It is time to start thinking of some excellent Christmas get-together appetizers and this one is sure to please.
Whipped ricotta toast with deep red, fresh cherries tossed in edible gardens balsamic vinegar and scattered with some chopped basil leaves. So pretty, so easy and so delicious!
- 8.8 oz (250g) cherries
- 8.8 oz (250g) ricotta
- zest of 1/4 lemon
- 2 tsp edible gardens 18 yr Balsamic Reserve
- 1 small bunch basil , finely chopped
- 4 slices of ciabatta bread
- 1 tsp olive oil
- salt and pepper
Brush each side of the bread with a little oil then place on a hot griddle pan until toasted on each side, there should be nice char marks on the bread.
Cut the cherries in half and remove the stones and stalks. Add our edible gardens 18 yr Reserve Balsamic and a pinch of salt and pepper. Toss to combine and set aside.
To make the whipped ricotta, add the ricotta to a food processor with the lemon zest and a pinch of salt and pepper. Blend for a couple seconds until smooth and creamy.
Spread the toast generously with ricotta and top with cherries. Finally, scatter over some finely chopped basil and serve.
Twas Ten days before Christmas, and all through the edible gardens kitchen, we are finishing up all our beautiful Christmas Bowls for our happy customers.
Filled with balsamics and oils, spreads and spices, these will sparkle up your holiday pantry. Keep us in mind for your gift giving!
Here is a great idea for Holiday Festive Presentation.
I use my special 18 year Reserve Balsamic , fresh berries and mint, and a little icing sugar for effect. This can be waiting on the Christmas table to accompany the meal.
You can also do a miniature version on each guest’s side plate so they have their own balsamic to dip and use as desired.
Enjoy this season with those you love.
Homemade Grilled Brussel Sprouts with Fresh Bacon and edible gardens Fire & Fire Balsamic Reduction
Brussel Sprouts were never my favourite vegetable. As a child, I remember my Mom serving them for the big holiday meals, and I avoided them at all costs. Even their smell seemed to bother me. However, since learning how to roast these little bundles of fall flavour , Ive “crossed over”.
Try them this Thanksgiving, and see how they can be a robust flavourful side dish with the Festive entree.
Preheat oven to 400 degrees. Trim the ends and any old outer leaves from the Brussels sprouts. Cut the sprouts in half and toss them in a medium mixing bowl with melted butter, salt and pepper, and several cloves of peeled garlic. Place them on a parchment or foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon (optional) over the top. Bake for 30 to 35 minutes, flip the sprouts every ten minutes. Remove from heat, check for seasoning and drizzle edible gardens balsamic reduction, on the finished dish. DELICIOUS!
Each late September, as the season changes and we say goodbye to summer and welcome to the holidays ahead, it is time to make magic in our commercial kitchen.
This is our special Cranberry Balsamic Spread, only made for Thanksgiving and Christmas.
Have you ever seen such a big bowl of cranberries?
Delicious as a condiment on the table for the big day, divine with ham or turkey, easy peazy appetizer with goat cheese or warm brie (above) and yummy spread on grilled panini anything.
Happy Thanksgiving! Get these little ruby red jars of goodness, while you can!