End of Summer Appetizer: Peach & Corn Bruschetta

August 27, 2024 1 Comment A Well Crafted Pantry

Celebrate the end of the summer season by highlighting the best of the produce from this special time of the year. This produce grew sweet and delicious in the heat of the Summer sun and tickles the taste buds with memories of summer fun even as the evenings get cooler. This appetizer is an easy-to-assemble dish that is perfect for your next dinner alfresco or impromptu meal with friends.

If you’ve followed my blog for long you know I like EASY recipes that are more assembly situations than full days of cooking. I do sometimes get involved in my meal plans (for instance my 7 course Italian dinners!) but, especially while entertaining at home, I really value quick to assemble, delightful dishes that don’t take all my time and energy. Let’s be real, you know I’m cleaning the house until the very last minute anyways. This peach and corn bruschetta dish is inspired by my favorite flavors from the end of summer and the desire for quick to assemble!

Peach & Corn Bruschetta Appetizer

This recipe makes around 30 individual bruschetta bites. This is dependant of course on the size of your baguettes and portions on your toasts. Like I said, I’m more of an assembly gal! 😉 But, it does make a hearty amount!

Ingredients:

2 Peaches
4 ears of corn (or 16 oz of corn)
Tablespoon of butter or oil
1 cup of heirloom cherry tomatoes (or any ripe cherry tomato will do)
2-3 large balls of burrata – I used 3 because I like burrata!
basil shredded
pesto
olive oil
balsamic glaze
salt & pepper
Ciabatta Bread or baguette sliced into small bite sized pieces and toasted. I did around 2 inch wide and 1/4 inch depth on my cuts. To toast, drizzle with olive oil and sprinkle with salt and toast in a 400 degree oven around 10 minutes.

Directions:

Dice up peaches.
Dice up cherry tomatoes.
Slice corn from cob and then cook in pan with a pad of butter or tablespoon of canola oil. Let the corn sit in the pan with infrequent stirring so that it can get a good char on it. A good shortcut here is to buy frozen corn or frozen pre-charred corn that you simply. have to heat! Trader Joe’s has a great frozen Charred Corn.
Mix the corn, peaches, and cherry tomato in a bowl. It is okay if the corn is a touch hot.
Top toasted bread with a spoonful of the above mixture. Repeat until all are topped.
Break up the burrata and top each of the bruschetta bites with burrata. (This is a messy job, but so worth it!) Get a good amount on each piece.
Mix two tablespoons of pre-made pesto with 2 tablespoons of good quality olive oil. Drizzle on each burrata topped bruschetta bite.
Drizzle balsamic glaze over all of the appetizers.
Sprinkle shredded basil on the top as a garnish!

These peach and corn bruschetta bites are surprising, sweet, and all of the best of Summer. If you make them, please let me know what you think! And, stay tuned for more peach-inspired recipes coming soon!

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I Scream for an Ice Cream Sandwich Bar

August 24, 2024 1 Comment A Well Crafted Pantry

I tend to lean into ice cream as a dessert at the end of summer. It feels so nostalgic and comforting. However, if you love Ice Cream, there is not a seasonal limit to the treat. It is always the right time for ice cream. Yes, even breakfast. (I jest!) Create an ice cream sandwich bar or sundae treat bar for your next party or potluck and you will not disappoint.

This ice cream party is inspired by necessity! I remembered I had volunteered to bring dessert for a party and did not leave myself time to prep! While a delicious store-bought treat is absolutely acceptable, I really wanted to do something fun and interesting for this party. So, I DID go to the grocery store bakery, but instead of grabbing one treat, I grabbed several different types of cookies then hit the ice cream aisle.

I like choice so instead of just grabbing a half-gallon of vanilla and half-gallon of chocolate, I went with several pints of different flavors. This also allowed me the opportunity to grab some non-dairy choices. It also made it fun for each guest to really get to create a very personalized ice cream sandwich.

It also makes this the EASIEST party-ready dessert!

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Italian Salad Chip Dip Recipe

May 21, 2024 3 Comments A Well Crafted Pantry

There is a fairly new trend that I’m 1000% behind, and it is basically creating finely diced salads that are eaten with chips. I mean, best of both worlds, right? The viral Green Goddess Salad was the first one I saw and tried, but I’ve now tried several salads this way and it has become a favorite twist to a weeknight meal or healthy addition to a party appetizer menu. This Italian Salad Chip Dip Recipe would work for either a main meal (lunch anyone?) or an appetizer! And, the best part? It is completely customizable depending on your tastes!

The ingredients for this Italian Salad Chip Dip are completely customizable!

I’m one of the weird people who read recipes for fun and then take a bunch of ideas and my preferences and make something up. I know that not everyone is that way, so I do practice and test recipes for the blog. But, I also like to work on recipes that are adjustable to a person’s preferences when possible. And, this one fits the bill! Don’t like the cheese? Sub a different one? Don’t eat meat? Sub in some great vegetables! I’ll share suggested substitutions below, but have fun with this one!

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A great twist on a traditional chips and dip recipe, eat your salad with your chips!

Italian Salad Chip Dip Recipe

This recipe makes approximately 3.5 cups of chip dip. This is a hearty recipe so it will serve quite a few people for an appetizer or potentially 4 people for a good lunch.

Chopped Italian Salad Chip Dip Ingredients:

8 ounces of ham (I used a thicker cut deli ham)
3.5 ounces of salami
2 cups of parmesan cheese shredded
2.25 ounces black olives sliced
Parsley (You’ll end up wanting around 1/2 cup once chopped)
16 oz Roasted Red Peppers
10 Pepperoncinis
1/2 Large Red Onion
1/3 cup olive oil
3 Tablespoons Red Wine Vinegar
2 Teaspoons Italian seasoning
1 Teaspoon garlic powder
1/2 Teaspoon red pepper flakes
1/2 Teaspoon salt (as it is being served with salty chips and there is salt in the salami and ham, you don’t need much!)

The biggest tip for making a salad into a chip dip is chopping everything as small as possible!

Directions:

Take all of the ingredients other than the cheese, spices, oil and vinegar, and chop into as small as pieces as you can get. This takes some time, but the smaller the better! You want your guests to be able to get as many of the ingredients on one chip as possible.
In a mixing bowl, add the olive oil, red wine vinegar, and spices. Whisk until incorporated. (When oil and vinegar incorporate they get a slightly creamy look to them!)
Add in all of your chopped ingredients and cheese. Mix with a spoon.
Serve with your favorite chips! I liked this salad with Salt & Vinegar chips* as well as Parmesan Garlic chips*!

Customize this Italian Chip Dip to your tastes!

Ways to Customize:

Want it even more salad like? Add in a hearty romaine! Serve directly after adding in the romaine as it will not keep as well as a salad without it.
Change out the meats for roasted Zucchini and Eggplant.
Add in Italian tomatoes for a bright pop of flavor.
Trade the black olives for your favorite green olives!
Change out the Parmesan for Provolone, Asiago, or Mozzarella!

How would you customize this dip? Share in the comments below!