Blue Cheese and Fig Jam Crostini


I realize that for a while there I was posting about crostini ALL THE TIME, and I needed to get ahold of myself.  But it's been a while now, and I can only resist the crostini siren song for so long, and so here I am back again in my crostini groove.  This time with fig jam and blue cheese.  Can you blame me?  I can't blame me.   So, just to repeat what I have already said a million times before, crostini is as simple as grabbing a loaf of french bread, slicing it on the diagonal into nice thin slices, brushing them with olive oil and baking them until they are just a little crispy.  We're not looking for brown here, except maybe around the edges...just a nice toasty feel. Cool 'em down, and then all that is left to do is spread them with a little fig jam or chutney (I used jam) and a small slice of your favorite blue cheese.  I had some Maytag blue, but a creamy Gorgonzola would be heaven as well. And there you are, right there on the crostini highway with me. Blue Cheese Read More & Get the Recipe

Prosciutto Rolls with Goat Cheese, Arugula and Fig Spread


Believe it or not, it's now March and I am still working my way through some of the very many wonderful cooking-related goodies I got for Christmas, and one of those goodies was completely perfect for this latest entry in the Friday Night Lights series of nibbly suppers the Southern husband and I are having on, um, Friday nights.   And that goodie is this: A beautiful jar full of rich, tantalizing, gorgeous... Fig jam.  I have a long-standing love affair going with fig jam, and in my humble opinion, a person can't have enough of this stuff around the place.  In a pinch you can sub in apricot, or even peach, but if you can find fig jam, the real thing, you will be in such a happy, happy place. So, this particular jar of fig jam came in handy for this latest appetizer recipe, which goes like this:  Get some nice thin prosciutto and lay it out in nice long strips.  it might tear here and there but don't worry, because by the time you roll it up, the layers will hide any rips or Read More & Get the Recipe

Fried Goat Cheese and Fig Salad


Okay, so I will tell you right now, this salad is a complete and total show-stopper.  If you are looking around for a first course to make for the holidays, look no're there.  And best of all, it is super easy in addition to being one of the best things you will ever eat that doesn't involve either bacon or chocolate. This recipe comes from a gorgeous new cookbook called The New Brooklyn Cookbook. Some of my favorite people live in Brooklyn so I loved this cookbook at first sight, and once I found out the recipes were taken from some of the most fantastic restaurants in Brooklyn (Buttermilk Channel, I love you!!), I was in, and this was the very first recipe I tried from this book.  Because among other things, it involves fresh figs, which are my current obsession. I did alter the recipe by adding a bed of chopped frisee lettuce, but that is because (after figs) frisee lettuce is my other current obsession.  It's just so dang FANCY.  You put a nice handful Read More & Get the Recipe

Fig Jam and Cheese Bites


It's time to face the inevitable: it's November, and that means we are entering the holiday season.  And with the holiday season come holiday parties.  And with holiday parties come HORS D'OUEVRES.  And the only thing harder than figuring out how to spell hors d'ouevres is figuring out what they should be.  I'm all for a good cheese ball, but there's nothing like coming across a new nibbles idea that is both easy AND delicious AND different.  Because after the nibbles you still have the main course, the dessert,  and the holiday cards that all still have to be done. Help is on the way. Here's my latest favorite appetizer (and my extended family?  If you are reading this?  Spoiler alert!).   All you need for this one is a nice french bread baguette, your favorite jam (I like fig, but peach or apricot will work just fine), and a nice soft triple cream cheese - Brie, Camembert, or my current obession, D'Affinois.  A little fresh chopped thyme and you are in business.  Cut the Read More & Get the Recipe