The beauty of this blue cheese and Asian pear crostini recipe is that you don’t need to fuss so much about the amount of each ingredient you use and instead can focus on quick assembly, presentation, and then, of course, the eating.

If you are short on time before hosting a get-together and need a gourmet appetizer to serve your guests, this recipe pulls through in a snap. It also makes for a light, flavorful quick-fix snack that hits all the spots – sweet, bitter, and savory – at once, always with a dose of sophistication.

What You’ll Need

Because there are so few ingredients, it is crucial that each one is of the highest quality – you (and your guests) will notice if just one of the elements is off, from a stale slice of bread to a low-quality cheese. The better the quality of the ingredients, the more incredible the flavors of this dish turn out.

Aim for a fresh rustic country or French baguette, particularly one without too many air pockets in it in order to avoid the toppings dripping through the width of the slices.

This crostini recipe calls for an Asian pear, and for a reason. Asian pears have a crunchy texture and creamy white flesh. Meanwhile, they are quite robust in nutrition. One large Asian pear contains 116 calories, 9.9 grans of dietary fiber, and 10% of the RDA of vitamin K, 15% of the RDA of copper, 7% of the RDA of potassium, and 14% of the RDA of vitamin C. Asian pears may bear a few bruises and signs of discoloration, but that doesn’t mean the pears themselves have gone bad. Asian pears are also available year round!

Another essential ingredient is blue cheese. Not everyone is a huge fan of blue cheese, but I always chalk that up to context. In the right dish, balanced with the right flavors, blue cheese is an incredibly flavorful and delicious accompaniment. I personally don’t like blue cheese on its own, but when paired with a starch like bread, a touch of sweetness, and an herby finish, it shines! Make sure to purchase a quality cheese; that is, not the cheapest one you find. If you are firmly against mold-spotted blue cheese, then try the Monte Enebro, a Spanish goat cheese that makes for a soft introduction into the world of blue cheese.

Blue Cheese And Asian Pear Crostini Recipe

Serves six to eight

Ingredients

• 1 loaf of rustic bread
• 2 tablespoons extra-virgin olive oil
• 3 ounces creamy blue cheese
• 1 Asian pear, thinly sliced
• 3-4 sprigs fresh thyme, stemmed
• 1 tablespoon honey
• 2-3 tablespoons chopped walnuts
• Fleur de sel

Directions

Slice the bread into one-half to one-inch slices. Brush each side of each bread slice with olive oil and place them on a saucepan that has been brought to medium-high heat. Cook the bread slices for one to two minutes on each side, or until slightly browned.

Spread blue cheese atop each slice, followed by two to three slices of the Asian pear. Distribute thyme leaves over the pear layer, drizzle each slice with honey, and finish them off with a light sprinkle of chopped walnuts and salt.

Serve and enjoy!

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For an easy fix for a last-minute party appetizer or a fuss-free, filling side dish solution, turn to this spring herb cheese ball recipe.

Fresh herbs are whipped into a mixture of cream cheese and goat cheese, shaped into a ball, and served on a plate aside your favorite chips, crackers, or fruit slices for non-stop munching.

Cheese balls are lifesavers if you’re pressed with time or skimping on creativity prior to entertaining guests or showing up prepared to a party. They look gourmet and sophisticated, belying their simplicity.

This cheese ball recipe invites the lightness of the spring season with aromatic herbs, such as chives, basil, and parsley, but also packs a punch with pepper and garlic. Cheese lovers will rejoice, and you’ll rest happy knowing you kept your little secret safe with you (and me): you barely lifted a finger.

This recipe instructs you to make one singular ball, but if it suits your fancy, form a bunch of smaller-sized balls instead. If you seek more texture in the mix, try throwing in two tablespoons of chopped nuts, such as walnuts or pistachios. Basil is the dominant herb in this recipe, so also feel free to swap it with fresh mint if you’d prefer a different strong flavor. Regardless of how you tweak it, this cheese ball recipe wins.

Spring Herb Cheese Ball Recipe

Serves a small crowd

Ingredients

• 3 tablespoons finely chopped fresh chives
• 3 tablespoons finely chopped fresh basil
• 2 tablespoons finely chopped fresh parsley
• 1 8-ounce packaged cream cheese, softened
• 4 ounces goat cheese
• ½ cup chopped sun-dried tomatoes
• 4 to 6 un-sulfured dried apricots, chopped
• ¼ teaspoon black pepper
• ¼ teaspoon sea salt
• 1 clove garlic, minced

Directions

In a wide, shallow bowl, combine one tablespoon of the chives with one tablespoon of the basil and one tablespoon of the parsley.

