Tasty Tuesday: Summer Treats with Chef Mara

WCCB Staff,

CHARLOTTE, N.C. – Celebrate the unofficial start of summer with citrus flavors and Chef Mara of the Foodie School!

Today, she’s making Ricotta Bruschetta with Orange Marmalade and Pistachios and an Atlantic Beach Pie.

Sign up for a class with Chef Mara at TheFoodieSchool.com and check out the recipes below!

Ricotta Bruschetta with Orange Marmalade and Pistachios

Crostini Ingredients

  • 1 Baguette, sliced into rounds
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Butter, melted

Crostini Directions

  1. Preheat the oven to 350°.
  2. Brush baguette slices with olive oil and butter.
  3. Season with salt and pepper.
  4. Bake until crostini are crisp and slightly browned, about 30 minutes (flip once while baking).

Topping Ingredients

  • 1 cup whole-milk ricotta
  • 1/4 cup Orange Marmalade
  • 2 Tbsp. Pistachios, toasted and chopped
  • 2 Sprigs Fresh Thyme, leaves removed from stems
  • Zest of 1 Orange
  • Salt and Fresh Pepper, to taste
  • Balsamic Glaze (if desired)

Directions

  1. Spread crostini with the marmalade, then a dollop of the ricotta, top with thyme, salt, pepper, pistachios orange zest, and a drizzle of balsamic glaze.

Atlantic Beach Pie

For the crust

  • 1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
  • 1/2 cup softened unsalted butter
  • 3 tablespoons sugar

For the filling

  • 1 (14-ounce) can sweetened condensed milk
  • 4 egg yolks
  • 1/2 cup lemon or lime juice or a mix of the two
  • 1 tsp. Limoncello liqueur
  • Fresh whipped cream, for garnish
  • Coarse sea salt, for garnish

Directions

  1. Preheat oven to 350°F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or your hands.
  3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
  4. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
  5. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients.
  6. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced.
  7. Serve with fresh whipped cream and a sprinkling of sea salt.