RICOTTA AND RADISH CROSTINI

Easter has made its appearance, and Spring is in the air, with all its possibilities of new growth and fresh produce.
Although this Ricotta and Radish Crostini could be made with any type of radish, I thought the watermelon radishes looked especially lovely and seasonal.

RICOTTA AND RADISH CROSTINI

18 1/4-inch-thick baguette slices
1/2 cup plus 1 tablespoon ricotta cheese
1 tablespoon fresh lemon juice
1/2 teaspoon of salt, plus more for sprinkling
1 pinch of pepper
24 thin slices of radish
grated lemon peel, for serving

Drizzle baguette slices with a little olive oil, and toast in a 350F oven.
Stir together the ricotta cheese, lemon juice, salt and pepper.
Spread the ricotta mixture onto each toast and top with slices of radish, a sprinkle of salt and grated lemon peel.
Enjoy!

Recipe adapted from Rachael Ray
www.rachaelraymag.com › Recipes‎

PARMESAN BLUE CHEESE TOASTS WITH GREEN ONIONS and PIMENTO CHEESE AND BACON CROSTINI and PEPPER GLAZED GOAT CHEESE GRATIN

We have friends who built a pizza oven in their back yard - and host the most fun and fabulous pizza baking evenings.
You can never go wrong with a bread base and toppings, including some kind of cheese. So even though these crust and cheese combinations don't come close to the masterpieces turned out during the parties, they are tasty bites all the same.

PARMESAN BLUE CHEESE TOASTS WITH GREEN ONIONS

1 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups freshly grated parmesan cheese
3/4 cup crumbled blue cheese
baguette slices
olive oil
3/4 cup sliced green onions

Combine mayonnaise, garlic, ground pepper and cayenne pepper in a medium bowl and whisk to blend. Mix in cheeses, season with salt.
Heat oven to 400F. Brush bread with olive oil and bake until golden brown on both sides. Spread each toast with cheese mixture. Bake until cheese topping starts to bubble, about 8 minutes.
Transfer toasts to platter, sprinkle with green onions and serve warm.
Enjoy!

PIMENTO CHEESE AND BACON CROSTINI

In a mixer fitted with the paddle, combine 2 1/2 cups each of shredded extra-sharp white and monterey jack cheeses. Add two 4-ounce jars of pimentos, drained and finely chopped, along with 3/4 cup mayonnaise, 1/2 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder, blend at low speed.
Season with cayenne. Cover and refrigerate for 2 hours. Spread the pimento cheese on toasts, top with chopped bacon and bake in a 400F oven for 2 minutes.
Enjoy!

Recipe adapted from Food and Wine, December 2009
www.foodandwine.com/recipes‎

PEPPER GLAZED GOAT CHEESE GRATIN

1 pound goat cheese, softened
6 tablespoons apricot preserves
4 peppadew peppers, finely chopped
1 pickled jalapeño, seeded and finely chopped
2 tablespoons minced cocktail onions
2 teaspoons Dijon mustard
1 1/2 teaspoons dry sherry
toasted baguette slices for serving

Heat oven to 400F.
Spread the goat cheese in a 5 by 8 inch dish. In a small bowl, whisk the preserves with the peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges. Serve hot, with toasted baguette slices.
Enjoy!

Recipe adapted from Food & Wine, April 2012
www.foodandwine.com/monthly/recipes/april-2012

CHICKEN LIVER CROSTINI

I thought this Chicken Liver Crostini was sexy, I really did!!
I made it for a recent dinner party, and served it as an appetizer, but saved the last little bit for just my husband and myself.
A few nights after the dinner party, we opened a bottle of wine and savored the remaining pate, in celebration of the last Boy Scout meeting my husband would be responsible for.
As part of a cheese board, with fresh fruit, preserves, crackers and nuts, and the kids in bed asleep, it was the perfect romantic respite - a lovely get-away at home.