In a medium bowl, beat together the cheese cheese and goat cheese until smooth. Add in the remaining chives, basil and parsley as well as the sun-dried tomatoes, apricots, pepper, salt, and garlic.

Use clean hands to for the cheese mixture into a ball and roll the ball in the herb blend, coating the ball completely. Wrap the ball in plastic wrap and set it in the refrigerator for at least three hours before serving. To serve, place the cheese ball at the center of a dish and surround it with crackers for dipping.

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The post This Herb Goat Cheese Ball Recipe is Bursting with Spring Flavor appeared first on EcoSalon.

Create a new summer food staple to add to the family recipe archives.

Zucchini is a summer staple in my kitchen. It’s light and versatile. I like to pair it with Italian flavors, such as goat cheese, tomatoes, and basil, and create unique variations of antipasti. This recipe bakes zucchini slices and rolls them around in basil and sun-dried tomato while being mixed into soft goat cheese. The result is a poppin’ appetizer or snack.

And you’re getting more than just a delectable, bite-sized treat. Zucchini is a powerhouse of nutrition. It contains only 36 calories per one cup and improves digestion, prevents cancer, lowers cholesterol, is anti-inflammatory, reduces blood pressure, and contributes to vibrant and glowing skin.

But, don’t take my word for it. Incorporate zucchini into your diet and see for yourself – starting with this recipe!

Zucchini and Goat Cheese Sliders

Serves 2-3

Ingredients:

• 2 zucchini
• 1 tablespoon olive oil
• Dash of sea salt
• 3 ounces soft goat cheese
• 1 tablespoon chopped sun-dried tomatoes
• 1 tablespoon chopped fresh basil
• 1 teaspoon olive oil
• Dash of salt and pepper
• Dried mint for garnish

Directions:

Slice along the length of the zucchinis, cutting pieces 1/4-inch thick. Layer them on a greased baking sheet, season with sea salt, and drizzle with olive oil. Bake at 400 degrees Fahrenheit for 15 minutes or until the zucchini is elastic, able to bend freely without falling apart. You could alternatively grill the pieces, cooking for 2-3 minutes on each side.

While the zucchini is cooking, in a small bowl combine the goat cheese basil, and sun dried tomatoes. Mix until evenly combined.

When the zucchini has finished cooking, place 1-2 teaspoons of the goat cheese mixture on the end of each piece. Roll the zucchini unto itself, starting with the goat cheese side.

Serve with a garnish of fresh or dried basil, mint, or oregano. Enjoy!

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Recipe: Zucchini and Goat Cheese Sliders appeared first on EcoSalon.

A cracker that’s jam-packed with everything that’s good for you.

I recently found myself in an upscale grocery store pulling an overpriced box of “Flackers” down from the shelf. There was a dinner party and I was out of time, but let’s be honest: crackers are the last thing you should be paying top dollar for, especially when you can make a delicious version yourself.

These five seed crackers (my mother gets credit for the original recipe) are as easy as mixing some seeds and nuts in a bowl and letting them sit for awhile, and you end up with a crunchy, gluten-free, vegan cracker that’s healthier than you may wish to admit. Top them off with Olive and Cilantro Tapenade and you have your new favorite appetizer.

Five Seed Crackers

Ingredients

• 1 cup flaxseeds
• 1/2 cup pumpkin seeds
• 1/2 cup sesame seeds
• 1/2 cup sunflower seeds
• 1/2 cup finely chopped hazelnuts
• 3 tablespoons chia seeds
• 1 teaspoon cumin powder
• 1 teaspoon sea salt
• 1 cup water

Directions

Combine water and flaxseeds in a bowl and let sit for three hours.

Mix in rest of ingredients and let sit for an additional hour.

Spread out mixture onto lined baking sheet (a Silpat works great for this) and bake for 45 minutes at 300F.

Reduce heat to 230F and open oven door to let out steam. Bake for another 15-30 minutes and open door again. Check how crispy the crackers are by breaking off a corner. If they still feel soft, bake for an additional 15-30 minutes.

Let cool, and then break into pieces. You will find that you will get some small crumbles. Keep those on hand for sprinkling over salad or your morning yogurt.

Store in an airtight container.

