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Hello there.  I hope this week is finding you well!

For the next month, my posts will deviate from my typical everyday food, food that is inspired by the farmer’s market and community events, and will be focused on preparing for a Tapas party.

I am hosting a Spanish inspired Tapas taster night in which I will serve Tapas from my kitchen throughout the evening.  Each guest will bring their favorite wine and I will give pairing suggestions to match the food.  We have a beautiful back patio that with the right set up, lights and music it makes for a mystical evening.

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This recipe is slightly adapted from Martha Stewart with the honey mustard from Food Network.  I just began to use hazelnuts and what I like most is their sweetness.  Honestly, I was turned off to hazelnuts because of their prevalence in creams and desserts, but I am trying to proceed with an open mind.

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Ingredients

    • 1/2 baguette
    • extra virgin olive oil
    • Pear slices
    • Ricotta cheese
    • Hazelnuts
    • 2 1/2 Tbs Honey
    • 1 1/2 Tbs whole grain Dijon mustard
    • 1 Tbs rice wine vinegar
    • Salt and freshly ground pepper to taste

Directions

    1. Prepare honey mustard: In a small bowl whisk honey, whole grain Dijon mustard, and rice wine vinegar until smooth.
    2. Preheat oven to 350º F.  Toast Hazelnuts on a baking sheet for 3-5 minutes until golden brown.  Chop in half and remove skins as desired.
    3. Slice baguette into 1/2 inch-thick slices and spread onto a baking sheet lined with parchment paper.  Drizzle olive oil on one side, turn and drizzle on the other side.  Bake for 15-20 minutes, flipping every 5 minutes and adding more olive oil as needed until golden brown and crisp.
    4. Assemble Crostinis with pear slices, a dollop of ricotta, toasted hazelnuts, and drizzle with honey mustard.
    5. Season with salt and pepper as desired and serve immediately.

Note: 

Since baguettes harden so quickly, freeze extra portions the day of purchase. They work great for crostinis and croutons!  Wrap in saran wrap and store in the bread bag (tied with a rubber band) or in a freezer safe zip-lock bag.

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