Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

by Ingrid Beer

Yield: Makes about 6 toasts

Ingredients:
3 tablespoons unsalted butter
2 (8 ounce) packages sliced crimini mushrooms
cup white wine
4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled,
divided use
2 teaspoons thyme leaves
Salt
Black pepper
6 slices of your favorite rustic-style bread
Herbed Ricotta Spread (recipe below)
Thyme leaves, for garnish
Preparation:

-Place a cast iron or other heavy bottom skillet or pan over medium-high heat;
add in the butter, and once it has melted, add in the mushrooms and saute for
about 7-8 minutes, until they become a deep golden-brown, and begin to
caramelize. (They will, at first, release a good bit of liquid; but then it evaporates,
and the mushrooms become almost sticky, and caramelize.)
-Add in the wine, and once it has reduced (after about 30 seconds), add in the 4
cloves of pressed garlic and the thyme, and stir those in to incorporate; once the
garlic becomes aromatic, add in a couple of pinches of salt and pepper; set aside
and keep warm.
-Toast your slices of bread, and then rub the remaining whole clove of garlic over
each slice.
-Spread the Herbed Ricotta Spread generously over each slice of the garlicky
toast, then spoon generous amounts of the sauteed mushrooms onto each piece;
garnish with a little addition thyme, and enjoy.
Herbed Ricotta Spread Ingredients:
cup whole milk ricotta cheese
cup whipped cream cheese
cup grated parmesan cheese
1 tablespoon minced chives
1 tablespoon chopped flat-leaf parsley
1 teaspoon thyme leaves, minced
Pinch salt
Pinch black pepper
Preparation:
-Add all of the ingredients into a medium-size bowl, and using a spatula, blend
everything together until smooth and completely combined; use immediately, or
keep in a covered container in fridge until ready to serve.

Crispy Parmesan Asparagus Spears with Lemony Sun-Dried Tomato Aioli

by Ingrid Beer

Yield: Serves about 4

Ingredients:
2 (12 ounce) packages asparagus, bottoms trimmed
1 lemon, halved
cup all-purpose flour
2 eggs, whisked with a tablespoon of water
1 cup panko breadcrumbs
cup grated parmesan
Canola or vegetable oil, for shallow frying
Pinch paprika
Lemony Sun-Dried Tomato Aioli (recipe below)
Preparation:
-Place a medium-large pot of water over high heat, and add a good amount of

salt so that it tastes like sea water; squeeze in the lemon and stir to combine,
and bring to the boil.
-Once the water boils, add in the asparagus, and blanch them for about 30
seconds 1 minutes; remove from water and plunge into an ice water bath to
shock the asparagus and stop if from further cooking, then drain and pat dry with
paper towels.
-Prepare your breading area by getting your flour ready in one bowl or container,
your whisked eggs in another, and the panko breadcrumbs combined with the
parmesan in another.
-Dip the asparagus spears into the flour to coat, then into the eggs, then into the
panko-parmesan mixture to coat; set aside on a large platter, and repeat until all
are coated.
-Heat enough oil in a large skillet or pan to generously cover the bottom (enough
for shallow frying), and once hot, begin adding batches of the coated asparagus
spears and fry, turning them once, until golden-brown and crisp; drain on wire
racks, and repeat with all coated asparagus; sprinkle with a bit of paprika to
finish.
-Serve with the Lemony Sun-Dried Tomato Aioli sauce.
Lemony Sun-Dried Tomato Aioli Ingredients:
cup mayonnaise
3 cloves garlic
1 tablespoon roughly chopped flat-leaf parsley
1 teaspoon lemon zest
2 teaspoons lemon juice
teaspoon salt
Pinch black pepper
1 tablespoon, heaping, minced sun-dried tomatoes
(*A traditional aioli is actually made using raw egg yolks and olive oil; but to
make this recipe more accessible and safe, avoiding the raw egg, I used

prepared mayo as a base, making this more of a mock aioli.)

Preparation:
-Add all of the ingredients into a bowl, and whisk until smooth and well blended;
serve immediately, or keep in a covered container in the fridge until ready to
serve.

