Join us in the kitchen for a savory take on this Italian-in-origin, twice-baked delight.
Garlic-Nut Biscotti
1 stick (8 tablespoons) unsalted butter, softened
2 tablespoons sugar
3 eggs
1½ cups all-purpose flour
½ cup freshly grated parmesan cheese
2 tablespoons yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
2 cloves garlic, grated
1 tablespoon finely chopped fresh flat leaf parsley
or ½ teaspoon dried
1 tablespoon finely chopped fresh basil or ½ teaspoon dried
¼ cup California sun-dried tomato bits (not marinated)
¼ cup chopped almonds
Heat oven to 350 ºF. Line a baking sheet with parchment paper.
In a large bowl, beat butter and sugar with an electric mixer until blended. Add eggs; mix well.
In another bowl, combine flour, cheese, cornmeal, baking powder, salt, garlic and herbs. Add the dry ingredients to the butter mixture. Mix on low speed just until the dry ingredients are moistened. Stir in sun-dried tomatoes and almonds.
Divide the dough in half. On lightly floured surface, roll and shape each dough half into a 12-inch loaf. Place loaves on prepared baking sheet, spacing them 3 inches apart.
Bake 20 to 25 minutes or until golden brown. Transfer loaves to a cooling rack. Cool 10 minutes. Slice loaves diagonally into ½-inch slices. Place slices in a single layer on the cookie sheet.
Bake for 10 to 12 minutes or until toasted. Serve warm or cool with whipped feta and blistered tomatoes (see below). Garnish with additional fresh herbs, if desired. Makes 2 dozen biscotti.
A perfect appetizer served with a glass of wine.
Whipped Feta
8 ounces feta cheese
3 tablespoons heavy cream
1 tablespoon roasted garlic
Grated zest of 1 lemon
2 tablespoons chopped flat leaf parsley
Combine all ingredients in food processor until well blended.
Blistered Tomatoes
1 tablespoon olive oil 1 sprig fresh rosemary
pinch of crushed red pepper flakes 1 pint grape tomatoes
4 cloves garlic, thinly sliced 1 tablespoon honey
Heat oil in cast iron skillet or heavy pan over high heat. Add rosemary sprig and tomatoes. Let tomatoes cook, undisturbed, for 1 minute or until blistered. Gently stir and let cook another minute allowing them to brown, but not break down. Add garlic; cook 30 seconds or until just golden. Remove from heat. Stir in honey.
For more original recipes from Lisa Keys, visit her at: https://goodgriefcook.com/
Lisa Keys is a multi-award-winning cook, a Food Network Chopped champ and blogger of www.GoodGriefCook.com. When Lisa is not blogging, cooking or competing, she can be found in her garden tending to the fresh ingredients she uses in her recipes or writing this column for her college roommate.
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7 Jan 2018
0 Commentsgarlic-nut biscotti with whipped feta and blistered tomatoes
Join us in the kitchen for a savory take on this Italian-in-origin, twice-baked delight.
Garlic-Nut Biscotti
1 stick (8 tablespoons) unsalted butter, softened
2 tablespoons sugar
3 eggs
1½ cups all-purpose flour
½ cup freshly grated parmesan cheese
2 tablespoons yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
2 cloves garlic, grated
1 tablespoon finely chopped fresh flat leaf parsley
or ½ teaspoon dried
1 tablespoon finely chopped fresh basil or ½ teaspoon dried
¼ cup California sun-dried tomato bits (not marinated)
¼ cup chopped almonds
Heat oven to 350 ºF. Line a baking sheet with parchment paper.
In a large bowl, beat butter and sugar with an electric mixer until blended. Add eggs; mix well.
In another bowl, combine flour, cheese, cornmeal, baking powder, salt, garlic and herbs. Add the dry ingredients to the butter mixture. Mix on low speed just until the dry ingredients are moistened. Stir in sun-dried tomatoes and almonds.
Divide the dough in half. On lightly floured surface, roll and shape each dough half into a 12-inch loaf. Place loaves on prepared baking sheet, spacing them 3 inches apart.
Bake 20 to 25 minutes or until golden brown. Transfer loaves to a cooling rack. Cool 10 minutes. Slice loaves diagonally into ½-inch slices. Place slices in a single layer on the cookie sheet.
Bake for 10 to 12 minutes or until toasted. Serve warm or cool with whipped feta and blistered tomatoes (see below). Garnish with additional fresh herbs, if desired. Makes 2 dozen biscotti.
A perfect appetizer served with a glass of wine.
Whipped Feta
8 ounces feta cheese
3 tablespoons heavy cream
1 tablespoon roasted garlic
Grated zest of 1 lemon
2 tablespoons chopped flat leaf parsley
Combine all ingredients in food processor until well blended.
Blistered Tomatoes
1 tablespoon olive oil 1 sprig fresh rosemary
pinch of crushed red pepper flakes 1 pint grape tomatoes
4 cloves garlic, thinly sliced 1 tablespoon honey
Heat oil in cast iron skillet or heavy pan over high heat. Add rosemary sprig and tomatoes. Let tomatoes cook, undisturbed, for 1 minute or until blistered. Gently stir and let cook another minute allowing them to brown, but not break down. Add garlic; cook 30 seconds or until just golden. Remove from heat. Stir in honey.
For more original recipes from Lisa Keys, visit her at: https://goodgriefcook.com/