Tag Archives: appetizers

Smoky Pear Bites

Brittany By on

Last Friday, after a long week of work, I went home hungry, hot, and tired. I didn’t feel like turning on the oven, but I needed food, fast. I wanted something sweet, but salty. Easy, but tasty. And then I remembered: Smoky Pear Bites! I came across this simple and ingenious recipe on one of my favorite blogs a few months ago, and I don’t know why I didn’t try it earlier. It combines one of the tastiest meats (bacon) with my favorite fruit (pears). Best of all, it’s perfect for sharing at parties and backyard barbecues. Check out the original recipe at The Clothes Make The Girl. Facebook Twitter Google+ Pinterest LinkedIn

Balsamic-Glazed Pear and Goat Cheese Crostini

Brittany By on

Last weekend, I attended the Produce Marketing Association’s Foodservice Conference. This is always one of my favorite shows – not only is it held in sunny, friendly Monterey, California, but the show floor is filled with tasty treats, from tomato tarts to berry smoothies. Conference attendees share new trends and updates, such as the recent news that McDonald’s is adding fruit and veggies to Happy Meals. This year, we participated in the conference’s inaugural recipe contest. Although we didn’t win the grand prize, our visitors loved the sweet-and-savory combination of our appetizer. Try the recipe at home – it’s a simple way to impress your guests! Balsamic-Glazed Pear and Goat Cheese Crostini Ingredients 2 USA Pears 3 tablespoons balsamic vinegar 1 tablespoon butter 1 teaspoon honey 24 baguette rounds, toasted ½ cup spreadable goat cheese ½ cup slivered almonds, toasted* Continue reading →

Pear and Squash Bruschetta

Brittany By on

The hearty combination of pears and squash makes the perfect seasonal appetizer. Bring it to your next holiday party and watch it disappear! Developed by Chef Craig Richards of La Tavola in Atlanta, Georgia. Ingredients 1 butternut squash (1–½ pounds) 2 yellow onions (about 1 pound), coarsely chopped 2 medium carrots, coarsely chopped 1 tablespoon extra virgin olive oil 1 tablespoon butter 4 sage leaves 3 ripe pears, cored and cut into half-inch cubes ½ pound loaf sourdough bread ¼ pound smoked ricotta or smoked mozzarella cheese Pumpkin seed oil or extra virgin olive oil Directions Peel squash. Combine squash trimmings, onion, and carrots in a large saucepan; add water to cover. Bring to a boil and simmer 45 minutes or until liquid is flavorful, adding additional water to keep about 3 cups liquid in pan. Strain. Reserve liquid and discard Continue reading →