Winners of our 2010 fresh cheese contest

The Apple Fromage Torte and Savory Egg and Ricotta Squares wowed us from the start

Best Brunch

SAVORY EGG AND RICOTTA SQUARES WITH SHIITAKES AND ARUGULA

Serves: 4

Time: 1 hour, 20 minutes

Created by Jamie Brown-Miller, of Napa, CA

  • 2 sheets frozen puff pastry dough, thawed
  • 6 large eggs
  • 2 tbsp. unsalted butter, divided
  • 1½ cups shiitake mushrooms, sliced
  • 1 tsp. salt, divided
  • 1/2 tsp. pepper
  • 4 cloves garlic, minced
  • 1 cup lightly packed arugula
  • 1 cup fresh ricotta cheese (from the February 2010 issue of Sunset)
  • 4 Roma tomatoes, diced
  • 1 tbsp. sriracha (garlic chili paste)
  • 1 cup fresh fromage blanc (from the February 2010 issue of Sunset)

1. Preheat oven to 425° degrees. Slice puff pastry sheets into quarters and place 4 on an ungreased baking sheet. Chill all 8 puff pastry squares while you make the filling.

2. Whisk together eggs and 1/2 cup water in a medium bowl. In a large nonstick skillet, melt 1 tbsp. butter over medium-high heat and swirl to coat pan. Add mushrooms, 1/2 tsp. salt, and the pepper; cook, stirring frequently, 5 minutes or until mushroom edges begin to brown. Stir in garlic and arugula and cook until arugula wilts.

3. Add egg mixture and cook 2 to 3 minutes, or until eggs are almost set. Fold in ricotta and let cool 5 minutes.

4. Spoon egg-ricotta mixture into center of each pastry square, dividing evenly. Place a reserved square on top, aligning the edges and pinching together. Poke center of each square with a fork. Bake 15-20 minutes or until golden brown.

5. Melt remaining 1 tbsp. butter in a medium skillet over medium-low heat. Add tomatoes and sriracha and cook, stirring occasionally, 15 minutes.

6. Transfer squares to four plates, then top each with 1/4 cup fromage blanc. Spoon tomatoes over fromage blanc, dividing evenly.

More: How to make and cook with fresh cheese

Page