Recipe: Tuscan-Inspired Recipes (5)

TUSCAN-INSPIRED RECIPES

"These recipes were provided by Happy Catering Company, using ideas from its library of entertaining ideas."

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MINT WATERMELON SALAD (Serves 4-6)

1 (6-pound) watermelon cut into 1-inch cubes
1 sweet yellow onion
1/4 cup red wine vinegar
1/4 cup extra virgin oil
1/2 cup chiffonade of mint leaves*
2 ounces feta crumbs

Combine vinegar and oil, whisk thoroughly. Add mint. In a large bowl combine melon, onion and feta. Pour dressing in and gently toss until all is evenly coated. Garnish with more mint.

*To make chiffonade:
Take mint leaves and roll together tightly. Then cut mint leaves crosswise, making tiny strips of leaves.

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TUSCAN BRUSCHETTA

1 loaf French bread, cut into rounds
Olive oil
1 Roma tomato, rough diced
1/4 cup balsamic vinegar
1 tablespoon sugar
1/4 cup fresh basil
Shaved Parmesan cheese

Cut French loaf bread into rounds. Brush with olive oil and toast. Roast diced Roma tomato in pan with 1/4 cup balsamic vinegar, 1 tablespoon sugar and 1/4 cup fresh basil.

Next, place bread rounds flat on sheet pan, place tomatoes on rounds. Roast at 375 degrees F for about 10 to 12 minutes and garnish with shaved Parmesan and fresh basil.

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PESTO TORTELLINI SALAD
Serves 6-8

4 cups cooked cheese tortellini
1/4 cup Greek feta cheese
1/4 cup diced sun-dried tomatoes
1/4 cup diced green Kalamata olives
1/4 cup pesto sauce
1/4 cup mayonnaise
1/4 cup julienne sliced red onions

Combine all ingredients in mixing bowl. Chill and serve.

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CHILTON COUNTY PEACH AND ARUGULA SALAD
Serves 8

1 teaspoon balsamic vinegar
2 teaspoons fresh lemon juice
1/4 teaspoon salt (preferably sea salt)
3 teaspoons extra-virgin olive oil
4 firm, ripe Chilton County peaches (1 1/2 pounds total)
24 thin slices pancetta (Italian unsmoked cured bacon; 1 1/4 pounds)
2 teaspoons olive oil
6 ounces baby arugula (6 cups)
2 1/2 finely crumbled ricotta salata (1/2 cup)
Coarsely ground black pepper, to taste

Whisk together vinegar, lemon juice and then add extra virgin oil in a stream, whisking until emulsified. Cut an "X" in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each edge, overlapping ends of pancetta. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.

Presentation: Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.

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PEACH BELLINI

1 extremely ripe Chilton County peach, squeezed to produce one ounce juice
Prosecco sparkling wine

Fill a medium martini glass with Prosecco wine, leaving enough room to add 1-ounce peach juice. Have all ingredients chilled before serving, or add shaved ice.

Source: The Birmingham News - July 11, 2007