In partnership with the nonprofit Grain Foods Foundation, Melissa d’Arabian, host of Food Network’s “Ten Dollar Dinners!,” offered tips for easy entertaining, and created a few recipes that are both easy to put together and easy on the wallet.
Hosting kids? Save those sandwich crusts and turn them into “dippers” for jam, peanut butter or Nutella.
Don’t overlook bread as a base for sweet treats. Try spreading baguette slices with butter and a small piece of chocolate or sliced apples.
Crispy Ham, Tomato and Mozzarella Sandwich
Recipe developed by Melissa d’Arabian for the Grain Foods Foundation. Makes 2 servings.
Ingredients
2 tablespoons olive oil plus 1 teaspoon, divided
1 teaspoon dried basil
1 garlic clove, peeled and smashed
4 thin slices ham
4 slices sandwich bread
4 slices mozzarella cheese
1/2 tomato, thinly sliced
Salt and pepper
Directions
In a small bowl, mix 2 tablespoons of the olive oil, basil, smashed garlic clove and salt and pepper with a fork to release flavors and let sit while preparing the rest of the sandwich (at least five minutes). In a small saute pan, cook the ham in a teaspoon of olive oil over medium heat 2-3 minutes per side, or until beginning to crisp. Toast the bread. Lay the cheese on one slice of the toast and brush generously with the flavored olive oil, using a pastry brush.
Add the ham, and top with tomatoes. Brush the tomatoes with the olive oil, and top with the second piece of toast. Repeat for the second sandwich.
White Bean Bruschetta
Recipe developed by Melissa d’Arabian for the Grain Foods Foundation. Makes 4 servings, 3 slices each.
Ingredients
1 baguette, sliced thinly along the bias
1/4 cup olive oil, divided
2 tablespoons unsalted butter, divided
1/2 white onion, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup canned navy beans, rinsed and drained
2 tomatoes, cored and cubed
2 tablespoons balsamic vinegar
Kosher salt and pepper
Olive oil for drizzling
Directions
For the bread, slice the baguette on the diagonal into thin slices (about 12 for a baguette). In a large saute pan, heat 1 tablespoon of the olive oil and 1 tablespoon of the unsalted butter on medium heat. Place the bread slices in the pan and cook on medium high heat until sizzling and golden. Just before flipping the bread, add an additional tablespoon of olive oil and butter to the pan. Flip the bread and cook second side until golden.
For the topping, cook the onions and 2 tablespoons of the olive oil over medium heat in a medium saute pan until the onions are very soft, about 7 minutes. Add the garlic, basil and oregano and cook another minute or two, until fragrant. Add the beans and continue cooking for another five minutes on low heat and season with salt and pepper. Add the tomatoes and turn off the heat, allowing tomatoes just to take on the warmth of the pan without cooking. Drizzle the balsamic vinegar into the pan and gently stir.
To serve, scoop heaping spoonfuls of the tomato-bean mixture onto the grilled bread, sprinkle with kosher salt, and drizzle with additional olive oil.
