I used to share a recipe every Wednesday and then I got soooo busy I couldn’t keep up. I’m back today to share one of my new favorite recipes.
I’ve made it a few times now and every person I have made it for has said it is one of the best things they’ve ever eaten! SO so so so so good. It’s best made with lovely freshly picked cherry tomatoes. The ripe, sweet ones at the end of fall. They really make it so good.
And the fact that you roast them in fresh herbs and then let them sit in the juices and the flavors that come out of it are so sweet and yummy. Seriously I did quite a few and put them in the freezer when they were freshly picked because they are so good!
Well all that roasted tasty goodness and then good bread. Which is dear to my heart. I’ve realized bread reminds me of my childhood. My mom always made our bread and buns. We had a lot of it around. We didn’t have a lot of money but bread was something we could eat affordably. So we did, a lot. That’s another one of the reasons I love it so. That and it’s so stinking good. 😉 This bread is what my kids call the seed bread. It’s an easy loaf that I have yet to actually measure the flour amounts to share with others. It’s on my list of things to do. Sometime I’ll get around to it!
Anywho, back to this tasty treat. Straight out of the amazing David Lebovitz cookbook called My Paris Kitchen. And on a side note, I want all his cookbooks now. I try and keep only my very favorite cookbooks (I have a BIG collection) but I really really love his recipes. Now I totally cheated one of the times with goat cheese from Costco and just mixed in the herbs. (Don’t cringe David!) And it was sooooo yummy still. Seriously. If you are scared by the length of this recipe (relax it’s not hard) then starts with Costco Goat cheese and try it.
David Lebovitz's Cherry Tomato Crostini with Herbed Goat Cheese
Herbed Fresh Goat Cheese
- 2 cups whole goat's or cow's milk yogurt
- 1 generous tablespoon mixed fresh herbs (be sure to include chives, as well as an assortment that could include thyme, sage, basil or flat-leaf parsley), very finely minced
- 2 teaspoons shallots, minced
- 1 teaspoon garlic, minced
- 3/4 teaspoon sea salt or kosher salt
- generous pinch of cayenne pepper
Roasted Cherry Tomatoes
- 1 1/2 pounds cherry tomatoes, stemmed and halved
- 3 tablespoons olive oil
- 2 cloves garlic, peeled and thinly sliced
- handful of fresh herbs (any combination of rosemary or thyme sprigs, bay leaf, and basil or sage leaves)
- sea salt or kosher salt and freshly ground black pepper
- 4 thick slices bread, such as ciabatta, a country bread or a sourdough that is not too dense
- olive oil
- 1 clove garlic, peeled
- a few leaves of fresh basil, sage or flat leaf parsley to garnish
For the herbed goat cheese:
- Line a mesh strainer with a few layers of cheesecloth or muslin and set it over a bowl.
- Scrape the yogurt into the lined strainer and refrigerate the yogurt for 24 hours.
- Put the strained, thickened yogurt into a bowl and mix in the herbs, shallots, garlic, salt and cayenne pepper.
- Refrigerate until ready to use.
For the roasted tomatoes:
- Preheat the oven to 350ºF.
- Combine the cherry tomatoes, olive oil, sliced garlic and herbs in a baking dish or pan that will hold them all in a snug single layer.
- Season with salt and pepper, mix well and spread them out in a single layer.
- Roast the tomatoes in the oven for about 45 minutes, stirring once or perhaps twice during baking, until they’re wilted and their juices are starting to concentrate — and perhaps brown a bit — in the bottom of the baking dish or pan.
- (The baking time will depend on the material of the baking dish and type of cherry tomatoes used.) Ideally, you want the tomatoes to juice, and for the juices to thicken and concentrate.
- Scrape the tomatoes and any juices into a bowl and let cool to room temperature.
- They can sit up to 8 hours, and improve the longer they sit.
- When ready to serve, make the toasts.
For the toasts:
- Evenly brush the bread with olive oil.
- Place them on a baking sheet in a preheated 350ºF oven and toast for about 5 minutes, until light golden brown.
- Remove from the oven and when just cool enough to handle, rub the slices generously with the garlic clove.
- Let cool to room temperature.
- Thickly smear each piece of bread with the fresh herbed cheese.
- Set each one on a plate.
- Pluck out the herbs and spoon the tomatoes and their juices onto the slices of bread.
- Coarsely chop the herbs for the garnish, and scatter them over the top of each portion.
