We are letting you in on a secret!
We have been talking about cheese a lot…and it’s looking like it’s not going to end any time soon! You asked…and we are answering! We decided to share three recipes from our Charcuterie Night with you all, and we would LOVE if you would try them out in your own homes. One recipe is a LJ original, but allll of them taste amazing and we want to share.
- 1 can (8 oz) refrigerated crescent rolls
- 1 round (8 oz) Brie cheese
- 1 sweet or savory jam of your choice
- Heat oven to 350°F
- Unroll dough and separate crosswise into 2 sections. Pat the dough and firmly press perforations to seal, forming 2 squares. Place 1 square on an un-greased cookie sheet, and place the cheese in the center of the dough.
- Press in center of cheese to create a lake and then add ¼ cup of the jam into the lake.
- Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch the dough evenly around the cheese and press to seal completely.
- Bake 20 to 24 minutes or until golden brown and cool for 15 minutes. Serve warm. Enjoy!
Strawberry Balsamic Bruschetta
Posted by Emily Bites
- 4 oz French bread baguette, sliced diagonally into eight ½ oz slices (about ½” thick)
- 3 oz goat cheese (Vermont Creamery Classic)
- 8 fresh strawberries, sliced
- 1 tablespoon finely sliced fresh basil (loose, not packed)
- 1 teaspoon balsamic glaze (Wegmans brand, Bertolli, Gia Russa, Delallo, Roland, etc.)
- Pre-heat the oven to 400.
- Place the baguette slices on a foil lined baking sheet and spray the tops with cooking spray. Flip the slices over and spray the other side as well.
- Place the baguette slices in the oven for 10-14 minutes until the edges are golden. Allow them to cool for a few minutes until they’re easy to handle.
- Spread each toasted baguette slice with goat cheese, dividing it evenly amongst the bread. Top each bread piece with one sliced strawberry and sprinkle the basil over the top. Drizzle each piece with a light zig-zag squiggle of balsamic glaze (I held a teaspoon under the bottle as a drizzled over the 8 baguette slices and it came out to about a teaspoon total) and serve. Delicious!
Whipped Feta with Honey Drizzle
Posted by Southern Discourse
- 4 oz crumbled Feta cheese
- 4 oz cream cheese, room temperature
- 1 Tbsp olive oil
- 1/2 tsp minced garlic
- 1/2 tsp dried basil
- 1/4 C honey
- 1 Tbsp chopped pistachios
- 1 tsp finely chopped chives
- 1/2 tsp cracked black pepper
- In a food processor, combine the feta, cream cheese, and olive oil until cheese are well combined and smooth. Add the basil and garlic, mixing well again.
- Scoop cheese out of the food processor onto a small plate or into a shallow bowl. Use a large spoon to create a well in the center of the cheese. Fill the well with honey. Garnish the sides of the well with chives, pistachios and black pepper.
- Serve immediately with warm pieces of pita bread. So so good!
You hungry yet?? We loved these recipes and the touch it added to our LJ Night Out. If any of you decide to try your hand at one of them, take a photo! We want to see!