Quick Pickled Cucumber Salad
This is one of my favorite side dishes, it goes with everything and is super refreshing.
- 2 large cucumbers, peeled and thinly sliced crosswise ***
- 1/2 medium red onion, thinly sliced
- 1 teaspoon sugar
- 1/4 Champagne Vinegar ***
- Coarse salt and ground pepper ***
In a large bowl, combine cucumbers, red onion, sugar, and vinegar. Season with salt and pepper and toss to combine. Chill in fridge up to 2 hours to allow flavors to meld.
Fig, Goat Cheese and Basil Crostini
Sometimes you just have to work with what you have around the house, we had some friends coming over and needed something to serve while dinner finish
Inspired by some wonderful fresh figs we had a few weeks back my wife came up with this one on the fly over labor day weekend and it was fantastic.
Ingredients:
Inspired by some wonderful fresh figs we had a few weeks back my wife came up with this one on the fly over labor day weekend and it was fantastic.
Ingredients:
- Robert Rothschild Sweet fig and Orange Spread ***
- Montchevre Fresh Goat Cheese 4oz ***
- Tribecca Baguette ***
- Extra Virgin Olive ***
- Sea Salt ***
- ¼ Cup Chopped Fresh Basil ***
*** In stock at The Wine and Cheese Place Forsyth
Preparation:Slice the baguette ¼ inch think slices, place sliced bread on a baking dish, drizzle olive oil over each slice and season with salt and pepper, bake at 375 degrees until bread turns brown about 8 minutes. Once the bread has cooled, spread goat cheese, then the sweet orange fig spread on each crostini and top with chopped basil.
Preparation:Slice the baguette ¼ inch think slices, place sliced bread on a baking dish, drizzle olive oil over each slice and season with salt and pepper, bake at 375 degrees until bread turns brown about 8 minutes. Once the bread has cooled, spread goat cheese, then the sweet orange fig spread on each crostini and top with chopped basil.
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