I promise you’ll fall in love with it.
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I love puff pastry. Like a lot. I’ve even taught a class about it, that’s how much I love it. I think it is the perfect thing because 1. You can make yummy things with it 2. You can make so so so many things that look fancy but in reality are so easy! 3. It is one of the only things that I say you should definitely buy instead of making it homemade. I have made it from scratch and it is a lot of work and it is really really really hard to get thin and square.
I like it a lot. It makes a lot of the things I love. One time I was in the grocery story and the cashier was feeling chatty and she asked me what it was and what you do with it. And I had to stop myself from being a crazy person and giving her a ten minute rant about how wonderful it is and all the things you could do with it. I explained (briefly) what is was and two things you could make with it. She totally thought it was phyllo dough and I didn’t want to keep talking about it and weird the girl out. So I just walked away. I actually told Regan how proud I was of myself for not lecturing her 😉 See… I love it.
I was looking on Instagram the other day and someone had posted a picture of a spinach and feta pie that they had from some coffee shop. And the ingredients sounded super tasty to me. So when I went to the store I got some spinach and came up with these little biddies.
Spinach and Feta Handpies
- 1/2 medium red pepper,chopped
- 3 minced cloves of garlic
- 1/2 medium onion, chopped
- 1 tsp olive oil
- 3 handfuls roughly chopped spinach
- 3/4 cup feta cheese
- 1 Tbsp Greek Seasoning
- 1 pkg of thawed puff pastry
- In a medium saucepan over medium heat, heat up your oil. Add in the garlic, onion and red pepper and sauté until the onions are soft. Sprinkle the greek seasoning over top.
- Add in the spinach and stir just until it wilts. Take off the heat and mix in the feta cheese.
- Let your filling cool to room temperature.
- Preheat the oven to 425 degrees. Cover a pan with parchment paper.
- Roll out your puff pastry. Cut into four strips the long way and then in half.
- On the top row of rectangles put 3 tablespoons of filling on each one, keeping to the middle of the rectangle. Then place another bit of puff pastry over top. Do with both rolls of puff pastry.
- Using a fork, go around and press down on the edges, sealing them together. Using a sharp knife, cut a few slits into the top of each pie for steam.
- Place pies onto parchment paper and bake in preheat oven for 13-15 minutes or until golden brown.
I’ll just show you how to fill them, cause I think the filling is easy peasy to make! Unroll your dough and cut it into equal strips and then once down the middle in half.
On the top row of rectangles put 3 tablespoons of filling on each one, keeping to the middle of the rectangle.
Then place another bit of puff pastry over top. Do with both rolls of puff pastry.
Using a fork, go around and press down on the edges, sealing them together. Cut a few steam holes in the top of each pie.
Place pies onto parchment paper and bake in preheat oven for 13-15 minutes or until golden brown.
Here’s a little peek to the inside of the yummy filling.
Made this last week for our dinner club – French themed. IT was super good and I thought I’d share the recipe!
from Epicurious (one of my FAVORITE places for really nice recipes!)
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 tablespoons (1/4 stick) butter
4 leeks (white and pale green parts only), sliced (about 4 cups)
1/4 cup water
2/3 cup whipping cream
4 ounces Camembert cheese, cut into 1/2-inch pieces
1 large egg
Pinch of cayenne pepper
Pinch of ground nutmeg
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes.
Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.
Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.
This is one of my new favorite recipes. It comes from my good friend (and a GREAT cook) Cherisse.
2 8 oz packages Cream Cheese softened
1/2 cup mayo
1/2 cup real grated parmesan cheese
1/2 cup grated ramano cheese
2 cloves minced garlic
1 tsp basil
1/2 tsp garlic salt
salt and pepper to taste
1 can artichoke hearts drained and chopped
2 packages frozen spinach thawed, drained and chopped
1/2 cup shredded mozzarella cheese
Preheat the oven to 350. Mix cream cheese, mayo, cheese (not mozzarella) and spices with a hand mixer till smooth. Chop artichokes really well. Add in along with spinach. Put mixture in greased 8×13 baking dish. Bake for 20 minutes. Then add the mozzarella cheese on top and bake for 5 more minutes. Enjoy with your favorite crackers or bread.
And since spinach dip just did NOT look good in pictures… here are my current favorite crackers to eat it with…. Breton mini cracked pepper and olive oil.