Puff Pastry Spinach Cheese Bites with Tomato Caramelized Onion

Chutney
by Ingrid Beer

Yield: Makes 32 puffs

Ingredients:
cup whipped cream cheese
cup shredded Italian four-cheese blend
cup whole milk ricotta cheese
cup, packed, baby spinach leaves, chopped finely
1 clove garlic, pressed through garlic press
1 teaspoon chopped flat-leaf parsley
1 teapsoon chopped chives
teaspoon lemon zest
teaspoon salt
Pinch black pepper
1 (14 ounce) package puff pastry, thawed in fridge (I use Dufour brand allbutter puff pastry, but you can use any brand)
1 egg, whisked, for egg wash
Tomato-Caramelized Onion Chutney (recipe below)
Preparation:
-Add all of the filling ingredients from the whipped cream cheese up to and

including the pinch of black pepper to a bowl, and mix well to combine; set aside
(place into fridge if making ahead).
-Place the thawed puff pastry sheet in front of you on a lightly floured work
surface, unfold, and gently roll out to make it even and just slightly thinner; cut
the puff pastry into 32 small rectangles (thats 4 strips horizontally, 4 strips
vertically, and then cut those 16 squares in half again).
-Add about a teaspoon of the filling into the center of each. (You can keep any
leftover filling for use as a spread on toast, or even with crackers or veggies!)
-Brush the top edges with some of the egg wash, and fold the bottom over the
filling to touch the top, and carefully press with your fingers to seal the edges;
repeat until all are done, placing the little pockets onto baking sheets lined with
parchment paper.
-Brush the tops with more egg wash, and place them into the fridge to chill for
about 15- 20 minutes.
-While they chill, preheat your oven to 400; then, bake the puffs for 20-22
minutes, until golden-brown, crispy and puffy.
-Serve warm with warm Tomato-Caramelized Onion Chutney for dipping.
Tomato-Caramelized Onion Chutney Ingredients:

Olive oil
2 white onions, cut in half, and then each half cut into thirds, then sliced
2 cloves garlic, pressed through garlic press
Salt
Black pepper
teaspoon sugar
1 tablespoon balsamic vinegar
1 cup canned crushed tomatoes
Pinch red pepper flakes (optional)
1 tablespoon chopped flat-leaf parsley

Preparation:
-Place a large non-stick skillet over medium-high heat, and drizzle in about 4
tablespoons of oil; once it becomes hot, add in the sliced onion, and allow it to
slowly caramelize, stirring frequently, for about 12-14 minutes.
-Stir in the garlic, plus a pinch or two of salt and pepper, and the sugar; once the
garlic becomes aromatic, add in the balsamic vinegar and stir, and allow it to
become syrupy and reduced, about 30 seconds.
-Add in the crushed tomatoes, along with the chopped parsley, and stir to
combine; add a little more salt and pepper to taste, and allow the mixture to
simmer gently for about 1 minute, just to meld the flavors.

-Allow to cool slightly, and serve; or, prepare ahead of time, allow to cool
completely, and keep covered in fridge until ready to serve, and reheat then.

Mozzarella Garlic Toast with Fresh Tomato and Basil-Lemon Oil

by Ingrid Beer

Yield: Makes 4 toasts

Ingredients:
4 large slices of rustic-style bread, sliced on the bias into 1/3s (total of 12
smaller pieces of bread)
Olive oil
Salt
Black pepper
1 whole clove garlic, paper peeled
2 cups shredded/grated, whole-milk mozzarella cheese
1 yellow tomato, thinly sliced
1 red tomato, thinly sliced
1 green tomato, thinly sliced
Basil-Lemon Oil (recipe below)
Preparation:
-Preheat your broiler, and line a baking sheet with foil.
-Drizzle each slice of bread with a little of the olive oil, plus a generous sprinkle
or two of salt and black pepper; place the bread onto the baking sheet, and toast
for a couple of moments until they become a light, golden color. (Dont walk
away!)

-Remove from oven and rub each toast generously with the garlic clove, and
cover each toast with a generous sprinkle of the shredded mozzarella cheese,
and place back into the oven for a moment or two until the cheese is melted.
-Remove from oven and top with alternating slices of the yellow, red, and green
tomato, and sprinkle with some additional salt and pepper, plus a generous
drizzle of the Basil-Lemon oil.
Basil-Lemon Oil Ingredients:

4 ounces fresh basil (about 2 packed cups worth)

1 cup olive oil
Pinch or two salt
1 teaspoon lemon zest
teaspoon lemon juice

Preparation:
-Place a pot of water over high heat, add in a good amount of salt, and bring to
the boil; once boiling, turn off the heat, and add in the basil leaves to blanch
them for about 30-45 seconds.
-Drain the basil leaves and plunge them into ice water to shock them and to stop
them cooking (and to seal in their green color), then drain them, and using paper
towel, squeeze out the excess water.
-Place the basil leaves into a blender or a food processor, along with the oil, the
salt, the zest and the juice, and process for a few moments until the mixture is
well-blended and fairly smooth.
-Pour the mixture through a small, fairly fine strainer into a container or small
dish, gently pressing the strained basil with the back of spoon to release all of
the oil; use immediately, or keep covered and in the fridge until read to use.

