Fancy Flatbread

Since Jess is such a rockstar and makes her own pizza dough, I wont even tell you that I cheated and bought some pre-made garlic & herb pizza dough from Trader Joe’s. I know, shame on me. Don’t do it guys, the fresh stuff is EASY and so good. Steal her recipe and freeze it if you have leftovers.

Anyway, I love anything that pairs well with wine, I don’t know if you guys had picked up on that subtle piece of information through out our numerous appetizer posts. I was inspired by a farmers market in the Hamptons last month that had these plump, jammy fresh FIGS! I needed to buy a whole box of them and went to town with making this flatbread. I went on the same premise as we have on most of our salad recipes and wanted to hit all sorts of taste bud pleasers: salty, sweet, crunchy, creamy, etc. I shit you not, I knocked it out of the park. So grab your glass of Pinot Noir or chilled Rose and EAT up!

  • 3-4 oz. of goat cheese or shredded Manchego (My 1st attempt I did mozz and while delish, doesn’t pack the bite and sharpness this flatbread needs.)
  • 1 tbsp. of fig preserves OR balsamic glaze (emphasis on the OR. Again on the 1st attempt I did both and it was coyingly sweet especially if males plan on eating this.)
  • 6 oz. of thinly sliced Prosciutto (I am almost certain Pancetta would do the trick also but that’s a whole extra step of crisping that up, so just start tearing and placing on dough.)

Now, I could do thinly sliced red onion of 2 fistfuls of arugula on this just for that peppery crunch but my company wasn’t a fan of either so I left it off. But hey, it was still good, so what do I know? Anyway roll out the dough, smear the preserves or glaze, then nestle the globs of cheese with the crumpled up slices of prosciutto around the surface. Yes, crumpled is a technical culinary term, jerks!

Anyway, last but not least is the FRESH sliced figs, go nuts, as many or as little as you have. If you must have some guidance, try using 6-7 whole figs, sliced. I drizzled with a little bit of olive oil before placing in oven.

Bake at 400 degrees for 10-12 minutes.

Happy Eating, XO.

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Italian Sushi

I know sushi is a Japanese concept, but as of late I have been eating it more and more in an Italian fashion.
Shout out to Gran Caffe L’Aquila in Philadelphia for giving me the joy of combining my two favorite cuisines. The concept is Japanese, but the flavors are Italian. The first recipe is savory and the second is sweet. They wont disappoint. And while I’m on a roll here (haha pun totally intended)
Get out to local fusion spots and embrace the melting pot of cultures America is so known for. (i.e I just heard of a new French & Lebanese spot called Cafe La Maude in Philly as well) I mean the world is your oyster. Support local restaurants and cafes! Not only will it be an enjoyable outing, it will help spark creativity in your own kitchens and cooking endeavors. Ok food PSA is over now just go and roll some sushi!

  • Salumi Sushi
  • 1 slice Mortadella
  • 1 stick/ thin wedge of fontina
  • 1 tbsp. of crushed pistachio
  • 1 tbsp. of fig jam

Lay out the mortadella, smear the jam and lay the cheese in center. Sprinkle the nuts, roll, and slice.
Just like our sultry salads these are palate pleasing ingredients with creamy cheese, crunch of the nuts, salt of the meat and sweet/fruity flavors from the jam.

  • Brunch Sushi
  • 1 Whole wheat wrap
  • 1 tbsp. Nutella (note for our lactose intolerant folks you can always substitute for peanut butter)
  • 1 banana
  • Lay out the wrap and smear the nutella or PB. Lay the banana in the center, roll, and slice.

This is so great as a snack or breakfast on the go. I make it the night before and refrigerate so the nutella serves as a glue and hardens a bit with the cooler temps of the fridge. Popping them in my mouth sitting in morning rush hr traffic.

Hope you enjoy both of these and can email us other ideas (Damndelish@gmail.com) or tag us in photos (@damndelish) of your Italian Sushi creations!

Happy Eating, XO.