​These little gals just speak for themselves.  Crostini is one of those appetizers that you can top with almost anything and they are delicious.  They can be sweet or savory, this version is a savory version with my one of my favorite toppings, prosciutto.  The combination of the prosciutto with the fennel is wonderful in this topping.  I hope you enjoy!

​Ingredients
1 baguette or other long, thin, crusty bread (fresh or day-old)
1/2 cup olive oil (more or less, depending on how long the baguette is)
1 clove garlic, peeled
1 cup ricotta cheese
Zest of one lemon
1 tbsp fresh chopped basil (if you don’t have fresh basil you can use dried; reduce to ½ tbsp.)
½ cup grated fennel, I use a box cheese grater
Salt and pepper
½ cup grated mozzarella
6 Prosciutto very thinly sliced and torn in to pieces
½ cup shredded Parmigiano Reggiano
 
Instructions
Preheat oven to 400° F.
 
Slice baguette into ½” slices on the diagonal.  Arrange slices in a single layer on a baking sheet.  Brush both sides with olive oil. Bake 6-8 minutes, flipping once, until bread is crisp and lightly-toasted.  Remove from the oven and rub the garlic over one side of the toasted baguette.  Set aside on the baking sheet while you make the topping for the crostini.
 
In a small bowl combine the ricotta, lemon zest, basil, grated fennel, salt and pepper.  Top each slice of the baguette with a heaping tbsp. of the cheese mixture and sprinkle a little mozzarella on each.  Place back in the oven for just a few minutes to warm the cheese.  Approximately 3 minutes.  Remove from the oven and top with the torn prosciutto then sprinkle with the shredded Parmigiano Reggiano. 

I would say you could serve this warm or at room temperature but mine never make it to room temperature; sometimes they don’t even make it to the plate! 
 
If you would like to try a sweet version of the crostini here are two of my favorites.  As always Mangialicious :)​

​I have been craving grilled cheese and tomato soup a lot lately.  Something about dipping that toasty sandwich into creamy soup is so comforting and satisfying.  Of course this all begins with the perfect tomato-ey soup.  It has to be full of flavor, not too thick, or not too thin.  This tomato soup is exactly that.  It is quick and easy, bursting with tomato flavor.  Let's call it a "grown-up" tomato soup although the kids will love it too!  I think this will replace that mmm mmm good red can, although that red can has got us all though many a days :)

​Ingredients:
2 tbsp extra-virgin olive oil
2 tbsp butter
1 large onion chopped
1 clove garlic
2 tbsp vodka
2 tbsp all purpose flour
3 cups chicken broth
1 (26-ounce) jar strained tomatoes
1 tablespoons sugar
1 carrot, grated
¼ - ½ cup chopped basil (optional, depending on how much you like basil)
½ cup cream or half and half
Salt and pepper
 
Instructions:
In a large pot, preferably stainless steel or enamel coated, heat the olive oil and butter over medium-low heat. When the butter is melted, add the onions and shredded carrot to the pan and cook over medium heat, with a lid, stirring occasionally, until the onions are very soft and translucent. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Next add the vodka and cook for 2 - 3 minutes until the alcohol is cooked out.  Add the flour to the pan and continue cooking and stirring for 1 to 2 minutes.
 
Add the chicken broth, tomatoes, sugar, basil (if using) and salt and pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 30 minutes.
 
Using a hand-held immersion blender, purée the soup until very smooth. If you do not have an immersion blender, let the soup cool slightly and purée in batches in a blender. Leave a crack when placing the lid on the blender for steam to escape.  Stir in the cream or half and half.  Taste and adjust seasoning with salt and pepper.

I use organic strained tomatoes in a glass jar.  If you cannot find them try Pomi which comes in a carton.  You can also use canned tomato puree if you have that at home.
 
This soup will just make you happy.  Let me know what you think.  And as always, Eat Delicious, or Mangialicious!

Ah, the Chinese Dumpling.  Usually some type of pork and cabbage in a wrapper with a soy sauce based dipping sauce.  I love them!  I make them often but today I turned them into something so savory and delectable and extremely addictive!

​I used my Sicilian background and the ingredients that I know to combine the best.  Ricotta and mint, lemon and prosciutto, and basil, yeah slather that on everything.  The use of won-ton wrappers is what sets these apart from your basic Italian ravioli.  They are soft and crispy and full of flavor.  These can also be made and frozen ahead of time so that you have them on hand for your next get together.

​Ingredients
For the dumplings:
8 - slices of thin prosciutto chopped
1 1/2 cup ricotta cheese
1 tbsp chopped mint
1 egg
1/8 tsp pepper
1/2 tsp lemon zest
1 package won-ton wrappers
 
Canola oil for frying
Water for cooking
 
1 beaten egg white with 1/2 tbsp water to seal the dumplings
 
For the basil oil:
1/3 cup olive oil
2 tbsp chopped basil
 
For the garnish:
3/4 cup cherry tomatoes quartered
1 tsp white balsamic vinegar
dash of pepper
 
Directions:
For the basil oil:
Add the olive oil and the basil to a small sauce pan and turn the heat on low.  You will be able to smell when it is done.  Do not let the basil brown.  It should take 7 - 9 minutes.  Remove from heat and set aside.
 
For the garnish:
Toss the cherry tomatoes, vinegar and pepper together in a bowl.  Set aside.
 
For the dumplings:
In a large bowl combine the chopped prosciutto, ricotta, mint, egg, pepper and lemon zest.  Mix well.
 
To assemble the dumplings, place wrappers on a work surface. I used a large cutting board.  Spoon a scant tablespoon of the mixture into the center of each wrapper. Using your finger or a brush, rub the edges of the wrappers with the egg water wash. Fold the dough over the filling to create a triangle, pinching the edges to seal.
 
Heat enough canola oil in a large skillet to just cover the bottom over medium heat, I have used both stainless steal and non-stick, they came out perfect either way. Working in batches, add dumplings in a single layer and cook until they begin to brown on the bottom, about 2-3 minutes. Then add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
 
Place the dumplings on your serving plate, drizzle the basil oil over the dumplings and sprinkle the tomatoes on top.  Serve warm or room temperature.
 
One bite and you will see what I am talking about, delectable.  I am sure your family will thank you for making them something so Mangialicious!

​To freeze the dumplings, once assembled place them on a cookie sheet in a single layer.  Place them into the freezer until they are frozen then remove them and place them in a plastic bag.  Pull them out at least a 1/2 hour before cooking and follow the same cooking instructions as above.