Monday, October 29, 2012

Will Travel For Food

At the moment I seem to be traveling around the country enjoying what my daughters have cooked. Arrived in Atlanta last night to be of help with car issues this week and this wonderful appetizer was almost ready. There are millions of recipes floating around out there in magazines and on blogs and other other online sources. Jessica has a good sense for which ones will be really good. She was dead on with this one. And it is simple to prepare, too.

You might want to file it away to try during the holiday season. But note that the recipe says "serve immediately." You can make the salsa ahead of time, but you do need to assemble them just before you serve them. (Might be the perfect recipe when you have a few friends over, but maybe not for a huge hors d'oeuvres buffet.)

Sweet Potato Crostini with Goat Cheese and Grape Salsa
                                         ...recipe from My

20 large frozen waffle-cut sweet potato fries
2 tablespoons red pepper jelly
1 tablespoon fresh lime juice
1 cup quartered seedless red grapes
1/4 cup finely diced yellow bell pepper
2 tablespoons finely diced green onions
1 tablespoon chopped fresh cilantro*
1 (4-oz.) package crumbled goat cheese

1. Preheat oven to 425°. Bake potatoes in a single layer on a lightly greased baking sheet 12 minutes; turn potatoes, and bake 5 to 7 more minutes or until crisp and lightly browned. Remove from pan; cool on a wire rack 10 minutes.

2. Meanwhile, whisk together pepper jelly and lime juice in a small bowl; stir in grapes and next 3 ingredients.
3. Arrange potatoes on a serving platter; sprinkle with goat cheese. Top with grape mixture, using a slotted spoon. Serve immediately.

*Adjust or omit cilantro to suit your tastes. Jessica said she only used 1 teaspoon tonight because she know I "like" it--as opposed to "loving" it. Daddy-O hates it. Had he been here, she would have left it out completely.

Jessica has lots of good recipes on her own blog.

P.S.   If you like goat cheese, don't forget the even easier recipe that a friend shared with me last year and I posted here. It is also most delicious.

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