Pizza Beans

Pizza Beans

The clever idea to give beans the pizza treatment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time.  Serves 6 to 8 as an appetizer
Ingredients:
1 1/2 cups (375 mL) tomato sauce, preferably Rao’s or Carbone
1/2 cup (125 mL) unsalted vegetable stock
2 cans (each 540 mL) white kidney beans, drained, rinsed
1/3 cup (80 mL) chopped basil
Freshly ground pepper to taste
1/4 cup (60 mL) finely grated Parmigiano‑Reggiano
6 oz (170 g) mozzarella, coarsely grated, about 2 cups (500 mL)
16 baguette slices, cut just under 3/4 inch (2 cm) thick on a bias
2 cloves garlic, peeled, halved
Extra virgin olive oil for drizzling
Flaky sea salt to taste
Basil leaves to garnish
Directions:
Preheat oven to 425°F (218°C). Arrange racks in middle and upper third of oven. Line a heavy-duty baking sheet with foil.

Place sauce, stock and beans in a 10-inch (25-cm) cast-iron skillet over high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until they resemble saucy baked beans, about 10 minutes. Stir in basil and season with pepper.

Remove from heat and sprinkle with Parmesan then mozzarella. Bake on middle rack until bubbling and cheese has browned in a few spots, 10 to 12 minutes.

While beans are baking, arrange baguette slices on prepared baking sheet.

When beans come out, switch oven setting to broiler on high. Broil baguette slices in upper third of oven until nicely browned, about 45 seconds per side. Remove from oven. Rub tops with cut sides of garlic and drizzle with olive oil. Sprinkle lightly with sea salt. Transfer to a bowl or plate and serve immediately with the beans still in their skillet. (To prevent burns, cover skillet handle with a clean, folded kitchen towel.) Scatter basil leaves overtop beans for garnish.

Puff Pastry Wrapped Brie With Berry Compote

Puff Pastry Wrapped Brie With Berry CompoteChange out your typical offering on the charcuterie board with this Brie Compote. The fruit with special added spices for flavoring sure to stimulate the taste buds.

Ingredients:

The Fruit Compote
2 cups frozen mixed berries unthawed
¼ cup packed light brown sugar
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground ginger
1 vanilla bean seeds only
Pinch of kosher salt
1 tablespoon lemon juice
The Brie

8 oz. triple-cream brie, chilled
All-purpose flour for dusting
1 10-inch puff pastry sheet, thawed, but cold
1 large egg
Crackers, baguette slices, and fresh fruit for serving 

Directions

In a medium saucepan, combine the frozen berries, brown sugar, lemon zest, cinnamon, cardamom, ginger, vanilla bean seeds, and salt. 

Cook over medium heat, stirring frequently and mashing down the larger berries as needed, until the compote is thick and reduced by about half, about 18 minutes. (You should have about 1 cup compote.) Remove from the heat, stir in the lemon juice, and let cool completely.

To make and assemble the brie:
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Use cheese wire or a sharp knife to cut the brie round in half horizontally. 
Spoon 2 tablespoons of the cooled compote onto the cut side of one of the brie rounds. Place the other brie round, cut side down, on top of the compote. Reserve the remaining compote for serving.
Lightly dust a clean work surface with flour, and gently roll out the puff pastry dough so that it’s about ¼-inch thick. 
Place the brie in the center of the pastry, and wrap the dough around the brie round, so that the brie is fully enclosed in the pastry. 
Pinch the ends together, and trim off any excess dough. (If you like, use the excess dough to cut out leaves or other shapes for decorating the baked brie.) Chill in the refrigerator for 20 minutes.
When you’re ready to bake, place the pastry-wrapped brie on the prepared sheet pan. In a small bowl, beat the egg with 2 teaspoons of water, and brush over the pastry. 
Bake until the cheese is hot and gooey, and the pastry is golden brown and flaky, about 35 minutes.

Let the baked brie rest for 5 minutes, then transfer to a serving platter. Serve warm alongside the remaining compote, crackers, baguette slices, and fresh fruit.  Serves 6