Country Style Apple Galette

1Photo Credit: Ashley Cuoco

I have always loved how pretty a galette looks. To me, it’s like half a pie. Or maybe its an open-face pie. However you see it, its a fun alternative to a traditional apple pie. And don’t feel limited to just apples, either. Think about trying this with peaches when in season, figs, a mix of berries or even vegetables for a savory version. Any way you slice it, this pastry is versatile enough to be either a starter or a dessert. My favorite part about this style is that it is great looking in freeform. No need for perfection here. I want to see those organic shapes! Rectangular, circular or something in between. There’s nothing interesting about perfection, right? I mentioned last week when I made apple butter (recipe below) that I was given an obscene amount of apples and thought: how in the world am I going to use all of these? Well, this galette took the last of them. There are about 5 small/medium sized apples layered in here. Apple season is at is peak in New York right now. Take a weekend trip to your local farm and bag up some apples! Don’t forget about the pumpkins… they’re on my farm stand shopping list next week. Get ready, October is just around the corner!


Yield: 8 servings — Total Time: 1 hr 30 minutes

Ingredients:

  • 1-1/2 cups all-purpose flour
  • 1-1/2 tsp sugar
  • 1/4 tsp salt
  • 1 stick (1/2 cup) plus 2 Tbsp cold unsalted butter, cut into small pieces
  • 1/3 cup ice water (must be very cold!)
  • 4-5 Golden delicious or other sweet apple (Gala, Macintosh)
  • 2 Tbsp sugar
  • 1/2 tsp cinnamon
  • 1 Tbsp honey (optional)
  • 1 Tbsp unsalted butter, cut into small pieces
  1. In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. I like to add the butter in a little at a time and process after each time. You just want to coat the butter in the flour, not mix it in. Sprinkle the ice water a little at a time over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
  2. Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. Mix in the cinnamon and sugar.
  3. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle or circle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Dot the top of the apples with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border. Spray the crust with coconut oil or brush with egg wash so it gets nice and golden brown.
  4. Bake the galette for about 45 minutes to 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature. Enjoy!

Recipe adapted from Food & Wine, www.foodandwine.com, Recipes from Essential Pépin by Jacques Pépin.

2Photo Credit: Ashley Cuoco

Mini Chicken Pot Pies

1Photo Credit: Ashley Cuoco

Ultimate comfort food: chicken pot pie. One spoonful gets you everything you want– buttery crust, chicken, and flavorful veggies. A great weekend Autumn meal. My favorite part about this recipe is the individual size. I used two 6″ diameter (yet pretty deep) oven safe dishes. Double the recipe and you can save the rest to bake another night! Another great time saver is the ready-made pie crust rolls. I save my homemade crust for things like desserts and pies. Don’t sweat this one– It’s ready in a little over an hour. And so worth it when you take that first bite.


Yields: (4) 6-inch pies (or in my case, (2) 6-inch deep dishes — Active time: 50 min — Total Time: 1 hr 20 min

Ingredients:

  • 4 Tbsp (1/2 stick) butter
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 1 stalk celery, finely diced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1/4 cup dry white wine (or more chicken broth)
  • 2 cups shredded chicken breast, cooked
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground thyme
  • Salt and freshly ground pepper to taste
  • 1/4 cup half and half
  • 2 rounds refrigerated pie crust
  • 1 large egg

You’ll also need: 6-inch individual foil pie pans or alternative

  1. Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
  2. Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half and half, then stir the mixture and let it thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
  3. Meanwhile, roll out the pie crusts slightly and cut out 8 (if making 4 pies) or 4 (if making 2 pies) dough circle. Press a dough circle into each pie pan, making sure the dough comes just to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then pinch all around to close or use a fork to seal the edges. Mix the egg with 2 teaspoons of water and brush it all over the surface of the crust. Poke the top of the pie with a fork to vent.
  4. Preheat the oven to 350 degrees F. Place the pies on a baking sheet and bake 25-30 minutes, until the crust is deep golden brown and the filling is bubbly. Enjoy!

