No Knead Rustic Artisan Bread

Funny how life causes or rather I should say forces you to revisit some of your life decisions. The important ones as well as the seemingly less significant ones. As much as the current pandemic is causing so many of us angst, it seems to be responsible for jolting us into seeing things a bit differently. Sometimes it means taking a second look at a decision we once made, sometimes it means taking a leap of faith, sometimes it means to finally stop procrastinating on a promise we made to ourselves, and sometimes it means overcoming our (rational and irrational) fears. Like you, I am having some really good days and some challenging days. But for as long as I possibly can, I am going to choose to believe we will collectively and individually be better when we settle in to yet another new normal. That may sound a little too Pollyanna and possibly a bit surreal given all the unknowns before us, but the world we are living in feels terribly surreal at the moment. At least it does for me.

Stress and angst are not new to my life. I have just tried to find things to help me cope with them. Thankfully running returned back to my life five years ago, yoga came into for the first time only two years ago, but baking and cooking have always helped to keep to me grounded. Although I consider myself a pretty good baker, I have kept myself distanced from bread baking. While I have dabbled in it every now and then, I generally steer away from bread recipes involving yeast. Although with a few exceptions. I have wanted little to nothing to do with it. Not just because my bread needs could be met shopping at the grocery store, but because I convinced myself it would be a new source of stress. In other words, I had long ago resigned myself to believing that bread baking wasn't in my wheelhouse. However, the events of the past week compelled me to rethink this. Maybe learning how to bake bread wasn't something to be feared but something to be embraced. And maybe M. F. K. Fischer, the preeminent food writer, was even wiser than I thought, when she said "The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight." I realize I had been looking at bread baking all wrong. I had seen it as difficult, complex, and riddled with risks. When instead I should have been looking at it as one of those often under appreciated simple things having the power to bring great joy to one's spirit and soul.

This shift in thinking about bread baking happened almost instantly this week. I didn't spend very much time belaboring the decision or revisiting all my old reasons why bread baking wasn't for me. I just said 'yes, let's do this'. So finally after all of these years of bread baking avoidance (or distancing I should say), I have come to the realize bread baking needs to be in my life. But I am going to take it a little slow and start simple.  My entry into the bread making world would be this beautiful, delicious, yet simple to make No Knead Rustic Artisan Bread.

The recipe is inspired by the one Jim Lahey, extraordinary bread maker at Sullivan's Bakery in New York City. But it was heavily influenced by Aysegul, my food blogging friend at foolproofliving, and LeAnne, a bread making influence at lionsbread. Both of these women made some ingredient and technique nuances to Jim Lahey's original recipe that were worth following. The No Knead Rustic Artisan Bread has minimal ingredients. Only four. Bread flour, dry active yeast, kosher salt, and lukewarm water. 

After the dry ingredients are mixed together in a large bowl, the lukewarm water (80 - 90 degrees) is added in. The entire mixture is stirred with a wooden spoon until it comes together into a sticky dough. Mine was sticky using the ingredient measurements listed below, but if yours isn't, add in one tablespoon of lukewarm water at a time in order to achieve the sticky consistency. Think slow and easy when mixing. Then cover the bowl with a towel and put in the warmest draft-free place in your house for 18-24 hours. Before placing the towel on the bowl you can first cover the bowl with plastic wrap (I didn't do this, but it is an another option.)

The 18-24 hour wait for the bread to rise may be a test in patience, but definitely worth the reward. 

To bake the bread you will need at least a medium sized cast iron pan, one having a lid, as the bread bakes in a 450 degree (F) oven. Cast iron not only is able to withstand that heat, it is a great heat conductor as well.

In Jim Lahey's recipe, the bread is given a second rise before it's baked in the oven. I gave it only a 20 minute rise (setting my bread board on top of the warm stove) and it came out perfectly. 

Before the dough goes into the cast iron pan, two things need to happen. First, you need to let the pan and lid preheat in the 450 degree oven for 20 minutes. Second, you need to take sharp knife and score the top of the bread. This isn't a really deep cut, only a surface cut. Scoring the bread helps some of the steam release during the baking process.

