Posts by tag: picnic

  • Roasted Grape and Goat Cheese Crostini

Roasted Grape and Goat Cheese Crostini

Posted on November 13, 2017

This post was originally published here on September 13, 2013. I’ve since updated the photographs and text in hopes of encouraging you to give it a try!

Hi Friends! Happy Monday!

How are you all feeling about the upcoming Holiday? Excited? Anxious? Un-prepared? Somewhere in between?

Last week, I was starting to get stressed about how quickly Thanksgiving was approaching. But I managed to pull myself back from the proverbial ledge and enjoy a super fun and relaxing weekend (hiking, beers, pizza and ice cream galore!). So now I’m feeling much more sane. And mentally ready to tackle the weeks ahead.

My Mom is hosting Thanksgiving at her house, but we will divide and conquer all the tasks for the big event. Yesterday we sat down and planned everything out. So now that I have my list of things that I’m in charge of, I’m feeling a lot less frantic. Lists always relax me.

Please tell me I’m not the only one who feels this way.

One of the things I’m responsible for this Thanksgiving is all the appetizers. And you better believe that these Roasted Grape and Goat Cheese Crostini will be making an appearance at our table.

Roasted Grape and Goat Cheese Crostini | www.floatingkitchen.net

I love roasted grapes in all forms. This time of year, I usually roast up an entire sheet pan of them at least once a week for adding to salads, grain bowls, yogurt, etc. Anywhere you love using grapes, you can try replacing them with roasted grapes for an extra sweet treat. And they are especially good when combined with tangy goat cheese, sautéed shallots and crusty bread.

These Roasted Grape and Goat Cheese Crostini are seriously some of my favorite little bites EVER. And they are also one of the most requested things that I make. So you know they MUST be good! To save time on Thanksgiving day, you can make the goat cheese-shallot mixture in advance and store it in your refrigerator. Then on the day of, just roast the grapes and assemble the crostini before serving. Easy peasy!

Cheers,

Liz

Roasted Grape and Goat Cheese Crostini

Serves 10-12

Roasted Grape and Goat Cheese Crostini

Ingredients

  • 1 lb seedless red grapes
  • 1 tablespoon fresh rosemary, chopped
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 1 cup shallots, thinly sliced
  • 8 ounces goat cheese, softened at room temperature
  • 1 tablespoon honey
  • 1 rustic French baguette

Instructions

  1. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the grapes with the rosemary and 1 tablespoon of the olive oil. Roast the grapes in your pre-heated oven for 20 minutes, stirring once halfway through cooking time. Remove from the oven and set aside.
  2. Meanwhile, in a skillet over medium heat warm 1-2 tablespoons of the olive oil. Add the sliced shallots and cook, stirring frequently, until they are soft and lightly browned, about 8 minutes. Remove the skillet from the heat and set aside.
  3. Add the goat cheese and honey to a medium bowl. Add the sautéed shallots, plus any accumulated juices. Stir to combine.
  4. Slice the French baguette into 1/2 inch slices. You can warm or toast the slices, if desired. Then spread approximately a tablespoon of the goat cheese-shallot mixture onto each of the bread slices. Top with the roasted grapes. Serve immediately.

Notes

1. If you don’t like goat cheese, ricotta or cream cheese would be a great alternative.

https://www.floatingkitchen.net/roasted-grape-and-goat-cheese-crostinis/

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  • Spicy Apple-Tomato Salsa

Spicy Apple-Tomato Salsa

Posted on September 14, 2017

This post was originally published here on October 31, 2014. I’ve since updated the photographs and text. I hope you try it out!

I’m cautiously placing a single foot into Fall.

Summer isn’t completely dead yet. And I’m still blissfully rocking flip flops and white shorts, totally un-phased by my obvious fashion blunders. But I’d be lying if I didn’t admit that I’m detecting a subtle change in the air these days. Fall is most definitely coming. And I’m going be ready for her when she arrives. Complete with snacks.

Yes, snacks. All events (and even non-events) require snacks. And the arrival of Fall is certainly an event (or non-event) worthy of snackage. So to prepare for this occasion, I took everyone’s favorite Summer snack (i.e. chips and salsa) and gave it a Fall face-lift by adding in one of my favorite Fall fruits: apples.

Spicy Apple-Tomato Salsa | www.floatingkitchen.net

This Spicy Apple-Tomato Salsa has just the right mix of Summer and Fall flavors. And it’s got a very nice kick to it as well (but feel free to dial back on the amount of jalapeño peppers for less heat)! It’s what I like to call “transition-salsa”. And I’m going to be eating it non-stop for the next two months. It’s perfect for parties, game day or basically anytime when you’re craving chips and salsa (=always).

Spicy Apple-Tomato Salsa | www.floatingkitchen.net

While I’m sitting over here awaiting the arrival of Fall, I’ve got three blogging friends who are awaiting the arrival of something MUCH bigger in their lives: babies! Ashley from The Recipe Rebel, Denise from Sweet Peas and Saffron and Kristine from Kristine’s Kitchen are all expecting little ones soon. And today, we’re having a virtual baby shower for them to celebrate. Yahoo!

All three ladies are already seasoned Moms. And I’m excited for them that their families are continuing to grow!

Be sure to check out all the links below to see what dishes everyone “brought” to the baby shower today. I know you’ll find some serious inspiration for Fall cooking and baking!

Cheers,

Liz

Spicy Apple-Tomato Salsa

Makes about 5 cups

Spicy Apple-Tomato Salsa

Ingredients

  • 1 (15-ounce) can petite diced tomatoes
  • 1 (15-ounce) can crushed tomatoes
  • 1 large apple, peeled, cored and diced
  • 1 cup diced yellow onion
  • 1/2 cup diced red pepper
  • 2-3 jalapeño peppers, minced
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 tsp. salt
  • 1/2 cup cilantro, roughly chopped

Instructions

  1. In a medium saucepan, combine all the ingredients except for the cilantro over medium heat. Bring to a simmer and cook, stirring occasionally, for about 8 minutes. Then stir in the cilantro and cook for an additional 2 minutes. Remove the saucepan from the heat. Transfer the salsa to a clean container and allow it to cool to room temperature. Then refrigerate to chill.
  2. Serve with your favorite tortilla chips.
  3. The salsa can be stored in an airtight container in your refrigerator for 3-4 days.
https://www.floatingkitchen.net/spicy-apple-tomato-salsa/

 

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Buttermilk Pumpkin Donuts by A Latte Food

Easy Pumpkin Danish by Pumpkin N’ Spice

Mini Pumpkin Cheesecakes by Live Well Bake Often

Pumpkin Pie Crumb Bars by Bakerita

Mini Apple Crisps by Life Made Sweeter

Pumpkin Spice Latte Bread Pudding by Whole and Heavenly Oven

Cinnamon Apple Brie Crostini by Flying on Jess Fuel

Apple Pie Bars by Bake.Eat.Repeat

Honey Apple Butter Greek Yogurt Dip by My Sequined Life

Butternut Squash Hummus with Spiced Pepitas by Flavor the Moments

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