If you make extra, freeze them by placing the pies on a baking sheet and flash-freeze 45 minutes. Then cover tightly with heavy-duty foil and freeze up to 6 months. To bake, preheat the oven to 350 degrees. Bake the foil-covered pies for 1 hour. Remove the foil and bake 30-50 minutes more, until hot and bubbly.

Recipe courtesy of Food Network Magazine.

2Photo Credit: Ashley Cuoco

3

Photo Credit: Ashley Cuoco

4

Photo Credit: Ashley Cuoco

Apple Butter

1Photo Credit: Ashley Cuoco

I was given 3 (that’s right, 3) HUGE bags of apples last week. All I can think about is how many different ways I can use them up. Pies, pastries, sliced over salads… but then I found this recipe for apple butter. What is it, you ask? No butter involved. Just a rendered down, made purely with apples, sweet spread. Use atop muffins, a slice of bread, croissants, you name it! I’m going to have to keep trying this out. This batch seemed to resemble the consistency of apple sauce rather than butter. But, foolishly I burned the first batch I made so I was extra careful about keeping the heat low (see notes below). But consistency and taste are totally up to you. I pureed it for a smoother butter. But apple chunks are also welcome. I also felt it was sweet enough without much added sugar, so I only used a little. These were homegrown Macintosh apples from the north shore, Long Island. Cooking these apples on your stovetop is going to bring the sweetest smell to your entire kitchen. It was heavenly! I wafted my nose over it several times. Just like sniffing the filling of a gorgeous apple pie. Go to your nearest farm, shop local and get picking!


Yield: About 1 full mason jars worth — Hands-on time: 55 mins — Total Time: 1 hour, 50 mins

Ingredients:

  • 3 lbs crisp and sweet apples, such as Gala, Honeycrisp, or Macintosh, peeled
  • 1 cup apple cidar
  • 1-1/2 cups sugar, divided*
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  1. Cut apples in to 1 inch pieces. Bring apples, cider, and 1/2 cup sugar to a rolling boil in a Dutch oven over high heat. Once it begins to bubble, reduce heat to medium low. Cover, leaving lid slightly ajar. Cook for 20 minutes, or until apples are tender and most of the liquid has evaporated; stir every 5 minutes.
  2. Process cooked apple mixture in a blender or food processer until smooth. Return mixture to Dutch oven and stir in cinnamon, cloves and remaining 1 cup sugar*. Bring to a boil over high heat. Be very careful not to burn, watch and stir frequently. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened. Cool about 45 minutes. Spoon into airtight containers such as mason jars. Refrigerate up to 2 months ore freeze up to 6 months. Enjoy!

*Instead of 1 cup, I only added 1/4 cup. Why add more than you need to, right? The apples are naturally sweet.

Recipe adapted from Southern Living, www.southernliving.com

2Photo Credit: Ashley Cuoco

3

Photo Credit: Ashley Cuoco

Autumn Honey Nut Brittle

1

Photo Credit: Ashley Cuoco

This autumnal brittle: so shiny and colorful! This is what drew me to this recipe. I’ve also been trying to get more protein into my diet. A variety of nuts are a great way to do that. And, you don’t have to feel guilty eating candy with all this good stuff mixed in! Cranberries and pumpkin seeds make this extra fall-ish. This was my first time making any kind of brittle or hard candy. One thing I learned is how important the heat of the sugar mixture is. Read my tips below and give it a whirl! Throughout the day you’ll break and crack the whole sheet till it’s gone.

