Hale's Kitchen: A New Spin on Bruschetta

This month, Hunter Hale show us how to take traditional bruschetta to a whole new level! Instead of demonstrating a few of the (probably) hundred variations on savory bruschetta, our young chef has developed several sweet adaptations that make for a simple, elegant desserts! Watch out Food Network, Hunter Hale is on his way!

Part I:


Part II:


The Recipes...

Sweetened Ricotta, Pistachio & Chocolate Drizzled Bruschetta
Ingredients
4 slices of Udi's Gluten free White Sandwich Bread, crusts removed and sliced on the diagonal, toasted
1/2 cup ricotta cheese
1/4 cup confectioner's sugarDash of vanilla extract
1/4 cup chopped pistachio's
2 Tablespoons chocolate sauce or chocolate shavings

Directions
In a small bowl, beat the ricotta with the confectioner's sugar and vanilla extract until incorporated.

Spread ricotta mixture on top of the toast triangles and top with chopped pistachios and drizzle with chocolate (or top with shaved chocolate).

Marinated Strawberries with Sweet Mascarpone Bruschetta

Ingredients
4 slices of Udi's Gluten Free White Sandwich Bread, crusts removed and cut on the diagonal, toasted
1 cup strawberries sliced
2 Tablespoons sugar
1 Tablespoon balsamic vinegar
1/2 cup mascarpone cheese
1/4 cup confectioner's sugar
Dash of vanilla extract
Mint leaf for garnish

Directions
Toast the bread triangles under the broiler until just browned.

In a bowl, combine the strawberries, sugar and balsamic vinegar. Let stand at room temperature for 30 minutes.

In another bowl, beat the mascarpone cheese along with the confectioner's sugar and a dash of vanilla extract until incorporated.

Spread about 1-1/2 tablespoons of the mascarpone cheese mixture over a toast triangle and top with marinated strawberries. Drizzle the top with any reserved marinade and garnish with a mint leaf.

Recipe of the Week: Cream of Mushroom Soup

Perfectly paired with our hot sandwich recipes featuring Udi's Gluten Free Bread and some really unique flavors! With winter weather still being felt across the nation, warm up and hunker down with the ultimate comfort foods...

Cream of Mushroom Soup
Ingredients
2 pounds mushrooms, reserve 4 mushrooms and chop the rest
1/4 cup canola oil
1/4 cup unsalted butter
4 shallots, minced
5 cups cream
Pinch of nutmeg
Salt and pepper to taste
2 Tablespoons lemon juice
1 Tablespoon chives, minced
1 Tablespoon parsley, chopped

Directions
Select and set aside 4 nice looking mushrooms for garnish.

In a large heavy saucepan, melt butter and oil over medium heat. Add chopped mushrooms and shallots to the pan and saute for 25 minutes, stirring frequently. Add cream and stir, scraping bottom of pan to loosen any browned bits. Reduce heat to simmer and cook for 15 more minutes.

Transfer small batches of soup to a food processor and puree. Return to the pan and add nutmeg, salt and pepper to taste.

Reheat the soup. Cut the reserved mushrooms into 1/4" slices and toss them in the lemon juice. Ladle soup into individual bowls and garnish with mushroom slices, chives and parsley. Serve immediately.