Smoked Salmon Flatbread

Smoked salmon is one of my favorite indulgences so I did not waste any time to make this! I first starting eating it when I was little with my bagels and I’ve been in love with it ever since. I was inspired to make this flatbread when I took my Nana out to lunch as a late Valentine’s gift at this cute little restuarnt called Cafe Rustica in Carmel Valley. We ordered a smoked salmon flatbread as an appetizer and it was delicious! I love finding and trying great dishes at restaurants and making a copycat version of my own.

image
Yield: 6

Ingredients:
5-6 ounces smoked salmon or lox
2 Tbsp Boursin garlic herb cheese spread
1 Tbsp chives; chopped
1 Tbsp capers
5 thinly sliced red onions
1 sheet of lavish bread
Pepper
Lemon (optional)
image
image

Steps:
1. Preheat oven to 400 degrees F. Place lavish bread on a baking sheet and bake for 5-7 minutes or until slightly crispy.

2. Spread cheese on bread evenly, now here is the fun part…add your smoked salmon, capers, onions, and chives. Sprinkle with black pepper and a squeeze of lemon (optional)! You can add as much or as little to any of the ingredients, its totally up to you. Cut into 6 pieces and enjoy this mouthwatering appetizer!
image

Tomato Caprese Toasted French Bread

image

Well I tried going gluten-free for a day until I made this..How can anyone resist toasted bread!? Not only does it taste good but the aroma of bread in the oven is heavenly. Bread is definitely something I can consider one of my favorite indulgences and I’m sure it has something to do with being Italian. I came up with this recipe one night when I was originally going to make me and my fiance’s favorite, caprese salad.  I also felt like making garlic bread for us but instead I combined the two. Sometimes the easiest and simplest recipes end up being the most delicious.

Yield: 6

Ingredients:
1 fresh loaf of fresh bread
2 ripe tomatoes; thinly sliced
2 cloves of garlic; chopped
2 Tbsp of extra virgin olive oil
2 Tbsp Fresh Pesto
10-12 slices of fresh mozzarella cheese
1 tsp garlic salt
1/2 tsp pepper
Fresh basil; chopped

Steps:
1. Preheat oven to 350. Slice bread in half; lengthways
2. Drizzle olive oil and spread pesto on both slices of bread evenly.
3. Sprinkle chopped fresh garlic on both sides. Season with garlic salt and pepper and place cheese and tomato slices on accordingly. Top with fresh basil.
3. Bake for 10 minutes and then turn the broil on to high and broil for 4 minutes of until cheese is completely melted or a light brown toasted color. Let cool, cut, and serve!

*For extra flavor, you can drizzle basalmic vinegar before cutting into slices.
image

Grilled Guacamole

image

image
I can’t believe yesterday was my first time coming up with the idea to grill my avocados before making guacamole. It added a smokey flavor to the dip and this is a great snack/appetizer to make for any occasion, especially on a football game day!

Yield: 8

Ingredients:
4 avocados
1 Tbsp olive oil (for the grill)
1/4 cup red onions
1 lime
1 tsp salt
1/2 tsp pepper
1/4 cup cilantro (optional)
1/4 cup tomatoes (optional)

Steps:
1. Heat grill on medium heat. Cut avocados in half and take pits out. Sprinkle salt, pepper, and the juice of half of a lime. Place avocados faced down on grill and let sit for 5 minutes, or until you could see grill marks.
image
2. In a small bowl, spoon out avocados, squeeze the juice of the other half of the lime, onions, cilantro, salt and pepper. Smash together with a fork until slightly chunky. Serve with tortilla chips, amazing!

Spinach & Artichoke Pinwheels

image

Need a snack or appetizer idea for the next football game!? If you and your guests love spinach and artichoke dip just like mine you should try this one! A fun spin on America’s classic favorite dip!

Yield: 6

Ingredients:
1 can Crescent Rolls
1 small can marinated artichoke hearts
1 package frozen spinach; thawed and drained
1 clove garlic
1 tsp onion powder
4 oz cream cheese
1/4 cup mozzarella cheese
1/2 tsp pepper
1 tsp salt

Steps:
1. Preheat oven to 375 degrees F. In a food processor, combine, artichoke hearts, spinach, cream cheese, garlic, onion powder, salt, and pepper until finely chopped.
image

2. Open can of crescent rolls and roll out into a rectangle (about 9×13 inches). Pinch together any dough pieces that are not together. With a spatula, spread on spinach and artichoke spread and spread evenly. Sprinkle cheese on top!
image

3. From the longer piece of dough side, roll tightly (just as you were making cinnamon rolls!). Then, with a serrated knife, cut into 1 inch pieces and place on baking sheet 1 1/2 inches apart. Bake for 11-12 minutes or until golden brown.

Prosciutto Wrapped Asparagus

image

Yield: 4

Ingredients:
20 asparagus spears
10 thin slices of prosciutto; cut in half vertically
1 tsp olive oil
Salt and pepper to taste

Steps:
1. Preheat oven to 375 degrees F. Break ends off of asparagus spears; then wash and dry them. Lay spears on baking sheet and drizzle olive oil, and lightly add salt and pepper(prosciutto can be salty so go easy).

2. With tongs or your hands, evenly coat spears with olive oil and bake for 10 minutes. Then preheat oven to a high broil.

3. Once spears are cool enough to hold, wrap a piece of the prosciutto half around. Repeat with all spears and then broil for 5-7 minutes.