The bread bakes for 25 minutes in the oven in the pan with the lid on. After that time, the lid is removed and the bread continues to bake for an additional 20-25 minutes or until the bread crust is deeply golden brown. To achieve an even crispier crust, remove the parchment paper holding the bread loaf from the pan, return it to the oven, and continue baking with the oven door ajar for an additional 10 minutes. I was a bit nervous about this technique so I only let it bake for another 5 minutes. Next time I will take a deep breath and let it sit in the slightly open oven for the full 10 minutes.

After removing the bread from the oven, let it sit on a cooling rack for an hour before you slice it.

And just look at that gorgeous texture! All of those air pockets were made possible in large part because the air bubbles in the dough weren't popped by kneading. No only does a no knead bread save you an upper arm workout, it gives you a sinfully beautiful bakery and texture to your bread.

The best way to slice this crusty, earthy bread is to first cut it down the center and then cut perpendicular slices. Cutting it this way ensures each piece is enveloped on three sides by it's incredibly delicious crust. 

Make this No Knead Rustic Artisan Bread and I promise you will never ever want to buy this kind of loaf from the store again. If there was ever a time to return back to a simpler time, this would be it. And a loaf of homemade bread on one's table is just one of the ways to remind us simpler pleasures may be the best ones of all. Happy no knead bread baking! 

Recipe
No Knead Artisan Bread (recipe and directions inspired from multiple sources)
Makes 1 loaf

Ingredients
3 cups (360 g) bread flour, plus a little more for dusting the counter
1/4 teaspoon active dry yeast
2 teaspoons Kosher salt
1 1/3 cups (332 ml) lukewarm water (temperature should be between 100-110 degrees F)

Directions
1. In a large bowl, combine the flour, kosher salt, and yeast. Pour in the lukewarm water and use a wooden spoon to mix until the dough is blended, sticky, and a little shaggy. Note: If your dough isn't sticky, add in water 1 Tablespoon at a time.
2. Cover the bowl with a kitchen towel (and plastic wrap if you wish). Place the bowl in a warm draft free place in your house and let it rest for 18-24 hours. It should have doubled in size and the surface should be dotted with air bubbles.
3. Preheat the oven to 450 degrees (F). Place your cast iron pan (preferably a Dutch oven) and it's lid in the oven for at least 20 minutes.
4. Generously flour a work surface and very gently slide the dough out of the bowl on the floured surface. Use a rubber spatula around the bowl to release the sticky dough while trying to avoid disturbing the air bubbles as much as possible.
5. Lightly sprinkle the top of the dough. Then gently fold each side into the center of the dough. Carefully flip the dough over so the folds are facing down. Lightly dust your hands with flour and shape the dough into a ball by pulling it toward you a few times. Whatever you do, do not knead this dough.
6. Place the dough, seam side down, onto a sheet a parchment paper. Use a sharp knife to make a slash in the top of the bread. Place the parchment paper on bread board or flat pan. Let the dough sit, covered with a kitchen towel, on top of the stove for 20 minutes. OR alternately cover the dough with a kitchen towel and let it rise for an additional 1-2 hours until it doubles in size.
7. Carefully remove the cast iron pan from the oven. Gently lower the piece of parchment paper holding the dough into the pan. Cover the pan with the lid, return to the oven, and bake for 25 minutes. 
8. Remove the lid from the pan and continue baking the bread for an additional 20-25 minutes or until the crust is deeply golden brown.
9. For an even crispier crust, remove the parchment paper holding the bread from the pan. Return it back to the oven, keeping the oven door slightly ajar, for an additional 5-10 minutes. Remove from oven and place the bread on a cooling rack.
10. Let the bread cool for forty five minutes to one hour before slicing using a serrated knife. 
11. To cut the bread, slice down the center, then make perpendicular slices.
12. Store any uneaten bread in a paper bag. 

Notes: (1) I used King Arthur's Unbleached Bread Flour. (2) If you buy the packaged yeast, place package with the leftover yeast in a ziplock bag and store in the refrigerator to keep it fresh. (3) If you want a herbed version of the No Knead Rustic Artisan Bread, add 2 teaspoons of fresh chopped rosemary into the dry ingredients before adding the lukewarm water. (4) Lastly, I used a large sized versus a medium sized cast iron Dutch Oven and my bread baked up beautifully.