Yield: 10-12 servings


Ingredients:

  • 1 cup almonds
  • 1 cup cashews
  • 3/4 cup pumpkin seeds
  • 2/3 cup dried cranberries
  • 2-1/2 cups granulated sugar
  • 1/2 cup honey
  • 1 cup water
  • 1/2 tsp salt
  • 1 Tbsp butter
  1. Heat the sugar, honey, water and salt in a large pot over a low-medium flame. Stir every five minutes or so. The mixture will begin to foam and bubble as it heats. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of 310 degrees Fahrenheit*. This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools. It can take up to an hour for the mixture to reach that high of a temperature, so be patient!
  2. While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow sheet pan, about 9″x13″ and grease the parchment paper. Set aside. After the sugar mixture reaches 310 degrees turn off the heat and allow to cool to 302 degrees, then immediately stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they’re coated evenly in the mixture.
  3. Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer. Arrange the pieces on a serving platter and serve. Store excess brittle in a cool dry place. Enjoy!

Notes:

*If you don’t have a candy thermometer (I did not), you can use the cold water method. All you’ll need is a bowl of cold water (the colder the better, ice water works great). While the sugar mixture is cooking, periodically drop a small spoonful of the sugar mixture into the bowl of cold water. Immerse your hand in the water, try to form the sugar into a ball, and bring it out of the water. The shape and texture of the resulting sugar blob will tell you the approximate temperature of your candy. In this case, we want “hard crack,” 300-310 degrees F. This means that when the sugar blob hits the cold water, the syrup forms brittle threads and easily cracks and snaps. It will solidify and form stands of hard threads. If you are interested in making other types of candy like fudge or caramels, consult a candy temperature chart.

Recipe adapted from Eva Kosmas Flores, www.adventures-in-cooking.com

3Photo Credit: Ashley Cuoco

2

Photo Credit: Ashley Cuoco

Pear Upside-Down Cake

3

Photo Credit: Ashley Cuoco

It’s the first day of Autumn! I am overjoyed!!! I’m ready for all things apple, pear and pumpkin. This upside-down pear cake looked so pretty in Bon Appetit Magazine. It has a caramelized top (or bottom, depending on how you look at it) with pear slices on top, and a very light, not too sweet cake beneath. It was perfectly breakfast appropriate on this Autumn Equinox. Get out there and enjoy the cool fall breeze!

Ingredients:

  • 9 tablespoons unsalted butter, room temperature, divided, plus more
  • 3/4 cup plus 3 tablespoons unbleached all-purpose flour
  • 3 tablespoons coarse yellow cornmeal or polenta
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup sugar, divided
  • 2 medium pears (about 1 pound) (I used Bartlett pears.)
  • 1 teaspoon vanilla extract
  • 2 large eggs, separated
  • 1/2 cup whole milk
  1. Preheat oven to 350°. Butter pan; line bottom with a parchment-paper round. Whisk four, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8–10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom.
  2. Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8″-thick slices. Layer slices over caramel, flat side down, overlapping as needed.
  3. Mix remaining 3/4 cup sugar, 8 tablespoon butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occasionally scraping bowl. Beat in flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture.
  4. Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites; gently fold just to blend. Pour batter over pears in pan; smooth top.
  5. Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around the inside of pan to release cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  6. Invert cake onto a plate; remove parchment paper. Serve warm or at room temperature.

Recipe courtesy of Karen DeMasco on www.bonappetit.com

2Photo Credit: Ashley Cuoco

Sweet Chile Hot Wings with Blue Cheese Dipping Sauce

1Photo Credit: Ashley Cuoco

It’s game day: what does everyone crave? Wings of course. Sticky, spicy and altogether succulent. The best part about this recipe is 1. you’re going to let the slow cooker do the work and 2. the meat falls right off the bone! Low and slow, baby. It’s a win/win. You’re happy, your man’s happy and your friends are happy. Broil these little guys at the very end for a crispy skin. If you need to cool down the spice, try this blue cheese dipping sauce. Game on!


