FALL’S FARE

When entertaining for the big game or drop-by cocktails, your guests will love these have-ready ideas, according to our cuisine enthusiast Josie Rees.

CRANBERRY, BRIE AND PROSCIUTTO CROSTINI

 

1 French baguette
¼ cup olive oil

1 package quality prosciutto

1 round of brie cheese

1 jar cranberry sauce

1 bottle balsamic vinegar

 

To assemble:

Cut baguette into one-third inch slices, on a bias. Lightly coat with olive oil and bake for eight minutes at 375 degrees F until lightly toasted. Slice brie into thin strips and place on bread. Top with prosciutto and a generous teaspoon of cranberry sauce. Drizzle balsamic vinegar over assembled crostini. Embellish with thyme or mint leaves. Serve immediately.

HONEYCRISP APPLE CROSTINI

1 French baguette

1 tablespoon extra virgin olive oil

¼ tsp. salt

¼ tsp. black pepper

1 honeycrisp apple

2 oz. cream cheese, softened

1 tbsp. honey

¼ cup of spicy pecans, finely chopped (they can be candied, hot spiced, etc.)

 

To assemble:

If toasting the baguette, preheat oven to 350 degrees. Brush crostini with olive oil. Season with salt and freshly cracked black pepper. Bake for 10 minutes or until slightly brown and crisp. Remove from oven and set aside. Place crostini on serving platter and spread cream cheese over each individual piece. Thinly slice the apple and place one to pieces on each. Top with chopped pecans and a drizzle of honey.

MEYER LEMON WHISKEY LEMONADE

1.5 oz. of quality whiskey

1 Meyer lemon, juiced

Lemon Sparkling Soda

 

To assemble

In a cocktail mixer, blend 1.5 oz. of whiskey, ice, and lemon juice. Pour into a tall glass. Fill to the top with lemonade sparkling soda and ice. Garnish with a Meyer lemon slice. Serves one glass.