Main Dish Comfort Food Recipes Round-Up

As many of you know, this blog has been part salvation, part passion, part inspiration, part creative outlet, and more than a part source of joy. For the past several days I have been seriously mulling over how it might be able to sustain all of those things in the weeks and months ahead. I am not ready to abandon it, yet I am not certain this is the time to be sharing new recipes, especially some laden with hard to find ingredients. As I take stock of the hundreds of recipes shared over the past seven years, there are a multitude of semi-homemade ones as well as ones yielding large quantities (to freeze or to share). More than likely a new recipe will pop up in the weeks ahead, but for a not yet determined time period I thought I would put repost some of my favorite delicious, nourishing, satisfying main dish recipes. Because I am working, as are many of you, to remain optimistic, these recipes are ones with ingredients we will continue to find. Yes, I genuinely believe this. More importantly, I believe the farmers in this country will again become our heroes.

Some of the eight recipes linked below are recently shared ones. Others are from the earliest days of the blog (oh my photography back then, yikes!), including one of my very first posts Pancakes for Breakfast, Lunch, and Dinner.  The recipe for the Blueberry Dutch Baby with Blueberry Sauce and Almonds can be made with sautéed apples, served with some jam or lemon curd, or simply sprinkled with confectionary sugar. Bringing Dutch Baby to the table will not only absolutely bring joy, it is incredibly economical to make. Some of us grew up having 'breakfast for dinner' and that is a history definitely worth repeating! Included in this first Main Dish Comfort Food Recipes are some vegetarian as well as non-vegetarian options. Some are even Whole 30 Compliant or can be adapted to be. Like the French Onion Soup. Even without the bread and cheese this is one incredibly flavorful soup. Unlike my niece, who is the Whole 30 expert in the family, I have alot of work to do in order to wrap my head around completely understanding the do's and don'ts.

As I put together this post I have a big pot of A Bolognese to Warm Your Soul simmering on the stovetop. Almost of it will be packaged up and put in the freezer as I know there may be days ahead when my optimism level dips or my creative juices flow at a snail's pace. Having a ready made meal in the freezer should or rather will help restore my soul to a good place. So as you look at some of these recipes, think about freezing some of them too! You never know when one of your frozen meals will be needed to brighten someone's day!

A Bolognese to Warm Your Soul 

Hearty Ham and Bean Soup

Blueberry Dutch Baby with Blueberry Sauce and Almonds

Pancakes for Breakfast, Lunch, and Dinner 

French Onion Soup

Meatloaf

Linguine al Limone

Tomato Basil Soup with Grilled Cheese Fingers

Notes: (1) I absolutely love my pancake recipe. But truth be told sometimes I will make a packaged pancake mix, you know the 'complete' ones where you only add water. But instead of water I always use buttermilk (in the same liquid quantity recommended) and they are insanely delicious. 

Mushroom Ravioli Al Forno

Is there any better way to connect with others than around some delicious, beautiful food? The older I get the more I prefer the more leisurely, intimate home cooked versus restaurant meal with friends. Not that I still don't enjoy going out. I do. But I just love entertaining at home more. Whether it's just an informal gathering involving wine and cheese or a slightly more formal three-course meal, I love bringing people together around food. Almost everything I learned about entertaining came from observing others, watching those very, very early Martha Stewart specials, pouring over Ina Garten's cookbooks, or reading a ridiculously high number of food magazines. My food entertaining formative years occurred well before the internet, cable television, and social media were created. To this day I still primarily blame Martha Stewart for my obsession with collecting sets of dishes/silverware as well as my attention to detail when setting a table. There are a handful of other people in my life who, unbeknownst to them, have also been given the honor of going on that blame list. Although it really should be renamed the give credit to list. 

If there was ever a dish destined to create a memorable meal at home it would be this Mushroom Ravioli Al Forno. Because if someone around the table wanted to lick their plate, they could do so in the company of friends. No judgement. Maybe a lifetime of 'remember when' teasing will ensue. But no one will call them out on a lapse in their social etiquette. While I am not encouraging plate licking behavior, the al forno sauce would push some to completely forget their table manners.

