Dried Fruit Goat Cheese Log

Liza MacLeod

Ingredients:

Directions:

  1. Toss 1/2 Tbsp of rosemary with the apricots in a bowl and 1/2 Tbsp of rosemary with the cranberries in a separate bowl.
  2. Spread out the chopped apricots in a single layer on a piece parchment paper. Do the same with the chopped cranberries.
  3. Roll each goat cheese log in the dried fruit and wrap the log so the fruit sticks to the cheese. 
  4. Place in the fridge to cool. Take out 30 minutes before serving.
  5. Drizzle with the olive oil for extra flavor. Enjoy!

Recipe adapted by Foodista!

Read more →

Caramelized Pear on Warm Brie

Liza MacLeod

Ingredients:

  • 2 green onions
  • 2 Tbsp Mild Extra Virgin Olive Oil
  • 1 pear (1/2-inch cubes)
  • 1/4 cup brown sugar, packed
  • 1/4 cup apple juice (or apple cider)
  • 2 Tbsp Cinnamon Pear Dark Balsamic
  • 1 (4 oz) round of Brie
  • 1/4 cup chopped walnuts
  • Optional: Fresh Rosemary and Mint (for garnish)

Directions:

  1. Wash and trim the green onions. Finely chop them, separate the greens from the whites, and set aside. 
  2. In a small saucepan over medium-high heat, sauté the whites of the green onions in olive oil until soft, about 1 minute. 
  3. Add the chopped pear, sugar, apple juice, and vinegar. Slowly bring to a boil over medium-high heat, stirring constantly, then turn down the heat to medium. Simmer for 10-12 minutes, until the pear is caramelized and thickened. 
  4. Preheat oven to 350 F. 
  5. Place the brie in an oven-safe serving dish or brie baker. Pour the pear and caramel over the top and sprinkle with walnuts. Bake for 10 minutes, just to soften the brie. 
  6. Optional: Sprinkle with the green parts of the onions or garnish with rosemary or mint. Serve with a baguette or crackers. Enjoy!

Read more →

Cranberry Pear and Sage Stuffed Mushrooms

Liza MacLeod

Ingredients:

Directions:

  1. Preheat oven to 450 F. 
  2. Remove the stems from the mushroom and put the mushroom caps on a baking sheet drizzled with the Wild Mushroom and Sage Olive Oil. 
  3. Chop the mushroom stems. Mix with the sausage, portobello, egg, 1/4 cup of bread crumbs, parsley, seasoning, balsamic, olive oil, salt and pepper. 
  4. Add the filling to each mushroom cap.
  5. Mix the Parmesan cheese with the breadcrumbs and sprinkle over each mushroom cap. 
  6. Bake for 20-30 minutes until the tops of the stuffed mushrooms are golden brown. Serve immediately. Enjoy!

Read more →

Apple Walnut Trail Mix

Liza MacLeod

Ingredients:

Directions:

  1. Preheat oven to 300 F and line a baking sheet with parchment paper. 
  2. Place all ingredients in a bowl and mix well. 
  3. Pour on the baking sheet and spread into an even layer. 
  4. Bake for 25 minutes until the nuts are golden brown. 
  5. Remove from oven and allow the trail mix to completely cool before serving. Enjoy!

Read more →

Stuffed Apricots

Liza MacLeod

Your next cocktail party is waiting for these delicious stuffed apricots. They are easy to make and a fun app, especially for the gluten free crowd.  

Ingredients:

Directions:

  1. Spread about a teaspoon worth of ricotta cheese onto each dried apricot.
  2. Sprinkle a few pomegranate seeds on top of each one.
  3. Chill the apricots in the fridge, covered, before serving.
  4. Mix together the honey and balsamic.
  5. When you are ready to serve, drizzle honey and Balsamic over each one.

If you’d prefer, you can use pecans instead of pomegranate seeds or do a combination! 

Read more →

Bagel Please!

Tracey Wilkinson

Ingredients:

    • 8 oz. Whipped Cream Cheese
    • 3 oz. Capers (for garnish)
    • 4 oz. Smoked Salmon
    • Sprigs of Fresh Dill (for garnish)
    • 1 teaspoon Sicilian Lemon Balsamic
    • 1 teaspoon of Herbes de Provence EVOO

Instructions:

  • Stir the cream cheese, balsamic and oil together in a small bowl until well combined
  • Spread on a toasted bagel
  • Garnish with Salmon, Capers and Dill

Enjoy!

Read more →

Black Mission Fig and Garlic Bruschetta

Liza MacLeod

Ingredients

  • 4-5 large tomatoes (or 5-6 plum tomatos)
  • 2 Tablespoons  Garlic Olive Oil
  • 1 Tablespoon  Black Mission Fig Balsamic
  • 1/4 cup basil
  • 1/4 cup parmesan cheese
  • Salt and pepper for seasoning

Directions:

  1. Dice the tomatoes and finely chop the basil. 
  2. Toss all ingredients together in a serving bowl. Mix until the tomatoes are covered with the balsamic and oil. 
  3. Serve over crostini's or with a fresh baguette. Enjoy!

Read more →

Persian Lime Guacamole

Liza MacLeod

Ingredients:

  • 2 large ripe avocados
  • 1 small plum tomato
  • 1 small red onion
  • 1 bunch cilantro
  • 2 Tbsp lime juice
  • 2 Tbsp  Persian Lime Olive Oil
  • A pinch of  Himalayan Sea salt

Directions:

  1. Mash the avocados in a medium sized bowl. Dice and rinse the tomato to get rid of all the seeds, dice the onion, coarsely chop the cilantro, and add them all to the avocado.
  2. Pour in the lime juice and olive oil and mix together. Add sea salt to taste
  3. This will keep in the fridge in an airtight container for up to 2 days.

Read more →

Simple Cranberry & Brie Croissants

Liza MacLeod

This recipe is perfect if you are having a brunch and can't think of what else to make that will really WOW your guests! Or if you just love a simple yet elegant breakfast!

Ingredients:

  • 6 croissants 
  • 1 jar of Cranberry Compote 
  • 1 block of Brie 

Directions:

Preheat oven to 350 F.

Place croissants on a cookie sheet. Spread the cranberry compote on the top of the croissant. Place two slices of brie on top. 

Bake for 5-10 minutes or until the cheese is melted. Serve immediately and enjoy!

Read more →

No Fuss Appetizer!

Tracey Wilkinson
Ingredients:
  • 1 Jar Bella Cucina Tomato Jam
  • 1 teaspoon Worcestershire sauce
  • 1/2 tablespoon lemon juice
  • 1 teaspoon horseradish (adjust to taste)
  • Lemon for Garnish
Directions:
  • Combine all ingredients in a small bowl and adjust to your taste. 
  • Cut the lemon in sections and place them in a decorative bowl or individual glasses for fun.

Read more →