A couple weeks ago I got to go to another cooking class of my friend, P. Thyme To Cook is the name of her business. I always enjoy the recipes that P. comes up with…they are full of flavor, unique, yet simple to make. I wrote about our last class here. This class was quite ambitious, featuring P. demonstrating how to make seven summer recipes. While I loved them all, and prepared her tomato and brie pasta for my family dinner the next day…the two I am posting here are ones I think you will enjoy as petite bite appetizers or as part of an afternoon tea menu. A petite savory tart and a bright, multi-flavored and textured summer bruschetta.
Mozzarella Appetizer Tarts – pictured above…tastes like a delicious, creamy toasted cheese sandwich on white bread with tomatoes. Kids would love these too…and would do a nice job rolling out the bread. Get a good quality white bread. Recipe:
- 1/4 cup olive oil (I prefer using an extra virgin olive oil)
- 2 tablespoons Italian seasoning or a pesto
- one 8 ounce package cream cheese, softened
- 1 teaspoon minced garlic
- 12 slices white bread, crusts removed
- 1 plum tomato, seeded and chopped
- 12 ounce fresh mozzarella cheese, cut into 12 pieces/slices
In a small bowl, combine oil, one teaspoon Italian seasoning (or pesto). Set aside. In another small bowl, combine the creamed cheese, garlic, and remaining Italian seasoning (or pesto), set aside.
Flatten bread with a rolling pin … yes, a rolling pin. Brush one side with oil mixture, place oil side down in a small muffin / tart pan. Spoon creamed cheese mixture into each cup, top with chopped tomato and cheese slice.
Bake 350 degrees for 10-15 minutes or until cheese is melted….serve warm. Makes 12 tarts
Peach and salsa with brie bruschetta…a lovely contradiction of flavors…sweet and hot, creamy and crunchy.
Peach Salsa and Brie Bruschetta tasted like a party. It was so wonderfully refreshing and spicy at the same time.Recipe:
- 2 cups peeled and chopped peaches (about 4 peaches)
- 3/4 cup finely chopped red bell pepper
- 1/4 cup chopped green onion
- 2 tablespoons fresh cilantro (or if you are like me and can’t eat cilantro…use fresh parsley)
- 1 tablespoon lime juice
- 1 tablespoon chopped jalapeno pepper, seeded (add more if you prefer more heat)
- 4 ounce chilled brie, cut into 24 pieces
- 1 French baguette, sliced
- 1/4 cup olive oil (extra virgin if possible)
Combine the first seven ingredients and let sit for 1 hour.
Brush bread with olive oil and grill until toasted
Spread brie on brea, top with peach salsa… serve at once
We truly enjoyed the cooking demonstration and learned several recipes we would use often.