add a few drops of almond extract or 1 tsp. finely grated orange rind.

  • Share/Bookmark

Comments on this entry are closed.