Dockside with the Family

I just spent a great weekend with family and it was fantastic to catch up with everyone -- especially those who traveled from Manitoba and Toronto to be with us (hello Dianne, Steve, Hannah and Sandy!).

I was on appetizer duty so chose to whip up these little morsels. Sandy was asking that I get this to her before the weekend so thought I  better post. It's tasty!

photo from finecooking

Crostini with Brie, Dates and Toasted Walnuts

1 medium baguette, sliced (I used whole wheat)
2 tbsp olive oil
1 teaspoon ground Sea salt
1/2 cup coarsely chopped toasted walnuts (I didn't bother to toast mine)
1/2 cup chopped, pitted dates
1 tbsp. honey
1 tbsp. balsamic vinegar
6 oz. brie with white rind removed

The day before you are to serve this, you can get ahead of the game by mixing the olive oil, sea salt, walnuts, dates, honey and vinegar together in a ziploc bag.

Dab both sides of bread with olive oil and toast in oven (sprinkle top side with sea salt).

When toasted, bring tray out of oven and place slices of brie on each slice of bread. Next, top each with a spoonful of nut/date mixture. 

Turn the oven off but place the tray back in just long enough to warm and slightly melt the brie. Sprinkle with more sea salt if desired.

Enjoy!

Crostini with Brie, Dates and Walnuts

I just spent the best weekend with family up at the cottage. It was fantastic to catch up with everyone, especially those who traveled from Manitoba and Toronto (hello Dianne, Steve, Hannah and Sandy!).

I was on appetizer duty so I chose to whip up these tasty little morsels. Sandy was after me for the recipe so I wanted to post right away. They're tasty!

Crostini with Brie, Dates and Toasted Walnuts

1 medium baguette, sliced (I used whole grain)
2 tbsp olive oil
Sea salt
1/2 cup coarsely chopped toasted walnuts (I didn't bother to toast the walnuts)
1/2 cup chopped dates (I've served them whole and they're just as good)
1 tbsp. honey
1 tbsp. balsamic vinegar
6 oz. brie, white rind removed



I usually prepare the topping the day ahead. So mix walnuts, chopped dates, honey, vinegar and 1 teaspoon sea salt together into a ziploc bag. Set aside.


To prepare the day of, dab both sides of bread slices with olive oil and sprinkle top side with sea salt. Toast in oven on cookie sheet.



Once your bread is toasted, top each slice with a piece of brie. Then top the brie with the walnut mixture. To warm your appetizer and melt the brie before serving, place tray back in oven with the temperature turned off. Once the cheese is melted slightly, serve 'em up!

Enjoy!

Roasted Green Beans

What a wonderful, busy summer it has been! We have been road tripping, biking, cottaging, camping, partying and soaking up every single ray of sunshine a Canadian can squeeze into three, short months. Hence the reason for the blogless blog!

However, I don't want to lose sight of this recipe after making it for a couple cottage weekends. It was a big hit among friends and family. I hope you still find the last bit of summer enjoyable with this crowd-pleasing green bean dish.

photo by Punchfork

Roasted Green Beans with Lemon, Pine Nuts and Parmesan

1.5 lbs. fresh green beans - the time is now! (ends trimmed)
2 teaspoons crushed garlice
1/4 cup extra virgin olive oil
1.5 teaspoons grated lemon zest (zingy!)
2 Tbsp. lemon juice
Kosher salt and Black pepper

1/3 cup pine nuts
1/4 cup grated parmesan cheese
1 Tbsp. chopped flat parsley
An extra drizzle of olive oil 

In a large bowl, mix the olive oil, garlic, lemon zest, salt and pepper. Add the green beans to the bowl and toss to coat. Place the bean mixture in a grilling basket on the BBQ. Roast those beans until tender crisp and lightly browned.

Return to bowl and mix beans with lemon juice, pine nuts, parmesan cheese and flat parsley. Drizzle with a little bit more olive oil if needed. Serve hot!