Tonight’s dinner was more assemblage than anything else. It was one of those “do we want to go out? Too tired. What do we have around the house?” nights. And so, we scrounged up the following, and I put it together.
And before you go “EWWW” to the last one, try it. I kinda made it up on the fly, and surprised myself.
Baked Goat’s Milk Brie with Apple
Cut the rind of the top of the brie. On top, layer thin slices of granny smith apples. Bake at 350 until the apples are soft and the cheese is runny. Serve with a baguette.
Lay out a plate’s worth of Rosemary and Olive Oil Triscuits. Slice freshwater mozarella into pieces that will JUST cover the triscuit. Sprinkle on a little balsalmic vinegar. Slice enough roma tomatoes to cover the cheese. Sprinkle again witht eh balsalmic vinegar, drizzle on a little olive oil. Add a touch of fresh basil if you choose.
Apple with Avocado
Wedge, then slice a granny smith apple. Lay a wedge on a Rosemary and Olive Oil Triscuit. In a bowl, mash up the meat of about 1 1/2 avocados. Add to that about 1/2 tablespoon of honey, three grinds of pepper, a pinch of salt, and no more than 1/2 teaspoon of Chinese Five Spice. Mix until blended. Place a small dollop on top of each slice of apple.
Serve all of the above with a medium bodied red wine, preferably French.