Note: I prepped the flaxseeds and promptly forgot about them – these things happen sometimes – and when I returned home later in the day, the flaxseeds had been soaking for much more than the recipe recommended three hours. I added in the rest of the seeds, let them sit for about an hour and then baked. In this case, letting them sit longer meant slightly less baking time, only about 20 minutes after reducing the oven to 230F.

Olive and Cilantro Tapenade

Ingredients

• 1 6-ounce can of organic black olives
• 1/2 of a roasted pepper, chopped
• 1/3 cup chopped cilantro
• 1 tablespoon olive oil
• 1/2 cup almonds
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions

Mix all ingredients in food processor until well blended. Store in airtight container in refrigerator until serving.

Don’t love cilantro? This recipe is just as good without it.

Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For April it’s all about food that’s easy to travel with, perfect for your spring outings. Enjoy!

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New York City mushroom hunting and recipe tips.

This summer many of my friends in Sweden bragged about the number of baskets of yellow chanterelles they carried home from the woods. I came home with none. But I smiled along and remembered last year, when I couldn’t carry home all the King Boleteus I stumbled over in the woods. I still have plenty left, dried in big glass jars in my pantry.

But, I got to pick other treasures such as Black Trumpets and Funnel Chanterelles (or Yellow Foot) which are both equally delicious. These two tiny mushrooms can be tough to find as their dark hats makes them almost invisible among the leaves on the forest floor. I like them especially as they are excellent mushrooms to dry and easy for me to bring home to New York. The taste gets stronger when dried so just a few can spice up a sauce or soup for a number of Autumn and Winter treats. They are also excellent with pasta, mushroom pies or as below, a creamy topping on bread. According to my sister, Funnel Chanterelles are the best mushroom for risotto.

Unfortunately I’m not a great mushroom hunter in and around New York City ad I have no excuse as I’ve heard there are plenty of them in many parks within the city. Black Trumpets were recently spotted in the Bronx! However most of the mushrooms around the city are new species to me and regardless of the fact I’ve picked mushrooms for a long time, I never pick and eat any mushroom I don’t know.

It can take hours to clean mushrooms depending on how lucky your hunt has been. Both Black Trumpets and Funnel Chanterelles are quite easy to clean using a soft brush. Tear the mushroom apart and make sure there is no dirt in the hollow funnel (worms and other creatures can be hiding there). Spread out the mushrooms you are not planing to eat immediately on a baking sheet. Let them dry for several days. A quicker way is to dry them on low heat (max 50°C, 120°F) in a convection oven (keep the oven door open ½” so the moisture can escape). With either method you will have an insane smell of mushrooms at home. The mushrooms will have to be totally dry before storing in glass jars.

My favorite treat after a successful mushroom hunt is to make myself a buttery mushroom toast. I start by cooking most fresh mushrooms in a completely dry pan as I want all the water that’s in the mushrooms to dissolve before adding plenty of butter then I cook a little bit more and season with salt, black pepper and thyme. Simple as that.

Toast of Trumpets
(an appetizer for two)

about ½ -1 cup dried Black Trumpets (or Funnel Chanterelles)*
½ cup or more white wine (for example, a dry Riesling)
salt and pepper
about 5-7 sprigs of fresh thyme
butter
one shallot
about ½ cup cream
a small handful of walnuts, toasted and chopped
freshly grated parmesan

sliced baguette, toasted

Soak the dried mushrooms in just enough white wine to cover all the mushrooms for at least 30 minutes until soft.
In the meantime, chop the shallot into tiny pieces. Sauté on very low heat with plenty of butter until soft and golden.
Drain the mushrooms and reserve the wine for later. Heat up a dry pan, set the heat to medium and add the mushrooms. If the soaked mushrooms get stuck on the pan, add some of the soaking water, in this case the soaking wine. When the water is gone add a big lump of butter to the pan. Add thyme and sauté the mushrooms until they start to get some color (can be hard to see with black mushrooms). Raise the heat and add the shallots and the rest of the soaking wine. Let simmer and reduce to about half. Add cream and season with salt and pepper.
When the cream has thickened divide it equally over the toast. Top with toasted walnuts and freshly grated parmesan. Serve this Trumpet Toast with a simple tomato salad. Enjoy!

If using fresh mushrooms you should skip the soaking part and only add the wine at the end.

* if you are not able to pick Black Trumpets or Funnel Chanterelles yourself, you can find them dried in well-stocked food shops. There are also plenty of online shops that sell them. Other dried mushrooms such as King Bolete work mighty fine as well.

Illustration by Johanna Kindvall

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