While I thoroughly enjoy cooking and baking, sometimes the simplest of recipes makes the best dish. Over the past few weeks, I have found that to be true.
Last night, I decided to try a new recipe for baked ricotta. I was hoping for a flavorful dip that I could serve with lavash chips. To make this recipe two egg whites needed to be whipped until soft peaks formed. It seemed silly to use my stand mixer for 2 egg whites, so I whisked them by hand. While it wasn’t tiring, it did require a bit of time, and when I sampled the finished product 30 minutes later, I wasn’t impressed. The dip was bland and lacked a texture that was dip-worthy.
A few weeks ago, I made dishes that were simple: Tapas Mushrooms, capicola wrapped asparagus, and Cheese & Onion Crisps. Each recipe had five ingredients or less, and all three recipes could be made in 30 minutes. The result of this minimal effort and time was a Tapas Night that I loved, as did my husband.
While I don’t plan on focusing all meals around the theme of few ingredients and little time, I definitely will keep in mind that sometimes simple is better.
- 2 pieces whole grain lavash bread
- 1/4 lb. Piave, thinly sliced
- 1 onion, sliced and caramelized
- Preheat oven to 400. Cut lavash into 2″ x 2″ squares.
- Spray baking sheet with nonstick baking spray.
- Place squares on sheet.
- Top each square with a piece of Piave.
- Bake for 4-8 minutes, or until lavash is golden and Piave is melted.
- Remove from oven, and top with caramelized onions. Serve immediately.
