Holiday Party Toast With Sun-Dried Tomatoes, Arugula and Ricotta



Baby #2's imminent arrival seemed like a good excuse to bow out of cooking Christmas dinner this year, but I have signed up to host a mid-December holiday party for Amy, 20 of her favorite two-year-olds and their moms or nannies. I've booked the "hall" and the entertainment, bought cute party favors and Mamzie is on top of the West-Indian themed lunch menu for her nanny friends.

I'll be laying out snacks for my athlete-mom friends, most of whom will be arriving in their activewear, still sweaty from a workout. Clean, healthy holiday-themed snacks (avocado and sundried tomato toasts, cold pressed juices, etc.) will be on the table, and I may even shape them into a Christmas tree. Who wants an invitation?

--Bec

Toast with Sun-dried Tomatoes, Arugula and Ricotta

Ingredients: (specific amounts depend entirely on how much toast you are making!)

  • Whole grain bread, toasted, and cut into triangles
  • Sun-dried tomato spread (see recipe below)
  • Fresh ricotta cheese
  • Arugula
  • Sea salt/pepper

To Assemble:

Assemble the toast by layering ingredients in this order: A smear of ricotta, five or so arugula leaves, one teaspoon tomato spread, small pinch of sea salt and a grind of pepper.

Sun-dried Tomato Spread

Ingredients:

Heat one teaspoon of oil to a small saucepan. Add Green Seasoning and gently cook over medium heat for one to two minutes. Add tomatoes and stir, cooking another 30 seconds or so. Then pour enough water into the pot to cover the tomatoes and bring to a boil. Turn off the heat and allow tomatoes to rehydrate for 15-20 minutes.

Using a slotted spoon, remove tomatoes from water and transfer to a food processor. Reserve the tomato water and keep it close by. Add one teaspoon olive oil and blend, adding enough of the reserved tomato water until you get a spreadable consistency.

Note: This recipe may make more sun dried tomato spread than you need. If so, freeze it and use it to add flair to you next recipe that calls for tomato paste. Or try using to to flavor your next egg sandwich.

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About the Author

Athlete Food

Laurel and Rebeccah Wassner are professional triathletes from New York. Melissa Lasher is a professional food writer and culinary school graduate who lives in Nashville. These three longtime friends teamed up to create Athlete Food, a blog which shares their strategies and recipes for how to fuel active people and their families.

Laurel and Rebeccah Wassner are professional triathletes from New York. Melissa Lasher is a professional food writer and culinary school graduate who lives in Nashville. These three longtime friends teamed up to create Athlete Food, a blog which shares their strategies and recipes for how to fuel active people and their families.

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