Bread salad with Gorgonzola cheese

This crunchy salad is a great way to begin a meal.

Ingredients:

3 thick slices ciabatta or other rustic
country-style bread, toasted and cut into
bite-sized chunks
2–3 tbsp olive oil
handful of fresh basil leaves, torn
1⁄2 x 7oz (200g) jar roasted red peppers,
drained and sliced
4 tomatoes, coarsely chopped
handful of toasted pine nuts
4oz (115g) Gorgonzola, Dolcelatte, or blue
cheese, cut into small cubes
sea salt and freshly ground black pepper

Preparation:

1. Put the bread in a large bowl,and drizzle with the olive oil. Add the basil, and season with salt and
pepper. Toss together; then let stand for about 10 minutes to develop all of the flavors.
2. Add the peppers, tomatoes, pine nuts, and cheese, and toss gently to mix. Serve on its own or with cold cooked meats.

Apple Baklava

Ingredients:

Sauteing the apples first to let the water evaporate ensures a crisp crust.
6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
Nut Mixture
2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey

Preparation:

Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and
cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20
minutes. Cool.
Nut Mixture: Combine all ingredients in small bowl.
Preheat oven to 400 degrees F.
Trim phyllo sheets to 13 x 9−inch rectangles; cover with plastic wrap. Brush a 13 x 9−inch metal
baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep
remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter. Spread 2
cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple
mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle remaining nut mixture
on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter. With
sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch−wide strips, then cut diagonally at
2−inch intervals to make diamonds.
Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on
wire rack.
Serve warm or at room temperature with whipped or ice cream.