(WLUK) — If you’re still looking for a way to say, “I love you” to your sweetheart this Valentine’s Day, how about cooking up a romantic dish.
Chef Jyll Everman, host of ‘Fox 11 Living’ has some ideas.
Chef Jyll joined Good Day Wisconsin Friday to share recipes for Raspberry-White Chocolate Croissant Pudding and Valentine’s Day Roasted Bruschetta.
Raspberry-White Chocolate Croissant Pudding
Ingredients:
3 croissants, torn into chunks 1/2 cup fresh raspberries 3/4 cup white chocolate chips or chopped white chocolate 3/4 cup whole milk1 cup heavy cream2 eggs, beaten 1/4 cup sugar 1/2 tsp saltFresh whipped cream + extra berries
Directions:
Preheat oven to 350 degrees.
In a baking dish sprayed with cooking spray, lay 1/2 of the the croissant pieces in a single layer.
Top with half of the white chocolate and half of the raspberries.
Repeat with remaining croissants, chocolate and berries.
In a bowl, whisk the milk, heavy cream, eggs, sugar and salt until well combined. Pour over the croissants.
Let sit for at least 10 minutes to help absorb the custard.
Place in the oven for 35-40 minutes, until lightly golden and custard has set.
Serve with whipped cream and extra berries (if desired).
Valentine’s Day Roasted Bruschetta (serves 4)
Ingredients:
8 slices French breadOlive oil, salt and pepper1 pint cherry tomatoes1 large garlic clove, minced1 Tbsp olive oil1 tsp Italian seasoning1 cup whole milk ricotta cheeseFresh basilBalsamic glaze
Directions:
Preheat oven to 375 degrees.
Using a 1.5-2 inch heart shaped cookie cutter, cut one heart shape out of each slice of bread.
Drizzle hearts with a little olive oil, and sprinkle lightly with salt.
Bake in the oven until lightly toasted, about 8 minutes. Set aside.
Raise oven temperature to 425 degrees.
On a parchment lined sheet tray, toss the tomatoes with 1 Tbsp olive oil and Italian seasoning.
Roast for 12 minutes, then remove from oven and stir in the minced garlic.
Continue to roast until tomatoes have started to burst and have caramelized slightly. Remove from oven.
Carefully spread a little ricotta onto your bread hearts. Lightly sprinkle ricotta with salt and pepper, then top with desired among of tomatoes.
Sprinkle with fresh basil and drizzle with balsamic glaze. Serve immediately.