CHICKEN LIVER CROSTINI

1 pound chicken livers
2 tablespoons unsalted butter
1/4 cup olive oil
1 onion, finely chopped
2 sage sprigs
1 rosemary sprig
1 anchovy fillet, minced
1 tablespoon drained capers
salt and freshly ground black pepper
1/4 cup cognac
1 baguette, thinly sliced, toasted

Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
In a large skillet, melt the butter in 1 tablespoon of the olive oil. Add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer. Scrape the mixture into a medium bowl.
Add the remaining 3 tablespoons of olive oil to the skillet. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes. Flip and cook the chicken livers for 1 minute longer. Stir in the onion mixture. Add the cognac and carefully ignite it with a long match. Cook the livers until the flames subside.
Discard the herb sprigs and scrape the contents of the skillet into a food processor, let cool slightly. Pulse to desired level of smoothness, then season with salt and pepper.
Either spread the baguette toasts with the chicken liver to serve, or spread the mixture into a ramekin and top with melted duck fat - chill before serving.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

MUSHROOM AND RED PEPPER CROSTINI

I love to discover foods I haven't tried or heard of before. Just one of the many reasons I revel in travel, and appreciate eating at some of the more adventurous local restaurants - there may be ingredients in a dish I haven't heard of before and I am always curious, and ask about them, and taste them.
We took a family trip to Eureka Springs over a recent weekend, and after a day of eating, Flea Marketing and sock shopping (my daughters request), my husband stopped at the local supermarket so I could run in and pick up a couple of things I needed to cook dinner back at our lake cottage. While in the produce section, I noticed a mushroom I hadn't ever seen before -  Bunapi, also known as White Beech - an adorable cluster of small, delicate white caps. I bought a package to experiment with, and found this crostini recipe, where they are paired with rich roasted red peppers, and creamy Brie cheese, to be especially enjoyable.

MUSHROOM AND RED PEPPER CROSTINI

1/2 loaf of French bread, cut into 1/2 inch slices
1 tablespoon olive oil
1 package of White Beech (Bunapi) mushrooms, ends trimmed and mushrooms pulled apart
4 ounces of jarred roasted red bell peppers, sliced into thin strips
1 Brie cheese round, cut into wedges

Heat a frying pan over medium-high heat. When hot, swirl in the olive oil. Add the mushrooms and the red bell peppers and saute for 4 to 5 minutes, until the mushrooms are tender. Season to taste with salt and freshly ground black pepper.
Turn the broiler on. Arrange the bread slices on a baking sheet and drizzle with olive oil. Toast the bread for 3 to 4 minutes, until the tops are golden brown.
Place a wedge of Brie on top of each toast and return to the oven for 1 to 2 minutes to let the cheese melt just slightly. Remove from the oven, top each toast slice with the mushroom and bell pepper mixture.
Enjoy!


Recipe adapted from the Hokto Kinoko Website
http://www.hokto-kinoko.com/?p=345#more-345

HERBED GOAT CHEESE DIP and SWEET PEA CROSTINI and SPRING VEGETABLE AND GOAT CHEESE DIP

There have been several occasions lately that involve visiting friends, bearing an appetizer and a bottle of wine - perhaps something to do with the warmer weather, longer days, and kids being out of school.

The essence of these gatherings is always to relax and have fun and catch up with a gorgeous group of ladies - apparently I have my own theme going that includes toasted baguette and goat cheese.

HERBED GOAT CHEESE DIP

In a medium bowl, beat 2 tablespoons of whipping cream until thickened. Stir in 3.5 ounces of crumbled goat cheese, 1/4 cup of snipped herbs (I used oregano, parsley, dill and tarragon), a finely chopped shallot, finely grated peel from one lemon, and a clove of minced garlic. Stir to combine, season to taste with salt and freshly ground black pepper. Thin with additional cream if desired.

Serve with toasted baguette slices.

Enjoy!

