Recipe
Yesterday I shared a list of the most popular recipes on SoS. One of my favorites that didn’t make it to the list was this goat cheese jalapeno peach crostini.
You really can’t go wrong with goat cheese. Or jalapenos. So put them together and you’re golden.
I have a thing for crostini. Probably because it’s a tomato-less version of bruschetta. {For the record, there’s nothing I can’t stand more than raw tomatoes.}
So whenever I see a good loaf of bread in the bakery section of the grocery store, I grab it for some crostini. It’s easy because it doesn’t have to fit into dinner plans- it’s the perfect easy appetizer for any meal.
As much as a I love the goat cheese peach version, I needed to come up with something a little heartier so I could have it as a snack to tide me over for all the late dinners I’ve been having.
What’s heartier than chickpeas?!
Chicpeas mixed with some of my favorite Italian-inspired flavors: artichokes, sun-dried tomatoes, and basil. Mmm.
by with a Side of Sneakers
- 1 loaf crusty bread
- 1 15 oz can chickpeas
- 4 oz artichoke hearts
- 4 oz sun-dried tomatoes {I like oil marinated}
- 1 lemon
- a couple basil leaves
- olive oil
- s & p
Slice bread on the bias into 1/4 inch thick slices.
Bake bread at 450 for 10 minutes, or until it starts to brown.
Remove bread and brush lightly with olive oil. Season with salt & pepper.
While bread is toasting, combine chickpeas, artichokes, sundried tomatoes, and basil in a food processor.
Add in a 1-2 Tbsp of oil from the sundried tomatoes, or olive oil if you didn’t use oil packed tomatoes.
Squeeze the juice from one lemon (~2 Tbsp) into the mixture along with some lemon zest.
Process until well mixed, but still chunky- not hummus texture {yet!}
Heat mixture in microwave and divide evenly on to bread slices, or put mixture on bread and pop it back in the oven until warm.
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The best part of this recipe? I can easily double it and keep half of it in the food processor a little longer for the perfect snack later –> hummus!
I love having a double-duty easy appetizer recipe in my back pocket. 
What’s your favorite crostini topping?
PS: I’ve officially made it to 3rd trimester territory.
Recipe
Saturday’s Red Cup holiday party was a blast: good friends, good food, good cause.
You can’t have a party without food!!
Happy holidays!!
Guest Posts, Uncategorized
Today’s post comes from Kristina– thanks for sharing your recipes!
I love to entertain – and the more the merrier! Just as much as I enjoy a house full of loved ones, I love to plan event details. I love fresh, easy food that I can prepare just before events begin, and I pair those with a few goodies that can be made ahead – either that morning or even the day before!
In the next several weeks, we will host parties, be guests of parties, and join family and friends on holidays. I have two easy appetizers that are full of great flavor! These can be made ahead for your party, and are easily portable to bring to events you are attending.
The first is vegan and the second is vegetarian, both are gluten free. Enjoy!
Red Pepper Dip
2 cups raw cashews
1 cup roasted red peppers
3 tablespoons water
3 cloves garlic
sea salt, to taste
Soak cashews in water overnight in fridge. Drain and add to processor with all ingredients. Blend to desired consistency.
This is so flavorful, and a favorite whenever I make it. I have changed the flavor by replacing red peppers with many things – dates and more water for a sweet dip, jalapenos for spicy, even simply more garlic and white beans for a creamy and versatile alternative.
I serve this with crackers and vegetables – baby carrots, broccoli, cauliflower, pepper slices.
Olive Bites
2 cups extra sharp cheddar, cubed
1 stick butter, cubed
1 1/4 cup flour (Bob’s Red Mill gluten free)
1 teaspoon sea salt
25 – 30 martini olives
Pulse cheese, butter, flour and salt in food processor. Very quickly it forms a dough ball. Remove and knead a few times, until smooth.
Step by step: Roll into one inch balls, make a well, place an olive inside, form dough around olive. I baked them in my mini muffin pan.
Bake at 400 for 15-18 minutes.
I also made cheesy disks out of some of the dough:
These taste like light fluffy cheese crackers, and are great warm or cold. The olive bites are salty and uniquely tasty; I have made these ahead of time and warmed in the oven prior to serving.
I am always flattered when asked to guest post, and was very happy to be asked by Heather, whose blog I love and read daily! Thank you Heather, and thanks to everyone for reading! I wish you all a fun and happy holiday season!
Kristina, spabettie
