Friday, December 30, 2011
Cranberry and Blue Cheese Crostini
I hope you’ve been enjoying the holidays and have found some time to relax a little. We’ve been on the road between homes and are back in sunny Florida where we’ll ring in the new year.
Our condo is having a little festive get-together around the pool for New Years Eve and I plan to take a Cranberry and Blue Cheese Crostini as an appetizer. The recipe is inspired by my friend Jann of Traveling Food Lady who recently featured a Honey Rosemary Cherry and Blue Cheese Crostini. Jann owns a touring company in Italy & France and has a wonderful blog. She recently took a group of ladies on a fabulous trip where they stayed in four star hotels and spent their time shopping, doing food and wine tastings (among other things) in the hill top villages all over Tuscany. Sounds like a dream trip doesn’t it?
I took Jann’s crostini idea and replaced her cherry mixture with my winey French cranberry sauce, and voila, a super easy holiday appetizer.
You could also serve the crostini as a chic little first course to a grander meal. My French cranberry sauce recipe has appeared several times on my blog and all you need to complete the recipe is to toast some slices of a crusty French baguette, top the toast with fresh arugula, then a dab of cranberry sauce, and finish with a slice of good blue cheese and a crank of freshly ground black pepper. A little more cranberry sauce doesn't hurt on top either. For a festive touch, garnish with a sprig of holly from your garden or the florist.
I hope 2012 brings each of you good health, much happiness, and lots of delicious food. This year, as always, I will be making the same two New Year’s resolutions I make every year:
1 – Remember to think before speaking. Feelings are everywhere – be gentle.
2 – Do not eat anything in the kitchen while standing up. (Excludes tasting while I cook of course!)
Happy 2012 everyone. I’m curious - do you make new years’ resolutions or do you say forget it, they’re not worth it?
From the archives - Ideas on how to Ring in the New Year with Good Luck
I will be linking this recipe to Foodie Friday at Designs by Gollum and Pink Saturday at How Sweet the Sound.