1. SMASHED BLACKBERRY TOAST
1 1/2 cups blackberries
1/2 cup blueberries
1 tsp vanilla
1 1/2 tbsps sugar
3 tbsps water
1 – 2 tsps cornstarch, sifted
8 oz challah bread, sliced
4 oz goat cheese
fresh mint to garnish
In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated.*
Meanwhile, toast the challah bread as desired — recommend extra crispy.
When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!
*add 1 tsp if you want the blackberries more runny, 2 tsps for a thicker texture!
>> if eating for one, still follow the recipe! the leftover blackberries can be refrigerated in a glass container for up to two weeks, so you make this toast even quicker the next time you crave it.
2. BLACKENED SHRIMP AVOCADO BITES
FOR THE SHRIMP AND CUCUMBER BITES:
1 tablespoon oil
1 tablespoon creole seasoning
1 pound shrimp, peeled and deviened
1 cucumber, sliced
1/4 cup remoulade sauce (optional)
1 cup guacamole (Kramer's Homemade)
Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
Assemble the bites with cucumber slices, topped with guacamole, shrimp and remoulade sauce.
3. WATERMELON BRIE BITES
INGREDIENTS FOR WATERMELON BRIE BITES:
1/2 of small watermelon, cut into small slices
1/2 cup arugula leaves
1/2 brie wheel, rind removed
1/2 cup balsamic vinegar
3 Tbsp sugar
1. In a small saucepan, combine balsamic vinegar and sugar. Heat to boiling and then reduce heat to simmer. Simmer until reduced to syrup consistency; about 15 minutes. Let cool.
2. On a serving tray, layer watermelon slices, arugula and sliced brie. Drizzle with cooled balsamic vinegar syrup before serving.
4. STRAWBERRY BASIL BRUSCHETTA
1 French baguette, sliced (about ½ inch thick)
1 cup chopped strawberries
2 tablespoons chopped fresh basil
1 tablespoon olive oil
7 ounces goat cheese
Preheat oven to 375 degrees. Place baguettes slices on baking sheet and bake for 5 minutes. Meanwhile stir together strawberries, fresh basil, and olive oil.
Spread goat cheese on baguette slices. Spoon strawberry mixture on top of goat cheese. Serve immediately.