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Tomato, Prosciutto and Gruyere Sandwiches
Tomato, Prosciutto and Gruyere Sandwiches
Preheat the oven to 400°. Brush the bread slices on both sides with the olive oil and transfer to a baking sheet. Toast for 10 to 15 minutes, turning once, until golden and crisp but still soft inside. Rub the toast on one side with the garlic. In a small bowl, combine the white wine and kirsch and sprinkle lightly over the garlic-rubbed sides of the toast. Top with the prosciutto and tomato and season lightly with salt. Top with the cheese. Preheat the broiler. Broil the sandwiches as close to the heat as possible for about 3 minutes, shifting the pan occasionally, until the cheese is bubbling. Sprinkle with pepper and paprika and serve hot.
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Heirloom Tomato Salad
Heirloom Tomato Salad
Slice tomatoes right before serving, put them on a platter. Sprinkle with sea salt and black pepper and pour olive oil and balsamic over the tomatoes. Chiffonade the basil leaves and sprinkle on top.
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Spaghetti Squash Recipes
Spaghetti Squash Recipes
Roasting Spaghetti Squash
Preheat oven to 400 degrees. Slice squash in half. Scoop out seeds. Place squash, cut sides down, on a rimmed baking sheet. Place a little water in the pan. Cook for 30-45 min. Scrape squash with a fork to remove flesh in long strands.
Spaghetti Squash with Herbs
In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
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