Tag

appetizer

baking brie. ­čžÇ

Who says it has to be the holiday season to enjoy a little cranberry!? And there’s never a bad time for brie. We stumbled upon this delicious recipe during a routine check of one of our fave websites Apartment Therapy for reviews of the LexMod Ghost Chair. Enjoy!

Baked Brie with Cranberries
ooey, gooey cheese + tart cranberries = deliciousness.

Baked Brie with Cranberry Sauce

Serves 4 to 6 as an appetizer

What You Need:

  • 8-ounce round brie cheese, at room temperature
  • 1/3 cup cranberry sauce (try this Perfect Cranberry Sauce recipe┬áor┬áthis more advanced┬áSpiced Cranberry Sauce)
  • 2 tablespoons packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup hazelnuts, unroasted and roughly chopped
  • Fresh rosemary, to garnish
  • Assorted crackers (we recommend Carr’s Water Crackers)

What You Do:

  • Preheat the oven to 425┬░F. Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it’s baked, line the pie pan with a square of parchment paper.)
  • Mix the cranberry sauce, brown sugar, vanilla, zest, and nutmeg. Top the brie with this cranberry mixture and sprinkle the hazelnuts over it.
  • Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.
  • If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig and serve immediately with assorted crackers.
Continue Reading

easy app: tuna tapenade on crostini

Well, HEY. It’s been a while! Between work, the holidays, babies, *planning* for babies and bingeing on a certain Netflix show, we just haven’t had any free time.

Speaking of free time, this Tuna Tapenade appetizer by Barefoot Contessa comes together quickly and easily, and we bet you have most of these ingredients in your pantry already.  Perfect for unexpected company. Or go ahead and eat the whole batch yourself. That may or may not be what happened when we made it.

image

We were a little hesitant to try this, since we’re not big fans of tuna salad. But this spread is chock full of Kalamata olives, capers and garlic (three of our favorite things)…plus LOTS of lemon juice. Just trust us!┬áRecipe here.

Continue Reading

caramelized onion dip.

From L:

Football season is upon us. Since we’re not quite ready to tailgate, I spent last Saturday evening watching football at home and eating the whole bowl having a ladylike taste of this Caramelized French Onion Dip┬áby Atlanta blogger Waiting on Martha.┬áPaired with store-bought kettle-cooked chips, it’s just the sort of easy-yet-impressive-enough-for company (or the group tailgate) snack I adore.

Note: Because I really, really love onions, I did some tweaking to the original recipe. If you (or your SO) are not of similar mind, you may want to use one fewer onion.

What You Need:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 Vidalia or other sweet yellow onions, sliced
  • 2 cloves garlic, minced
  • 2 cup sour cream (use low-fat if you like)
  • 1/4 cup chopped chives, plus more for garnish
  • 1/2 tbsp Williams Sonoma Garlic & Herb French Fry Seasoning (I couldn’t find this, so I used Cajun Seasoning…I think you could use any savory seasoning mix)
  • 1/2 tbsp Worcestershire sauce
  • 1 tsp ground white pepper
  • kettle cooked potato chips (I prefer Lay’s Reduced Fat Kettle Cooked chips)

What You Do:

  • In a Dutch oven or heavy saucepan, heat the butter and olive oil until melted. Saute the onions and garlic until soft and brown, about 20-25 minutes.
  • Remove from heat and let cool to room temperature. Once cool, chop up mixture and set aside.
  • In the meantime, mix the sour cream, chives and all seasonings.
  • Add caramelized onions and mix thoroughly.
  • Refrigerate at least 30 minutes or overnight.
  • Garnish with chives and serve with kettle cooked chips.
image
i may or may not have eaten the entire bag of kettle-cooked chips.
Continue Reading

quick and easy app: caprese bruschetta

So this delicious-looking concoction appeared on our Pinterest feed yesterday. It took some googling (don’t you hate how some pins don’t include links?!), but we finally found the recipe. This just might be the perfect summer appetizer – simple ingredients, fresh flavors and super quick and easy.

