Holiday Brie + Honey Crostini with Pistachio + Pink Peppercorns

Holiday Brie Honey Crostini with Pistachio + Pink Peppercorn_SMALL(1).jpg

I love easy appetizers!

Holiday Brie Crostini 2.jpg

And even better than just being easy, I love appetizers that are easy and ridiculously tasty.

You know the typethey're made with just a couple of ingredients but still get oohs and aahs from your guests.

Holiday Brie Crostini 3.jpg

Well, look no further for your next appetizer that fits this bill!

This one's really just about assembly...

Holiday Brie Crostini 4.jpg

Bread, brie, honey.

Bake!

Peppercorns, pistachios, more honey...

Then serve to your adoring audience!

Holiday Brie Crostini 5.jpg

The pinch of sharpness from the pink peppercorns cut through the sweet honey and creamy brie—for a perfectly gooey bite.

A bite that also happens to look like a Christmas ornament decorated in red and green!

Holiday Brie Crostini 6.jpg

Holiday Brie + Honey Crostini with Pistachios + Pink Peppercorns

servings: 8 crostini

Ingredients:

  • 8 baguette slices
  • 4 ounces Brie cheese, cut into eight ½-ounce slices
  • ⅓ cup honey
  • 1 tablespoon roughly chopped pink peppercorns
  • 1 tablespoon roughly chopped pistachios

Directions:

  1. Turn on the broiler, to high if you have that option. Arrange the baguette slices on a rimmed baking sheet. Top each of the slices with 1 piece of the brie and 1 teaspoon of the honey.
  2. Broil until the cheese is melted and brown—2 to 5 minutes.
  3. Remove the crostini from the oven and top each with another teaspoon of the honey, and a heavy sprinkle of both the peppercorns and pistachios.
  4. Serve immediately with a knife and fork, or simply pick up and enjoy!
: @NikkiDinki

: @NikkiDinkiCooking
Holiday Brie Crostini 7.jpg
 

Find more recipes like this in Meat on the Side!

 

You might also like these recipes:

Sriracha Honey Brussels Sprouts

I love that Brussels sprouts have made a powerful comeback in recent days.

People are excited to learn that a deeply browned, roasted Brussels sprout is much different--and tastier!--than a steamed one. 

And now that we've all figured out just how heavenly a sprout can be with a little olive oil, salt, and pepper, I’d like to bring us to a whole new level--adding honey for sweetness, sriracha for heat, and pumpkin seeds for crunch!

The result is a Brussels sprout that is sure to make you sing in delight.

Because you sing when eating delicious food, right?

I’m not the only one, am I?!

Sriracha Honey Brussels Sprouts

servings: 1 pound of Brussels sprouts; serves 2-4

Ingredients:

  • 1 pound Brussels sprouts, stemmed + halved (quartered if very large)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons sriracha
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons toasted pumpkin seeds
  • 1 tablespoon roughly chopped parsley

Directions:

  1. Preheat the oven to 400°F. On a baking sheet, toss the Brussels sprouts with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place them in the oven and roast them until they are deep brown and crispy on the edges—about 35 minutes.
  2. While the Brussels sprouts cook, in a large bowl, mix together the sriracha, honey, vinegar, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper.
  3. Remove the Brussels sprouts from the oven and toss them in the bowl with the sriracha honey mixture. To serve, top the Brussels sprouts with the toasted pumpkin seeds and parsley.
: @NikkiDinki

: @NikkiDinkiCooking
 

Find more recipes like this in Meat on the Side!

 

You might also like these recipes:

Ricotta with Chili Honey

 

 

 

Ok, time to come clean, everyone has done it, I’m talking about that time that you took a store bought cake, pie or appetizer, gussied it up a bit and passed it off as your own.

 

 

 

 

Hey, we don’t all have the time to make a 6 layer cake to bring to Thanksgiving! And sometimes, even when you do, your beautiful creation doesn't make it through the cab ride to your in-laws, and by the time it reaches the dessert table it an official #FoodFail (I only cried a little)

 

 

Read More

Pickled Strawberry + Giant Corn Salad

>

 

 

 

The word “balance” is thrown out a lot in our lives.

 

 

 

 

You’re supposed to have a balance between work and play; we all need physical balance, especially when in a crow pose in yoga class or trying to balance our love of chocolate with our love of fitting into our jeans is always a challenge. When it comes to our food, that little word is thrown around like peanuts at a baseball game.

 

 

Read More

Brie + Honey Crostini with Pink Peppercorns

 

 

It wasn’t that long ago that I was huddled up under a mound of blankets watching Hawaii Life on HGTV as I seriously considered packing up and joining those happy people on TV.

 

 

 

 

But no matter how never-ending winter might seem,before you know it the sun is shining and the temperature is rising.

 

 

Read More

Mango and Honey Crostini

Balance

It’s one of those words that's thrown around a lot when it comes to food...life...relationships...

EVERYTHING!

And as much as I would love to fix all your life's problems, let’s start with the food, this is only a food blog after all! 

Balance in a dish makes you want to keep on going back for that next bite.

You want your food to be sweet but not too sweet, salty but not too salty, creamy but not “food coma, never leaving the house” creamy.  

Well, may I present you BALANCE in the form of a crostini. 

Sticky sweet honey BALANCED by a sprinkle of salt, perfectly ripened mango BALANCED by bright and “wake up your taste buds” mint. And of course a spread of cream cheese which gives me BALANCE in my life just because...well...it is cheese...

(I’m a simple person :)

RECIPE:

1 small baguette, 16 ¼ to ½ inch slices

1 block Cream Cheese 

1 Lemon- Zest

2 Mangos 

 1/3 cup Mint leaves, loosely packed

¼ cup Honey

Salt

Toast bread slices till lightly toasted.  Let bread cool and top with approx 1Tbs of Cream Cheese and a couple grates of lemon zest.  Top that with finely chopped mango and mint.  Finally drizzle 1tsp honey over the mango and mint and finish with a sprinkle of salt.  Enjoy!! 

Notes:

  • You could use most spreadable cheeses instead of cream cheese
  • You could sub apricot, plum, pineapple, grapes or berries for the mango

 

You might also like these recipes: