Decadent Grilled Cheese

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Is there anything better on a fall day than sitting down to nosh on grilled cheese? Honestly, I’m not sure there is. Grilled cheese is one of those comfort foods that is always good, but it can be made even better if you gather top-notch ingredients. I like to use unexpected cheese and unique condiments. Oh, and bacon…because everything is better with bacon. Meet the decadent grilled cheese.

This sandwich would be perfect with a bowl of soup or chili on a crisp fall day. If you have guests over, set-up a station allowing them to create their own sandwiches mixing and matching ingredients while you man the grilling station. Interactive foods are always so much fun for a party.

You can also cut these into quarters and serve them as an appetizer or finger food. How fun is that?!

This recipe is from my first book, Picture Perfect Parties, and the photo on this post is from a fabulous party that Design Sponge threw a few years ago using Picture Perfect Parties as a guide.

Decadent Grilled Cheese with Brie, Crispy Bacon, and Apricot Jam
serves 6

You will need:
– 1 loaf challah bread
– 6 pieces bacon cooked and crumbled
– 1 12 oz. wheel brie cheese
– 6 tablespoons apricot jam, 1 tablespoon per sandwich
– 6 tablespoons butter softened 1 tablespoon per sandwich

To prepare:

Cook bacon until crisp in the oven at 400 degrees F, drain set aside.

Slice challah into 12 slices. Assemble the sandwiches. Place crumbled bacon , thin slice of brie, and apricot jam on the bread, place another slice of bread on top forming a sandwich. Butter the top and repeat until you have made 6 sandwiches.

In a heated sauté pan place sandwiches butter side down, butter the top half. Cook until golden brown, flip and cook the other side. Continue until all the sandwiches are done. Let set for 1 minute and cut sandwiches into quarters.

Serve at room temperature.

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Festive Fall Food:: Chorizo Skewers

Esporao & Annette Joseph

Hey Everyone! It’s Nicole, Annette’s web manager and friend, and I’m here sharing another inspiring recipe from Annette. This time of year seems to be filled with fall fetes. It is football season in the South afterall! I’m always on the hunt for quick, easy and most of all, delicious recipes to take to parties. Of course, I turned to Annette for inspiration and found this recipe for chorizo skewers.

I love the idea of making elevated tailgate food like this, especially since my days of outside tailgating are over. I prefer to watch games from the comfort of my couch with a fine wine versus a cheap beer, thank you very much!

What’s more simple (and transportable!) than a tasty skewer? Annette recommends using top-notch ingredients for this one. Let us know if you try it for your next party!

Chorizo skewers with Manchego Cheese and Tomatoes
Serves 10

You will need:
4 links of Chorizo sausage
– 1/2 pound wedge of 12 month Manchego Cheese
– 20 baby tomatoes
– 1 loaf of crusty bread, cut into slices
– 10 wooden skewers

Preparation:

Grill sausages on medium heat then pull off of the grill and set aside to cool. While the sausages are on the grill, cut the cheese into 1 inch cubes and set aside. Cut the sausage into 1 inch slices. Using the wooden skewers, pierce the sausage and then the tomato, and cheese, then sausage, tomato, and cheese and then sausage. Repeat with all the skewers, and serve with slices of bread. I like to place some olives on the side as well.

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Easy Appetizer:: Fig and Goat Cheese Crostini

Esporao & Annette Joseph
If you’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. After you’ve made a fig tart and enjoyed fig jam, pick a few extra figs to make these crostinis.

This is a quick and easy appetizer for fig and goat cheese crostini that is a crowd-pleaser. I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.

Fig Goat Cheese Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

To prepare:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

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Easy Appetizer:: Salami Puffs

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The summer issue of Atlanta Magazine’s HOME had so many fantastic appetizers for throwing your own backyard Italian apperitivo party. We sipped on spritzes and noshed on nibbles like olives. Today, I’m sharing another fabulous recipe from the party: salami puffs.

This easy appetizer pulls together in no time. While I’m not necessarily a football gal, I know many of you are getting ready for tailgating. This would be the perfect addition. Think of it as pigs-in-a-blanket’s chic older sister…but better!

The recipe calls for cream cheese which is always a winner. Fun fact: in Italy, cream cheese is simply called “Philadelphia.”

Salami Puffs
serves 12

You will need:
– 12 slices Genova salami slices cut in half
– 1 sheet puff pastry
– ½ cup cream cheese

To prepare:

Preheat oven to 400 degrees F.

Thaw the puff pastry, and unroll on a board covered in parchment paper. With
a rolling pin, roll the pastry into a 12-by-12-inch square. Then, spread the cream cheese on top of the puff pastry. Cut the pastry with a sharp knife into 3-by-3-inch squares. Place a salami half on top of each pastry square, then fold corners of the square together over the salami until they meet in the center, forming a small pouch. Place on a baking sheet, and bake for 15 minutes until golden brown. Serve at room temperature.

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Herby Marinated Olives

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It comes as no surprise that olives are abundant in Italy. In fact, we have olive trees on our property at La Fortezza which we’ll ultimately use to bottle our own olive oil. To say my husband, Frank, is excited about harvesting olives on our property is an understatement.

Until we can gather our own olive harvest, we’ll be noshing on these herby marinated olives instead. This recipe, from the summer issue of Atlanta Magazine’s Home is the perfect addition to a charcuterie platter, or stand great on their own. Trust me, though, once you have one, you’ll dig in for more!

Herby Marinated Olives

You will need:
– 4 cups mixed olives
– 3 whole cloves of garlic, smashed
– ¼ cup of olive oil
– 2 teaspoons red pepper flakes
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh marjoram
– 1 tablespoon fresh thyme leaves

To prepare:

In a saute pan, warm the olives, garlic, peppers, and oil. Toss in the herbs with the olive mixture. Serve warm.

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