Pesto Caprese Loaf
all our favorite flavors in one delicious app. photo: Mommy’s Mayhem

Caprese Bruschetta (it’s not technically bruschetta but that sounds better than “Caprese Loaf”)

What You Need:

  • 1 loaf french bread
  • 1-2 containers prepared basil pesto, depending on how much you love pesto (make your own using the recipe┬áhere)
  • 1 log of goat cheese, sliced, or one 8 oz ball fresh mozarella, sliced
  • 1 container of sun dried tomatoes or freshly sliced grape tomatoes

What You Do:

  • Preheat oven to 375.
  • Split loaf open lengthwise so that you have two long halves.
  • Spread the pesto on the two halves of the loaf.
  • Layer the goat cheese or mozarella over the pesto.
  • Top with tomatoes.
  • Place on a baking sheet and pop in the oven for about 8-12 minutes, depending on how crispy you like your bread.
  • Enjoy with a glass or three of your favorite wine.

Adapted from Mommy’s Mayhem.┬á

Continue Reading

butternut squash + goat cheese crostini.

Try this healthy appetizer at your next at-home happy hour!

Butternut Squash Goat Cheese Crostini
recipe: Laney Crowell (Downtown Romantic) via Glitter Guide

What You Need:

  • 1 2-pound butternut squash, peeled, seeded, cut into 1/2ÔÇ│ cubes (about 4 cups ÔÇö I get mine pre-cut at Wholefoods)
  • 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • Coarse sea salt and freshly ground black pepper
  • 24 fresh watercress sprigs
  • 3/4 cup fresh goat cheese
  • 1/2 teaspoon finely grated lemon zest
  • 12 3/8ÔÇ│-thick baguette slices, toasted
  • Fresh lemon juice

What You Do:

  • Preheat oven to 425┬░F. Toss squash and 2 tablespoons oil in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
  • ix goat cheese and lemon zest in a small bowl. Season with salt and pepper. Gently toss butternut squash, cheese and watercress together.
  • Toast baguette slices, either under a broiler or in a toaster. Top each with a couple of spoonfuls of the butternut squash mixture. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper.
  • Serve with a glass of Sauvignon Blanc (Cupcake is our fave) and enjoy!
Continue Reading

black bean + pomegranate + avocado salsa.

This festive salsa courtesy of Two Peas and Their Pod is just as pretty as it is good for you. Bummer alert: it’s best eaten the day it’s made.

Black Bean + Pomegranate + Avocado Salsa
recipe + photo courtesy of Two Peas And Their Pod.

Black Bean + Pomegranate + Avocado Salsa

What You Need:

  • 1 15 oz can black beans, rinsed and drained
  • 2 cups pomegranate arils (that’s a fancy word for SEEDS)
  • 1 small jalape├▒o, minced, seeds removed
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 large avocado, diced
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • Tortilla chips, for serving (we swear by┬áBaked Tostitos Scoops)

What You Do:

  • In a medium bowl, combine black beans, pomegranate arils, jalape├▒o, onion, cilantro, avocado, lime juice, salt, and pepper.
  • Gently stir.
  • Serve with tortilla chips.

 

Continue Reading

stuffed portobello mushroom.

After Mellow Mushroom‘s Stuffed Portobello Mushroom appeared on our Instagram Diary last week, we had a few requests for the recipe. We couldn’t find the exact recipe, but this one is darn close! Enjoy.

