12 thin (but not too thin) pancetta slices
12 arugula leaves
12 slices fresh goat cheese
3-4 teaspoons peach preserves4 figs, sliced thinly
Preheat oven to 400 degrees F. Place pancetta in single layer on a large rimmed baking sheet. [Can be put on foil.]
Bake until crisps, 12-15 minutes. [*A thicker piece of pancetta will take longer to cook and not be as brittle. I recommend.]
Cool pancetta and transfer to a platter.
Top each pancetta with 1 arugula leaf, 1 slice of goat cheese, ¼ teaspoon of jam, and 1 small slice of fig.
If desired, sprinkle with ground pepper.
CHEESEY ARTICHOKE-OLIVE DIP
1 cup artichoke hearts (canned, in water)
½ cup basil leaves, diced
1 cup grated Parmesan cheese
16-18 green pimento-stuffed olives (diced)
1 5.2-ounce garlic-herb cheese (like Boursin)Crusty breads, crackers, breadsticks
Preheat oven to 375 degrees.
Chop artichoke hearts, basil, and olives. Pour into mixing bowl. Add cheeses. Stir well.
Pour mixture into 4-cup baking dish.
Bake about 15 minutes.
Garnish with diced basil.
Serve with breads and crackers.
LAST BUT NOT LEAST...
AVERY'S GLUTEN-FREE STUFFING
12 slices gluten-free bread
2 cups GF broth
1 cup chopped celery
¼ cup chopped water chestnuts
½ cup chopped yellow onion
4 tablespoons butter
3 teaspoons salt
½ teaspoon white pepper
1 egg plus enough water to equal ½ cup liquid
[If desired, 1 cup shredded Parmesan cheese]
Set oven to 300 degrees.
In a saucepan, combine butter, broth, celery, onion, chestnuts, and spices. Bring to boil. Simmer for 10-15 minutes.
In a bowl, combine egg and water.
Slice bread into thick cubes. (I like to use frozen bread so it won’t absorb the moisture too fast.)
Put the bread into a 9 x 13 casserole dish. Pour the egg/water combination over the bread. Pour the hot broth combination over the bread. DO NOT STIR YET.
Bake in oven 30 minutes. If desired, broil the stuffing for about 5 minutes until crisp brown.
Remove from oven and stir, chopping up the bread to moisten entirely. [If you do not like your stuffing so moist, do not chop and stir. Simply serve...]
Garnish with parsley flakes and serve.
If desired, this may be served with shredded Parmesan cheese.
Remember to enter Krista's Christmas Cookie Contest!
Krista Davis is celebrating the upcoming release
of her new holiday mystery, The Diva Cooks a Goose.
She's holding a delicious contest! Send Krista your favorite cookie recipe
at Krista at KristaDavis dot com and you might win!
Find out more by clicking here
Finally...if you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the mailing list to get in on the next contest...coming soon.