Beer Girl Cooks

Cooking & Craft Beer

prosciutto

Roasted Fig, Prosciutto, Ricotta French Bread Pizza

by 42 Comments

Figs.  Dude.  They’re totally my downfall.

 

DSC_0099 PM

 

Y’all, I really don’t know what in tarnation comes over me at the Teeter when I see the figs.  I turn into some kind of a crazy person and have to scoop up every box in the cooler – and there are usually only about 4 or 5 boxes.  I just have this compulsion to hoard them all to myself.  NO FIGS FOR ANYONE ELSE!

 

DSC_0021

 

I then realize the extent of my craziness, the error of my ways, and attempt to hide boxes of figs all over the place.  They’re in the produce drawer of the fridge, hidden behind the OJ on the top shelf, and my worst offense – the crisper drawers in the garage beer fridge.  I have not stooped so low (yet) to store them in the kegerator, but give me time, friends.  Give me time.

 

DSC_0043

 

I always get busted.  Chris will start looking for something to pack for lunch or decide he needs a beer and piles of figs start falling like rain.  Or like skeletons from my closet.

 

DSC_0068

 

Then he’s all, “WTF are you going to do with all these figs, chick?”  Or “Lucy, you have some ‘splainin’ to do!”  Either way I’ve got to do some quick thinking.

 

DSC_0082

 

Ummmm….. I totally plan to make you something AWESOME!

 

DSC_0099 PM

 

Yeah, that’s it.  Because I always have a plan.

 

Print

Roasted Fig, Prosciutto, and Ricotta French Bread Pizza

Ingredients

  • 8 Figs top with stem sliced off and halved lengthwise
  • Juice of 1 small or 1/2 of a large orange
  • 6-8 sprigs of fresh thyme
  • 1 onion thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 12 inch loaf French bread cut in half then sliced in half lengthwise
  • 1 15 ounce container of ricotta cheese
  • 12 thin slices of prosciutto
  • 1 cup arugula

Instructions

  1. Preheat oven to 425
  2. Arrange fig halves in a baking dish, cut side up
  3. Drizzle the juice from the orange over the figs and lay the thyme sprigs on top
  4. Roast the figs for about 15 minutes
  5. Remove figs from oven and set aside
  6. Reduce oven temp to 375
  7. While the figs are roasting caramelize the onions
  8. Melt the butter and olivie oil in a non-stick skillet over medium-low heat
  9. Add the sliced onions and stir to coat with the butter and olive oil, cook, stirring occasionally, until soft, caramelized, and brown in color, 20-30 minutes - be careful not to burn them
  10. Arrange the 4 pieces of bread on a parchment paper lined baking sheet, cut side up
  11. Divide the ricotta evenly between the 4 pieces of bread, spreading it evenly over each one
  12. Add 3 pieces of prosciutto to each of the pieces of bread
  13. Top each with 4 fig halves, then evenly divide the caramelized onions over the figs
  14. Bake 7-9 minutes
  15. Top each with 1/4 cup of arugula prior to serving

 

Breakfast Pizza

by 34 Comments

Good morning, sunshine!

 

DSC_0496_01

 

I can’t believe it’s Monday already.  What happened to the weekend?  Was yours a good one?

 

DSC_0646_03

 

Because it’s Monday.  And because I talked your ear off on Saturday about brewing…

 

DSC_0670_02

 

We’re going to keep things short and simple.  Even the recipe is short and simple.  It’s pizza after all and not rocket science.  Do what you want.  Throw stuff on some pizza dough and pop it into a hot oven.

 

DSC_0682_02

 

Have a fantastic week, y’all!

 

DSC_0632_02

DSC_0510_01

 

P.S. There is still time to enter the giveaway!

Print

Breakfast Pizza

Ingredients

  • 1 prepared pizza dough
  • 2 tablespoons prepared pesto plus more for drizzle
  • 5-6 eggs
  • 4-6 slices of prosciutto torn in half lengthwise
  • 2 ounces goat cheese
  • 1/4 teaspoon thye

Instructions

  1. Preheat oven to 425
  2. Stretch pizza dough over a pizza stone or baking sheet and bake for 10 minutes
  3. Remove from oven and spread 2 tablespoons of pesto over crust
  4. Crack eggs and drop over top of the pizza
  5. Put pizza back in oven and bake another 10 minutes
  6. Remove pizza from oven, top with prosciutto, goat cheese, and thyme
  7. Put pizza back in oven and bake an additional 5 minutes
  8. Remove from oven, let sit for 5 minutes, slice and serve
  9. Drizzle with more pesto if desired

 

 

Prosciutto Wrapped Asparagus

by 2 Comments

I know I posted an asparagus recipe a couple of weeks ago, but we had these this weekend and they are just to good not to share.

 

DSC_0186

 

And asparagus is good for you, right?  This is super easy and is a huge hit with my friends and family.  You can serve it as an appetizer, side, or a snack.  They are also best at room temperature, so it’s perfect to make them before your guests arrive — assuming you are going to share.

 

DSC_0150

 

I like to have garlic flavor with just about any roasted vegetable and here I used garlic paste mixed with a little olive oil and lemon juice.  I’ve heard that raw garlic can burn at high temperatures, but I wouldn’t know anything about that.

 

DSC_0178

 

DSC_0168

 

I’m just sayin…..

 

DSC_0181

 

This time I used smoked prosciutto.  I really liked the flavor, but it was kind of stiff and more difficult to work with than regular prosciutto.  I sprayed a little water on it and it softened up enough for me to be able to wrap it around the asparagus without breaking.  As you can see, some of them I didn’t spray quite as much and the little buggers came undone — but they were still delicious!

 

DSC_0186

 

Whether you use regular or smoked prosciutto, share with your friends, or hoard them all for yourself, go roast you some asparagus and wrap them in prosciutto.  Trust me, you will love it!

Adapted from Giada De Laurentiis

Print

Prosciutto Wrapped Asparagus

Ingredients

  • 12 asparagus stalks rinsed and tough ends trimmed
  • 1 Tbs garlic paste
  • 1 Tbs olive oil
  • 1 Tbs lemon juice
  • a couple of dashes of salt
  • 6 slices smoked or regular prosciutto, halved lengthwise

Instructions

  1. Preheat oven to 450
  2. Mix together garlic paste, lemon juice, olive oil and salt
  3. Place asparagus evenly in a shallow baking dish or cookie sheet, add olive oil mixture, and toss to coat
  4. Roast asparagus for 10-15 minutes, depending on size
  5. Remove asparagus from oven and let cool completely
  6. Wrap each piece of asparagus with one half of the prosciutto
  7. Serve at room temperature

Note: You can make as much or as little of these as you like, you just need half the amount of prosciutto as you have of the asparagus

Note: I did not add pepper because the smoked prosciutto had quite a bit already on it, so if you use regular prosciutto, you may want to add a little pepper to the olive oil too.