Balsamic Fig Bruschetta With Goat Cheese

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Servings: 8
Prep time: 0:20
Total time: 0:20
Categories: Appetizer, Bread
Source: JudeTheFoodie.com

Ingredients

• 1 12-18″ French Bread
• 6-11 oz Goat Cheese
• 1-2 Tbsp extra Virgin Olive Oil
• Balsamic Fig Jam

Directions

Slice bread on an angle in about ½ ” pieces.

Place in a single on a large cookie sheet. Broil until light golden brown. Turn over and brown other side. Brush with olive oil on one side.

Have a large serving platter ready. With a spoon, put about a teaspoon full of fig jam onto bread and spread to cover. Place on platter. Repeat with all bread.

Crumble goat cheese and sprinkle a little on each piece. Drizzle a little more olive oil over the platter.

Also drizzle 18 year Traditional Balsamic Vinegar over platter, if desired.

Delicious with crisp white wine.

Have a yummy day!

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Chopped Caprese Salad

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Chopped Caprese Salad

Servings: 4-6
Prep time: 0:30
Total time: 0:30
Categories: Appetizer, Salad
Source: Www.JudeTheFoodie.com

Ingredients
• 6 Plum Tomatoes
• ½ Red Onion, chopped
• 2 Cloves Garlic
• 1 Cup Basil, loosely packed
• 8 Ounces Fresh Mozzarella, cubed
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon White Balsamic Vinegar
• 1 Teaspoon Sea Salt
• Fresh Ground Pepper

Directions

Slice plum tomatoes in half lengthwise and on an angle slice off the white stem. Cut in half again into wedges then cut wedges in half crosswise. Add chopped tomatoes to a medium mixing bowl.

Cut red onion in half and chop into ½ inch pieces. Add to bowl.

Remove paper from garlic and chop off stem. Mince or crush through a press and add to bowl.

Tear basil leaves off stems and lay on top of each other. Chiffonade the basil: roll them into a cigar and slice into thin strips. Add them to the mixing bowl by lightly separating them with your fingers.

Chop the mozzarella roughly into approximately ½ inch cubes. Add to bowl.

Add your favorite extra virgin olive oil and white balsamic vinegar. Season with salt and pepper. Mix lightly with clean hands. May be eaten immediately but improves as it sits covered on the counter for up to three hours. Stir lightly before serving. Be sure to have some crusty bread on hand to mop up the juice.

Made with The Recipe Box. http://www.therecipeboxapp.com/

20120730-081350.jpgHave a yummy day!

Sure, I’ll Bring The Appetizer!

20120724-065503.jpgCheers to good friends who love you enough to host you on a weeknight!

Have you ever volunteered to bring a dish to a friend’s house after a busy work day? I’m usually tempted to buy something ready made…and sometimes I do (even a foodie has to know her limits). However, with a little advanced planning you can personalize this quick dish.

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I decided to bring something reasonably small. I visualized how the little bowls and mini colander will fit on the platter and what will be in them.

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I secure the various serving pieces and add a few ice packs to my handy tote cooler.

20120724-070601.jpgI love this because it is easy to carry, fits a ton and slides into my car easily.

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Deciding what will go into the containers is next. Fresh fruit would be perfect in the mini colander.

This cream cheese dip would be a nice compliment to the fruit and even be a good dip for a pita chip or pretzel.20120724-071130.jpg

20120724-071747.jpgNext I needed to chose what would go into the white bowls. I decided on a mix of green olives stuffed with garlic cloves and little sweet red pepper from the take-out olive stand at the grocery store. By the way, those little red gems can be stuffed with both sweet and savory nuggets for another fun snack.

 20120724-071805.jpgI bought some tiny fresh mozzarella balls for the other dish. It was not a good color match but instead was a perfect compliment to the fruit and olive combo.20120724-072015.jpg

I was pretty excited I remembered these brightly colored picks to make serving and enjoying this appetizer even more fun.

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Have a yummy day! JudeTheFoodie.com