Today I share some of the things I bring to Football Sunday. First you need to know that it's at least 80% male and that I've been watching a lot of Steelers football (hanging head in shame).
A couple Sundays ago I thought I'd bring some food along - some semi-healthy food ;-)
Stuffed Baguette
Makes one 12-inch long baguette; about 24 slices
Ingredients:
Baguette about 14-inch long
8 oz cream cheese, at room temperature
4 oz fresh goat cheese
1 large garlic clove, minced
½ cup finely chopped red bell pepper (about 1 medium)
½ cup finely chopped sun dried tomatoes in olive oil
¼ cup finely chopped Kalamata olives
2 oz finely chopped spicy salami
About 2 tbsp minced Italian parsley
About 1 tsp minced fresh thyme
Freshly ground black pepper
Salt to taste (very unlikely since there’re plenty of salty ingredients)
Preparation:
Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.
Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.
Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.
Heidi's changes: I started with a baguette from one of my favorite places the Merchantile
Didn't use the olives
Used pepperoni instead of salami
This was loved by all!
Roasted Chickpeas
INGREDIENTS:
1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
garlic salt
cumin
DIRECTIONS:
1. Preheat oven to 450 degrees F.
2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cumin, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Heidi's changes: I really didn't change anything at all. While the chickpeas I tried were done, all of them weren't (making them chewy-like.
The boys were not a fan. I will try again and bake them long enough and I think I'll be a fan!
A couple Sundays ago I thought I'd bring some food along - some semi-healthy food ;-)
Stuffed Baguette
Makes one 12-inch long baguette; about 24 slices
Ingredients:
Baguette about 14-inch long
8 oz cream cheese, at room temperature
4 oz fresh goat cheese
1 large garlic clove, minced
½ cup finely chopped red bell pepper (about 1 medium)
½ cup finely chopped sun dried tomatoes in olive oil
¼ cup finely chopped Kalamata olives
2 oz finely chopped spicy salami
About 2 tbsp minced Italian parsley
About 1 tsp minced fresh thyme
Freshly ground black pepper
Salt to taste (very unlikely since there’re plenty of salty ingredients)
Preparation:
Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.
Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.
Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.
Heidi's changes: I started with a baguette from one of my favorite places the Merchantile
Didn't use the olives
Used pepperoni instead of salami
This was loved by all!
Roasted Chickpeas
INGREDIENTS:
1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
garlic salt
cumin
DIRECTIONS:
1. Preheat oven to 450 degrees F.
2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cumin, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Heidi's changes: I really didn't change anything at all. While the chickpeas I tried were done, all of them weren't (making them chewy-like.
The boys were not a fan. I will try again and bake them long enough and I think I'll be a fan!
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