Roasted Plum (or Fig) Tartines

Recipe Name: Roasted Plum (or Fig) Tartines

As Seen In: Alexandra’s Kitchen

Recipe Originator: The Sprouted Kitchen

Type of Fast: Daniel Fast, Vegetarian

How Many It Serves:

What You Need: 

Ingredients

  • 6 ripe plums
  • sea salt and freshly ground pepper
  • 2 tablespoons honey, warmed
  • 1 1/3 cups ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons chopped chives
  • 1 whole grain baguette
  • 1 cup microgreens for garnish

Preparation

Note: I’ve supplied the recipe here just as it is written in the book so that you can take a look and make your own adjustments accordingly. As I noted above, I used figs in place of the plums, but roasted them exactly the same — with honey and salt for about 20 minutes. Also, I made homemade ricotta, which is so easy and delicious, and omitted the parmesan and chopped chives (was feeling a little lazy). Finally, I used fresh basil in place of the microgreens.

1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.

2. Cut the plums into quarters (if using figs, cut them in half) and remove the pits. Gently toss the plum pieces with a pinch of salt and the warm honey. Spread them on the prepared baking sheet, cut side up. Bake until the edges are crisped and caramelized, 20 to 25 minutes. Remove from the oven and let cool.

3. While the plums are baking, in a bowl, stir together the ricotta, Parmesan, chives, 1/4 teaspoon salt, and a few grinds of pepper.

4. Turn the oven up to 500ºF. Slice the baguette in half lengthwise. Place the halves, cut side up, on a baking sheet and bake the bread just until toasty, 4 to 5 minutes. Spread the ricotta mixture evenly on both halves and return to the oven just until warmed through, another 1 to 2 minutes. Evenly distribute the roasted plums on top of the cheese. Finish with a few grinds of pepper and garnish with the greens. Cut each baguette half into slices on the diagonal. Serve warm or at room temperature.

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ARUGULA & BLOOD ORANGE SALAD

Arugula, Blood Orange, Marcona Almond Salad | Camille Styles

Photo Credits: Chad Wadsworth

Recipe Name: Arugula & Blood Orange Salad

As Seen In: Camille Styles

Recipe Originator: Word of Mouth Catering

Type of Fast: Daniel Fast, Vegetarian

How Many It Serves:  4

What You Need: 

  • 6 cups arugula
  • 2 blood oranges
  • ½ cup marcona almonds
  • 12 dates (look for either Deglet Noor or Medjool varieties)
  • Parmigiano-Reggiano cheese
  • 3 tablespoons pure almond oil
  • fleur de sel and freshly ground black pepper to taste

How to Make It:

  1. Slice the stem and blossom ends from the blood oranges. Stand the blood oranges on one end. Following the contour of the fruit with your knife, remove the peel and white cottony pith. Work from top to bottom, rotating the fruit as you go. When all peel is removed, slice each orange thinly into 8 to 10 pinwheels.
  2. Cut the dates in half lengthwise and remove the pits.
  3. Place the Parmigiano-Reggiano, flat side down, on a cutting board. Using a chef’s knife or vegetable peeler, shave 16 large-thin slices of cheese.
  4. Scatter 1/3 of the arugula on a large platter. Arrange 1/3 of the oranges, dates, cheese and nuts. Scatter another layer of arugula and continue layering in the same manner, letting the ingredients intertwine together. Drizzle the almond oil over the salad and season lightly with fleur de sel, pepper and a squeeze of blood orange juice.