Crostini with Goat Cheese and Rosemary-Cherry-Balsamic Chutney

So. Simple. So. Complex. So. Delicious. This is the perfect recipe for entertaining!! Incredibly quick and easy to put together, all whole ingredients, incredibly easy to eat, incredibly delicious on the palate! You, your guests, and your taste buds will thank you!!


Crostini with Goat Cheese and Rosemary-Cherry-Balsamic Chutney

Ingredients
1-lb Cherries, pitted, chopped
10 sprigs Rosemary, stripped, chopped
4 cloves Garlic, minced
1/4 C Balsamic Vinegar
2 T Grapeseed Oil (can substitute olive oil)
4-6 oz. Goat Cheese
1 loaf French Bread, cut on the bias into 1/2" slices (I buy the thinnest loaf I can find - its easier it eat)

Method
In saute pan set over low-medium heat, add cherries and rosemary. Saute 2-3 minutes. Add garlic, saute 1 minute. Add balsamic and oil. Saute 2-3 minutes. Cherries should darken in color and become very soft.

Toast bread until barely golden (you want it to still maintain a little softness). Spread with goat cheese and top with chutney. Garnish with fresh rosemary sprigs.

The cherry chutney will keep for about 4 days in the refrigerator. It's really good on anything! I have it for a quick on-the-go breakfast on a half bagel with cream cheese.

Easy Cheesy Pull-Apart Bread

Ever had Monkey Bread for Breakfast?? Well this is the savory version! Great as an appetizer for an Italian meal, or just a snack that the kiddies will have fun eating. Grab your favorite Pizza sauce or Marinara, pull off a bite and dunk away!!

Easy Cheesy Pull-Apart Bread
1 Batch Pizza Dough, Thawed
1/2 Stick Butter
1/2 C Parmesan Cheese
1 C Mozzarella Cheese, shredded
1 T Italian Seasoning blend
2 t Rubbed Sage
1 t Garlic Powder
1 t Salt

Preheat oven to 350. Cut pizza dough into 1-inch, bite-sized pieces. Melt butter and pour into medium bowl. Add seasonings and mix together. Add dough bites and toss to coat evenly. In loaf pan, layer half of the dough bites in, top with 1/2 the parmesan and halt the mozzarella. Repeat with remaining. Pour extra butter-herb mix left in the bowl over the top. Bake in 350 degree oven for about 25 minutes, until golden brown on top. Serve with a side of marinara and enjoy!!!

Bang Bang Tofu

BANG BANG!! So, everyone RAVES about the Bang Bang Shrimp from Bonefish Grill, so I crafted a Vegetarian friendly version using super firm tofu!! Trust me, you won't miss the shrimp :-)

Bang Bang Tofu
1 block Super Firm Tofu
1/4 Cornstarch
2 t Salt
1 t Onion Powder
1 t Garlic Powder
1 t Chili Powder
1 t Italian Seasoning
1 Egg
1 C Panko Bread Crumbs
Vegetable Oil for frying
1/2 C Light Mayonaisse
2-3 T Sriracha**
2-3 T Sweet Thai Chili Sauce
Lettuce/Arugula/Whatever greens you like

Drain tofu and press between folded up paper towels - like, really press it - I put mine in a flat-bottomed shallow bowl and put a huge pan on top of it with 3 cans of veggies in it. Allow to sit for 20 minutes. Meanwhile, set up your breading station - mix together salt, onion, garlic, and chili powders, italian seasoning and panko bread crumbs in shallow dish. Beat egg in separate bowl. Place cornstarch in another bowl. Mix together mayo, sriracha and sweet thai chili sauce - set aside.

SO now that your tofu is pressed, cut it into 1-inch cubes and toss it in batches into the cornstarch - coating evenly. Now into the egg, and then into the panko mix. Heat oil in pan (don't let it get too hot or it will incinerate the tofu and you will have a smoky mess). Pan fry tofu in batches in single layer, turning once, until golden brown on both sides. Remove and drain on folded paper towels. Repeat until all tofu is fried up. Place all tofu in bowl and top with half of the spicy mayo mix - toss to coat evenly.

If using lettuce, cut into ribbons and place into serving bowl. If using small leafy greens, just pile them in! No chopping necessary. Top with the tofu and serve with remaining spicy mayo on the side for dipping! BANG BANG!!!

**I like mine speeeeeecy spicy, so i go heavy on the Sriracha (more like a 1/4 C) - play with the ratios until you find the heat level you like!