Wednesday, August 8, 2007
I am ashamed of myself. I am the world’s worst blogger. While I am usually not a fan of the excuse, it just so happens I have a great one. One of the best I can imagine actually. Now that I think of it, I actually have TWO of them, though the 2nd one I thought of is pretty pathetic, but I can tie it into the first one and make it really swell if you give me a second! I’d like to take this opportunity to blame my lack of updates on the fact that in the 30 some odd days since my last post, we have bought a new house (though we are still awaiting a closing date), put our apartment on the market and been to Mexico and back for our much anticipated, very delayed and FREAKISHLY hot honeymoon. All of this activity has not afforded me many opportunities to grocery shop, let alone cook. Plus the heat, the need to use what’s in the pantry rather than lug it across town in the impending move and also, I’ve been putting off admitting this because I am so upset by it but, I kind of hate my new camera. I don’t know. It’s probably not the cameras fault and if I had a clue where the manual was and 30 seconds of free time, I might be able to figure out what I’m doing wrong, but my images are grainy, the shadows are terrible and I am unimpressed and just downright unhappy….phooey!
However, by popular demand and in the hopes of becoming inspired again, I present to you an offering from my archives….the prosciutto, fig and gorgonzola pizzette with basil chiffonade…if I close my eyes, I am still at the precious little wine bar in Raleigh in which I discovered this delicious little nugget with my BFF….i made a few changes to their creation and wish that I hadn’t so the next time I make these, I will go by the book…or rather, by the made up recipe in my head that I am pretty sure is similar to what they used.
A little brght twinkle on the horizon is my newest venture: pies! I’m very excited about this ever since falling head over heels for a strawberry rhubarb number in last month’s F&W. however, turning on the oven when it’s 94 degrees out and the humidity is more or less just a sea of water SUSPENDED in the air is a less than thrilling thought, especially if you ask my hair, so I’m waiting for the first crisp day of fall and I will hit the ground running. I will have to give up my rhubarb, I know, but apples are really my first true love anyway. That rhubarb thing was just a crush. I’m a pretty fickle chick….
Without further ado, I present the pizzette…
Prosciutto, Fig and Gorgonzola Pizette
Heat oven to 350
2 Pita rounds (the kind with the pockets)
Basil, chiffonade (make a stack of basil leaves, roll them into a cigar and slice them crosswise to make little ribbons)
(*here is where my major change would take place. I used Gorgonzola because that’s what I had on hand. The originals used Cambazola, which was much milder and more melty. The Gorgonzola was still earth shatteringly delish, but I prefer the milder Cambazola)
Split the pita rounds lengthwise to make 4 round pieces.
Place the rounds smooth side down (the scratchy, inner, textured side up) on a baking sheet and stick them in the oven to crisp up for about 7 minutes or so.
Remove the rounds from the oven and let them cool until you can pick them up.
Spread each pita round generously with fig jam, top with prosciutto (about one thin slice per round) and sprinkle with cheese. Return the rounds to the oven for about 7 more minutes or until the cheese is melted and the prosciutto begins to crisp on the edges. Remove from the oven, cut each pizzette in 4 pieces, sprinkle with basil, pour yourself a glass of full bodied, oaky chardonnay and dig in……..