Saturday, October 24, 2015

Fig, Goat Cheese and Caramelized Onion Crostini

A delicious appetizer that's elegant yet easy.  Great for entertaining, the caramelized onions can be made up to two days ahead of time, crostini can be assembled early in the day, then just pop in the oven for 5 minutes before serving.
Recipe developed for Celebrity Goat Cheese

Prep Time: 15 minutes
Cook Time: 20 minutes

Makes 8 servings

2 tablespoons vegetable oil
1 large sweet onion, sliced
½ teaspoon salt
1 loaf French or Italian bread, cut into 20 slices and lightly toasted*
2/3 cup fig jam
1 4.5 ounce package Celebrity Original Goat Cheese, crumbled
fresh thyme (optional)

Preheat oven to 350°F.

Heat oil in large skillet over medium heat and add onion and salt.  Cook 20 minutes, stirring frequently, until onions are caramelized.

Arrange bread slices on baking sheet.  Evenly top with fig jam, Goat Cheese and caramelized onions. 

Bake 5 minutes or until Goat Cheese is just melted.  Garnish, if desired, with fresh thyme sprigs.

*Brush bread slices with a little olive oil and rub with a cut garlic clove before toasting for added flavor.

Saturday, October 10, 2015

Gluten-Free Spiced Pumpkin Pancakes

Cream of Rice is the secret ingredient that make these pancakes gluten free.  Pumpkin and spices make them delicious!  They cook up nice and crisp on the outside, moist and tender inside.  Make extra and freeze for a quick, wholesome breakfast on the go!
Recipe developed for Cream of Rice

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 12 pancakes

2 cups Cream of Rice
1/4 cup brown sugar
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups milk
1 cup canned pumpkin
1 egg
2 Tbsp. unsalted butter, melted
maple syrup

Combine flour, brown sugar, pumpkin pie spice baking powder, baking soda and salt. Combine milk, pumpkin, egg and butter and stir into flour mixture. 

Spray large skillet or griddle with Baker's Joy spray.  Heat skillet over medium heat and pour batter into skillet, using about ¼ cup for each pancake.  Cook 4 minutes or until tops are bubbly and edges are set.  Flip and cook 3 to 4 minutes until golden.  Repeat with remaining batter.  Serve with maple syrup.