Cook With Ryan Scott – Page 3

Ingredients:

  • 1 3-ounce package of Cream Cheese (softened)
  • 1/2 cup Parmesan Cheese (grated)
  • 1/4 cup Sour Cream
  • 1/2 cup marinated Artichoke Hearts (drained and coarsely chopped)
  • 1/4 cup sliced Green Olives
  • 2 tablespoons Pepperoncini Peppers (chopped)
  • 1 tablespoon snipped fresh Italian Flat-Leaf Parsley
  • 1 teaspoon Lemon Peel (finely shredded)
  • 20 Crostini (toasted Baquette slices 1/4-inch thick)

Procedure:

In a medium bowl, mix the cream cheese, Parmesan cheese and sour cream until smooth. Stir in the artichoke hearts, olives, peppers, parsley and the lemon peel. Spread the mixture on top of the crostini slices, or serve as a dip.

Yield: 1 Breakfast Sandwich

Ingredients:

  • 2 thin slices of Prosciutto
  • 1 English Muffin
  • 2 tablespoons Unsalted Butter
  • 1 large Egg
  • Sea Salt and Black pepper to taste
  • 1 tablespoon Pesto
  • 1 Slice of Gouda Cheese

Procedure:

  • Split and toast an English muffin and place sliced Prosciutto on the top of the bottom half of the muffin.
  • In a small nonstick skillet over low heat, melt the butter and crack the egg into the pan and cook over low heat until the whites are settled but yolk is still runny, three to four minutes. Once the whites look soft and white, gently spoon the melted butter in the pan over the yolks until hot, about one minute. This will help cook the egg from top to bottom and keep the yolk silky but warm. Season with sea salt and black pepper, and transfer egg to prepared English muffin.
  • Spoon Pesto over the egg and top with a slice of Gouda cheese.  Top sandwich with remaining muffin half and serve.