Bruschetta on Ciabatta Toast

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A classic appetizer, bruschetta (pronounced brusketta) combines the bursting flavors of garden-fresh tomatoes with robust garlic, basil and creamy mozzarella cheese, layered on a crunchy ciabatta toast.

Ingredients

  • Ciabatta loaf
  • 2 T olive oil
  • 1/2 garlic clove
  • Sea salt, to taste
  • Black pepper, to taste
  • 5 – 6 tomatoes, chopped
  • Basil leaves, chopped
  • 1 package whole mozzarella, sliced

Directions

  • Cut a ciabatta loaf into slices, about ½” thick.
  • Brush with olive oil and place on baking tray and toast on the floor of the Roasting Oven or 450°F in a conventional oven.
  • Rub the toasted bread with a half a garlic clove and season with sea salt and black pepper. Top with sliced mozzarella and place back in the oven briefly, just until the cheese becomes soft and slightly melted. Top with chopped tomatoes and torn basil leaves. If you like extra flavor, add chopped red onion and garlic. Serve warm.

Try This Variation

  • Crumble Gorgonzola mixed with Mascarpone and finished with a walnut half.

Pot Stickers – Beef and Coriander

Pot Stickers – Beef & Coriander Recipe

Pot spot stickers filled with beef and coriander made on the AGA cast iron rangetickers are simple and delicious dumplings enjoyed all over Asia.  Use your AGA cast iron range to make these delicious Pot Stickers – beef and coriander goodness – and share this Asian cuisine in your own kitchen.  Serves 4

Ingredients

12 dumpling wrappers
½ lb. ground beef
½ small bunch of coriander, finely chopped
1 spring onion, finely chopped
1 small red chili, deseeded & finely chopped
1 small clove of garlic, finely minced
½ teaspoon grated ginger
½ teaspoon corn flour
A small pinch each of salt and pepper for seasoning
Grapeseed oil for pan frying
¼ cup of water
Soy sauce for dipping

Instructions

Mix the beef, coriander, spring onion, chili, garlic, ginger and corn flour together in a bowl. Season with salt and pepper and add a 1 tsp. of water to bind. Place 1 tablespoon of filling onto each wrapper and seal by wetting ½ circles of the wrappers. Fold as shown in the video. Heat a small amount of oil in a wok and add the dumplings, arranging them like the petals of a flower. This should be done on the boiling plate of your AGA range.

Fry the pot stickers – beef & coriander filled dumplings until the bottoms are a light brown color. Pour over a big splash of cold water and cover immediately with a close fitting lid or tray to steam the upper part of the dumplings. When you can no longer hear the popping and sizzling of the pot stickers, remove the lid and let any further moisture evaporate.

Invert a small plate over the pot stickers and tip them out carefully so as to keep the shape of the petals. (See video for an example.)

Serve piping hot with soy sauce or your dipping sauce of choice.

Baked Brie with Rhubarb Apple Chutney

baked brie with rhubarb apple chutney in the agaBaked Brie with Rhubarb Apple Chutney Appetizer

This recipe is two-fold really. First learn how to create scrumptious Rhubarb Apple Chutney – you may even preserve it in jars for future use – then learn how to create the delicious appetizer, Baked Brie with Rhubarb Apple Chutney. Your guests will be fascinated at the array of flavors and its gorgeous presentation.

Rhubarb Apple Chutney

Makes approx. 7 half-pints

This gorgeous chutney has a tart yet sweet flavor with warm tones making it perfect for scones, crepes and pastry fillings. It is also delicious alongside pork as well as a cheese and fruit tray.

Ingredients

5 cups apples (Spartan, Golden Delicious or Jonagold are best), peeled, diced and cored

4 cups rhubarb, diced

4 cups raw sugar

Zest of 1 lemon

2 Tablespoons lemon juice

1 cup dried cranberries, packed

1 tsp grouRhubarb Apple Chutney preserves made on the aga cast iron rangend cinnamon

1 tsp ground nutmeg

Instructions

In a large stainless steel stock pot, combine apples, sugar and rhubarb. Starting on your Boiling Plate, bring to a quick boil. Move to the Simmering Plate and simmer, stirring frequently, for 15 minutes. Add cranberries, cinnamon and nutmeg. Continue to boil gently to reduce down the mixture, for 15 additional minutes.

Ladle hot chutney into sterilized, hot jars leaving a ½” of headspace. Remove air bubbles and adjust headspace if necessary. Using a warm wash cloth dipped in vinegar, wipe jar rim and screw bands. Apply sterilized lids and rings. Hand tighten.

Place jars in water bather and cover with 1” of water. Bring to a full rolling boil on your Boiling Plate allowing your jars to process. Half-pints should process for 10 minutes and pint jars for 15 minutes. Remember processing time does not begin until water is at a full rolling boil.

Baked Brie with Rhubarb Apply Chutney recipe

Ingredients

16 oz. package of brie
(1) can rhubarb apple chutney
Two Apples, sliced
Box of Crackers

Instructions

Lay Bake-O-Glide or parchment paper on an AGA baking tray.
Place brie in the middle of the tray, and smother generously with chutney.
Place in the baking oven for 5 minutes, or until the brie until it softens, but doesn’t melt completely.
Transfer to a serving tray. Arrange a variety of crackers and apple slices around the baked brie/chutney blend and serve.