Grape and Goat Cheese Bruschetta

I mean seriously, have you ever seen the cooking show Naughty and Delicious? There is a wonderful Brit gal that is as charming as the English countryside…for me, that means the city of London… I’ve been watching her for a while now and hoped to bump in to her on my three day layover in London last year! Alas, that didn’t happen. But to satisfy all of us until I do meet her, here’s a great easy on the cook Bruschetta, reminiscent of her.

Dodge those raindrops outside!Appetizer Grape Goat Cheese Bruschetta
1/2 small sourdough loaf, cut into six 1/2″ slices
1/4 cup olive oil
1 clove garlic, cut in half
1 1/2 cups red seedless grapes, cut in half lengthwise
1/2 cup green seedless grapes, cut in half lengthwise
6 fresh mint leaves
3/4 cup soft goat cheese, room temperature
Sea salt and freshly ground black pepper
1 lemon

Preheat oven to 400°.
Brush both sides of bread slices with oil.
Toast on middle rack 1 minute.
Turn and cook another minute until bread is crispy on both sides.
Rub each slice of hot bread with cut garlic clove as it comes out of the oven.

Add 3 Tbs oil to skillet over medium heat.
Add red grapes and sauté until warm and softened, about 3 minutes.
Add green grapes and toss just to warm. Remove to a bowl.

Add mint leaves to the hot oil and fry until crisp, 15 to 20 seconds.
Remove to paper towel to drain.

Spread goat cheese over one side of each piece of toast.
Top with mound of warm grapes.
Sprinkle with sea salt and pepper.
Top with a mint leaf.
Zest the lemon generously over each slice.

Frozen Lemon Pie

Friday Post Script, a day later than the Thursday Pie Post…Bull City Little League cancelled the weekend tournament. I must say that with my personal fear of Covid, I was relieved in a sense. the don and I were looking so forward to being with Liam for a few days, and Liam was very disappointed, as he adores baseball. Alas, healthy decisions were made by caring coaches and I say a warm thank you to Ray and all involved! Cheers to you and many future tournament weekends together!

I know…It’s been a second since I’ve been here; precisely it’s been 35,942,400 seconds! Yes, I calculated it (meaning that Google actually did the math)! But who’s counting?! Let’s move onward; summer may technically be over since Labor Day has come and gone. But the hot and muggy summer weather still persists here in good ole Eastern North Carolina. So whip up this light and breezy lemon fruit pie for the weekend. Perfection in a pie shell! I’m heading to see the Grands this afternoon, pie in hand. We’re ready for a weekend of Bull City Little League with Liam, all while being smart, wearing masks, and trying our darnedest to remain healthy.  Doing my best to stay safe y’all…my buddies know I’ve been totally reclusive since February! Let’s continue to take care of each other, and always eat pie when it’s available!
Dessert Lemon Pie III

This is All You need!
6 oz frozen lemon concentrate can, thawed
8 oz container whipped topping, thawed*
1 can sweetened condensed milk
1 9” graham cracker pie shell, purchased or homemade

And This is How You Do It!
With electric mixer or blender, beat together lemon concentrate and condensed milk.
Fold in whipped topping.

Spread mixture in pie crust; cover and freeze, 6 hours or overnight.
Take pie out of freezer about 15 minutes before serving time.

Garnish with raspberries, blueberries, cherries, strawberries, lemon slices, and edible flower petals.
Slice and serve.

*I prefer Cool Whip Lite.
It does not change the consistency or flavor of pie, and saves those calories.

Strawberry Brunch/Tea Sandwiches

Brunch Strawberry Cream Cheese Tea Sandwiches.jpgYummy…All the Way Down the  Throat. No joke. This is a total software update for your palate…and speaking of which; it totally looks like the palette for a still life…calling Kristin!! Since strawberry season is in full swing here, I’m taking it straight to the kitchen. Hope that you do the same. With the marinade in this recipe, any strawberry will work if you live in an “off berry season”!

1 cup thinly slices strawberries
1 Tbs white balsamic vinegar
1 t honey
Pinch of salt and pepper
Vegetable cream cheese, room temperature (I prefer light)
Bunch baby arugula
8 slices white bread, edged, and cut in half

Toss together berries, balsamic, honey, and salt.
Let sit 30 minutes, then drain.
Spread cheese on all bread slices.
Season 8 bread halves with salt and pepper.
Layer strawberries across these halves.
Top with arugula.
Top with remaining bread slices.

Makes 8 tea sandwiches.

Stove Top Cinnamon Apples

Fruit Stove Top ApplesSimple old fashioned goodness here! The fresh fall apples are abundant and we need a little fruit with our turkey, right?! This recipe is ages old, but some things are just worth passing down. I added fresh Beelicious honey, nod to Judy and Matt, and loved the difference it made. Top it with vanilla bean ice cream and call it dessert. Gobble Gobble good people of the world wide web!

8 apples, peeled, cored and cut into chunks
1/2 cup brown sugar
1/2 cup sugar
1/4 cup butter
1/2 cup honey
1 t cinnamon
1 t vanilla extract

Place apple chunks in soup pot.
Separately heat sugars, butter, honey, and cinnamon over medium heat 4 minutes until everything is dissolved.
Remove from heat and add vanilla extract.
Pour over apples.
Simmer on medium low 30 minutes, until apples are tender.

Lemon Dressed Melon

Zing into summer with this must eat! Simple, and rewarding. Just sharing the love of dressing up a simple melon lunch or supper “side”. Using my Beelicious honey from Judy and Matt again. Yum to the tum. Be on the lookout later this week for a savory mahi dish to pair with this melon salad…and the perfect refreshing Limoncello cocktail for pairing.Fruit Salad MelonZest of 1 lemon
Juice of 1 lemon
1 Tbs dry sherry
1 Tbs honey
1/8 t kosher salt
1/4 t ground pepper
2 Tbs extra virgin olive oil
1/2 cantaloupe
1/2 honeydew
3 Tbs fresh torn mint

In medium bowl whisk together lemon zest, lemon juice, sherry, honey, salt, and pepper.
Slowly add olive oil, whisking until combined.
Cut melons in half and remove seeds.
Slice into 2 inch wide wedges.
Using a mandolin cut melons into ribbons.
Add melon ribbons to dressing and toss to coat.
Place on plate.
Sprinkle with mint.

Of course, if you don’t have a mandolin, you can cube the melon or use a melon baller to shape into balls.Fruit Melon Salad III