NomNom: Pesto Dip with Parmesan Toast

Happy happy Friday everyone! Not only am I excited that today is Friday but more importantly, I am officially on vacation starting today. I leave for Costa Rica tomorrow and can't wait to escape the bitter cold and temperamental east coast temperatures and travel to somewhere new, warm, and sunny.

I wanted to share today's super simple recipe with you before I left because it was popular during my housewarming I hosted a couple of weeks ago and think that it could be of use to you, especially since Superbowl is this weekend.

I think the only "work" that was really required in this recipe was toasting the baguette slices and melting parmesan cheese on top of the bread pieces in the oven. I'm not kidding on how easy this is....I mean, there's only two steps that are involved in the recipe. Fact.

I love pesto on pretty much anything but spreading it on a warm toasted baguette is something else. I've noticed that when there's a dip involved at a party, people will dig in (assuming it tastes good). It's just one of those things that guests naturally gravitate towards and once they take a bite of this dip, they won't want to leave the bowl.

My friend Sung briefly snapped a couple of pictures from the party that night. He was able to get a shot of the food spread before the guests came over to devour it.

 Sparkles are necessary when hosting, no?

 

I'm starting to notice a trend where the few pictures he took are only of female guests. Hmmm....

Mandu was pretty much partied out by the end of the night.

My blog will be on vacation until I get back in about 10 days; however, I just made my Instagram account public to document and share my Costa Rica adventures on it. So, in the meantime follow me over on Instagram @NomNomBlingBling:)

Have a great weekend and I'll talk to you when I get back. Xo.


Ingredients (Adapted from Tate of Home magazine:Appetizers) Yields 20 servings (2 1/2 cups dip)
1 French baguette (10 1/2 ounces), cut into 1/4-inch slices
1 cup grated Parmesan cheese, divided
2 cups mayonnaise
1 jar (8.1 ounce) prepared pesto
1 teaspoon garlic powder

Procedure
1. Place baguette slices on greased baking sheets. Broil 4-6 in. from the heat for 1-2 minutes or until toasted. Turn slices over; sprinkle with 1/2 cup cheese, Broil 1 to 1 1/2 minute longer or until lightly browned.

2. In a small bowl, combine the mayonnaise, pesto, garlic powder and remaining cheese. Serve with toast slices.

NomNom:Tomato Crostini

So this past week I started having what I thought might be seasonal separation anxiety. I know there isn't a legitimate medical diagnosis for it (I asked the boy, just to be sure) but I started feeling really anxious that summer is over. I dunno. I looked at all the the fresh basil that was still sprouting outside and felt like I just wasn't 100% ready for fall. There are still hints of summer still around whether it be from the humid weather we've been having lately or from the fresh produce I still see at the farmer's market, and that makes it even harder to let go.

I know that pretty soon hints of cool air will greet us in the morning, which also means the basil growing outside will no longer be thriving. Sadness. For this reason alone, I've been on a basil kick recently just so I can optimize this beautiful, fragrant herb I always have at hand and the most recent recipe I made was this ridiculously easy crostini. It was even better because I didn't have to make a trip to the supermarket to buy any of the ingredients needed because I already had everything in my kitchen.


This can be made to be eaten as an appetizer, a side dish, or just as a snack. It's easy, healthy, and so flavorful. Again, did I mention how easy this was?

Have a great weekend. xo

Ingredients (adapted from Bon Appetit magazine Aug 2012) Serves 6-8
2 lb ripe tomatoes, cored, halved, seeded, chopped into 1/4" pieces (I used grape tomatoes)
3 garlic cloves, 2 minced, 1 halved Sea salt and freshly ground black pepper
3 Tbsp extra virgin olive oil plus more for drizzling
1 Tbsp red wine vinegar
1 loaf ciabatta or baguette, cut on a diagonal into 1/3"-thick slices, toasted or grilled
1/4 cup packed fresh basil leaves, coarsely chopped

Procedure
1. Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper.

2. Add 3 Tbsp oil and vinegar; toss to mix well. Cover and let tomateos marinate at room temperature, stirring occasionally, for 2-3 hours to allow flavors to develop.

3. Rub one side of toasted bread with cut sides of remaining garlic clove; drizzle bread with oil and cut in half crosswise. Add basil to tomato mixture in a bowl and toss well.

4. Season with salt and pepper. Arrange crostini on a platter. Spoon some tomato mixture on top of each crostini.

NomNom: Pimiento Cheese Spread

About a month ago, I came across an article online that talked about the popularity of pimiento cheese sandwiches in the South. I'll be honest with you, I never even heard of pimiento until that article, so the curious side of me quickly googled it and found a bunch of recipes online that used pimientos in a cheese spread or in sandwiches. It was one of those things I bookmarked and told myself I would come back to. Anyway, a couple days later I was flipping through a HGTV magazine and saw the dip featured in their 'chip+dip party' page. I took this as a sign that I needed to make this dip ASAP.

Pimientos are a variety of large red chili peppers so I expected them to be spicy, but instead they were sweet. Totally not what I had in mind. Totally had my reservations at that point. I followed the recipe as is, and took a bite of the cheese spread and was smitten!! The combination of the cheese with the creaminess of the mayo & sour cream, along with the sweet peppers tasted so comforting. The first time I made this, I made it creamy. After making it several times now, I prefer mine to be a bit chunky instead but that is totally up to you. Adjust as you will.

The awesome thing about this easy spread is that it gives you options.

Who doesn't love options?

You can eat it as a dip with chips (or just by the spoonful--that definitely happened), use it to make sandwiches (hello finger food for party!!) or spread it on a burger or a warm, toasted bagel <-----SO DELICIOUS.

One cheese spread that gives you that many choices? That must mean it's some good stuff.

Ingredients (Adapted from HGTV magazine, March 2012)
1/2 lb each grated extra sharp cheddar cheese and pepper jack cheese
1/4 cup each mayonnaise and sour cream
2 tablespoons diced pimientos
Hot sauce
Onion powder
Garlic powder

Procedure
1. Mix cheeses, mayo and sour cream, and diced pimientos.

2. Season with hot sauce, onion powder, and garlic powder.

3. Serve with potato chips or use to make a sandwich.