Smoky Roasted Red Pepper Hummus Dip with Feta Cheese and Pine
Nuts
by Ingrid Beer

Yield: Serves about 6-8

Ingredients:
2 (15 ounce) cans garbanzo beans, drained and rinsed
cup roughly chopped roasted red peppers (from a jar), patted dry
1 tablespoon tahini
2 tablespoons (heaping) Greek yogurt, or sour cream
1 tablespoon finely crumbled feta cheese
2 small cloves garlic, smashed and peeled of papers
1 tablespoon lemon zest
1 tablespoons lemon juice
teaspoon salt
cup olive oil, divided use
Pinch ground cumin, for garnish
Pinch paprika, for garnish
1-2 teaspoons finely crumbled feta cheese, for garnish
1 teaspoon chopped flat-leaf parsley, for garnish
1 tablespoon toasted pine nuts, for garnish
Pita bread or flatbread, pita chips, cut veggies, etc. for dipping
Preparation:
-Add all of the ingredients up to and including the salt to the bowl of a food
processor, and process until chunky-smooth; then, with the processor running,
slowly begin to drizzle in the olive oil, reserving about 1 tablespoon worth to use
as a garnish; process until completely smooth and well blended.
-Spoon the hummus into a bowl or container, and keep covered in fridge until
ready to serve; then, to finish/garnish the hummus, drizzle over top the
remaining tablespoon of the olive oil, add a couple of pinches of the ground
cumin and the paprika, the teaspoon or two of feta crumbles, the chopped
parsley, and the pine nuts for a little crunch.

-Serve cold with pita bread or flatbread, pita chips, or assorted cut veggies.

Prosciutto-Wrapped Asparagus Puffs with Four Italian Cheeses and SunDried Tomatoes
by Ingrid Beer

Yield: Makes 24 puffs

Ingredients:

2 puff pastry sheets (1 box), thawed

24 extra-thin asparagus spears (tough, stalky bottoms trimmed off), cut in half
6 slices prosciutto, quartered to create 24 smaller pieces/strips
cup julienned, sun-dried tomatoes (not oil-packed)
1 cup Italian four-cheese blend
1 egg, beaten with a tablespoon of water, for egg wash

Preparation:
-Preheat the oven to 400, and line two small baking sheets with parchment
paper.
-Place one sheet of thawed puff pastry on a work surface in front of you (keep
the other puff pastry sheet wrapped up and cold in the fridge), and roll out just a
little bit to slightly thin out the dough.
-Cut the sheet into thirds vertically, then into fourths horizontally making 12
pieces/squares.
-Take two pieces of asparagus (a spear tip and a bottom half),and wrap them in a
little piece of prosciutto; place a puff pastry square in front of you with a point
towards you, and place the prosciutto-wrapped asparagus just above that point.
-Place a couple of pieces of julienned sun-dried tomatoes next to the asparagus,
and sprinkle over a little of the cheese; then, fold the point over the filling and
roll upwards finishing with a little egg wash to seal the seam closed; place onto
one of the prepared baking sheets.

-Repeat the process with the remaining 11 squares, then place the baking sheet
into the fridge to keep cold while you repeat the process with the remaining
sheet of puff pastry.
-When both baking sheets are filled, brush a little of the egg wash over each of
the puffs to create a golden color, and bake for 15 minutes.
-Best served while hot and fresh, but you can serve them room temp, as well.

