TUNA TARTINE

• YIELD:serves 4
• ACTIVE TIME:10 minutes
• TOTAL TIME:10 minutes

Ingredients

• 1 egg yolk
• 2 teaspoons Dijon mustard
• 1 tablespoon red wine vinegar
• salt
• 1 cup neutral oil, or a combination of neutral and olive
• 10-12 caperberries, roughly chopped (or an equivalent amount of capers)
• 4 large slices rustic bread, toasted
• 10 ounces high-quality tuna in olive oil
• Smoked paprika or za’atar, for dusting
• 1 lemon, cut into wedges

Directions

1. 1.
   In a medium bowl, whisk together the yolk, mustard, and red wine vinegar with a good pinch of salt. While whisking vigorously, drizzle in the oil a little at a time to form the mayonnaise.
   
   

   1. Stir the caperberries into the mayonnaise, then taste and season with salt and a splash of vinegar, if necessary.
   2. 3.
      Spread the caperberry mayonnaise onto the bread all the way to the edges. Spoon the tuna onto the bread and top it with a dusting of paprika.
   3. 4.
      Serve the open-faced sandwiches with a squeeze of lemon.

CAMEMBERT FIG AND ROSEMARY TARTINE

Cheese Bread (Camembert) with Fig and Onion Jam

• CuisinesFrench

Servings Prep Time 2people 7minutes

Cook Time 13minutes

Ingredients

• 1medium onionfinely sliced
• 8slices sourdough breadcut about 1 1/2-inch thick
• 1tablespoon extra virgin olive oil
• 2tablespoons chopped walnuts
•  fig jam
•  good quality camembert cheese(the softer the better)
•  salt and pepper

Instructions

1. In a large pan over medium heat, add oil and onion.
2. Cook for about 15 minutes, until onions are golden brown and very tender.
3. Lightly toast your bread in a toaster (lowest setting) or oven. The bread should be slightly crispy.
4. Lay a sheet of tin foil in a tray and add bread slices.
5. Spoon onions to cover the bread surface (a light layer).
6. Add about two to three pieces of camembert cheese on top, centered. When the cheese melt, it will expand.
7. Top with walnuts and using a knife and your fingers, scatter small dollops of fig jam, enough for have a taste per bite.
8. Broil in the oven for 3 minutes.
9. Season with salt and pepper and serve immediately.

FIG GOAT CHEESE AND ROSEMARY TARTINE

Fig, Rosemary, & Goat Cheese Tartines

Author: Willow at Will Cook For Friends

Recipe type: Appetizer, Snack

Serves: 4

 

Ingredients

• 4 slices crusty french bread
• 4 oz. goat cheese, room temperature
• 4-5 large figs, sliced (I used black mission figs, but you can use whatever looks good)
• 1-2 tsp. fresh rosemary, finely chopped
• Honey, to taste

Instructions

1. Slice the bread, and lightly toast it, either in a toaster or on a baking sheet in the oven, to desired darkness.
2. Spread each slice of bread with goat cheese.
3. Wash the figs, and remove the stems if they are attached. Slice thinly, and spread across the tartines.
4. Sprinkle chopped rosemary over the top, and drizzle with honey, to taste.
5. Enjoy!

BEET HUMMUS

BEET HUMMUS

Ingredients

• 3 small or 2 medium roasted beets
• (1) 15oz can chickpeas, with skins removed
• 2 cloves of garlic, chopped
• juice of 1/2 lemon
• 1 tsp ground cumin
• 1/2 tsp fine grain salt
• 1 tbsp tahini
• 1/4 cup olive oil
• cilantro or parsley for garnish 
• olive oil for garnish

Instructions

ROASTED BEETS:
• Pre-heat oven to 425f
• Remove greens from fresh beets and rinse each beet with water 
• Wrap prepared beets in an aluminum foil pocket
• Roast for 45 min - 1 hour depending on size of beets
• Remove from oven and let cool - peel beets once they are cool

FOR THE HUMMUS:
• Prepare the chickpeas by pinching each one to remove the outer skin (this step ensures perfectly smooth hummus)
• Add the roasted beets to the bowl of the food processor and pulse until finely chopped, stopping to scrape the sides as needed
• Once beets are well chopped, add the chickpeas, garlic, lemon juice, cumin, salt, and tahini to the food processor bowl and process until well combined, stopping to scrape the sides as needed
• Last, add the olive oil to the food processor and blend until hummus is perfectly smooth
• Spoon hummus into a serving dish, drizzle with a bit of olive oil and top off with fresh cilantro or parsley.

SERVE WITH AVOCADO SLICES ON BREAD FOR TARTINE

WELLESLEY FUDGE CAKE

YIELD:Serves 12
ACTIVE TIME:1 hour
TOTAL TIME:3 hours

Ingredients
For the Cake:
2 1/2 cups (about 12 1/2 ounces) flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup hot water
1/2 cup (about 1 1/2 ounces) Dutch-processed cocoa powder (Hershey's Special Dark also works)
1 cup (2 sticks) unsalted butter, softened
2 cups (about 14 ounces) granulated sugar
2 large eggs
1 cup (about 8 ounces) buttermilk, at room temperature
2 teaspoons vanilla extract
For the Frosting:
1 1/2 cups (about 11 1/4 ounces) packed light brown sugar
1 cup (about 8 ounces) evaporated milk
1/2 cup (1 stick) unsalted butter, softened and cut into 1/2 inch pieces
1/2 teaspoon salt
8 ounces bittersweet chocolate, coarsely chopped
1 teaspoon vanilla extract
3 cups (about 12 ounces) confectioners' sugar, sifted

Directions
1.


For the Cake: Adjust an oven rack to the middle position and heat the oven to 350°F. Grease and flour two 8-inch square or round baking pans, then line the bottoms with parchment paper. Combine the flour, baking soda, baking powder and salt in a bowl. Set aside.
2.


In a small saucepan, melt the chocolate with the hot water. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy. Beat in the eggs, one at a time, until incorporated. Mix in one-third of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat with half of the remaining flour mixture and the remaining 1/2 cup buttermilk. Add the remaining flour mixture and vanilla extract and mix until combined. Reduce the mixer speed to low and slowly add the cocoa mixture until incorporated.
3.


Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the work surface to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 25 to 30 minutes, rotating the pans halfway through baking. Let the cakes cool in the pans for 15 minutes. Run a small knife around the edges of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours. (The cakes can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.)
4.


For the Frosting: Stir together the brown sugar, 1/2 cup of the evaporated milk, 4 tablespoons of the butter, and salt in a large saucepan and cook over medium heat until small bubbles appear around the edge of the pan, 4 to 8 minutes. Reduce the heat to low and simmer, stirring occasionally, until large bubbles form and the mixture has thickened and turned deep golden brown, about 6 minutes. Transfer to a large bowl. Stir in the remaining 1/2 cup evaporated milk and remaining 4 tablespoons butter until the mixture has cooled slightly. Add the chocolate and vanilla and stir until smooth. Whisk in the confectioners’ sugar until incorporated. Let the frosting cool to room temperature, stirring occasionally, about 1 hour.
5.


Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter. Spread 1 cup of the frosting over the cake, right to the edges. Place the second cake layer on top, press lightly to adhere, and spread the remaining frosting evenly over the top and sides of the cake. Refrigerate the cake until the frosting is set, about 1 hour. Remove the parchment strips from the platter before serving.

1. 
   
2. 
   
3. 
   
4. 
   
5.