Saturday, June 26, 2010

Dinner for 2

This whole menu was created just to try out one of my favorite sauces for ravioli - sun dried tomatoes cooked with smoked Gouda. Since I set out to serve it with an appetizer and a cocktail I didn't find time to make the ravioli - that will be for another time. For this time around I used a store bought 4 cheese stuffed ravioli. But before we get to that, its time for a bellini with bruschetta.

Strawberry Bellini:

Make a puree of strawberry and sugar. If the strawberries are sweet enough then go easy on the sugar.
Mix 2 Tbs of the puree with your choice of sparkling wine and serve.

Tomato Basil Bruschetta:


2 tomatoes diced
1 cup fresh basil leaves
2 Tbs extra-virgin olive oil
3 cloves garlic, peeled
salt and freshly ground black pepper
1 large French baguette, sliced 1-inch thick
1 lb fresh mozzarella cheese, sliced 1/4-inch thick


Preheat oven to 375 degrees F.

Add the diced tomatoes, basil leaves, olive oil, and 2 cloves of garlic to a food processor and pulse until it is chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece and serve.

Ravioli in Smoked Gouda Sauce:

8 ounces Smoked Gouda cheese
2 Sun-dried tomatoes, chopped (2 to 3)
2 cups Milk
1/4 cup Butter
1/4 cup Flour
chopped green onion and tomato for garnish.

Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes. Whisk in milk and cook for about another 2 minutes until thickened.

Add 8 oz smoked Gouda cheese and 2-3 chopped sun dried tomatoes. Mix on med-low heat until cheese is melted. Pour over stuffed ravioli. Top with chopped green onion and tomato.

bon appetit !!!

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