Here’s a suggestion for your Shinko pears next week. They are round pears, originally from Japan, that are great on salads or cheese platters, grilled, roasted, braised or eaten fresh. These crostinis will be great as an appetizer at a Fall dinner gathering. So easy and simple, you could even make them for a midday snack. Recipe and photos from Two Peas & Their Pod.
Grilled Pear, Honey, and Brie Crostini
1 French baguette, sliced 1/2 inch thick
Brie cheese, thinly sliced, rind removed
2 pears, halved, cored, and thinly sliced
Fresh rosemary, finely chopped
Preheat the oven to 400 degrees. Place the baguette slices on a large baking sheet. Place one slice of cheese on each baguette slice. Bake slices in the oven for 5-7 minutes or until the brie is melted.
While the baguette slices are baking, brush the pear slices with honey and grill on each side until soft.
Place a slice of pear on top of each cheesy baguette slice. Drizzle with honey and garnish with fresh rosemary.
Enjoy, friends! Happy Autumn!
I like this recipe because so many of the ingredients you can find at Agricultural Connections right now. Cherry tomatoes, eggs and spinach. It’s a wonderful Saturday morning breakfast. This photo and recipe come from Door to Door Organics and you can find the original post here.
Spinach, Tomato and Goat Cheese Frittata
3 ounces goat cheese
2 handfuls of chopped spinach
2 tomatoes, coarsely chopped
¼ cups red onion, sliced
1 tbs olive oil
Salt & pepper to taste
Heat cast iron skillet over medium heat and pre-heat oven to 350. In a large mixing bowl, beat eggs together and then mix in vegetables, cheese, salt and pepper. Add olive oil to skillet and swirl to coat. Pour mixture into skillet and allow to stand until bottom and sides are set (~5 min). Remove skillet from stovetop and place into oven for 5-10 minutes, until cooked through.
Oh my word, these Japapeno Poppers look So Good! What an easy way to make a favorite appetizer! Don’t forget that you can order the cheese, bacon and eggs for this recipe from AC as well.
Puff Pastry Jalapeño Poppers
Makes 24 poppers
12 jalapenos, halved and seeds removed
1 box puff pastry (2 sheets)
8 ounces cream cheese
½ cup bacon pieces
1 cup cheddar, shredded
4 cloves garlic
Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.
Meanwhile, unfold thawed pastry sheet and roll into a 9×12 inch rectangle. Slice each sheet into twelve 3×3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.
Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.
Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.