While I thoroughly enjoy cooking and baking, sometimes the simplest of recipes makes the best dish.  Over the past few weeks, I have found that to be true.

Last night, I decided to try a new recipe for baked ricotta.  I was hoping for a flavorful dip that I could serve with lavash chips.  To make this recipe two egg whites needed to be whipped until soft peaks formed.  It seemed silly to use my stand mixer for 2 egg whites, so I whisked them by hand.  While it wasn’t tiring, it did require a bit of time, and when I sampled the finished product 30 minutes later, I wasn’t impressed.  The dip was bland and lacked a texture that was dip-worthy.

A few weeks ago, I made dishes that were simple:  Tapas Mushrooms, capicola wrapped asparagus, and Cheese & Onion Crisps.  Each recipe had five ingredients or less, and all three recipes could be made in 30 minutes.  The result of this minimal effort and time was a Tapas Night that I loved, as did my husband.

While I don’t plan on focusing all meals around the theme of few ingredients and little time, I definitely will keep in mind that sometimes simple is better.

Cheese & Onion Crisps

2 pieces whole grain lavash bread

1/4 lb. Piave, thinly sliced

1 onion, sliced and caramelized

Preheat oven to 400.  Cut lavash into 2″ x 2″ squares.  Spray baking sheet with nonstick baking spray.  Place squares on sheet.    Top each square with a piece of Piave.  Bake for 4-8 minutes, or until lavash is golden and Piave is melted.  Remove from oven, and top with caramelized onions.  Serve immediately.