Serves: 10-12 — Prep: 10 mins — Cook Time: 3.5-5 hrs

Wing Ingredients:

  • 1 cup soy sauce
  • 1 cup honey
  • 1/4- 1/3 cup sriracha (if you’re not a fan of super spicy, try a medium or mild wing sauce)
  • 4 pounds chicken wingettes and/or drumettes
  • 3 tablespoons roughly chopped cilantro, for garnish

Blue Cheese Sauce Ingredients:

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 small clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons milk
  • 4oz blue cheese crumbles
  • salt and pepper to taste
  1. In a large slow cooker, whisk the soy sauce, honey and sriracha until blended. Add the wings and toss to coat. Press the wings to submerge (add water or chicken broth, if necessary. Cover and cook on high heat until the wings are tender, 3 1/2 to 4 hours. (I chose to cook on LOW for 5 hours. Low and slow makes the meat fall right off the bone).
  2. Preheat the oven to Broil. Using tongs, divide the wings between two foil-lined baking sheets. Broil, turning once, until crispy, 5 to 10 minutes. Transfer the wings to a platter; sprinkle with the cilantro.
  3. For blue cheese sauce, combine the sour cream, mayonnaise, garlic, and lemon juice in a bowl. Add in the milk, one tablespoon at a time until reaching desired consistency. Stir in the blue cheese and season with salt and pepper. Cover and let sit in the refrigerator until ready to serve.

2

Photo Credit: Ashley Cuoco

Wing recipe adapted from Rachel Ray, www.rachelraymag.com

Blue Cheese Sauce recipe courtesy of Food & Wine, www.foodandwine.com

Butternut Squash Gnocchi with Sage Brown Butter

3 FINALE!Photo Credit: Ashley Cuoco

The first time I experienced gnocchi was in Milan. I was 21 years old and I will never forget it: soft, melt-in-your-mouth, savory, comforting to the max. It’s no surprise that the Italians know how to do comfort and hospitality. This restaurant was warm, intimate, and oddly familiar. It was like being at my in-law’s Sunday dinner table. The conversation, the wine and the seemingly endless plates strewn before me and the group. Ever since then, it’s been on my bucket list of things to make at home. I found this seasonal version from Bon Appetit Magazine: Butternut squash gnocchi with a sage brown butter. My jaw dropped! What better way to incorporate the flavors of the cooler months with a traditional homemade pasta. For those of you who enjoy the art of cooking, this recipe is for you. It was about a 3 hour experience that I thoroughly enjoyed. The roasted butternut squash… what a simply delicious gift from God all on its own. When you close your eyes and take a spoonful of this gnocchi, you’ll be instantly transported to that familiar place in your mind: whether it be grandma’s fragrant kitchen or a small trattoria in the heart of Milan.

Ingredients:

  • 1 butternut squash (1 lb)
  • 1 tablespoon olive oil
  • 1 12- to 14-ounce russet potato, peeled, quartered
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1 large egg, beaten to blend
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 teaspoon salt
  • 1 3/4 cups (or more) all purpose flour
  • 1/2 cup (1 stick) butter
  • 2 tablespoons chopped fresh sage
  • Additional grated Parmesan cheese

Servings: 6 — Total Time: 3-4 hours

  1. Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree. (*When I pureed my squash, it was already nice and thick. So I skipped the saucepan.)
  2. Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer* into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato.
  3. Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
  4. Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour**. Can be made 6 hours ahead. Keep chilled.
  5. Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. Can be made 8 hours ahead. Cover loosely and chill.
  6. Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan. Enjoy!

Notes: *I don’t have a potato ricer. I used the smallest side of my cheese grater and this worked perfectly.

**To save time, I chilled in the freezer for about 10 minutes while the pot of water was boiling.

Recipe adapted from Bon Apetit Magazine, www.bonappetit.com

1Photo Credit: Ashley Cuoco

2Photo Credit: Ashley Cuoco

Roasted Sweet Potato Medallions

2

Photo Credit: Ashley Cuoco

I love a good sweet potato. Growing up I devoured the traditional orange ones with a nice glob of butter. Got that image in your head? Mmm. Well recently I went to the store and picked up a white sweet yam. The white potato is fairly sweeter than the typical orange sweet potato. The combination of the two makes for a lovely composition. Bake with a little olive oil, salt and pepper and you’ve got yourself a pan filled with fluffy, sweet goodness. A simple and delicious side to any dish!

