Tuesday, November 18, 2014

Roasted Cranberry Apple Brie Crostini with a Kahlúa Glaze

We are rapidly approaching the holiday season and all of the parties, family gatherings, memories, and delicious food that goes with it.  I love to cook and entertain – so each year, whether it is in my own home or when I’m an invited guest to holiday get-togethers, I’m always game to make a few yummy dishes!

This is the perfect appetizer to serve at one of your upcoming dinners – it has just the right amount of crunchiness, tartness, sweetness, and creaminess all built into just a few bites!  This one doesn’t take long to make and tastes great at room temperature, what more could you want?  The roasted cranberries that top this crostini might be my favorite part, super easy while adding that extra special touch to the dish. 




Once you do give this dish a try, I’d love to hear your feedback!  I know this will be on our menu for Thanksgiving Dinner this year!

Roasted Cranberry, Apple, Brie Crostini with a Kahlúa Glaze
Makes 16 Crostini, serving 6-8 as an appetizer

Extra virgin olive oil
Salt & pepper
½ Honeycrisp apple, cut into 16 slices (slice more for garnish)
16 slices of Brie cheese, cut to fit baguette slices
1 cup fresh cranberries
½ tablespoon granulated sugar
4 tablespoons dark brown sugar
¼ cup Kahlúa
¼ cup chopped hazelnuts

Preheat oven to 375 degrees.  On a cookie sheet, arrange baguette slices, brush with olive oil and season with salt and pepper.  Toast in the oven for 8-10 minutes or until lightly browned. 

Increase oven to 400 degrees.  In a small bowl combine the cranberries and granulated sugar.  Arrange in a single layer on a piece of foil on the cookie sheet.  Roast for 8-10 minutes, remove from oven and let cool slightly.

In a small saucepan, add brown sugar and Kahlúa.  Cook over medium heat, stirring constantly for a few minutes until combined.  Remove from heat while mixture is still thick. 

On each baguette slice, add a piece of Brie cheese, spoon on some of the Kahlúa brown sugar mixture, add an apple slice, add a few roasted cranberries, drizzle on a little bit more of the Kahlúa brown sugar mixture, and top with a few chopped hazelnuts.

Serve immediately.

Monday, November 3, 2014

Burrata Sandwich with Prosciutto and Basil

I am slowly but surely getting the blog caught up on the Burrata dishes I made last month!  This is a super easy sandwich and can really be made with anything - but I tried to keep it simple  Feel free to pile on your favorite ingredients - just don't forget a couple of slices of Burrata! I paired this sandwich with a small arugula salad tossed with olive oil, white balsamic vinegar, salt, and pepper.


Burata Sandwich with Prosciutto and Basil
Serves 1

2 slices of good artisan bread (I used the Kalamata Olive Bread I had leftover from the Bruschetta I made)
2 slices of Burrata 
Few slices of prosciutto
Basil leaves
Pepper
Olive Oil
White Balsamic Vinegar

On the base of one of the slices of bread, add the Burrata , sliced prosciutto, and basil leaves.  Top with pepper along with a few dashes of olive oil and white balsamic vinegar.  Add the second slice of bread, slice in half and enjoy!

Sunday, November 2, 2014

Halloween Spider Web Dip

This dip can really be made any time of the year - but it is especially fun to add a sour cream spider web for Halloween!  It is super easy to customize and add your favorite ingredients!


Halloween Spider Web Dip
Serves 12-14

For the base:
1 envelope taco seasoning
1 16 ounce can of refried black beans
2 cups of bottled salsa
16 ounces of guacamole

For the toppings:
Shredded lettuce
2 cups shredded cheese
Sliced green onions
Sliced black olives
Sliced jalapeños
4 ounce can of diced green chiles
Diced tomatoes
Dashes of Tabasco sauce
Sour Cream

In a bowl, combine the taco seasoning with the black beans.  On a large platter, spread the bean mixture out - leaving space around the beans for the toppings.  Carefully add the salsa to the top of the bean mixture and spread to cover.  Carefully add the guacamole to the top of the salsa and spread to cover.

Around the outside of the beans/salsa/guacamole, start with the shredded lettuce and then top with the shredded cheese.  Sprinkle the remaining ingredients on top of the shredded cheese.  

Spoon some sour cream into a zip top back and cut the corner.  Carefully pipe concentric circles around the dip and then pipe the lines from the center out.  Finish with a spooky spider in the middle!