Forgive my redundancy but this is yet another one of those incredibly easy, simple dishes to make. Yet, this Mushroom Ravioli Al Forno gets really marks for looking and tasting like it came from a four or five star restaurant. It's the picture of beautiful deliciousness.

If I first made this dish thirty years ago, I would have had to make my own homemade mushroom ravioli. Which would have made it one of those time and labor intensive dishes. But with the availability of high quality fresh pasta available in many grocery or speciality Italian food stores these days, it is one the least time consuming, easiest recipes to make. It's company dinner, dinner date dinner, friends gathering dinner perfect. And, if by chance you have friends who don't eat red sauce but like pasta, this is the dish you want to serve them.

There are only two components to the Mushroom Ravioli Al Forno: the al forno sauce and the mushroom ravioli. When a recipe has a limited number of ingredients, quality always matters. And in this sauce, the cheese is what matters most. If you have followed me for awhile you know I am huge fan of freshly grated parmesan cheese. More specifically, freshly grated parmigiano-reggiano cheese. Yes, it's a little more expensive than other parmesan cheeses, but when you take into account the flavor it imparts nothing else compares to it. Nothing. This sauce calls for 5 to 6 generous finely grated Tablespoons of the parmigiano-reggiano cheese (I use this microplane grater.).The consistency of the finished sauce is similar to melted ice cream. Not too runny, not to thick, just ambrosial.

With the availability of fresh pasta, you no longer have to (unless of course you want to) make your own ravioli. Most fresh ravioli cooks in about four minutes. If you can't find fresh ravioli, look for frozen mushroom ravioli instead. But try finding it from an Italian food store known for its' pasta.

The cooked ravioli is tossed in the al forno sauce before it is transferred to a serving platter. Tossing the ravioli before plating helps to ensure each ravioli is coated in the luscious sauce.

The finishing touches to the Mushroom Ravioli Al Forno are more grated parmigiano-reggiano and some fresh thyme leaves. And that's it! In less than 20 minutes you have a main dish to end all main dishes. Serve with some fresh bread (you are not going to leave any of that sauce behind on your plate), a salad, maybe some grilled chicken or steak, but definitely a great bottle of chardonnay. 

Setting a beautiful table is akin to greeting your guests a warm, two-armed hug. Your table settings don't need to be fancy and you definitely don't have to spend a fortune to create them. Plain white plates, some cloth napkins, and freshly picked or bought flowers are all you need to create a most inviting table (see notes).

Having eaten my fair share of pasta in Italian restaurants, I would honestly say this may be the BEST Mushroom Ravioli Al Forno I have ever tasted. It is a throw down worthy dish. More importantly, it makes for an incredibly satisfying, impressive homemade meal. For a memorable date-night in, hands down this dish will set the tone (in the best of ways) for the rest of the evening. Or invite your favorite friends over to show them just how much they matter to you. 

Recipe
Mushroom Ravioli Al Forno
Serves 4-6

Ingredients
1 Tablespoon extra virgin olive oil
2 cloves of garlic, minced
1 1/2 cups heavy whipping cream
2 sprigs of fresh thyme, plus more for finishing
Pinch of nutmeg
Generous pinch of kosher salt
5-6 generous Tablespoons parmigiano-reggiano, finely grated, plus more for finishing
20 ounces (566 g) fresh (or frozen) mushroom ravioli, cooked according to package directions (See Notes)

Directions
1. In a heavy bottomed saucepan, heat oil. Add minced garlic and sauté for one minute.
2. Add in the cream, nutmeg, salt, and fresh thyme. Stir and bring to a boil. Continue to cook for another 30-40 seconds, stirring constantly.
3. Turn heat down to low, add in the freshly grated cheese. Stir until sauce has thickened. Note: It should be able to coat the back of a spoon.
4. Add in the cooked mushroom ravioli. Stir until ravioli is coated.
5. Transfer the mixture to a large serving platter. Sprinkle with leaves of fresh thyme and some freshly grated parmigiano-reggiano. Serve immediately.

