Find out how to make this Antipasto toast on my Studio 5 segment. French Bread baguette, sliced down the middle and toasted Layer- Ricotta cheese Salami, chopped Tomatoes, chopped Pepperochini peppers, chopped Jarred red peppers, chopped Olives, chopped Mozzarella, chopped Provolone, thinly sliced Pepperoni, quartered Drizzle toppings with pesto, balsamic vinegar or glaze, and S&P.
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I love this healthy toast with so many great vegetables and flavors! Turn this into a dip by layering all ingredients on a platter and dipping with Pita chips. Use Pita bread or Naan, toasted (Costco has the great small naan breads) Layer- Chive cream cheese Hummus Tomatoes, chopped Cucumber, chopped Olives, sliced Green onion, sliced thinly Feta cheese (Jalapeño, optional)
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You guys, I forgot to put the fig jam on these crostinis in my cooking segment! It’s the best part so don’t forget it. Baguette, sliced and toasted on both sides.(tip- cut baguette at an angle so you have more surface space) Layer- Fig jam Brie Cheese Prosciutto Sliced Apple or Pear Drizzle of honey Cracked Pepper This is one of my favorite appetizers and is so easy to make. I’ve also made a larger “toast” and served it with soup or a salad and called it dinner. Substitute apples or different cheeses because anything goes on these yummy little bites!
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You will always be invited to a dinner party if you bring this delicious appetizer! It was a winner on Saturday night and I’m thinking perfect for 4th of July weekend if you can wait that long! 8 oz Crumbled Feta 8 oz Chive Cream Cheese Splash or three of milk Dash of ground pepper In a blender combine feta, cream cheese, and milk. For smooth feta cream you’ll need all ingredients to be room temperature. Sun Dried Tomato Jam 8 oz jar sun-dried tomatoes packed in oil, drain 1/2 of oil 1 TB EVOO 1/2 onion, grated or sliced 1 clove garlic, minced 2 TB sugar 1/4 C red wine vinegar 1 1/2 C water Dash of thyme S&P Sauté sun dried tomatoes, EVOO, onion, and garlic for 5-10 minutes. Add remaining ingredients and bring to a boil. Reduce to a simmer and cover for one hour. Take lid off and continue cooking for 1-2 hours or until you have jam consistency (no liquid). Add julienned basil to finish. ETC. Add feta and tomato jam on top of pork…
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Pretending I’m in Tuscany for lunch today! Burrata with EVOO and cracked pepper Melon slices (TJ’s Tuscan Cantaloupe is so good) Prosciutto (I’m loving thicker slices) Basil leaves ETC. On skewers Over lettuce with balsamic and EVOO Served over asparagus Use honeydew or mozzarella instead Layer cheese, thin slice of melon and prosciutto over slice of bread Layer mozzarella ball, piece of melon, basil, and prosciutto on toothpick. Drizzle balsamic glaze.
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I am SO excited to share all of my 4th of July recipes with you this week! They are not the Pinterest ones you see everywhere but new and fun ways to celebrate the US of A! Use Endive or slices of a Baguette Layer: Goat cheese Strawberries, chopped Basil, julienned Balsamic reduction Pistachios, chopped Dash of Ground Pepper ETC. Tonight I’m serving the toppings over greens and a chicken breast for dinner. Use the endive. It’s low carb and has a great crunch!
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So naughty. So worth it! In an oven safe dish layer (next to each other) Terra potato chips Blue Corn Tortilla chips Sprinkle- Blue Cheese Green onions Sliced Bacon, crumbled (I picked up a scoop from our grocery store salad bar) Dash of Ground pepper Drizzle balsamic glaze Bake or Traeger on high (450) until bubbling and you can’t wait one more minute!! ETC. For non red white and blue holidays use Kettle Chips or your favorite chip.
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Look no further for summer drinks and appetizers! Kettle chips or any sturdy chip Parmesan cheese grated Lemon, juice and zest Chives, chopped Parsley, chopped Dill, chopped S&P Lay out your favorite sturdy chips on a cookie sheet. Add Parmesan and herbs and bake for 3-5 minutes at 375. Top with lemon zest and lemon juice!
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