Saturday, May 10, 2014

Fresh Mozzarella Pesto Melt with Strawberry Rhubarb Fool

This was a fun Saturday night meal, easy to do and we made it together!  
My recipes serve 2.

The Fresh Mozzarella Pesto Melt is adapted from a recipe in Fine Cooking magazine:

2 cups Spring Mix
1 Tbsp. grated Parmesan
2 tsp. Olive Oil
2 Tbsp. Pine Nuts
1 clove Garlic

Pulse in mini food processor.

For each sandwich, spread pesto on top Grainy Bread.  I used New Day Bakery 7 Grain.
Add sliced mozzarella and
diced Kalamata Olives.
Broil in toaster oven for 10 minutes. 

The Strawberry Rhubarb Fool is adapted from the same magazine:

1 stalk Rhubarb, sliced thin
1/2 cup Fresh Strawberries, sliced thin
4 tsp. sugar
1/3 cup water 

Cook over medium heat, stirring constantly, for 10 minutes.  Remove from heat.

Stir into
1/2 cup Plain Yogurt. 
I blended this and froze while we made our sandwiches.
Just before eating, add a dollop of whipped cream and sliced strawberries.

The article said "any fool can make it since it's only a matter of folding a quickly cooked compote into whipped cream".  I used plain yogurt.

Happy Mother's Day!

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