BRUSSELS SPROUTS WITH BAGUETTE BREAD CRUMBS

This was a lazy Sunday evening dish, thrown together with what was in the refrigerator. After a busy weekend following multiple recipes, it was lovely to leisurely search through my (large) pile of prospects and find one that was appealing, with all the ingredients close at hand.

BRUSSELS SPROUTS WITH BAGUETTE BREAD CRUMBS

6 slices proscuitto
1 cup fresh French Baguette breadcrumbs
1/2 teaspoon black pepper, divided
2 tablespoons butter
1 1/4 pounds Brussels sprouts, trimmed and halved lengthwise
1/4 teaspoon salt

In a large skillet, cook proscuitto over medium heat until crisp, about 6 minutes. Transfer to a plate lined with paper towels, cool.
Return pan to stove and add bread crumbs. Cook over medium heat, stirring, until toasted, about 3 minutes. Add 1/4 teaspoon pepper and transfer to a plate.
Wipe out skillet and add butter. When melted, add Brussels sprouts, cut sides down. Add 1/4 cup water, cover and cook over medium-low heat until just tender, about 4 minutes. Uncover and cook over medium-high heat until liquid has evaporated and Brussels sprouts are browned, about 3 minutes more. Season with salt and remaining pepper. Toss with proscuitto and toasted bread crumbs and serve.
Enjoy!

Recipe adapted from Oprah Magazine, February 2013
www.oprah.com/.../Brussels-Sprouts-with-Brioche-Bread-Crumbs-Re...

MOZZARELLA AND PEPPER PRESSED SANDWICH

I have been wanting to try this recipe for a long time! However, because I wasn't going on a picnic, but having a friend to my house for lunch, I attempted to press the sandwich under various heavy articles in my refrigerator as opposed to pressing them under picnic items at the bottom of a cooler.
I gathered the ingredients, and put them together on two sandwiches, not following the measurements exactly - but doing it to taste. I loved the idea of these, but they turned out a little soggy - although that may have been due to  the olive tapenade I added.

MOZZARELLA AND PEPPER PRESSED SANDWICH

1 5 ounce jar roasted red bell peppers, drained and roughly chopped
1 pinch hot pepper flakes
1 tablespoon roughly chopped parsley
6 ounces of fresh mozzarella, drained and sliced
(I also added olive tapenade and arugula to our sandwiches)
1/2 thin 18 inch baguette, sliced lengthwise, interior crumb removed

In a medium bowl, combine the first four ingredients.
Spread the bread with olive tapenade, fill the baguette with the mozzarella mixture and arugula.
Close the baguette and wrap it tightly in waxed paper, then in aluminum foil. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.
Enjoy!

Recipe adapted from Cookie magazine, July 2007