We hosted a cheese tasting brunch.
Here are the recipes and a few pictures of the very memorable and delicious morning.
Mixed Herb Crostini
Get any mixture of soft herbs like fennel tops, green or purple basil, parsley, mint, chervil,
thyme leaves, or sorrel and roughly chop them.
Take six cherry tomatoes and halve them, then rub one of the halves into each of your hot crostini.
Grate some pecorino or Parmesan over the top and season with salt and pepper.
Drizzle with olive oil and sprinkle over your chopped herbs.
Mixed nuts (Ina Garten)
1 pound roasted unsalted cashews
2 tablespoons minced fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar
1 tablespoon kosher salt
1 tablespoon unsalted butter, melted
1. Preheat the oven to 350 °F (175°C).
2. Spread the cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.
3. In a large bowl, combine the rosemary, cayenne, sugar, salt, and butter.
Thoroughly toss the warm cashews with the spiced butter and serve warm.
Mini Quiche (Canadian Living)
24 Frozen mini tart shells, (in foil cups) thawed
1-1/4 cups milk
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
8 slices applewood smoked bacon, cooked and crumbled
2 green onions, sliced
1 cup shredded Swiss cheese
1/4 cup chopped mushroom
Filling: Place tart shells on rimmed baking sheet; divide bacon, green onions and cheese among shells.
In bowl, whisk together eggs, milk, mustard, salt and pepper; pour into tart shells.
Bake in bottom third of 375°F oven until pastry is golden and filling is just set,
25 to 30 minutes. Serve warm.
(Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days; reheat in 400°F/200°C oven for about 4 minutes.)