Recipe adapted from Better Homes and Gardens, March 2013

www.bhg.com/recipes/‎

SWEET PEA CROSTINI

1 14 ounce package frozen sweet peas, thawed
3 garlic cloves, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and freshly ground pepper to taste
french baguette slices, toasted
1/2 cup crumbled goat cheese

Place peas and garlic in a food processor, add olive oil and lemon juice, season with salt and pepper to taste. Cover and chill 2 hours.
Spoon pea mixture onto toasted baguette slices, sprinkle with goat cheese.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Recipes

SPRING VEGETABLE AND GOAT CHEESE DIP

1 cup 3/4 inch pieces asparagus
2 tablespoons unsalted butter
1 cup chopped leeks
2 tablespoons flour
1 1/4 cups whole milk
1 cup grated cheddar
salt and freshly ground black pepper
1 (14 ounce) can of chopped artichoke hearts in water, drained
1/2 cup peas
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1/2 teaspoon finely grated lemon zest
6 ounces crumbled fresh goat cheese, divided

Heat oven to 450F.
Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, let cool.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour, gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened, remove from heat. Add cheddar, whisk until cheese is melted and mixture is smooth. Season to taste with salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, parsley, lemon zest and 4 ounces of crumbled fresh goat cheese.
Transfer mixture to a baking dish, arrange asparagus tips on top and dot with another 2 ounces of goat cheese. Bake until golden brown and bubbling, 15 to 20 minutes. Let rest for 5 minutes before serving.
Enjoy!

Recipe adapted from Epicurious
http://www.epicurious.com/recipes/food/views/Spring-Vegetable-and-Goat-Cheese-Dip-395040

GORGONZOLA ROASTED PEAR CROSTINI and ASIAGO PECAN SHORTBREAD

Beautiful friends were getting married, and I always like to show my love with food. These appetizers were wonderful for the bridal shower, but would work just as well for any holiday party.
There is something so appealing about soft cheese, roasted pear, and a drizzle of honey! Although my shortbread came out crumbly, the pieces I did manage to salvage were tasty - next time I will make sure to follow the recipe, and refrigerate it for more than a couple of hours, and maybe add a little extra butter to the mix.

GORGONZOLA ROASTED PEAR CROSTINI

3 pears, cut into wedges
1/2 (8 ounce) package cream cheese, softened
4 ounces gorgonzola or other blue cheese, crumbled
1/4 cup butter, softened
2 tablespoons creme fraiche
2 tablespoons sherry
french bread baguette slices, toasted
1/2 cup finely chopped, roasted pecans
2 tablespoons finely chopped fresh rosemary
1/4 cup honey

Heat oven to 350F.
Roast pear wedges, 10 to 12 minutes, or until golden.
Stir together cream cheese, blue cheese, butter, creme fraiche and sherry. Spread about 1 tablespoon on each baguette slice. Top with 1 slice of grilled pear, sprinkle with pecans and rosemary and drizzle with honey.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Recipes

ASIAGO PECAN SHORTBREAD

2 cups shredded asiago cheese
1 cup butter, softened
1/4 teaspoon ground red pepper
1/2 teaspoon salt
2 cups flour
1 cup finely chopped pecans

Beat cheese, butter and red pepper at medium speed with an electric stand mixer, until blended.
Gradually add flour, beating at low speed just until blended. Shape dough into 2 logs. Wrap each log in plastic wrap, chill 8 hours.
Heat oven to 350F.
Cut logs into 1/3 inch thick rounds, and place on parchment paper lined baking sheets.
Bake for 10 to 12 minutes or until lightly browned. Remove from oven, transfer to wire racks and let cool completely.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Recipes

BAKED FIG CROSTINI

I met with a friend recently, who told me about a pizza she had tried in Canada, with figs, proscuitto and blue cheese. I came across this recipe, bought the ingredients, and was excited to make it for my husband. We were trying to decide whether to go out for dinner or stay in one night, but once I mentioned this delicious dish, he chose date night at home.

BAKED FIG CROSTINI

Heat oven to 350F.
Stir together 4 ounces of chopped, cooked Canadian bacon, 1 tablespoon of finely chopped toasted walnuts, and 1 teaspoon of chopped fresh thyme.
Slice 8 fresh figs. Spread goat cheese on each crostini, spoon bacon mixture on top.
Bake on a baking sheet, 7 minutes.
Drizzle with 1 to 2 tablespoons of honey.
Serve immediately.
Enjoy!

Recipe adapted from Southern Living, August 2010
www.southernliving.com/