Cream cheese and Feta. Need I say more? A couple of weeks ago I invited some friends over for Bloody Mary’s, Benefit Cosmetics goodie bags via Birchbox, and these tasty treats.
I was originally given this recipe by a friend, but I modified it a little bit!Late summer tomatoes were on the outs and baguettes were on sale! I love the creamy, slightly salty cheese base (thank you Lactaid) and the heirloom tomatoes! This came together quite easily with Neil’s help (he also made a mean Bloody Mary Mix). I think I could have eaten an entire platter.
Whipped Feta Bruschetta
Serves 5..or 1.
1 small package of feta (about 6oz)
1/3 package of cream cheese (let’s be honest, 2oz is not enough)
2/3 cup olive oil
2tbsp lemon juice (not that lemon bottle junk!)
Kosher salt and pepper to taste
3 cloves garlic, minced
2tbsp yellow onion
2tbsp balsamic vinegar
A few handfuls of cherry tomatoes
3tbsp julienned fresh basil leaves
20-25 baguette slices, toasted
Pulse the feta and cream cheese in a food processor or Vitamix until just combined. Add 1/3 cup of olive oil, lemon juice, 1/2tsp salt and 1/4tsp pepper and process until smooth.
Up to an hour before serving, combine the tomatoes, onion, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining olive oil, 1 tsp salt, and 1/2tsp pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in basil.
To assemble, spread generously with the cheese mixture. Using a slotted spoon, place tomatoes on top. Sprinkle with extra basil and devour.
For fresh summer produce, heading to the Fulton St. Farmers Market before work has been a real treat. I was surprised that I had any blueberries left for muffins after snacking by the handful. I had just enough to throw into these amazing Orange Almond Blueberry Muffins a few Sundays past.
This is another winning recipe from one of my favorite dessert cookbooks, Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. I have yet to encounter a recipe in this book that is less than stellar. (This spring I shared the Lemon Cake recipe).
The orange zest and homemade orange juice make these little guys so refreshing and the aroma mixed with the scent of toasting almonds didn’t hurt! You can absolutely store these muffins in an airtight container for a few days, but like any homemade muffin, they are best served hot with butter.
I had intentions to make more of a complete brunch spread, but we couldn’t help making a meal out of these. Neil taste tested an entire pan and I went back for a few myself before they could cool.
Fresh out of the oven!
I love that these muffins turn out on the smaller side, full of flavor. There was just enough blueberry in every bite.
These muffins don’t last long!
Read on for the recipe!
Our fruit basket is overflowing and with spring in the air, I had every excuse to make something decadently sweet and refreshing for a late Easter brunch. Weekends are perfect for ambitious baking projects; waking up early, leisurely eating breakfast and cuddling the pups and tearing up the kitchen in full sunlight. The cake was finished just as Bloody Marys were poured and dinner served. Seriously, set aside a few hours to make this tart treat especially if you aren’t an accomplished egg separator or if you have to run out for forgotten cake flour.
I’m pretty sure we used every kitchen tool and utensil available between my cake, Easter honey baked ham, Neil’s amazing onion garlic potatoes, and roasted veggies and it was all worth it!
The recipe doesn’t specify, but I used Meyer lemons for this recipe to cut the acid a bit. I would love to live somewhere I could grow my own! I threw the leftover slices in my water jar.
The lemon curd is the star of the cake and tart, but not sour. I’m going to attempt the same cake with orange curd and maybe add some blueberries or raspberries to garnish!
Read on for the full recipe and check out the Baked cookbook. Every dessert I’ve tried so far was decadent to the last bite!