Everyone needs a go
to.
Go to friend. Go to
date-night spot. Go to feel good tunes.
Most important on my
list, is a go to appetizer.
When I get home from
work and still have to cook for two hours, the family starts to get hungry and
CRANKY.
So when I know it’s
going to be a while before dinner, or I’m having people over and need something
easy, I bust out this bad boy.
You can easily do it
while making other things or you can make all the parts and have your guests,
or hungry family members, make their own.
You will need…
3 to 4 shallots
(depending on the size) thinly sliced
4 tablespoons balsamic
vinegar
4 ounces arugula
1 tablespoon olive oil
2 ounces crumbled goat
cheese (if you don’t have goat, burrata or mozzarella will do)
1 French baguette,
thinly sliced
2 garlic cloves,
peeled
Beet chips (optional)
Start by heating a
medium sauté pan over medium heat. Add in the shallots and 2 tablespoons of
balsamic vinegar.
Let the shallots cook
down for 7 to 10 minutes.
Turn on your broiler.
Add the remaining
balsamic and cook until all the liquid is absorbed and the shallots are browned
and cooked down.
Remove the shallots from the heat.
While the shallots are
cooking down, place your sliced bread on a baking sheet and drizzle it lightly
with the olive oil.
Place the bread under
the broiler for about 3 minutes, until the bread has a nice crunch.
Remove from the bread
to a platter and lightly rub each piece with some of the garlic cloves. Just to
give it a light garlic flavor.
Top the bread slices
with arugula, followed by the shallots and then the cheese.
Add a beet chip for a
little extra color and flavor.
Ready, go to.
Love and Beer Floats
Angela
3 to 4 shallots
(depending on the size) thinly sliced
4 tablespoons balsamic
vinegar
4 ounces arugula
1 tablespoon olive oil
4 ounces crumbled goat
cheese (if you don’t have goat, burrata or mozzarella will do)
1 French baguette,
thinly sliced
2 garlic cloves,
peeled
Beet chips (optional)
Start by heating a
medium sauté pan over medium heat. Add in the shallots and 2 tablespoons of
balsamic vinegar.
Let the shallots cook
down for 7 to 10 minutes.
Turn on your broiler.
Add the remaining
balsamic and cook until all the liquid is absorbed and the shallots are browned
and cooked down. Remove the shallots from the heat.
While the shallots are
cooking down, place your sliced bread on a baking sheet and drizzle it lightly
with the olive oil.
Place the bread under
the broiler for about 3 minutes, until the bread has a nice crunch.
Remove from the bread
to a platter and lightly rub each piece with some of the garlic cloves. Just to
give it a light garlic flavor.
Top the bread slices
with arugula, followed by the shallots and then the cheese.
Add a beet chip for a
little extra color and flavor.
Serve warm.
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