Stuffed Portobello Mushrooms

What You Need:

  • 4 portobello mushroom caps
  • 1/2 of 1 can artichoke hearts, drained and chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped sun-dried tomatoes
  • 1 cup chopped raw spinach
  • 1 cup shredded mozzarella cheese
  • 8 cups mixed salad greens
  • herb vinaigrette salad of your choice
  • balsamic glaze (try easy this recipe)

1. Gently brush mushroom caps with a dry tea towel. Don’t wash them!

2. Mix together artichoke hearts, feta, tomatoes and spinach.

3. Gently stuff the mushrooms until full. Sprinkle cheese over each.

4. Place the stuffed mushrooms in a baking tray. Remember that mushrooms release juice when they cook, so you donÔÇÖt want to use a baking sheet. You need sides that come up higher than the shrooms.

5. Bake at 350 degrees for 15 minutes.

6. Toss mixed greens with a light coating of herb vinaigrette dressing.

7. Place one mushroom cap on top of 2 cups of salad greens. Drizzle with balsamic glaze.

The Glitter Life Stuffed Portobello Mushroom
share for an appetizer, or keep it all to yourself for an entree.
Continue Reading

friday five: weekend getaway.

HAPPY FRIDAY!

We’re heading to Lake Oconee this afternoon for a MUCH needed weekend together. Here’s what the next 48 hours look like for us.

1. Cocktail: No boring wine glasses for us this weekend! L is bringing mason jars and paper straws to hold our cocktails. Stay tuned to see if we use J’s sparklers.

The Glitter Life Mason Jar
obsessing over this ribbon detail.

2. Appetizer: As J was cruising pinterest looking for an app to make for us this weekend, she came across this alternative to a full caprese salad. Easy to transport and perfect for us to munch on while getting ready. We had to graduate from Goldfish some time.

The Glitter Life Caprese Salad
so easy, colorful and cute.

3. Pool Accessory: Everyone. Cross your fingers and toes that the rain holds out long enough to give us a pool day. We need it. And also this Sunnylife San Remo Beach Towel for lounging.

The Glitter Life Sunnylife San Remo Beach Towel
we heart the blanket accents.

4. Outfit: Lake Oconee is super laid-back, so we’re all about an easy wardrobe for the weekend. REALLY feeling this Embroidered Halter Dress from shopsocialdish.com.

The Glitter Life Dish Statesboro
this print/color combo is PERFECT for summer.

5. Something New: You don’t always have to dish out dollars to enjoy delicious wine. We’re trading our usual pinto grigio for Barefoot Refresh this weekend.

The Glitter Life Barefoot Refresh
crisp white. all. day. long.

If there’s one thing you do this weekend, follow us on instagram. It will be worth it. We promise.

Continue Reading

interview + kalamata-basil spread.

If you missed it this weekend, L was featured on the awesome blog Sophisticated in Style on Saturday. Check out the interview here. It’s an interesting look (if we do say so ourselves) into our blog, her stores Social and Dish, and our working relationship. Hope you enjoy!

And because no weekend is complete without a homemade appetizer, we want to share Kalamata-Basil Spread with you. This delicious vegetarian appetizer was forwarded to us by L’s mom. We’ll be honest – when we first read the recipe, we weren’t sure about the flavors. But O-M-G. This was so good – the feta and olives give the spread just the right level of saltiness, and the fresh basil (use a LOT – we did) makes it bright. Plus, it’s easy, easy, easy. This is our new go-to.

Kalamata-Basil Spread

What You Need:

  • 8 oz block 1/3 reduced fat cream cheese, softened
  • 8 oz reduced fat feta cheese, crumbled
  • 15 Kalamata olives, chopped (or half a 6 oz jar sliced Kalamata olives, chopped)
  • 3 or 4 sprigs fresh basil

What You Do:

  • Combine softened cream cheese and feta cheese. You can do this with a spoon, or with a hand mixer.
  • Fold in olives.
  • Roughly chop basil with scissors and fold into mixture.
  • Spread over toasted baguette slices. and garnish with more chopped basil if desired.
The Glitter Life Kalamata Basil Spread Recipe
spread over toasted baguette slices. add a glass of sauvignon blanc. perfect.

Did you try a new appetizer this weekend? Tweet or Instagram us @glitter_blog_xo!

Continue Reading