Boiling down to the details

Bruschetta Pizza with Goat Cheese & Toasted Pine Nuts

1 pound pizza dough ball

1 vine ripe red tomato, diced

1 vine ripe yellow tomato, diced

 up roasted red peppers, diced

 ed onion, diced

4 tablespoons garlic, chopped

8 fresh basil leaves, chopped

Balsamic glaze

1 ounce olive oil, plus more to sauté

Salt & pepper to taste

4 ounces goat cheese

Toasted pine nuts

On a floured surface, roll pizza dough out to approximately 8 x 10 inches.  Brush each side with olive oil so it does not stick to the grill. Grill both sides over medium heat.

In a bowl, combine the tomatoes and roasted red peppers.

In a little olive oil, sauté the onion and garlic until translucent. Set aside to cool.  When cool, add to the tomatoes and roasted red peppers. Mix in the basil, salt & pepper, balsamic glaze and 1 ounce of olive oil.

Top the pizza with the vegetables and goat cheese. Garnish with toasted pine nuts.

Serves four.

Butternut Ginger Bisque with Toasted Pistachio

2 pounds butternut squash, peeled

4 ounces pickled ginger

4 cups chicken stock    

1 gallon water

Salt & pepper to taste

1 cup half & half

Crushed pistachios 

Crème fraiche

Peel and cut up the squash.  Place in a pot with chicken stock, water, and pickled ginger. Boil until soft. Strain squash and reserve the stock.

In blender, puree squash, pickled ginger, and salt & pepper.  Add half & half to puree until smooth. Add stock as needed to achieve desired consistency.

Garnish with pistachios and a dollop of crème fraiche before serving.

Serves 6.

Recipes courtesy of Sean Dailey
Eat Your Heart Out Catering
508-548-0250 • eatyourheartoutcaterers.com