Bread with Caramelized Tomatoes and Ricotta Cheese

INGREDIENTS:

1/4 olive oil
2 cloves of crushed garlic
1 tablespoon of fennel seed
2 cups of cherry tomatoes-halved
1 teaspoon each of salt and pepper

12 slices of crusty bread
olive oil for brushing
1 1/2 cups of fresh ricotta
chopped basil leaves

DIRECTIONS:

In a small bowl combine olive oil, garlic, fennel seeds, salt and pepper--set aside!

Arrange tomatoes cut side up on a baking sheet, spoon olive oil mixture over tomatoes.  Sprinkle with salt.
Bake at 300 degrees until very soft, about 1 hour.

Brush top of bread with olive oil--bake at 400 degrees for 8-10 minutes.
Spread tablespoon of ricotta cheese on to each slice--top with tomatoes and a sprinkle of basil!

Broiled Grapefruit

INGREDIENTS:

2 grapefruits halved

2 tablespoons of brown sugar

1 1/2 tablespoon of flour

1 teaspoon of fresh grated ginger

1/4 teaspoon of ground cinnamon

2 tablespoons of softened butter

DIRECTIONS:

Combine all the ingredients except the grapefruit.   the mixture will be crumble--distribute evenly on top of the 4 grapefruit halves.  

Broil until the top if bubble!-- this is really delicious!!

Spinach Ricotta Balls

INGREDIENTS:

3 cups of fresh chopped spinach
1 pound of fresh ricotta
1/2 cup of grated cheese (Romano, Parmesan)
1/4 cup of fresh chopped parsley
1 egg
1/4 cup of breadcrumbs
1 teaspoon each of salt and pepper
1 stick butter
12 fresh sage leaves
Parmesan shavings
pinch of ground nutmeg

DIRECTIONS:

Combine spinach, ricotta, cheese, parsley egg and breadcrumbs.  Season with salt, pepper and nutmeg.  Form into small balls.  Place in a greased casserole dish.  Top each piece with a little butter and Parmesan shavings.  Bake at 350 degrees for 30 minutes.

In the meantime melt 1 stick of butter in small pan--add 12 leaves and sauté for 2-3 minutes.

When ricotta balls are done pour on to each one!