Rania’s Recipes: Mediterranean Spread & Turkey Tetrazzini
Thanksgiving is tomorrow and Rania Harris stopped by Pittsburgh Today Live to show off a great snack to tie your guests over until the big feast. She also demonstrated a great recipe for what to do with all the leftovers.
Warm Mediterranean Spread with Crostini
- 3 – 12 oz jars roasted red peppers, drained and cut into strips
- 12 ounces goat cheese, roughly crumbled
- ¾ cup lightly toasted pine nuts, divided
- 1 cup fresh basil leaves, cut into strips
- 4 tablespoons extra virgin olive oil
- 1 cup freshly grated Parmesan cheese
- 1/2 cup sliced black olives
- 1/2 cup seeded, diced ripe red tomato
- 1/2 cup diced yellow bell pepper
- 1 sprig of basil
- Crostini (see recipe and directions below)
Preheat oven to 375 degrees
Coat a deep 10-inch ceramic dish with olive oil.
Layer red peppers, goat cheese, all but 2 tablespoons of the pine nuts, basil alternately.
Drizzle with extra-virgin olive oil, cover with parmesan cheese. Bake for 10-15 minutes, or until cheese is melted and slightly browned. Remove from oven.
Combine diced tomatoes, olives and yellow pepper. Place this mixture over the top in a stripe. Sprinkle with the remaining 2 tablespoons pine nuts and serve, garnished with a sprig of basil. Serve room temperature crisp Crostini.
- 1 Baguette French Bread ~ sliced about ¼ inch thick
- Extra-virgin olive oil for brushing
- Finely ground sea salt, preferably gray salt
Preheat the oven to 375 degrees. Place the slices in a single layer on a rimmed baking sheet and toast in the oven until golden brown and just beginning to crisp, about 5 minutes. Remove from the oven and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool.
- ½ cup unsalted butter
- ½ cup all purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- ½ cup white wine
- 1 ½ cups heavy cream
- ¼ cup chopped parsley
- Salt and freshly ground black pepper to taste
- 1 pound fettuccini – cooked al dente
- 1 ½ pounds fresh mushrooms – cut into halves and sautéed until tender
- Grated lemon zest (from one lemon)
- 4 cups leftover turkey ~ cut into cubes
- ½ cup freshly grated Parmesan cheese
- 1 ½ cups Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese or more to taste
- Toasted almonds for garnish
Blend butter and flour and cook to a roux. Add chicken broth, wine, and milk and cook until thickened. Add cream and parsley and season to taste with salt and pepper. Combine with cooked fettuccini, mushrooms, lemon zest and turkey. Mix in ½ cup Parmesan cheese.
Grease a 9” x 13” baking dish. Pour the tetrazzini mixture into the prepared dish.
Sprinkle liberally with breadcrumbs and top with the cheese. Top with toasted almonds. Bake in a preheated 350-degree oven until bubbly – about 30 minutes.