Garlic-Rosemary Pull-Apart Dinner Rolls with Asiago Cheese

by Ingrid Beer

Yield: Makes around 30 rolls

Dough Ingredients:
cup warm water (110)
1 teaspoon granulated sugar
1 ( ounce) packet active dry yeast
1 cup whole milk
cup unsalted butter
cup granulated sugar
2 teaspoons salt
cup mashed potato (*see note below)
2 large eggs, beaten
4 cups all-purpose flour, plus more for kneading
1 tablespoons chopped, fresh rosemary leaves
Filling Ingredients:
cup unsalted butter
3 cloves garlic, pressed through garlic press
2 cups grated asiago cheese, divided use
(*The addition of the mashed potato makes for a fluffier roll; you can simply prick
a medium-size russet potato a few time with a fork, and place it into the
microwave to cook for a few minutes; once tender, cool slightly, and scoop out
the flesh and pass it through a ricer, or mash very well until lump-free.)
Preparation:
-To prepare your dough, add the teaspoon of sugar to the warm water, and mix

with a fork to dissolve; next, sprinkle the yeast over top in an even layer, and
using the fork, gently mix to dissolve; allow the yeast mixture to sit for 10
minutes, until foamy.
-While the yeast activates, add the milk, the butter, the sugar and the salt to a
small sauce pan, and gently heat the mixture until the butter is melted; whisk to
blend, and allow to slightly cool.
-Next, add the milk/butter/sugar/salt mixture to a large bowl; add in the mashed
potato and the eggs, and using a hand mixer, mix on low until well blended,
about 1 minute.
-Then, add in 2 cups of the flour and the chopped rosemary leaves, and mix on
low until smooth.
-Add in the yeast mixture, and mix that until well incorporated.
-Now, using a wooden spoon, add in the rest of the flour, and stir to combine
until a shaggy dough is formed.
-Flour a work surface, and turn the dough out onto it; knead for about 4-6
minutes, adding a little more flour as needed, until the dough is smooth and
elastic.
-Spray a large bowl with cooking spray, place the dough into the bowl, and cover
with plastic wrap; place the dough into a warm place (I usually put mine the
microwave, or into a very lightly warmed oven that has been turned off) and
allow for it to double in size, about 1 hour 20 minutes.
-While the dough is rising, you can put together your filling; add the cup butter
to a small, microwave-safe dish, and melt it; then, add in the pressed garlic, and
stir with a fork to combine; cover with plastic wrap, and keep warm to keep it
fluid (or you can reheat it in the microwave, if needed).
-Line a baking sheet with parchment paper, and lightly mist it with cooking spray.
-Once the dough has doubled, punch it down, and turn it out onto a floured work
surface.
-Roll the dough out into a rectangle shape, about thick (it will be fairly large);
then, drizzle or brush onto the dough the garlic butter, reserving about 1
tablespoon of it to keep for brushing over the rolls before baking them.
-Next, sprinkle over 2 cups of the grated asiago cheese as evenly as possible,
and starting from the top, carefully and as tightly as possible, roll the dough
towards yourself, and pinch the seam closed.
-Next, cut the dough log in half for easier slicing of the rolls.
-Then, cut about 1 rolls from each of the log halves (shaping each
individual roll with your hands if they need to be made tighter), and place onto
your prepared baking sheet; place the rolls tightly against each other.

-Next, cover the rolls with plastic wrap, and allow them to double in size, for
about 40-45 minutes.
-During the last 15 minutes, preheat your oven to 350.
-Brush the rolls very lightly with the remaining tablespoon of garlic butter, and
sprinkle over the remaining cup of asiago; bake for about 24-28 minutes, or
until a pale golden color, and serve warm. (You can even brush a bit more butter
over them before serving.)

Hot Roasted Butternut Squash and Spinach Dip with Four Italian
Cheeses
by Ingrid Beer

Yield: Serves about 8

Ingredients:
6 ounces peeled and finely diced butternut squash (roughly 1 cups)
Canola oil
Salt
Black pepper
1 large onion, finely diced
2 cloves garlic, pressed through garlic press
3 ounces (about half of a 6 ounce bag) baby spinach
12 ounces cream cheese, softened
1 cup sour cream
cup plus 2 tablespoons mayonnaise
1 teaspoon Italian seasoning
1 cup shredded Italian four cheese blend (I used Quattro Formaggio from
Trader Joes)
Preparation:
-Preheat your oven to 400, and line a baking sheet with foil; also, prepare a
small/medium baking dish with a light misting of cooking spray.

