Pea Pesto Crostini

1 (10-ounce) package frozen peas, thawed
1 garlic clove
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2/3 cup olive oil
8 (1/2-inch-thick) slices whole-grain baguette or ciabatta bread, preferably day-old (see Cook’s Note)
8 cherry tomatoes, halved, or 1 small tomato, diced

For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add 1/3 cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan over medium-high.

Brush both sides of each of the bread slices with the remaining 1/3 cup olive oil and grill until golden, 1 to 2 minutes. Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves and serve.

Giada’s Note:
Day-old bread works best here because it stands up to the pea purée and isn’t too soft in the center. If you don’t have any on hand, you can dry out fresh bread by putting the slices in a 300°F oven until slightly crisp, about 5 minutes.

footnetwork.com

Serves 2-4

Parmesan Pork Tenderloin

1 pork tenderloin (3/4 pound)

6 tablespoons grated Parmesan cheese
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1/4 cup reduced-sodium beef broth
2 tablespoons port wine or additional beef broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water

Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.

In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining butter and oil in batches over medium heat for 2 minutes on each side or until juices run clear. Remove and keep warm.

Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and onion mixture. 

Serves 2  

tasteofhome.com

Rustic Caramel Apple Tart

2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter, cubed
6-1/2 teaspoons cold water
1/8 teaspoon vanilla extract

Filling

1-1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour

Topping
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 tablespoons caramel ice cream topping, warmed


In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate 30 minutes or until easy to handle.

Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment paper-lined baking sheet. Combine the filling ingredients; spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling.

Bake 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm. 

Serves 2-4

tasteofhome.com