LCBO Food and Drink Holiday 2016

ENTERTAINING BRUNCH-WICHES

This modern version of a classic breakfast sandwich uses creamy ricotta for the cheese, crisped salami in place of bacon, and soft poached eggs over open-face flatbeads. ¼ cup (60 mL) extra virgin olive oil 2 tbsp (30 mL) coarsely chopped fresh rosemary plus 2 tsp (10 mL) for garnishing 1 tsp (5 mL) grated lemon zest 1 tub (475 g) ricotta ½ tsp (2 mL) salt 12 slices sopressata 6 flatbreads or 6 flat-shaped ciabatta buns, halved 1 tbsp (15 mL) white vinegar 12 eggs 1 Pour ¼ cup (60 mL) oil into a small sauce- pan. Add rosemary and zest. Set over medium- low heat. Gently heat for 5 minutes. Let cool completely. Fine strain, reserving oil. Discard rosemary and zest. 2 Stir ricotta with salt in a small bowl. Set aside until ready to use. 3 Set a large nonstick frying pan over med- ium heat. Add sopressata. Cook, turning once until crisp, 1 to 2 minutes per side. You may need to cook in batches. Set aside. Toast flat- breads. Set 2 pieces on each plate. Brush with flavoured oil (see TIP). Dollop and spread each oiled flatbread with ricotta. Top each with a slice of crisp sopressata. 4 Partially fill a pan with water. Stir in vin- egar. Bring to a gentle simmer. Crack an egg into a small bowl or ramekin. Gently slip egg into gently simmering water. Repeat with 3 more eggs. Cook until soft poached, about 2 to 6 minutes. You will need to cook eggs in batches. Using a slotted spoon, remove each egg as it is done. Pat dry with paper towel. Set over ricotta-topped flatbreads. Garnish with remaining rosemary. Serve immediately. Serves 6 TIP  Reserve any remaining oil for another use. Store in a sealed container in the fridge for 1 week.

oac ed E g, Sop e ata & ico a ea fas Sa dwich

Excellen served with crisp hash browns prepared with sliced shallots.

WHAT TO SERVE SOCIAL LITE Lime Ginger LCBO 450445, 4 pk, $9.95

iSpritz L’Aperitivo LCBO 447748, $11.50

FOOD & DRI NK HOLIDAY