-Toss the diced butternut squash with a drizzle of the oil, plus a couple of pinches
of salt and pepper; turn out onto the baking sheet, and roast for about 20 -22
minutes, until tender; when roasted, allow to cool (I like to put mine in the fridge
to expedite the chilling process); afterwards, turn the oven up to 425.
-While the squash is roasting, place a large skillet over medium to medium-high
heat, and drizzle in about 3-4 tablespoons of the oil; once hot, add in the diced
onions, plus a pinch of salt and pepper, and allow the onions to caramelize and
soften until brown, stirring frequently, about 10 minutes.
-Once caramelized, add in the garlic, and stir just until it becomes aromatic,
about 30 seconds; remove from heat and allow the onion/garlic mixture to cool.
-Blanch your spinach by adding it into salted, simmering water for about 20-30
seconds, then shock it in ice water for a moment; squeeze the water out of it,
and use a paper towel to dry it well; roughly chop it, and set it aside for a
moment. (You can omit this step and just chop up raw leaves, but this locks in
the vibrant green color.)
-Add the cream cheese, sour cream, mayonnaise, 1 teaspoon of the salt,
teaspoon of the black pepper and the Italian seasoning into a large bowl, and
using a hand mixer, mix on a medium-high until completely smooth and creamy.
-Next, fold in the cooled butternut squash, the onion/garlic mixture, the chopped
spinach and cup of the shredded cheese with a spatula to completely
combine.
-Spoon the dip mixture into the prepared baking dish, and smooth out the top;
sprinkle with the remaining 1 cup of cheese, and bake for 15-20 minutes until
golden on top, and melty and gooey.
-Allow to slightly cool before serving with your favorite crispy things.

Oktoberfest Potato Skins stuffed with Bratwurst Sausage, BeerCaramelized Onions and Sauerkraut
by Ingrid Beer

Yield: Makes 8 potato skins

Ingredients:
4 russet potatoes, scrubbed and dried
Canola oil
Salt
Black pepper
2 Bratwurst sausage links, sliced into circles
2 large onions, quartered and sliced thinly
cup lager (good, Oktoberfest variety)
2 tablespoons melted butter
cup gruyere & white cheddar cheese blend, grated (you can use just gruyere
if you cant find the blend)
cup sauerkraut
Freshly cracked black pepper
Preparation:
-Preheat the oven to 400, and line a baking sheet with foil; place a wire rack
over the baking sheet.

-Place your potatoes into a large bowl, and drizzle a bit of oil over them, plus a
couple of pinches of salt and pepper; rub the oil/seasoning into their skins.
-Place the potatoes onto the wire rack set over the baking sheet, and bake the
potatoes for 1 hour and 10 minutes, or until tender when pierced with knife;
remove from oven and allow them to cool just until they can be handled.
-While the potatoes bake, place a large, non-stick pan over medium-high heat;
drizzle a small amount (about 1-2 teaspoons) of oil into pan, and add in the
bratwurst slices in a single layer; allow the brat slices to brown on that first side
for about 3-4 minutes, then flip the slices and brown on the other side, until
completely cooked through; drain in a paper towel-lined bowl, and set aside for a
moment.
-Drain the grease from pan leaving about 1-2 tablespoons (you may not have
much to drain, depending on how fatty the brat slices were), and with the heat
still on, add in the sliced onions plus a pinch or two of salt and pepper; allow the
onions to caramelize to a deep golden-brown, for about 20-25 minutes on a
medium-low heat, stirring frequently.
-While the onions caramelize, chop the cooked brat slices into small bits.
-Once the onions are caramelized, add the chopped bratwurst bits back into the
pan with the onions, and stir to combine; add in the lager, and allow the beer to
reduce for a moment and become glossy and just slightly thickened; turn off the
heat, and check to see if any more salt or pepper are needed, and set aside
keeping the mixture warm.
-Once the potatoes are cool enough to handle, cut the potatoes in half
lengthwise, and carefully scoop out most of the flesh leaving about
border of potato; reserve the flesh for another use.
-Brush some of the melted butter onto the inside of each potato (and add a
couple of pinches of salt and pepper), as well as onto the skins, and place back
on the rack, flesh-side up; place under the broiler to brown for several moments,
and once inside is slightly browned, flip the potato and crisp the skins for a
couple of moments.
-Fill each crispy potato skin with the brat/onion mixture, and sprinkle with a little
of the grated cheese; return under the broiler to melt the cheese for just a few
seconds; then, finish the skins by topping with a pinch or two of the sauerkraut
and a twist of the pepper, and enjoy while hot (with a good lager, if desired)!

