Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: 6
Ingredients:
• 2 slices sourdough bread, toasted
• 1 tsp. chives, minced
garlic clove, peeled
• 2 tsp. sun-dried tomatoes in olive oil, minced
• 1 tsp. olive oil
Directions:
1 Vigorously rub garlic clove on 1 side of each of the toasted bread slices
2 Spread equal portions of sun-dried tomatoes on the garlic side of bread. Sprinkle chives and drizzle olive oil on top.
3 Pop both slices into oven toaster, and cook until well heated through.
4 Place bruschetta on a plate. Serve warm.
Nutrition: Calories: 149 kcal Protein: 6.12 g Fat: 2.99 g Carbohydrates: 24.39 g
Mushroom Crêpes
Preparation Time: 1 hour 30 minutes
Cooking Time: 30 minutes
Servings: 6
Ingredients:
• 2 eggs
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• For the filling 3 tablespoons all-purpose flour
• 2 cups of cremini mushrooms, sliced
• 3/4 cup chicken broth
• 1/2 cup Parmesan cheese, grated
• 1/8 teaspoon cayenne
• 1/8 teaspoon nutmeg
• ¾ cup milk
• 3 garlic cloves, minced
• 2 tablespoons of parsley (chopped)
• 6 slices of deli-sliced cooked lean ham
• 1/4 teaspoon of salt
• Freshly ground pepper
Directions:
1 Put and combine the salt and flour in a bowl. In another bowl, whisk the eggs and milk. Gradually combine the two mixtures until smooth. Leave for 15 minutes.
2 Spray a skillet using non-stick cooking spray and put over medium heat. Stir the batter a little. Add 1/4 of the batter into the skillet. Tilt the skillet to form a thin and even crêpe. Cook for 1-2 minutes or until the bottom is golden and the top is set. Flip and cook for 20 seconds. Transfer to a plate.
3 Repeat the steps with the remaining batter. Loosely cover the cooked crêpes with plastic wrap.
For the filling. Put all together the ingredients for filling in a saucepan on medium heat – flour, milk, cayenne, nutmeg, and pepper. Constantly whisk until thick or around 7 minutes. Remove from the stove. Stir in a tablespoon of parsley and cheese. Loosely cover to keep warm.
5 Spray a skillet using non-stick cooking spray and put over medium heat. Cook the garlic and mushrooms. Season with salt. Cook for 6 minutes or until the mushrooms are soft. Add 2 tablespoons of sherry. Cook for a couple of minutes. Remove from the stove. Add the remaining parsley and stir.
6 Put the crêpes side by side on a flat surface. Spread a tablespoon of the sauce and 2 tablespoons of the cooked mushrooms. Roll up the crêpes and transfer them to a greased baking dish. Put all the sauce on top. Bake in the oven at 450°F for 15 minutes.