Prosciutto, Burrata cheese and figs on thin slices of baguette. This appetizer recipe couldn’t be easier to make, or pack a bigger punch when it comes to being both elegant and unbelievably good. Drizzled with thick, sweet 18 year old balsamic, they are sure to impress all of your guests. Of course, if you are like me, you don’t have any guests and you and your husband gobble them all down in between bites of turkey and oyster stuffing.
Today marks my 70th post after just 4 months of Love and Duck Fat. I was planning a big post about how and why I started my blog, what I’ve done to get a terrific audience (you), and so much more…BUT that got my head spinning. Basically, the post will probably happen when I reach 100. Instead, you get crostini. Really good crostini. So don’t feel jipped.
I gushed over Burrata cheese before, but let’s do it again. If you haven’t tried Burrata cheese yet, you need to! Search the cheeses at a store with a good selection and it just may be there next to the fresh mozzarella balls. Burrata cheese is similar to fresh buffalo mozzarella, but much more decadent. Instead of a solid ball of cheese, Burrata is filled with cream and mozzarella scraps as its being formed. When you slice it open, the thickened cream flows out. This makes it perfect for spooning on top of toasted baguette slices. The sweet creamy taste makes the perfect pairing with fresh fruit and salty prosciutto. Your guests will be impressed, and it only takes about 10 minutes to prepare.
Another Burrata cheese recipe to try:
Burrata cheese and roasted vegetable stack
Easy appetizer recipe | Prosciutto, Burrata cheese and fig crostini
Ingredients
Method
Preheat oven to 375° F/ 190° C
Arrange the baguette slices on a baking sheet. Drizzle them with olive oil and place in the oven. Cook for 8-10 minutes, until just browned on the edges.
While the baguette slices are cooking, slice the figs and Burrata.
Top the toasted baguette with ½ of a slice of prosciutto, and then spoon on the Burrata. Place a slice of fig on the top. Drizzle a little balsamic across the top and sprinkle with freshly ground black pepper.
http://loveandduckfat.com/easy-appetizer-recipe-prosciutto-burrata-cheese-fig-crostini/
We don’t eat a lot of cereal in this house. Breakfast is usually some form of toast with butter, jam and tea. It’s not the most nutritious meal, I know. A few times a week, I’ll scramble up some eggs. On a special occasion, it’s French toast or pancakes with bacon. Something like this coconut quinoa breakfast porridge recipe is a bit on the healthy side for us. I didn’t think my husband would like it, but after scoffing at my “sounds like California” meal, he managed to scarf down the whole bowl.
If you love coconut, this recipe is heaven. There’s coconut three ways. The quinoa cooks until tender in creamy coconut milk; it’s sweetened with coconut sugar and topped with coconut chips. A little seasonal fresh fruit and some chia seeds make this a super healthy meal that is as satisfying as it is delicious.
I topped mine with Danielle Roasted Coconut Chips. These are so incredibly buttery good. Grab them to try if you see them in them in the store. You can use coconut flakes as well. In fact, you could add just about anything to this and it will be good. Here are some of my suggestions:
Coconut quinoa breakfast porridge
Ingredients
Method
Rinse quinoa in a strainer. In a medium saucepan, heat coconut milk, quinoa, coconut sugar, salt and nutmeg over medium heat until simmering. Cover and cook on low heat, 15 minutes, stopping to stir a few times. While it is cooking, soak the chia seeds in the 6 tablespoons of milk, water or almond milk. Add the chia seeds and liquid to the quinoa towards the end of cooking, as the coconut milk is absorbed. Add more liquid if needed to get the consistency you want.
Serve with fresh fruit and toasted coconut flakes.
http://loveandduckfat.com/breakfast-recipe-coconut-quinoa-porridge/
Balsamic glazed Brussels sprouts
Black olive tapenade with anchovy
Ceviche recipe | Cherry tomato and white fish
Duck fat confit of garlic and mushrooms
Daikon and carrot kimchi
Duck fat recipe | Roasted cashews with rosemary
Easy fried smelts recipe
Fried green papaya recipe
Jicama, honeydew melon and mint salad
Kale caesar salad with avocado dressing
Prosciutto, Burrata cheese and fig crostini
Refreshing watermelon, tomato, feta and mint salad
Roasted okra with soy and garlic glaze
baby food
Breast milk pancake recipe | Whole wheat and banana
Chicken and peas
Chicken, carrot, green bean and potato puree
Chicken stew
Quinoa ratatouille
Sweet potato bites
Sweet potato, quinoa, apple and carrot puree
Turkey dinner
Strawberry Smoothie
Vegetable lasagna puree
Asparagus and bacon quiche recipe
Banana & chocolate breakfast cookies
Challah French toast, burrata, sliced peaches
Coconut quinoa porridge
Gluten free pumpkin cake muffins
French toast with roasted strawberries and tarragon cream
Apple cake with whipped cream frosting
Banana & chocolate breakfast cookies
Chocolate cake with mousse filling and chocolate port wine frosting
Chocolate cake with orange French buttercream and ganache
Chocolate chip cake
Chocolate coconut cake with coconut meringue buttercream frosting
Chocolate espresso cake with cooked flour buttercream
Chocolate pumpkin cake with spiced brown butter frosting
Homemade s’more cookie recipe
Starfruit upside-down cake
Candied orange slices
Chocolate cake with mousse filling and chocolate port wine frosting
