RecipesRECIPES

Loaded Caprese French Fries with Sun-Dried Tomato Ranch

By Well Seasoned Studio

Prep Time: 10 minutes / Cook Time: 25 minutes / Yields: About 8 servings

California Sun Dry

Ingredients

For the french fries
24 mini phyllo cups (2 packages)
½ lb French brie or triple cream cheese
2 tbsp Julienne Cut Sun-Dried Tomatoes, finely chopped
2 oz prosciutto, chopped into small ½” pieces (you can also rip it apart into small pieces with your hands)
24 fresh small fresh sage leaves
2 tbsp canola or vegetable oil, divided
Balsamic vinegar, for serving

For the homemade sun-dried tomato ranch
½ cup mayonnaise
¼ cup sour cream¼ cup buttermilk
1 clove garlic, minced
2 tbsp parsley, chopped
2 tbsp chives, chopped
2 tbsp dill, chopped
1 heaping tbsp Sun-Dried Tomato Pesto
1 tbsp Worcestershire
½ tsp sweet paprika
½ tsp dry mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper

Instructions

To make french fries

Step 1
Preheat oven to 425 F.

Step 2
Place french fries on a rimmed baking sheet, making sure not to crowd the pan. Cook until crispy, about 15-18 minutes.

Step 3
Remove from oven. Sprinkle the fries with shredded mozzarella and sun-dried tomatoes, then return to oven and cook until cheese has melted, about 3 minutes.

Step 4
Immediately top the fries with prosciutto, thinly sliced basil, chives, then drizzle with balsamic vinegar. Serve immediately with sun dried tomato ranch.

To make sun dried tomato ranch

Step 1
Combine mayonnaise, sour cream, and buttermilk in a medium bowl, then whisk until well combined.

Step 2
Add in all remaining ingredients, whisk, then taste to adjust seasoning.

Step 3
Cover and refrigerate until ready to serve.

PRODUCT USED

Julienne Cut Sun-Dried Tomatoes

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry

PRODUCT USED

Pesto

Savor the flavor of traditional Basil Pesto Sauce enhanced with our delicious Sun-Dried Tomatoes.

California Sun Dry
California Sun Dry

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Recipes

Loaded Caprese French Fries with Sun-Dried Tomato Ranch

By Well Seasoned Studio

Prep Time: 10 minutes / Cook Time: 25 minutes / Yields: About 8 servings

California Sun Dry

Ingredients

For the french fries
24 mini phyllo cups (2 packages)
½ lb French brie or triple cream cheese
2 tbsp Julienne Cut Sun-Dried Tomatoes, finely chopped
2 oz prosciutto, chopped into small ½” pieces (you can also rip it apart into small pieces with your hands)
24 fresh small fresh sage leaves
2 tbsp canola or vegetable oil, divided
Balsamic vinegar, for serving

For the homemade sun-dried tomato ranch
½ cup mayonnaise
¼ cup sour cream¼ cup buttermilk
1 clove garlic, minced
2 tbsp parsley, chopped
2 tbsp chives, chopped
2 tbsp dill, chopped
1 heaping tbsp Sun-Dried Tomato Pesto
1 tbsp Worcestershire
½ tsp sweet paprika
½ tsp dry mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper

Instructions

To make french fries

Step 1
Preheat oven to 425 F.

Step 2
Place french fries on a rimmed baking sheet, making sure not to crowd the pan. Cook until crispy, about 15-18 minutes.

Step 3
Remove from oven. Sprinkle the fries with shredded mozzarella and sun-dried tomatoes, then return to oven and cook until cheese has melted, about 3 minutes.

Step 4
Immediately top the fries with prosciutto, thinly sliced basil, chives, then drizzle with balsamic vinegar. Serve immediately with sun dried tomato ranch.

To make sun dried tomato ranch

Step 1
Combine mayonnaise, sour cream, and buttermilk in a medium bowl, then whisk until well combined.

Step 2
Add in all remaining ingredients, whisk, then taste to adjust seasoning.

Step 3
Cover and refrigerate until ready to serve.

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