Tag

appetizers

our favorite thanksgiving appetizers.

Why don’t you invite a few friends over this weekend for cocktails and light appetizers? Here are two of our favorite recipes. (These also work if you’ve been asked to contribute something to your family or Friendsgiving meal this year. The second one travels well!)
Browned Butter + Sage Crostini
recipe + photo from Glitter Guide.
Browned Butter + Sage Crostini
What You Need:
  • French baguette, sliced and toasted
  • Prosciutto
  • Buffalo mozzarella, sliced thin
  • Fresh sage leaves
  • Salted Butter

What You Do:

  • 1. Butter slices of French baguette and toast under the broiler until golden. Set aside
  • 2. Preheat oven to 375 degrees.
  • 3. In a small skillet melt butter over medium low heat. Add fresh sage leaves and cook until sage is crispy and butter begins to brown in bits on the bottom of the pan. (you may need to remove sage before butter is browned).
  • 4. Top toasted bread with prosciutto and cheese. Bake at 375 until cheese begins to melt.
  • 5. Remove from oven and spoon browned butter over crostini. Top each with a crispy sage leaf or two.
  • 6. Serve while hot! Enjoy.
Pumpkinseed Cheese Log
we like this recipe so much we posted it last year, too.

Pumpkin Seed Cheese Log

What You Need:

  • 1 5oz log goat cheese/chevre
  • 1/2 tsp canola or corn oil
  • 3/4 cup raw pumpkinseeds
  • salt & pepper
  • 3 tsbp pumpkinseed oil
  • crackers (we like sweet wheat crackers)

What You Do:

Let cheese come to room temperature. Place a small skillet over medium heat for 2 minutes; add canola or corn oil and pumpkinseeds. Toss for a minute, then season with salt and pepper. Once seeds have popped but are still green, transfer to a plate; let cool.  Roll cheese in seeds to coat. Drizzle with pumpkinseed oil and serve with crackers.

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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!

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pimiento cheese.

In my fantasy life, I host fabulous dinner parties. In my real life, entertaining friends usually means wine and appetizers.

Big, fancy meals have their place, but few things are easier and more conducive to great conversation than a casual cocktail party.

This fantastic four-cheese pimiento cheese totally fits the bill: it’s easy–as long as you don’t mind dealing with a food processor, it’s make-ahead (more time for hair and makeup), and it takes a traditional, much-loved simple food and elevates it to foodie status.

I made this for my girls’ beach weekend, and everyone agreed it was delish!  Use it to make mini-sandwiches or as a spread with crackers and apples.

Pimiento Cheese Ingredients
Ready…

Four Cheese Pimiento Cheese

Ingredients:

  • 3 cups (12 ounces) shredded white Cheddar cheese
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 4 ounces crumbled bleu cheese
  • 1 cup shredded Parmesan cheese
  • 1 (4-ounce) jar sliced pimientos
  • 1 cup light mayonnaise (Hellman’s is the BEST, yall)
  • 2 tablespoons Dijon mustard

Combine all ingredients in a food processor and process until not-quite-smooth.  Cover and chill for an hour or so.  Spread on party-size rye or country white bread, or spoon into a bowl and serve with crackers and sliced apples.

Tip: Resist the temptation to buy pre-shredded cheese. That stuff is coated with a weird substance that prevents it from sticking together in the package…which means your pimiento cheese spread won’t bind. Buy blocks of real cheese and use an old-school cheese grater.  COMPANY IS COMING, after all.

Pimiento Cheese Sandwiches
Try not to eat them all before the doorbell rings.

**Recipe adapted from Par 3 Tea Time at the Masters. J and I are both Augusta girls, so we love this cookbook!

P.S. – Are you a pimiento cheese purist? Whatever. This is an also-delicious, more traditional recipe.

Pimiento Cheese
courtesy of anna shortcakes.

XO,

Laura

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