Moist Zucchini Nut Bread

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
1 egg, lightly beaten
1 1/2 cup shredded zucchini
3/4 cups sugar
3 Tbsp cooking oil
1 tsp finely shredded lemon peel
1/4 cup chopped walnuts

Preheat oven to 350 degrees and grease a loaf pan.
In large mixing bowl, add the flour, baking powder, baking soda, cinnamon, and salt, and stir to combine well.
In separate medium bowl, add the egg, zucchini, sugar, oil, and lemon peel.
Add the zucchini mixture to the flour mixture, stirring just until combined, then stir in walnuts.
Pour batter into greased loaf pan.
Bake in preheated oven for 45 to 50 minutes or until wooden toothpick inserted in center comes out clean.
Remove and let cool slightly, then tip out of loaf pan to continue cooling.
Makes 1 loaf.

Caramelized Onion Topped Oven Baked Flatbread

1 large fresh sweet onion, sliced
3 Tbsp olive oil, divided
1 lb bakery pizza dough
1 1/4 tsp kosher salt
1 tsp chopped fresh rosemary

Preheat oven to 425 degrees.
In a large skillet, cook onion in 1 tablespoon of the oil over medium-low heat about 10 to 15 minutes or until onions are soft and golden brown.
Get out a 10×15 jelly roll pan and press dough into pan, pressing out until you have about a 1/4inch thickness.
Make indentations in the dough about every 1 inch with a finger or a wooden spoon handle.
Drizzle the remaining 2 tablespoons oil evenly over the dough and sprinkle with salt and rosemary, and then spoon the caramelized onions evenly over the top.
Bake at 425 degrees for 18 to 20 minutes or until lightly browned.
Remove from oven and let cool slightly, then cut into serving size pieces and enjoy warm or at room temperature.
(You can substitute a can of refrigerated pizza crust dough. Just cut the salt and reduce the baking time to 10 to 12 minutes or until golden brown.)

Fig Ricotta Bruschetta

Ricotta spread:
1 cup fresh ricotta cheese
1 tbsp olive oil
1 tsp heavy whipping cream
kosher salt and black pepper to taste

Fig spread:
1/2 cup dried figs, halved and stemmed
1 cup boiling water
3/4 cup dry red wine
2 tbsp sugar
1 bay leaf
1/8 tsp kosher salt
1 tsp red wine vinegar

Onion spread:
1 1/2 tsp butter
1 1/2 tsp olive oil
1 medium red onion, cut into slivers
1/2 tsp sugar
2 tbsp red wine vinegar
kosher salt and pepper to taste

Bruschetta:
8 one-inch-thick ciabatta bread slices
olive oil to coat bread
garnish with grated Parmesan cheese (optional)
garnish with chopped fresh oregano (optional)

Prepare ricotta spread: In a bowl, Whisk ricotta cheese, the olive oil, and whipping cream together in a bowl until light and fluffy. Season with salt and pepper; set aside.

Prepare fig spread: Put figs in a heat-resistant bowl and pour the boiled water into the bowl and let stand for 45 minutes.
Drain figs and place in a saucepan with the wine, sugar, bay leaf, and kosher salt over medium heat, stirring and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes or until figs are tender and liquid turns to syrup. Add vinegar and cook for one minute longer. Remove from heat and let cool; set aside.

Prepare onion spread: Put butter and olive oil in a skillet on medium heat and stir until butter is melted. Add onions, stir and sauté about 4 minutes until just soft and starting to brown.
Reduce heat to low, add sugar and vinegar, and sprinkle with salt and pepper. Stir and simmer for 1 minute, until vinegar has almost evaporated. Cool to room temperature; set aside.

Prepare bruschetta: Preheat broiler, adjust height to about 6 inches, and get out broiler pan or cooking sheet.
Brush ciabatta bread with a little olive oil on both sides and put on broiler pan.
Broil bread slices on both sides until lightly toasted.

To assemble:
Spread 2 tablespoons of ricotta mixture on each bread slice, then spoon glazed figs along with some of the syrup over the bread. Top with onion mixture. Add a little Parmesan cheese and oregano to the top of each serving if desired.
Drizzle with a little more oil and serve immediately.
Makes 8 servings.

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