Don't you love those family gatherings where everyone brings a dish so you're responsible for only one thing? Of course, there are the over-achievers in my family who just can't help themselves so by the time the meal is over, you're stuffed - can't help it, just have to try a little of everything. So at Easter dinner today we had St. Mary's County stuffed ham, old ham, turkey breast, and a table laden with side dishes. There were 4 or 5 desserts! I know that tomorrow morning my stomach will feel like an empty pit but tonight I'm bursting at the seam.
Let me share a quick and easy appetizer that my daughter made - roll a couple of goat cheese logs in toasted sunflower seeds, drizzle with honey, and serve with crisp crackers. OMG - goat cheese and honey - who knew how terrific this combination was? Obviously somebody unless she thought of it on her own!
I had a blast with my appetizer since I really like roasted tomatoes and couldn't decide between a tomato or olive tapenade so I made a combo. Cut 2-to-3 pints of grape tomatoes in half and toss them in a bowl (3 pints minus what you nibble while splitting); add 1 T minced garlic, 3 T EVOO, 3 T fig balsamic vinegar, 2 T brown sugar, 1 t kosher salt, and 1/2 t freshly ground black pepper. Stir to coat and spread in a shallow baking pan. Place in 450 degree oven for 1/2 hour. Meanwhile, chop 3/4 C kalamata olives (buy them already pitted to make life easier) and place in the bowl that you used for the tomato mixture (it's already dirty, so why not?). Add 1 t each chopped fresh thyme, rosemary, and basil. Sprinkle on 1/4 t hot pepper flakes or a couple of dashes of hot sauce. Relax until tomatoes are ready. Remove tomatoes from the oven and let sit for about 1/2 hour or until cool enough to handle. Chop tomatoes a little more to break up and add the tomatoes and pan juices to the bowl with the olives and herbs. Stir to combine - taste and be wowed! Great with bruschetta, crackers, or fresh vegies. Would be a nice accompaniment to chicken or fish.
So glad to find my username and password. Sorry I've been out of touch but can hardly wait to get back to sharing food ideas. Happy Easter to all!
