Roasted Asparagus & Leeks

Mary styled this recipe beautifully for my. It's roasted asparagus, leeks, and red potatoes. Perfect served on toast or crackers or even made into a soup.

Ingredients

1 bunch Asparagus

2 Leeks

5 Red Potatoes

2 cloves Garlic

Salt & Pepper

Drizzle of Olive Oil

Chop up vegetables into uniform pieces. Soak leeks in bowl of cold water after slicing to remove any sand or grit.

Drizzle with olive oil and sprinkle with salt and pepper. We used pink salt and pink peppercorns.

Bake at 375 degrees for 20-25 minutes. 

Served on toast or crackers or puree into a soup with broth. 

Photos by MaryAngelo Photography

Fig Gorgonzola Crostinis

These are a great little hors d' oeuvre for a party!

They are very easy to make and a lovely combination of the sweet fig, the salty gorgonzola, and the tangy balsamic.

*The spreads taste best when prepared the night before and refrigerated overnight*

Ingredients

1 Baguette

2 cups Dried or Fresh Figs

1 cup Walnuts

1 cup Crumbled Gorgonzola

1 package Cream Cheese

4-6 TBS Balsamic Vinegar

1tsp Salt

Basil

Directions

In a food processor puree the gorgonzola and the cream cheese until smooth. Place in a container and refrigerate overnight.

If using dried figs, let them sit immersed in a bowl of warm water for 6-12 hours or overnight if possible to rehydrate.

Puree the figs, walnuts, salt and balsamic in the food processor until smooth. Refrigerate overnight.

To Serve:

Slice the baguette on an angle and toast slightly under the broiler.

Spread with Gorgonzola mixture.

Top with a spoonful of the fig-balsamic mixture.

Drizzle with Balsamic Vinegar or a balsamic reduction.

Chiffonade the basil and garnish the crostinis.

Enjoy!

Photography courtesy of Maryangelo.

Tricolore Bruschetta

Tomatoes are just about at their peak right now so here's a recipe to use up all the colorful varieites you have. I used pear tomatoes, grape tomatoes, and sun gold tomaotes. I love the combination of the three colors with the basil sprinkled in!

Ingredients

2 cups diced tomatoes

3TBS basil, chiffonade

1 tsp salt

2 tsp lemon juice

1 clove garlic, grated

Directions

Wash and half or dice tomatoes.

Chiffonade the basil and add to tomatoes.

Add salt, garlic, and lemon juice.

Serve on crusty baguettes or crostinis.

{Photos by Roy-Joy}