Notes: (1) I used two 10 ounce packages of the mushroom ravioli (Giovanni Rana brand) found in the refrigerator section of the many grocery stores. If you increase the amount of ravioli used, adjust the amount of sauce accordingly. (2) If you use frozen mushroom ravioli, cook according to package directions. (3) Trader Joe's is a great place to get some beautiful flowers at a great price. (4) My favorite white plates are the Pantry Dinnerware Collection from Williams-Sonoma. They are reasonably priced, durable and create a beautiful table. (5) Cloth napkins are another one of my weaknesses. Look for them on sale or at outlet stores.

Dairy Cows, Door County, Wisconsin (February, 2020)

Pecan Sandies

Most of us have a favorite childhood store bought cookie. Ones we not only still find endearing, but ones often bringing back memories as soon we take a bite. Some of you were probably smitten with the buttery, nutty Pecan Sandies. I wasn't a member of that cookie fan club. It wasn't until my adulthood that I came to appreciate those shortbread like cookies. Oreos had a powerful hold on me in my early cookie formative years. While they still haven't released their grip, I am now a big fan of melt-in-your-mouth, buttery, nutty cookies. Had I tasted a homemade version of Pecan Sandies early on, I would have understood why a cookie made without any chocolate could be so loved.

These Pecan Sandies could turn anyone into a Pecan Sandie lover. They may also cause some to replace their store bought favorites with this homemade version.

Because they are made small you just might find yourself enjoying a handful of these delicate, buttery, nutty cookies in one sitting without feeling like you have overindulged your sweet tooth. Anything is possible, right?

Toasting the pecans and topping them with Turbinado sugar is what helps to set these Pecan Sandies apart from their store bought counterpart. When pecans are roasted until they are well-browned, they impart a compelling maple undertone to a baked cookie. Additionally, the dark, course crystals in Turbinado sugar brings a more well-rounded flavor than granulated sugar would to the cookie. As a side note, it also happens to be one of the healthier sugars. Just in case you needed a reason to justify indulging your cookie sweet tooth.

The cookie dough comes together easily in a standing mixer fitted with a paddle attachment. On a lightly floured surface the dough can be rolled out without needing any chilling time. However, if I were making them them on a warm day, I would roll the cookies out on a piece of parchment paper and chill them for about 30 minutes before cutting them into squares.

You might be wondering 'do I need to cut them into one inch squares?'. The simple answer is no, you don't. The biggest advantage to cutting them into squares is very little dough is wasted. While some advise against re-rolling out the scraps, I often don't heed that advice. But if your dough absorbs too much of the flour used in rolling them out the first time, you could end up with a drier cookie. Which is why some bakers take a no re-rolling stance. Another advantage of making them into these small squares is you end up with about four dozen cookies. Giving you more to share! But feel free to cut them into circles or any other shape of your choosing. Just remember your volume of cookies will be reduced depending on their size.

Store bought Pecan Sandies don't have wholes in them. But these do. Made easily with a fork, the Pecan Sandies look like cute little buttons. Before the cookies go into the oven, they are generously sprinkled with the Turbinado sugar.

Baking time for the one inch sized cookies ranges somewhere between 12 and 15 minutes. Rotating the cookie sheet midway through the baking process creates a more evenly browned cookie.

The Pecan Sandies pair well with coffee, tea, or milk. They are also really good all on their own.

I honestly debated about whether to partially dip or drizzle them with some melted milk chocolate. But I decided to keep them a little more classic. However, having given up chocolate for the 51 days leading up to Easter was the other more compelling reason. 

Stored in a tightly sealed container they will be good for at least a week. Maybe longer. But they probably won't last that long. While we are months away from Christmas (thank goodness), consider adding these Pecan Sandies to your cookie trays and gifts. Because of their shortbread like nature, they are kind of cookie that will ship well to your family and friends. But hey, don't wait until December to make them or send out a gift box of cookies. 

For those of you who were and maybe still are big fans of Pecan Sandies, you really need to make these. And for those of you still clinging to your other childhood favorite cookies, you really need to make these too! These delicate, buttery, nutty, melt in your mouth cookies are really hard to resist.