Servings: 3-4

Ingredients:

  • 1 large sweet potato
  • 1 large yam (white flesh)
  • Olive oil
  • Salt and freshly cracked pepper
  1. Preheat oven to 350 degrees F. Line a baking sheet and rack with parchment paper or spray well with non-stick spray. I prefer Trader Joe’s coconut oil in a spray can.
  2. Clean and scrub sweet potatoes well. Leave the skin on. Cut into 1/2 inch medallions.
  3. Place medallions on lined sheet and brush both sides with olive oil. Be generous with the salt and pepper! Roast for 30 minutes, turning once halfway through. After the 30 minutes, raise the temperature to 400 degrees. Roast for another 15 minutes until the medallions are golden brown and just crispy. Enjoy!

1Photo Credit: Ashley Cuoco

Avocado Hummus

1

Photo Credit: Ashley Cuoco

Think about it: here you have the best of hummus and guacamole in a single dish! Creamy avocado adds a little something extra to the already crowd-pleasing hummus. This is the perfect afternoon snack or party starter. I warmed up some fresh naan for this and dug right in!


Yields: About 2 cups

Ingredients:

  • 1 (15 oz) can chick peas, well drained
  • 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
  • 3 Tbsp olive oil, plus more for serving if desired
  • 1 1/2 Tbsp tahini
  • 3 Tbsp fresh lime juice
  • 1 clove garlic, peeled
  • Salt and freshly ground black pepper
  • 1/8 tsp cumin
  • Red pepper flakes, for topping
  • cilantro leaves, for topping (optional)
  1. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth. Season with salt and pepper to taste. Add cumin and avocados and pulse mixture until smooth and creamy, about 1 – 2 minutes longer.
  2. Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with naan, pita chips or tortilla chips.

Enjoy!

Recipe courtesy of Cooking Classy.

Crostini with Gruyere and Fig Spread

1

Photo Credit: Ashley Cuoco

For as long as I can remember I have had a fancy (and often times, pricey) palette. I like to think of it as appreciation for the finer things in life. I.e., filet mignon, shrimp cocktail, lobster tail, good sushi, cheese and wine… the list goes on! Something about the thought of a salty, savory gruyere cheese with this sweet fig spread made my mouth tingle. This would be darling as an appetizer for an upcoming holiday party as we enter the cooler months. So classy, delicate and the flavor packs a punch. My suggestion would be to serve with a Sauvignon Blanc, pairing nicely with the fig flavor or Riesling (my personal favorite) which plays so well with the blue cheese crumble. Get a little fancy and wow your guests with this tasty Hors d’oeuvre!


Yields: approx. 12 servings

Ingredients:

  • 12 French baguette slices cut about ¼” thick
  • 1½ cups grated gruyere cheese
  • ¼ cup blue cheese crumbles
  • ⅓ cup fig spread*
  • 1 sprig fresh rosemary
  • 2 tablespoons honey

*I used Dalmatia Dried Fig Spread – Traditional (8.5 ounce) — it is out of this world delicious. You can find it in the specialty cheese section of Whole Foods.

  1. Preheat oven to 400 degrees. Spread baguette slices on a baking sheet fitted with parchment paper. I like to cut my baguette on a bias for more surface area for all the good stuff on top. It also looks pretty!
  2. Top baguette slices with grated cheese, then a teaspoon or so of fig spread, then blue cheese crumbles. I would be generous with the gruyere and lighter on the blue cheese. Depending on your taste, the blue cheese may be too strong and overpower the gruyere. Bake in oven for 5-7 minutes or until cheese has melted and edges of the baguettes are golden. Remove from oven and drizzle with honey and top with rosemary leaves.

That’s it… so simple yet so sophisticated!

Recipe adapted from www.foodiecrush.com