Grilled Summer Veggie & Roasted Garlic Dip with Chickpeas, Creamy
Feta and Fresh Herbs
by Ingrid Beer

Yield: Serves about 8-10

Ingredients:
2 head garlic, tops cut off
Canola oil
Salt
Cracked black pepper
1 Chinese eggplant (or half of a very small eggplant), sliced lengthwise into
thick slices
1 zucchini, sliced lengthwise into thick slices
1 red bell pepper, stem/top and bottom sliced off, then sliced around the core
into 4 thin sections
1 red onion, sliced into thick circles (kept intact as much as possible)
2 cups sour cream
cup chickpeas (garbanzo beans)
cup feta crumbles
Zest of one lemon
1 teaspoon of lemon juice
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoons fresh cilantro, chopped
1 tablespoons fresh dill, chopped
3 green onions, green part only, finely chopped

Preparation:
-Preheat your oven to 400.
-Drizzle the two garlic heads with a little oil, and top with a pinch or two of salt
and cracked black pepper, and wrap each head tightly in a square of foil; place
into oven and roast for 40 minutes; once roasted, remove from foil and allow
them cool until they can be handled, at which point you will squeeze the
softened cloves out of the papers, and set them aside.
-In the meantime, heat either your outdoor grill (equipped with a veggie basket),
or an indoor grill pan; while that heats, drizzle a little oil, plus a couple of pinches
of salt and cracked black pepper over the sliced veggies.
-When the grill/grill pan is hot, add a batch of the veggies, and grill about 2
minutes per side, or until well-charred and slightly tender; flip the veggies over,
and grill on the other side for roughly another 2 minutes; repeat until all veggies
are charred/grilled, and set them aside to allow them to cool.
-Once the veggies are cool, chop them fairly finely, and set them aside for a
moment.
-Into the bowl of a food processor, add the roasted garlic cloves, the sour cream,
the chickpeas, the feta crumbles and the lemon zest and juice, plus about
teaspoon of salt and teaspoon of the cracked black pepper; process until
smooth and well-blended.
-Scrape the sour cream mixture out into a large bowl, and fold in the finely
chopped grilled veggies, plus the fresh herbs; check the seasoning to see if any
additional salt or pepper if needed, then cover with plastic wrap and place into
the fridge for at least 2 hours, or ideally overnight for the flavors to intensify.
-Enjoy cold with pita chips, veggie spears, chips or crackers, or spread over
toast-rounds.

Baba Ganoush with Fresh Herbs and Melted Mozzarella

by Ingrid Beer

Yield: Serves about 6

Ingredients:
Canola oil
1 large onion, quartered and sliced into semi-circles
Salt
Black pepper
2 Japanese eggplants, diced small
4 Roma tomatoes, diced
4 cloves garlic, pressed through garlic press
1 tablespoon chopped, flat-leaf parsley
cup shredded, whole-milk mozzarella cheese
Pita chips
*Note: A traditional Baba Ganoush recipe calls for roasted (charred) eggplant and
tahini; however, I chose to fashion mine after my own tasteeclectically unique,
with the addition of melted mozzarella cheese over top.
Preparation:
-Place a large pan or cast-iron skillet over medium-high heat, and drizzle in about
3-4 tablespoons of the oil; once hot, add in the sliced onion, plus a pinch of salt
and pepper, and saute for a few minutes until beginning to get golden.

-Add in the diced eggplant, plus another small pinch of salt and pepper, and
continue to saute until the eggplant begins to soften and become golden, about
6-10 minutes.
-Add in the diced Roma tomatoes, plus another small pinch of salt/pepper, and
stir those in to incorporate and soften, about 4 minutes, or until the mixture
becomes a jam-like consistency.
-Add in the garlic and stir in to combine; once it becomes aromatic, turn off the
heat.
-Add the mixture to a food processor, and pulse just until a chunky-smooth, diplike consistency, and check to see if any additional salt/pepper is needed; stir in
the chopped parsley.
-Preheat broiler.
-Spoon mixture into an oven-safe baking dish, and top with the mozzarella
cheese; place under the broiler to melt the cheese, making it golden-brown and
bubbly.
-Top with another small sprinkle of herbs, if desired, and enjoy warm with pita
chips.