Date:
Saturday, August 29, 2009
Class Price:
75
Availability:
Available
Once you've made your own ricotta you'll never go back to the store bought. Learn to make versatile Tapenade, Basil Oil and Picada which are not just for the appetizer course. These recipes are a great way to begin a dinner or just have friends over for your favorite wines.
•Crostini with Homemade Ricotta
•Foccacia with Grapes and Rosemary
•Goat Cheese, Grilled in Fig Leaves
•Grilled Figs with Prosuitto and Picada
•Burrata with Basil Oil, Heirloom Tomatoes and Black Cypress Sea Salt
