Best Sunnys Winning Pesto And Ricotta Toast Recipes
SUNNY'S EASY BEEF TENDERLOIN WITH HOLIDAY PESTO
Provided by Sunny Anderson
Categories main-dish
Time 3h20m
Yield 24 to 30 servings
Number Of Ingredients 16
Steps:
- For the beef: Drizzle the tenderloin all over with olive oil. In a bowl, combine the paprika and salt. Place plenty of black pepper on a plate. Sprinkle the paprika and salt mixture on the beef, then press the beef into the pepper to coat. Wrap tightly and rest at room temperature for 2 hours.
- Preheat the oven to 450 degrees F. Unwrap the beef and place on a wire rack set on a baking sheet. Roast until the internal temperature is about 120 degrees F, 25 to 35 minutes. Remove and rest at room temperature or refrigerate.
- For the pesto: In a food processor, combine the parsley, pecans, rosemary, sage, mint, garlic and lemon zest and juice. Pulse while slowly adding enough olive oil until the desired consistency is reached, like a dip. Taste and season with salt. Refrigerate until needed.
- To serve: Slice the beef and serve warm or at room temperature alongside the pesto, crackers and crostini.
SHAMROCK PESTO SNACKS
Provided by Food Network Kitchen
Time 25m
Yield 3 shamrocks
Number Of Ingredients 0
Steps:
- You only need three ingredients to make this St. Paddy's app: puff pastry, pesto and an egg. Roll out a sheet of thawed puff pastry into a 12-by-14-inch rectangle on a floured surface and cut a 1/2-inch-thick strip from one long side (for the stems). Spread pesto on the rectangle, then roll both long sides toward the middle until they meet (see below). Cut the log into 1/2-inch-thick slices and pinch the bottom of each slice to form a heart shape. Arrange three hearts together on a parchment-lined baking sheet to create a shamrock shape, using beaten egg to "glue" the sides together. Cut the reserved strip of dough into stems; lightly press onto the shamrocks and brush the stems with more beaten egg. Bake at 400 degrees F, about 15 minutes.
RICOTTA RAVIOLI WITH SPINACH PESTO
Steps:
- In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
- To make the spinach pesto:
- In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
- Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
ROASTED TOMATO TART WITH RICOTTA AND PESTO
Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.
Provided by Alexa Weibel
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
- As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
- Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
- Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.
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