The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [119]
½ mango, peeled and cut into 2-inch pieces
2 teaspoons fresh lime juice
Pinch of cayenne pepper
for assembling
4 lavash breads (3½ ounces each)
½ mango, peeled and cut into ½-inch-thick spears
8 fresh basil leaves
8 fresh mint leaves
1. Preheat the oven to 375°F. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow ½-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred chicken into small pieces; set aside.
2. Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
3. Assemble wraps: Spread about ¼ cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.
FIT TO EAT RECIPE PER SERVING: 350 CALORIES, 4 G SATURATED FAT, 8 G UNSATURATED FAT, 54 MG CHOLESTEROL, 29 G CARBOHYDRATE, 457 MG SODIUM, 26 G PROTEIN, 1 G FIBER
ham and cheese tartines
MAKES 6
This recipe works equally well with other cheeses: Try a mild fontina or Comté in place of the Gruyère.
½ pound Gruyère cheese, grated on the large holes of a box grater (about 2 cups)
½ pound cream cheese
2 teaspoons fresh thyme leaves
Coarse salt and freshly ground pepper
6 slices (½ inch thick) sourdough bread, cut from an oval loaf
4 ounces cooked ham, cut into 12 slices
3 to 4 red radishes, very thinly sliced
1. Preheat the oven to 400°F. In a food processor, pulse half the Gruyère cheese and all the cream cheese until smooth, about 30 seconds. Transfer the mixture to a small mixing bowl. Fold in the thyme, and season with salt and pepper. Set aside.
2. Place the bread on a baking sheet, and toast in the middle of oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
3. Spread the reserved cheese mixture on each slice of toast, dividing evenly, and sprinkle with the remaining Gruyère. Place 2 slices of ham on each toast. Arrange the radishes on top, and serve.
niçoise tartines with peperonata
MAKES 6
Peperonata is an Italian mixture of stewed sweet peppers, tomatoes, onions, and garlic. In this dish, the peperonata is combined with classic Provençal ingredients to make a flavorful topping for toast.
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 garlic cloves
3 red bell peppers, ribs and seeds removed, julienned
Pinch of hot paprika, plus more to taste
Coarse salt and freshly ground black pepper
6 slices (½ inch thick) sourdough bread, cut from an oval loaf
2 large eggs
1 can (about 6 ounces) tuna packed in oil (preferably Italian), drained
Fleur de sel, or sea salt (optional)
3 teaspoons capers, drained and rinsed
1 lemon, for garnish
1. Preheat the oven to 400°F. Heat the oil in a large nonstick sauté pan. Add the onion and garlic; sauté, stirring frequently, over medium heat until lightly browned, about 8 minutes. Add the bell peppers and paprika; continue cooking until the peppers are soft and juicy, about 30 minutes. Season with salt and black pepper.
2. Meanwhile, place the bread on a baking sheet; toast in the middle of the oven, flipping halfway through, until the bread is golden brown on both sides, about 12 minutes.
3. Prepare an ice-water bath; set aside. Place the eggs in a medium saucepan; add enough water to cover by about 1 inch. Bring to a full boil; cook 1 minute. Turn off heat; cover, and let stand 12 minutes. Transfer the eggs to the ice bath until cool. Peel the eggs; slice each about ¼ inch thick.
4. Spread the red pepper mixture over slices of toast; top with tuna, dividing evenly. Place a few slices of egg on top of the tuna. Season with fleur de sel or sea salt, if using, and black pepper.