Roasted Plum And Ricotta Tartine With Honey And Black Pepper Food

ROASTED PLUM AND RICOTTA TARTINE WITH HONEY AND BLACK PEPPER

Steps:

• Ingredients
• Heat Wolf Gourmet Countertop Oven to Convection/Roast 375°F. Line the Wolf Gourmet baking pan with parchment paper and place plums in the pan cut sides up.
• Drizzle with olive oil and honey. Roast until tender and juices begin to release, 5-10 minutes.
• Once complete, toast the bread until just golden. Spread 1/3 cup ricotta on each slice. Arrange plums on top of ricotta and spoon juices over.
• Drizzle with additional olive oil and honey. Season to taste with salt and pepper. Finely grate orange zest over each slice and serve.

CARAMELIZED PLUM-RICOTTA-BLACK PEPPER CROSTINI

Steps:

• Bring the orange juice and sugar to a simmer in a large saute pan, over medium-low heat. Add the plums and cook until slightly softened and caramelized.
• Top each piece of bread with some of the plum mixture, then a dollop of ricotta and a sprinkling of black pepper.

PLUM TARTS WITH HONEY AND BLACK PEPPER

Steps:

• Preheat oven to 425°. Cut pastry into six 4" squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a 1/2" border. Sprinkle with sugar; season with a few grinds of pepper.
• Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes. Drizzle with honey and sprinkle with salt just before serving.
• Do ahead: Tarts can be baked 4 hours ahead. Keep at room temperature.

WHIPPED RICOTTA TARTINE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Arrange the prosciutto slices in a single layer on a baking sheet. Bake for about 6 minutes, flipping halfway, until crispy. Remove from the oven and let cool.
• Add the baguette slices to another baking sheet and drizzle with olive oil on both sides. Toast in the oven for 7-10 minutes, flipping halfway, until golden brown. Remove from the oven and let cool.
• Meanwhile, add the ricotta, 1 tablespoon olive oil, the lemon zest, and a pinch of salt to a food processor. Blend until whipped and creamy, about 2 minutes.
• Use a vegetable peeler to thinly slice the zucchini into ribbons. Transfer to a medium bowl and toss with pepper, salt, and a drizzle of olive oil.
• When ready to assemble, rub each toasted baguette slice on both sides with the cut side of a garlic clove.
• Spread about 2 tablespoons of the whipped ricotta onto each piece of toast. Wrap the zucchini ribbons around your fingers to curl, then place on the ricotta-topped toast. Top each piece with a crumbled half-slice of crispy prosciutto. Garnish with the parsley, salt, and pepper.
• Enjoy!