Chocolate cake with orange French buttercream and ganache
Chocolate espresso cake with cooked flour buttercream
Coconut Hot Chocolate
Gluten free pumpkin cake muffins
Gooey gingerbread cakes
Homemade and healthy watermelon jello
Lavender, brown sugar panna cotta with lemon sauce
Nutmeg & yogurt panna cotta, cranberry coulis
Spiced brown butter cooked flour frosting
Strawberry mousse in chocolate cups
Caribbean goat stew
Chinese Five Spice Cornish Hens
Easy eggplant pasta
Farmer’s market tofu coconut curry
London Broil with wild mushroom sauce
Mussels, scallops and bok choy in Thai green coconut curry
Pasta with sausage, butternut squash and spinach
Pork rib chops, goat cheese polenta, roasted fennel and sauteed apple
Roasted pork loin with shallot and tarragon cream sauce
Salmon with dill sauce, Beluga lentils, sautéed leeks
Smoked salt Padron pepper and goat cheese tacos
Spanish octopus stew
Tuna tomato melt recipe | The best ever
Turkey meatballs, tagliatelle pasta, sundried tomatoes and roasted vegetables
Wild salmon and dill sauce with black Forbidden Rice
Easy eggplant pasta
Pasta with sausage, butternut squash and spinach
Turkey meatballs, tagliatelle pasta, sundried tomatoes and roasted vegetables
Walnut, parsley and basil pesto
Pork rib chops, goat cheese polenta, roasted fennel and sauteed apple
Roasted pork loin with shallot and tarragon cream sauce
White bean and sausage soup
Fennel and apple slaw
Jicama, honeydew melon and mint salad
Kale Caesar salad with avocado dressing
watermelon, tomato, feta and mint salad
Ceviche recipe | Cherry tomato and white fish
Easy fried smelts recipe
Mussels, scallops and bok choy in Thai green coconut curry
Oyster chowder with corn and bacon
Oyster stuffing with shiitake mushrooms and leeks
Spanish octopus stew
Salmon with dill sauce, Beluga lentils, sautéed leeks
Tuna tomato melt recipe | The best ever
Wild salmon and dill sauce with black Forbidden Rice
Artichoke and mushroom casserole
Balsamic glazed Brussels sprouts
Broccoli rabe (rapini) with garlic and olive oil
Duck fat confit of garlic and mushrooms
Daikon and carrot kimchi
Duck fat recipe | Roasted cashews with rosemary
Duck fat recipe | Roasted potatoes and shallots
English peas and bacon
Fennel and apple slaw
Fried green papaya recipe
Green beans with crispy bacon
Mustard greens with garlic and sesame
Oyster stuffing with shiitake mushrooms and leeks
Perfect roasted potatoes
Roasted fennel
Roasted kohlrabi with garlic and Parmesan
Roasted okra with soy and garlic glaze
Cauliflower and wild rice chowder
Creamy potato and fennel soup
Easy, creamy chicken, cheddar and onion soup
Oyster chowder with corn and bacon
Roasted Brussels sprout soup, chestnut toast
Roasted cauliflower and almond soup
Split pea soup with smoked turkey
Tuna tomato melt recipe | The best ever
White bean and sausage soup
Artichoke and mushroom casserole
Balsamic glazed Brussels sprouts
Broccoli rabe (rapini) with garlic and olive oil
Daikon and carrot kimchi
English peas and bacon
Fennel and apple slaw
Fried green papaya recipe
Green beans with crispy bacon
Jicama, honeydew melon and mint salad
Kale Caesar salad with avocado dressing
Mustard greens with garlic and sesame
Refreshing watermelon, tomato, feta and mint salad
Roasted fennel
Roasted kohlrabi with garlic and Parmesan
Roasted okra with soy and garlic glaze
Smoked salt Padron pepper and goat cheese tacos
Walnut, parsley and basil pesto
My name is Marni Mutrux Meistrell and I live in Miami, Florida with my husband, our son Grayson, two dogs, and a cat named Miso. I've been blogging in one capacity or another since 2009 when I was living as a full-time artist. I've lived in Boston, California and Oregon; cooking and enjoying a lot of good meals along the way.
If you are looking for an easy appetizer recipe, this is it! Black olives blended with just enough anchovy to make a delicious tapenade. It’s delicious and not fishy at all. I like to think of it as an alternative to caviar. Serve it mounded on top of toasted bread slices, or in a dish along along with warm French bread. It only takes minutes to prepare. What I love about this black olive tapenade is how mild it is. I can eat it all day, unlike many tapenades that are super salty and olive-y.
I originally had this tapenade when I lived in Salem, Massachusetts. There is a cozy little Italian restaurant there and they serve this black olive tapenade with crusty bread. Every time I went, we would practically lick the dish clean, the tapenade was so good. I finally asked them what was it it and they told me it contained anchovies! I had no idea. I think another reason I like it so much is because it is made with canned black olives. They are very mild, making this a tapenade that isn’t overpowering. The addition of a small garlic clove and lots of good extra virgin olive oil round out the flavors perfectly.
This will be the last recipe I’ll be squeezing in before Thanksgiving. We will be busy visiting family for the rest of the week. I wish everyone a wonderful holiday with their friends and family!
Easy Appetizer Recipe| Black olive & anchovy tapenade
Ingredients
Method
Add the garlic clove to a food processor and pulse until it is finely chopped. Add olives, anchovy, and the olive oil. Pulse until combined. Add the pepper and lemon juice (if using) oil and process until smooth, but not a paste.
http://loveandduckfat.com/black-olive-tapenade-anchovy-easy-appetizer-recipe/
