零食

樱桃意式烤面包

樱桃浆果果皮

巧克力覆盖的樱桃

樱桃意式烤面包

打印食谱 别针食谱
课程：开胃菜
份量： 开胃菜
热量：63大卡

原料

  • 18 片 （1/2 英寸厚）小长棍面包
  • 1 汤匙 橄榄油，被分割的
  • 1 1/2 杯 去核的西北新鲜甜樱桃，粗碎
  • 1/4 杯 切碎的香菜
  • 1/4 杯 黄色甜椒丁
  • 2 tbsp finely chopped green onions
  • 2 tbsp lime juice
  • 1 tsp grated lime peel
  • 1/2 tsp garlic salt
  • 1/4 tsp ground black pepper
  • 2 oz fresh mozzarella cheese
  • 1 tbsp thinly sliced fresh basil

Instructions

  • Toastone side of baguette slices at 350°F 5 minutes.
  • Turnslices, brush with olive oil and bake 5 minutes longer.
  • Combinecherries, cilantro, pepper, green onions, lime juice, lime peel, salt, pepperand remaining olive oil; mix well.
  • Topeach slice of baguette with a thin slice of fresh mozzarella cheese, a heapingtablespoon of cherry mixture and sliced basil.
  • Servewarm or cold.
Tried this recipe?Let us know how it was!

Cherry Berry Fruit Leather

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Course: Snack

Ingredients

  • 4 cups sweet, dark Northwest Cherries, stemmed and pitted
  • 2 cups blueberries, rinsed and dried
  • a splash of water about 1/4 cup
  • 1/3 cup sugar optional
  • * You will also need either unbleached parchment paper or a Silpat 

Instructions

  • 1. Put the cherries, blueberries and water in amedium-sized pot (taller sides are better since you'll be blending in the pot)and bring them to a boil. Simmer until the fruit begins to break down, about 10minutes. Puree the fruit, using an immersion blender or by pouring it into a blender and then back into the pot again.
    2. If you're using the oven, preheat it to 175°F. Line a jelly-roll pan or rimmed baking sheet with unbleached parchment paper or a Silpat and set aside.
    3. Add the sugar and continue to simmer the fruit puree over low heat, stirring frequently, until it thickens to the consistency of baby food - this may take 10-15 minutes.
     4. Spread the sweetened, thickened puree on to the baking sheet, tilting to create an even layer about 1/4-inch thick. The edges will dry out more quickly so try to leave them a tiny bit thicker.
    5. If you're using the oven, bake until just tacky to the touch which can take anywhere from 3-6 hours, depending on how juicy your puree is. If you're using a food dehydrator, set it to 130° F and cook for between 6-12 hours, testing every hour or so until smooth to the touch with no visibly wet spots.
    6. Cool to room temperature. Slide the parchment paper or Silpat onto a cutting board and peel the leather off. Then roll each sheet up and slice it into two- to three inch-wide pieces. Store rolled up in an airtight container on the counter for up to a month.
Tried this recipe?Let us know how it was!

Cherry Berry Fruit Leather

Print Recipe Pin Recipe
Course: Snack

Ingredients

  • 4 cups sweet, dark Northwest Cherries, stemmed and pitted
  • 2 cups blueberries, rinsed and dried
  • a splash of water about 1/4 cup
  • 1/3 cup sugar optional
  • * You will also need either unbleached parchment paper or a Silpat 

Instructions

  • 1. Put the cherries, blueberries and water in amedium-sized pot (taller sides are better since you'll be blending in the pot)and bring them to a boil. Simmer until the fruit begins to break down, about 10minutes. Puree the fruit, using an immersion blender or by pouring it into a blender and then back into the pot again.
    2. If you're using the oven, preheat it to 175°F. Line a jelly-roll pan or rimmed baking sheet with unbleached parchment paper or a Silpat and set aside.
    3. Add the sugar and continue to simmer the fruit puree over low heat, stirring frequently, until it thickens to the consistency of baby food - this may take 10-15 minutes.
     4. Spread the sweetened, thickened puree on to the baking sheet, tilting to create an even layer about 1/4-inch thick. The edges will dry out more quickly so try to leave them a tiny bit thicker.
    5. If you're using the oven, bake until just tacky to the touch which can take anywhere from 3-6 hours, depending on how juicy your puree is. If you're using a food dehydrator, set it to 130° F and cook for between 6-12 hours, testing every hour or so until smooth to the touch with no visibly wet spots.
    6. Cool to room temperature. Slide the parchment paper or Silpat onto a cutting board and peel the leather off. Then roll each sheet up and slice it into two- to three inch-wide pieces. Store rolled up in an airtight container on the counter for up to a month.
Tried this recipe?Let us know how it was!