A D V E R T I S E M E N T
0 Members and 1 Guest are viewing this topic.
Savory ricotta tarts. Pie crust cut with a large drinking glass, then pushed into bottom of a muffin tin. I make half with egg yolk and parm and the other with fresh basil. People appreciate having a choice and the contrast is nice. I also made the bowl out of Chex and egg whites. It got a lot of attention but if I had to do it again I would use something smaller, such as granola.
No, sorry, Mitch. I copied the idea from a restaurant in northern MI I don't think is open any more. Winged it.
Like maybe asparagus with Hollandaise and fries w/ beer cheese...