Fig, Goat Cheese & Arugula Crostinis

This past weekend my boyfriend and I hosted a large end-of-the-summer party and this was one of our big hits. Everyone loved these crostinis and out of everything we made (we might have slightly overdone the menu) this was the most simple. It has gorgeous colors, complexity in each bite and yet it was the most easy to put together. If you're ever in the market for a last minute, gorgeous appetizer- this is it! 

Fig, Goat Cheese & Arugula Crostinis 

Fridge:

8oz goat cheese, room temp (log is easiest) 

1 1/2 cups baby arugula, washed and dried 

Counter:

8-10 ripe figs, thinly sliced 

15-20 slices of French bread

1 garlic clove 

Pantry:

3-4 tbs olive oil

3-4 tbs balsamic glaze

1/2 tsp salt

Fresh cracked pepper to taste 

Tools: 

Cutting board

Serrated knife to cut bread/figs

Butter knife 

Baking tray 

Serving tray 

Preheat oven to 350 degrees. Lay the sliced French bread flat on the cutting board. Drizzle all the pieces with olive oil. Using the garlic clove, rub the olive oil all over the bread slices. Sprinkle with salt and black pepper. Put on the baking tray and into the oven for 8-10 minutes or until the crostinis are slightly golden. Remove from oven and allow to cool. 

Once cooled, use the butter knife to spread the toasts with goat cheese. Then place a couple pieces of arugula into the goat cheese. Top the crostinis with one to two fig slices depending on the bread size. Once the crostinis are made- place on your serving tray and then drizzle the balsamic glaze over all of them. 

Serve at room temperature. You can make these a few hours ahead and cover and refrigerate as well. Just make sure to remove 30 minutes before serving to take the chill off. 

If you have a Labor Day party coming up this weekend- bring this appetizer. You will be a hit!! Enjoy! Xo

Edamame & Cilantro Hummus

I love hummus and I love edamame. Why not combine the two loves? This is great served with a crudite platter or even served on toast points. I like to add it to my veggie roll up sandwiches as well. It's very versatile and easy to throw together in the food processor. 

Edamame & Cilantro Hummus 

Frozen: 

8 oz shelled edamame, cooked and cooled

Fridge:

2 1/2 tbs cilantro, minced

Counter:

Juice 1/2 lemon, approx 1 1/2-2 tbs 

1 garlic clove, minced 

1/3 cup water 

Pantry:

1/2 tsp ras el hanout* 

3 1/2 tbs olive oil 

1/2 tsp salt

Few cracks of pepper 

1/2 tsp siracha (optional) 

Tools:

Food processor or blender

Cutting board

Chopping knife

Measuring cups/spoons

Add the cooled edamame, cilantro, garlic, salt, pepper, ras el hanout, lemon juice and water to the food processor. Turn on processor and then stream in the olive oil. Process until smooth. Taste and season to your preference. 

*ras el hanout is a Moroccan spice made up of multiple spices. It's accessible at most grocery stores. I bought mine at Stop & Shop made by McCormick Gourmet spices- and it says Moroccan seasoning, ras el hanout on the front.

Charlie loved it!! Enjoy it! Xo