Cafe Borgatta Recipes

CRETAN BOUGATSA PIE FROM CHANIA

Steps:

• Preheat the oven to 350 °F, 180 °C.
• Line a baking tray with parchment paper.
• Mash the feta cheese in a fork and mix with the ricotta cheese until well combined.Beat the egg with the milk and semolina flour until well combined.
• Add the egg mixture to the cheese mixture and mix until combined.
• Place one sheet of phyllo on the tray lined with parchment paper.
• Drizzle some melted butter over it and sprinkle 1 tablespoon of granulated sugar over top.
• Place the second sheet of phyllo on top, drizzle with some butter and sprinkle with sugar.
• Continue these steps with 3 more sheets of phyllo.
• Drizzle some butter over half of the final sheet of phyllo and fold it over in half. Drizzle some more butter over it and fold it again.
• Place this package in the center of the prepared phyllo sheets in the baking tray.
• Pour all of the cheese filling over the prepared phyllo package in the center of the tray.
• Fold the sides over to keep the filling from spilling out.
• Fold the other 2 sides over the filling to create a rectangular looking package.
• Carefully flip it over.
• Brush all over with the remaining butter.Bake in the center rack of the preheated oven for 30 minutes or until golden.
• Cut into small pieces and sprinkle a generous amount of granulated sugar over top.
• Dust with ground cinnamon.
• Serve.

CAFE BORGATTA

Steps:

• Heat milk in a small saucepan.
• Sift cocoa and sugar into milk and whisk to blend.
• Stir in espresso.
• Divide equally into four small espresso or demitasse cups.
• Top with whipped cream and grated orange. Makes 4 servings.

BURRATA BRUSCHETTA WITH FIGS

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
• Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
• Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.