I remembering making this appetizer the first time I hosted Easter back in Corona Del Mar 12 years ago and it’s still one of my faves! Toast baguette slices (slice at an angle so you get more surface area). Slather Butter Dijon mustard mixture on top of toasted baguette (1/2 butter 1/2 mustard, mixed). Layer Prosciutto, roasted asparagus, and top with Brie cheese. Broil for one minute. I just ate 3 of them!
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There are dates on every corner here in Jerusalem and it reminded me of an appetizer I had made a while ago and never posted. Sliced dates Goat cheese or Blue Cheese Chopped pistachios Bacon, cooked and chopped Balsamic reduction Stuff dates with cheese, pistachios, and bacon. Bake at 375 for 15 minutes. I put my stuffed dates on a Traeger grill and it was salty, sweet, and perfectly smoky. Drizzle with bottled balsamic reduction. If you have leftovers, slice them up and add to a chicken salad for lunch or dinner the next day! (Instead of cooking an entire batch of bacon for this recipe, just buy a small amount at your grocery store salad bar.)
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And finally, my third Cinco de Mayo recipe with watermelon and cucumber. (My personal favorite!) Avocado or premade guacamole Watermelon, chopped Cucumber, chopped Feta cheese Lime juice and zest Chili powder Kosher salt I Love my local grocery store’s deli-made guacamole so I started with that. Add watermelon and cucumber and mix. Top with feta cheese, lime zest, lime juice, chili powder, and salt. TIP *I don’t often post all the different recipes I try with the same ingredients but I do this a lot. If you have a lot of cucumber and watermelon for instance try totally different ways of using it. Don’t let extras go to waste or feel like you have to have the same leftovers 3 nights in a row. Make extra guacamole then put it over grilled chicken and brown rice the next night. I find it challenging and fun to come up with totally different uses for ingredients I have around the house.
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Speaking of TJ’s favorites, these Vegetable Birds Nests are unbelievable and can not be saved for an appetizer only! Ahi tuna and some toppings turn it into a delicious salad or light dinner. Butter lettuce Vegetable Birds Nests Ahi tuna, chopped to small pieces Avocado, chopped Edamame Sesame seeds The dip is to die for so add a little Seasame Oil, soy sauce, and sugar to make extra for a dressing. FOR AN APPETIZER- add one Nest on top of a leaf of butter lettuce. Top with a couple pieces of tuna and avocado and sprinkle with sesame seeds. Your guests will thank you!
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Have you tried these Trader Joe’s ( I can’t help myself) Scallion pancakes? They’re our new favorite after school snack! They’re 7 grams of fat and 160 calories and taste fried (is that a bad thing?) I sauté mine for a couple of minutes per side and top with Sweet Chili sauce!
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I wish you were all able to come over for lunch right now with this peach salad, grilled chicken, and a cold Diet Coke! Sprinkle lime juice and honey on sliced peaches. Grill peaches until they have grill marks. (You don’t have to grill the peaches, fresh peaches or nectarines would be great too). Lay Arugula on platter and mix with dressing. Layer mozzarella slices and peaches and place on top of arugula. Drizzle dressing and EVOO on top of stacks. Dressing In a blender (until combined): 5 peaches One bunch green onions, sliced 1 C chopped fresh cilantro 1/3 C honey 1 tsp salt Zest of one lime 2 limes juiced 3/4 tsp cumin 3/4 tsp chili powder 1 C EVOO
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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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