Compotes are very similar to jams and marmalade but the cooked fruit tends to be left whole -- they can also be served both warm and chilled. Adding dried fruit is this recipes secret ingredient and it will change the way you make jams, marmalade and compotes in the future. While the fresh fruit cooks down, the dried fruit plumps up - giving a rustic finish, extra depth of flavor and added sweetness!
We can't get enough of these quick and easy flatbreads. This time we're drizzling them with olive oil infused with twice roasted garlic for a slightly sweeter garlic flavor and incredible aroma.
Chicken Sausage with Handpicked Sweet Basil Flatbread
2 Prepared Flatbreads
1 jar Jansal Valley® Roasted Red Tomatoes / drained
1 pkg Jansal Valley® Old World Burrata
Fresh Basil / chiffonade / as garnish
Crushed Red Pepper Flakes / as garnish
Preheat oven to 450° F.
Drizzle Flatbreads with garlic oil. Evenly distribute the tomatoes and sausage between the two flatbreads. Place in oven for about 8 minutes, then remove and sprinkle with torn burrata. Return to oven for an additional 2-3 minutes, just to melt and lightly brown the cheese.
Garnish with fresh basil and crushed red pepper. Slice and enjoy!
"When we think of spring, we automatically think of brunch! It’s one of our favorite meals for entertaining and in anticipation of the bounty of produce coming, we’ve created a special menu in partnership with Sid Wainer & Son, our favorite local specialty store, for sharing around the table with friends." - The Coastal Table
See spring brunch recipes here.