Recipe
Pecan Sandies (inspired by the Pecan Sandies recipe in Claudia Fleming's cookbook "The Last Course: The Desserts of Gramercy Tavern")
Makes 4 dozen 1" cookies

Ingredients
1 cup (110 g) pecan halves, toasted
2 cups (260 g) all-purpose flour, divided
1 cup unsalted butter, room temperature
2/3 cup (80 g) confectionary sugar
2 teaspoon vanilla
1 teaspoon kosher salt
1/2 teaspoon baking powder
2-3 Tablespoons Turbinado sugar
Directions
1. Preheat oven to 350 degrees (F). Line two large rimmed baking sheets with parchment paper and set aside.
2. In a small food processor, add in the cooled toasted pecans and 1/4 cup of the all-purpose flour. Grind the nuts. Set aside.
3. Sift together the remaining 1 3/4 cups of all-purpose flour, kosher salt, and baking powder. Set aside.
4. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and confectionary sugar until light and creamy (approximately 2-3 minutes). Scrape down the sides of the bowl midway through the beating process.
5. Add in the vanilla. Beat to combine.
6. Add in the sifted dry ingredients mixing until combined.
7. On low speed add in the ground nuts. Mix until well incorporated. Dough will begin pulling from the sides of the bowl.
8. On a lightly floured surface, remove half of the dough from the bowl. Roll out the dough to 1/4" thickness. 
9. Using either a 1" cookie cutter or a ruler, cut the dough into 1" squares.
10. Place squares on the baking sheets. Generously sprinkle the cookies with the turbinado sugar. Use a fork to make two rows of pricks into the cookies.
11. Bake for 13-15 minutes, rotating the tray midway, or until the cookies are a pale golden brown along the edges and on the bottom.
12. Transfer the cookies to a wire rack and cool completely.
13. Serve and enjoy. Store any undevoured cookies in a tightly sealed container.

Notes: (1) To toast the pecans, preheat oven to 350 degrees (F). Place pecans in a single layer on a small baking sheet. Roast in oven for 10-12 minutes or until well browned. Remove pan from oven, transfer to wire rack to cool. (2) You could also dip them partially or drizzle them in melted milk chocolate if you want to get fancy.

Door County, Wisconsin (February 2020)

Roasted Mini Sweet Peppers, Burrata, and Italian Meats Crostini

It has been almost six years since I shared the recipe for Roasted Red Pepper Salad, Goat Cheese, and Grilled Bread with you. While many things have remained the same, some things have changed since then. Burrata was a much harder to find cheese back then. Nowadays, you can find this decadent cheese in many grocery stores. And I believed red peppers should be roasted on the grill, not in the oven (at least in my world). While we use our gas grill year round, roasted red peppers were generally made in every season except winter. On occasion, I roasted mini red peppers in the oven, but then sliced and stuffed them with, yes you guessed it, goat cheese. In keeping with my newest trend of simple and jaw dropping recipes comes this Roasted Mini Sweet Peppers, Burrata, and Italian Meats Crostini. Seriously, this may become one of those appetizers going on regular repeat around here. I would even consider turning on the oven on a hot summer day to make this so it become one of those crave worthy four season appetizers. 

If you ever needed an excuse to invite some friends over, this Roasted Mini Sweet Peppers, fresh Burrata, and Italian Meats Crostini would be it. If you ever needed an excuse to open up a bottle or two of some really good red wine, this would be it too. Okay, I know, no one ever really needs an excuse to open a bottle of wine. 

This one of those incredibly versatile recipes as it can be easily doubled or even tripled. You can serve it with a freshly sliced baguette or you can turn your baguette into crostini. Instead of serving it with mild or hot coppa and prosciutto, serve it with any assortment of your favorite thinly sliced Italian meats. If your friends are vegetarians, don't serve it with any meats at all. You can serve it differently each time you make it or if you have creature of habit tendencies make it the same way again and again. Either way no one will be the least disappointed. Unless of course your wine choice is questionable.

You are definitely going to need a large, heavy, flat bottomed enameled or cast-iron pan to roast the peppers in. The size of your pan will determine how many peppers you can roast at one time. Because your peppers roast in the olive oil, they need to lay flat in the pan. Squeeze as many of them as you can as they will shrink a bit when roasting in the oven. The amount of olive oil used will either slightly decrease or increase depending if you alter the amount of mini sweet peppers listed in the ingredients below. I was able to squeeze in one and half pounds of mini sweet peppers in this pan. For this amount of peppers I used 3/4 cup of olive oil. (Note: As a guideline use a 1/2 pound peppers to 1/4 cup olive oil ratio when making your adjustments). 

