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Recipes
Creamy Pesto Dip
By pchmiel
In small skillet heat pine nuts over medium heat for 2-5 minutes or until golden brown, shaking pan frequently
- 1 Tbsp pine nuts
- 8 oz cream cheese, softened
- 1/2 cup pesto
- 2 tsp lemon juice
- 1/2 tsp grated lemon peel
- 1/2 tsp pepper
- 1/2 cup grated pecorino romano cheese
- 1/3 c milk
- 1/4 tsp kosher salt
CRISPY BRUSCHETTA WITH GOAT CHEESE, TOMATOES AND MINT
By pchmiel
Preheat oven to 325°F. Arrange bread slices on baking sheet
- 12 1/2-inch-thick slices Italian or French bread (from about 3-inch-diameter loaf)
- 3 tablespoons olive oil
- 1 large garlic clove, halved
- 6 plum tomatoes, seeded, chopped
- 1 teaspoon fresh lemon juice
- 4 ounces soft fresh goat cheese (such as Montrachet)
- 3 tablespoons chopped fresh mint
AVOCADO SALSA
By pchmiel
Combine first 6 ingredients in medium bowl
- 2 large tomatoes, seeded, diced
- 1/2 red onion, chopped
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 to 2 large jalapeño chilies, seeded but not deveined, minced
- 1 large avocado, diced
Warm Goat Cheese Toasts with Rosemary, Walnuts and Honey
By pchmiel
To set a festive mood, serve these with mimosas made with icy-cold Prosecco and freshly squeezed tangerine juice
- 1 8-ounce French-bread baguette
- 8 ounces soft fresh goat cheese
- 1/4 cup honey
- 1/2 cup chopped toasted walnuts
- 1/2 tablespoon chopped fresh rosemary
Corn, Feta & Couscous Salad with Basil Vinaigrette
By pchmiel
Prepare couscous according to package
- 1 1/2 cups pearl couscous
- 3/4 c basil
- 1/3 c EVOO
- 1 Tbsp white wine vinegar
- 1 c corn kernels (2 small ears)
- 1/2 c finely chopped red onion
- 1 orange habanero chile-stemmed, seeded, ribbed and minced
- 6 oz feta cheese
- salt and pepper
- 4 cups baby spinach