Friday, August 7, 2009

Ramekins rule!

The following recipe is extremely easy to assemble and can be pretty accurately timed for perfection. An added benefit is that it's can be set up as a highly participative and messy process...a sport, almost. D&K had a whale of a time, and since the baking was done at around 4 pm, they realized they were really hungry for dinner at around 4.01 pm. Once again, dinner wanished pretty much as soon as it was on the table.

(for one medium Ramekin)

2 mini meatballs, quartered
One slice of whole wheat bread, trimmed to fit at the bottom of the ramekin
One egg
5 olives
Half a teaspoon of capers
One small tomato, cubed
Two tablespoons blue cheese
Two tablespoons shaved parmigiano cheese

For the vegetarian version, I used Arugula (from friend Hari's backyard!) and diced carrots instead of the meatballs.
  • Preheat the overn to 350 degrees
  • Place the trimmed slice of bread at the bottom of the ramekin
  • Layer one tablespoon blue cheese, the meatballs, tomatoes, olives and capers, eggs (make sure the yolk is pierced, blue cheese and the parmigiano
  • In the case of the vegetarian version, the carrots replace the meatballs, and the arugula goes just below the top layer of cheese
  • Bake for 30 minutes and serve piping hot


Roopa Unnikrishnan said...

Just remembered that we'd eaten a version of these at friend Nina's a while back. She called them her version of a pizza!

Lake George said...

I think that my pizza-pies were not nearly so delicious as the ones that Roopa made! I could have eaten two!