I’m making this twist on my Guacamole Deviled Eggs for the Superbowl this weekend. I just added little pieces of chives to make them look like footballs. (A little cheesy, I know, but fun!!)
Enjoy!!
Cream Cheese and Fig Crostini
Top pieces of (toasted?) baguette with a dab of cream cheese, a spoonful of fig jam, a thin slice of sharp cheddar and a small sprig of fresh thyme. Delish! These are lovely with a sunset cocktail like The Skylonda. Enjoy!
By Erin Gleeson for The Forest Feast
Caramelized Onion Bites
These tasty little phyllo cups are simply filled with a piece of Brie and some caramelized onions with thyme. Some grocery stores carry pre-made phyllo cups which make it even easier. Sauté the onions in butter first , slowly, to get them golden brown. One large onion and a 6-oz wedge of Brie makes about 8-12 onion bites in a regular muffin tin, or more if using a mini muffin tin.
Great for entertaining! Enjoy!
By Erin Gleeson for The Forest Feast
Bread Sticks with Cashews and Sunflower Seeds
These breadsticks made from pizza dough are super easy and soooo good when warm right out of the oven. You can use any seeds or nuts you want, but I chose sunflower seeds and chopped cashews. The cashews are from Essential Living Foods, a company that sells lots of GMO-free, organic and ethically sourced products. You could also add garlic and parmesan. For the full recipe and more pictures, check out my post over at Better Homes and Gardens.
Photos by Erin Gleeson, recipe by BHG
Shaved Carrot Salad
Thank you to everyone who entered the Abrams Cookbook giveaway via Twitter this past week. Congrats to the 3 lucky winners!!
Stacy Anderson’s (@stacyELTblog) favorite recipe is the Shaved Carrot Salad, Hanna Mosca’s (@HannaMosca) is the Shaved Brussels Salad and Lena Miroshnichenko’s (@lenahmiro) is Figs with Peppered Honey! Congrats again and happy cooking!
