Fig and Blue Cheese Bruschetta
Ingredients
1/4 cup olive oil
1/2 baguette, sliced into 16 slices
2 tablespoons fig spread or preserves (or you can use plum, apricot, etc.)
4 ounces blue cheese, cut into chunks
Torn fresh basil, for garnish
Directions
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Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.
Whipped Feta Recipe with Roasted Olives
Ingredients
6 ounces pitted green olives
6 ounces pitted kalamata olives
2 Tablespoons extra virgin olive oil
3 sliced shallots
2 teaspoons dried thyme
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Whipped Feta
8 ounces feta cheese
1/3 cup sour cream
2 Tablespoons water or milk
8 ounces block cream cheese
1/2 lemon, juiced
1 Tablespoon honey
salt and pepper to taste
1 Tablespoon extra virgin olive oil
2-5 cloves garlic
extra virgin olive oil for garnish
Directions
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Preheat oven to 400 degrees F. In a baking dish add both olives, olive oil, shallots, thyme, oregano, salt, and pepper. Toss everything together. Bake for 25-30 minutes. Set aside to slightly cool.
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6 ounces pitted green olives, 6 ounces pitted kalamata olives, 2 Tablespoons extra virgin olive oil, 3 sliced shallots, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
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In the food processor add all the ingredients for the whipped feta dip. Pulse until smooth. Spread the dip on a plate.
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8 ounces feta cheese,1/3 cup sour cream, 2 Tablespoons water or milk, 8 ounces block cream cheese, 1/2 lemon, juiced, 1 Tablespoon honey, salt and pepper to taste, 1 Tablespoon extra virgin olive oil, 2-5 cloves garlic
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Top with roasted olives. Garnish with an extra drizzle of extra virgin olive oil!
extra virgin olive oil for garnish
Pommes Duchesse (French Piped Potatoes)
Ingredients
2 1⁄2 lb. russet potatoes (about 4)
4 tbsp. unsalted butter, softened
2 egg yolks, plus 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
1⁄8 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
Directions
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Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet. Bake until tender, 1 1⁄2 hours; let cool, then peel and pass through a food mill or ricer.
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Mix potatoes, butter, yolks, nutmeg, salt, and pepper in a bowl; transfer to a piping bag fitted with a 3⁄4" star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe twelve 2 1⁄2" cones about 2" high. Brush with egg mixture; bake until golden brown, 40–45 minutes.
Roasted Pears with Blue Cheese and Walnuts
Ingredients
4 pears, halved, but not peeled or cored
Extra-virgin olive oil
1/4 bunch fresh thyme
Salt and freshly ground black pepper
1/4 cup crumbled good-quality blue cheese
1/4 cup walnut pieces
Directions
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Preheat the oven to 375 degrees F.
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Arrange the pears cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake for 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
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Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.