This time of year I’m always looking for quick and festive appetizers. Last year I shared some 10 minute apps, and I wanted to add on to that with a few more. Below are two quick and easy apps that will make you look ready for the holidays!
Roasted Tomato, Ricotta & Basil Crostini
Ingredients
CROSTINI
- 1/2 Baguette
- Extra Virgin Olive Oil, for brushing
- Kosher salt
- Freshly ground black pepper
ROASTED TOMATOES
- 1 Cup Grape or cherry tomatoes, halved
- 1 Tablespoon Honey
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Red wine vinegar
- Kosher salt
- Freshly ground black pepper
RICOTTA
- 1 Cup Ricotta cheese
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Teaspoon Garlic powder
- 8 Leaves Fresh basil, cut into chiffonade
- Kosher salt
- Freshly ground black pepper
Preparation
For the crostini:
-
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
-
Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
For the roasted tomatoes:
-
In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
For the ricotta:
-
In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
-
When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.
Edamame with Cranberries & Feta
Ingredients
- 1 16-ounce bag frozen shelled edamame
- 1/2 Cup Dried cranberries
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Cup Crumbled or cut feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Preparation
-
1. Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
-
2. Toss edamame, cranberries, olive oil, salt and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.
Bon Appétit!
xx—BB
Pingback: Thanksgiving Recipe Roundup – The Modifica
Pingback: Holiday Appetizer Balls – Goat Cheese, Pistachio & Cranberry – The Modifica