Posts by tag: potluck

  • 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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  • Green Beans and Golden Beets with Tarragon and Almonds

Green Beans and Golden Beets with Tarragon and Almonds

Posted on November 9, 2017

I’m putting the “green” back in green bean casserole!

Are you with me? I sure hope so. Because you know that traditional green bean casserole that everyone goes crazy for at Thanksgiving? Well, it’s not really my thing.

Up until a couple years ago, I had never even actually tried it. It’s not a dish that my family makes and serves. So it wasn’t until I was older and out on my own that I had the opportunity to eat it at a Friendsgiving.

I must admit it was tasty. I did like it. And I might have even had two servings. Salty, creamy, fatty. What’s not to love, right? But I don’t think it will ever become a fixture on my Holiday table. I prefer my green beans super fresh and crunchy. Not covered in condensed soup.

Green Beans and Golden Beets with Tarragon and Almonds | www.floatingkitchen.net

So today, I’m sharing this recipe for Green Beans and Golden Beets with Tarragon and Almonds. And my hope is that some of you out there on the internet might be feeling the same way as me about green bean casserole. And you might be itching for a lighter Thanksgiving side dish.

I love this recipe for the Holidays for a couple of different reasons. First, it’s both vegan and gluten free, making it safe to eat for probably most of your dinner guests. Second, I think it’s just as delicious served warm or at room temperature, taking some of the pressure off of timing out all your dishes perfectly. And third, you can do some of the prep work in advance (roasting the beets), saving you precious minutes on the big day.

Green Beans and Golden Beets with Tarragon and Almonds | www.floatingkitchen.net

So the beets. Yes, they do take a long time to roast. But I like to roast them whole, because I think it preserves some of the brightness (both in terms of color and flavor) of the flesh. As I mentioned above, you can definitely do this part the night before. But wait to slice them until you’re ready to serve the dish. You can use red beets, if you prefer, but I love the sunny, Fall-like hue of golden beets for Thanksgiving.

Cheers,

Liz

Green Beans and Golden Beets with Tarragon and Almonds

Serves about 8

Green Beans and Golden Beets with Tarragon and Almonds

Ingredients

  • 1 lb golden beets (medium sized), peeled and trimmed
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tsp. salt, divided
  • 1 tsp. black pepper, divided
  • 1 lb green beans
  • 1/2 tablespoon red wine vinegar
  • 1/4 cup sliced almonds
  • 1-2 tablespoons fresh tarragon, roughly chopped

Instructions

  1. Pre-heat your oven to 425 degrees.
  2. Tear off a large piece of aluminum foil and fold it in half to double it. Add the beets to the aluminum foil, then drizzle them with 1 tablespoon of the olive oil and sprinkle with 1/2 tsp. each of the salt and black pepper. Fold up the edges of the aluminum foil to create a packet for the beets. Then place this packet in your pre-heated oven, directly on the oven rack. Roast the beets until they can be easily pierced with a small paring knife, about 50-60 minutes. Then carefully remove the packet from your oven and let the beets cool slightly. Once the beets are cool enough to handle, slice them into wedges.
  3. Meanwhile, add the green beans to a large rimmed baking sheet. Toss with the remaining olive oil, salt and black pepper. Then roast in your pre-heated oven for 10-12 minutes. Remove and set aside.
  4. Add the green beans and beets to a serving platter. Sprinkle with the red wine vinegar. Then top with the almonds and fresh tarragon. This dish can be enjoyed while still warm, or at room temperature.
  5. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
https://www.floatingkitchen.net/green-beans-and-golden-beets-with-tarragon-and-almonds/

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