I love hitting up my local farmer’s market for seasonal produce and I love hosting friends at my house for tasty eats. The best is when these two loves come together with an easy recipe that is dressed to impress. When hitting up the farmer’s market, I often browse for what looks enticing and create a dish from the ingredients found rather than coming in with specific ingredients to find. This has resulted in me being more creative in the kitchen but has also expanded my palette. When you find a golden baguette and perfectly ripe berries you can’t walk away empty handed. For this recipe, I ultimately combined fresh finds with what I already had in my kitchen – goat cheese, mint, plums and honey. Listen, I like fresh but I also hate to waste so I’m all about using what is already on hand too.
This fruit bruschetta is light and flavorful but it is also so easy to make. It is ideal for entertaining and could be used as an appetizer, a dessert or even a snack.
- This recipe highlights using seasonal fruit. If you can’t find plums, substitute them for blueberries, pomegranate seeds, or whatever seasonal berry you can find.
- Watch the bread slices closely in the oven, it is all too easy to accidently burn them. The goal is for the bread slices to be lightly toasted on each side.
8oz goat cheese (softened)
1 Tablespoon fresh mint, chopped
1 cup raspberries, washed
1 cup blackberries, washed
1 cup plums, washed and sliced
Honey for drizzling
Set your oven to Broil.
Slice baguette diagonally into ½” thick slices. Lay out the slices of bread on a cookie sheet and place in the oven for 1 minute or until lightly golden. Remove from the oven, flip each slice of bread over and place back in oven for 1 minute or until lightly golden. Remove cookie sheet from oven and let bread slices cool completely.
In a bowl, combine goat cheese and chopped mint leaves. Spread goat cheese onto bread slices (be generous, it’s delicious!). Top with fruit as desired then drizzle with honey.
I love bread. I mean, I REALLY love bread! Bring me your bagels, your loafs and your rolls! Homemade bread of any sort? Forget about it, I’m done. All of this being said, baking with yeast is always a challenge for me. That is the beautiful thing about this biscuit recipe, NO YEAST! No waiting on dough to rise (my house is always too cold to get a good rise).
I pulled this recipe from my grandmother’s recipe box. I have no idea where it was originally printed but it is definitely a keeper. These biscuits are easy to make and taste great. The recipe also makes a manageable number of biscuits, I got nine out of it which is perfect for my small household.
One of my favorite things about biscuits is how diverse they are. Top them with butter and honey like I did here or add your favorite jam for a snack. You could smother them in sausage gravy with a side of eggs for a hearty breakfast. Put them on the dinner table to soak up the au jus sauce from your favorite pot roast recipe. The options are nearly unlimited. The added bonus on this particular recipe is that it gives a couple of recommendations. First, it gives instructions for reheating the biscuits. Second, the recipe notes you can use this dough for topping meat pies, casseroles or cobblers.
- If you don’t have a pastry cutter, use your hands to blend the shortening into the dry ingredients.
- You can use a glass or cookie cutter (basic shapes of circle or square) to cut out these biscuits.
2 cups unsifted flour
4 teaspoons baking powder
2 teaspoons sugar
½ teaspoon salt
½ teaspoon cream of tartar
½ cup solid shortening
2/3 cup milk
1 extra large egg, slightly beaten
Sift together flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until mixture resembles course crumbs. Add milk and egg all at once. Stir quickly until dough leaves sides of bowl. Turn out dough on lightly floured board. With greased hands pat out dough with biscuit cutter. Place biscuits about one inch apart on ungreased baking sheet. Bake in oven preheated to 450 degrees about 12 minutes or until golden brown. Makes 10-12 biscuits.