Miss me? I’ve been pretty busy with some house hunting/packing/moving of late. Dinner usually comes after a long, exhausting day, and I’ve been gravitating to a few standbys to get me through the evening cooking process. I’m going to give you the low down on how I cook healthy meals while being super swamped, but for today, I have slightly fancier fare.
Nectarines have just come into season in California. They’re one of my favorite fruits, and I love to incorporate them into both sweet and savory meals. I decided to take them and some other in-season ingredients and plop them on some filo dough for a crispy — though rather messy, dinner. I discovered this meal in its open-faced layout required a knife and fork to eat it. If you’d like something a bit easier to eat, fold over the filo into square or triangle pockets so you won’t need a knife. (You’ll just need to add the arugula before folding.) Either way you go about it, pair with a rosé, and enjoy a quick meal after a long day.
Nectarines and Arugula on Filo Dough
3 white nectarines, sliced
1 package of prosciutto
15 ounces of ricotta cheese
a few dollops of soft goat cheese (I used my Farm to Table shipment of laychee with chive flowers.)
handful of fresh arugula
8 sheets of filo dough
walnut oil (or olive oil)
black pepper to taste
Preheat oven to 375 degrees F.
On a cookie sheet lined with parchment paper, roll out the 8 sheets of filo dough. Drizzle, or spray if you have an oil sprayer, a fine layer of oil over the filo. Spread the ricotta in a nice, even layer, followed by the dollops of goat cheese. Lay the prosciutto evenly over the cheese, followed by the nectarines. Drizzle or spray a little more oil and sprinkle with freshly ground black pepper.
Cook for about 10 minutes or until the edges of the dough turn golden brown. Sprinkle on the arugula and return to the oven just long enough for the arugula to wilt, three to five minutes more.
Remove from the oven. Let sit for five minutes, then cut with a pizza cutter into eight pieces, and serve.