The mini sweet peppers roast in preheated 400 degree (F) oven for 50 to 60 minutes or until they are slightly charred and tender. Whatever you do, do not throw out the olive oil the peppers roasted in! 

To make this an appetizer on the slightly hearty side, I served mine with some thinly sliced mild coppa and prosciutto I bought at my favorite local Italian deli. These two Italian meats happen to be two of my favorites. Serve yours with all of your favorites! 

Unlike roasting regular sized red peppers, these mini sweet peppers do not need to be peeled. The entire pepper, including the stem, is edible. I cannot even begin to tell you how incredibly flavorful they are. But think face plant delicious. Or think dance party in your mouth!

Remember I told you not to throw the olive oil the peppers roasted in away? Pour it over the roasted peppers and/or the burrata. Because when all of the peppers and gone, you are definitely going to want to dip your bread into it! Speaking of bread, I used a freshly sliced baguette. Had it not been still too wintery for me, I would have grilled the sliced baguette to further elevate the flavors!

The drizzle of some balsamic glaze is optional, but one I would strongly encourage! It is a great compliment to the oh so sweet flavor of the roasted peppers as well as the burrata. 

It's also been awhile since I put anything on the last meal list. So I am going end the hiatus and put the Roasted Mini Sweet Peppers, Burrata, and Italian Meats Crostini on it!!!! 

Some say we usually remember the last thing we heard and/or the last thing we ate. If there was ever a rule to be broken then the Roasted Mini Sweet Peppers, Burrata, and Italian Meats Crostini breaks it. Because if this is the first thing you serve to family and/or friends, I promise they will remember this beautiful deliciousness. From the sweetness of the roasted mini peppers, to the creaminess of the burrata, to the flavorfulness of the Italian meats, they might not even remember anything else!

Recipe
Roasted Mini Sweet Peppers, Burrata, and Italian Meats Crostini
Serves 6, maybe 8

Ingredients
1 1/2 pounds (681 g) mini-pointed sweet peppers
3/4 cup extra-virgin olive oil, plus more for finishing
1 teaspoon kosher salt
2 or 3 -  4 ounce (113 g each) balls of burrata
1 baguette sliced on the diagonal (slightly generous 1/4" slices). Note: Freshly sliced, made into crostini or grilled
1/4 pound mild or hot coppa, thinly sliced
1/3 pound prosciutto, very thinly sliced
Balsamic Glaze, for drizzling

Directions
1. Preheat oven to 400 degrees (F). 
2. Lay the mini sweet peppers flat in a large, heavy bottomed enameled or cast iron pan.
3. Pour over the olive oil. Sprinkle with the kosher salt.
4. Roast peppers for 50-60 minutes or until the peppers are slightly charred and tender. Remove from oven when done.
5. Place the balls of burrata in the center of the platter.
6. Using tongs, remove the roasted peppers from the baking pan and arrange along one side of the burrata. (See notes below for an alternative arrangement.)
7. Arrange the sliced baguette on the other side of the burrata.
8. Arrange the coppa and prosciutto above and below the burrata.
9. Drizzle some balsamic glaze over the peppers and/or burrata (optional but really good). And/or drizzle some of the olive oil the peppers roasted in over the burrata.
10. Open up a bottle or two of wine and serve the roasted mini sweet peppers warm or at room temperature.

Serving note: (1) The olive oil the peppers roast in is incredibly flavorful. As an alternate presentation, place the balls of burrata in the center of the platter. Surround with the roasted peppers. Pour the roasting olive oil over the peppers. Serve with a sliced baguette, crostini (oven roasted or grilled).

Notes: (1) The roasted mini-sweet peppers are best served warm but are still delicious at room temperature. (2) Adjust the amount of olive and kosher salt slightly if making 2 or more pounds of the peppers. Additionally reduce the amount of olive oil if making only 1 pound of peppers. (3) Serve the baguette freshly sliced, make it into crostini, or grill it!

Barns in Door County, Wisconsin (February 2020)