When Professor Silver gave our class our final assignment, Ill admit I was worried. We were to bring a dish to our final class that was both seasonal and regional in its ingredients. We(Jessie and Jessica) decided to pair up and work together to bring this assignment to life. Deciding to make Napoleons, a recipe that Jessica had learned from her grandmother, we set out to find out local and seasonal ingredients. Our produce was purchased at the Ferry Building's farmers market as was out feta cheese. The basil came from Jessica's basil plant, and the bread and pesto came from Trader Joe's.
The Ingredients are...
- Cherry or Heirloom Tomatoes (small)
- Feta Cheese
- Sourdough Bread
- Basil
- Pesto
- Red Onions
First you must cut the tomatoes into thin slices, the feta into thin squares, and mince the red onion.
Once you have sliced and diced, cut the bread into bite size pieces and then lightly toast.
After the bread is toasted begin assembling. Lightly spread the pesto onto the toasted bread and then add the feta, basil and tomato. Sprinkle a few pieces of onion to the top of each Napoleon and enjoy!
No comments:
Post a Comment