Blue Cheese and Fig Jam Crostini

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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

Peach Crostini with Prosciutto and Ricotta

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Is there anything better than a sweet, juicy peach right smack in the middle of summer?  A gorgeous, fat peach that you can almost taste just from the velvety smell of it?   We are in the midst of a bit of a peach controversy in our house due to this recent article in The New York Times.  The Southern husband was brought up deep in the heart of Georgia which is, as he has pointed out about a thousand times lately, The Peach State. The teenager, however, is now a full-fledged member of the Clemson University community, located in the great state of South Carolina.  And according to the Times, South Carolina has shipped double the amount of peaches as Georgia this year.  And being the enthusiastic, faithful Clemson Tiger that she now is, she is throwing her hat into South Carolina's ring, peach-wise. This character is also originally from South Carolina, where she was rescued as a wee puppy. However, she will pretty much eat anything, anywhere, from anyplace, so she's not Read More & Get the Recipe

Spiced Peaches with Serrano Ham and Basil

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There are a few things that say to me, it is completely, totally, no doubt about it summer.  Like these spiced peaches with Serrano ham and basil. And the day we flip the switch on the ceiling fans and don't turn it off again until October.  The day it is actually hot enough for me to put on my bathing suit In Public.  The day my basil gets so rampant that I start figuring out if I can work it into a breakfast recipe along with lunch and dinner.  And the day that the REAL peaches hit the farmer's market.  Not the rock hard ones that have been flown in during the winter, but the sweet-smelling, velvety, juicy peaches that are just begging to be bitten into.  Yep, peach juice on your chin - you know what I'm talking about! This great little recipe for spiced peaches takes peaches, Serrano ham, and basil and turns them into a sweet and spicy appetizer (or lunch!) that just sings of summer.  You need nice firm peaches for this one...slice them into wedges, and then mix them up in a Read More & Get the Recipe

Shrimp and Tarragon Crostini

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I love crostini.  Maybe it has something to do with my love for toast, which you can read about here if you are interested.  And even though I flirted with silver dollar pancakes shamelessly in terms of being the vehicle for holding delicious little spoonfuls of various things.  But crostini, you will still always be first in my heart, especially when you are topped with a delicious mixture of shrimp and tarragon.Crostini is super-simple to make.  Just slice up a loaf of your favorite French bread (or Italian bread if you are the kind that likes your crostini substantial. Slice it pretty thin...as close to 1/4 inch as you can get without driving yourself crazy.  Brush them with a little olive oil and pop them on a cookie sheet and into a 400 degree oven just until they are getting golden brown - 5 to 10 minutes.  After that, the possibilities are endless, but in this case I went with a quick little mixture of cooked chopped shrimp, mayo, fresh chopped Read More & Get the Recipe

Smoked Salmon Silver Dollar Pancakes

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I am all about having breakfast for dinner whenever possible.  Bacon and egg muffins?  Yes please.  Caramel french toast?  Oh yes.  Bacon Cheddar Bagel Panini?  Yes, yes, a thousand times yes!  So I guess it was only a matter of time before breakfast worked itself into our Friday Night Lights appetizer project we have going around here.  And in this case, it is all about pancakes. Silver dollar pancakes.  Those little baby guys that you ladle onto the griddle with a tablespoon.  Literally...don't be tempted to use more than a tablespoon of batter per adorable pancake, because you want them nice and perfectly finger food size.  Once you have your pancakes cooked and a little cooled off, the possibilities become endless.  In this case, I opted for a savory topping to the sweet flavor of the pancake. First I spooned on a little bit of sour cream.  Then just a sliver or two of smoked salmon, and final a sprinkle of scallion.  Chives would have been wonderful too, but scallions are Read More & Get the Recipe

Tuna Caper Dip

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Few things in life are better than coming home from a loooooooong day of work at the office, cracking open a can of tuna and in 10 minutes or less having what can pass as a reasonably presentable supper.  In this case, this is the latest in our Friday Night Lights series of suppers, wherein we are using up all the delicious appetizer recipes I have collected by making them for light Friday night suppers, since there is no way I am actually going to have enough parties in my lifetime to use them all up. So here's the deal on this one: you have to use a can of tuna packed in oil.  Yes, you do.  You drain most of the oil off, but you need the rest of it to make this delicious dip sing and dance the way you want it to.  Stir in some sour cream (use the low-fat kind to make yourself feel better about the tuna packed in oil) along with some fresh lemon juice, some chopped parsley, some capers and a couple of chopped anchovies.  Salt and pepper, and you are THERE.  We scooped it up with Read More & Get the Recipe