Saturday, September 4, 2010
This isn’t your ordinary BLT. This Italian BLT has so much flavor you won’t
want to eat a BLT any other way.
4 slices prosciutto
4 slices whole wheat bread, toasted
1 cup baby spinach, washed and patted dry
1 yellow or heirloom tomato, sliced
¼ cup mayonnaise
freshly ground black pepper
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with foil and spray with cooking spray. Place the prosciutto slices on top of the foil and bake for 18 minutes.
In a small bowl, mix the mayonnaise with the grated zest of the lemon and the juice from ¼ of the lemon. Save the rest of the lemon for a garnish for your drinks. Spread 1 teaspoon of the mayonnaise-lemon mixture onto all 4 slices of toast. Top 2 of the toast slices with the spinach and 2 – 3 tomato slices. Sprinkle the tomato slices with freshly ground black pepper. Then top with 2 slices of prosciutto, top with the other toast slice, and cut the sandwich in half.
RASPBERRY PEACH TEA
I like raspberry tea. I like peach tea. So I thought why not combine the two flavors.
Raspberry and peach taste so well together.
4 cups water
4 raspberry tea bags
1 ½ cups peach nectar
8 raspberries, frozen
4 peach slices
Boil the water and add the tea bags then steep four to six minutes. Remove the tea bags and add the peach nectar. Stir to combine. Carefully pour into a pitcher and chill. Garnish with frozen raspberries and peach slices.
To freeze raspberries, place berries in a single layer on a cookie sheet in the freezer for an hour.