Summer in the Dundee Hills is hard to beat!
Susan has the perfect recipes to enjoy with friends and family that are great for a day of wine tasting and sunshine.
Ham & Brie Croistini with Fig Jam
Ingredients
1/2 baguette cut into 12 slices, about 3/4" thick
2 slices serrano ham divided into 12 pieces*
2 ounces brie cheese sliced and cut into 12 pieces
1/3 cup fig honey jam
Directions
Preheat the oven to 400 degrees. Place the bread slices on a large baking sheet. Top each slice with the ham, then top the ham with a piece of brie.
Bake for 5-7 minutes, or until the brie has melted and the bread is crispy. Remove from heat.
Top each crostini with some jam.
Serve immediately and enjoy!
Susan’s Tortilla de Papa
Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain
Ingredients
1/2 cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices.
Salt and Pepper to Taste
2 Tablespoons olive oil
2 onions, sliced into rings
6 eggs
2 tablespoons chopped fresh Italian parsley
Directions
Step 1 Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
Step 2 Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
Step 3 Whisk eggs in a large bowl until smooth. Stir in cooled onions, gently fold in cooked potatoes.
Step 4 Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
Step 5 Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.