Appetizer

Ras El Hanout Roasted Almonds

Ras El Hanout, a traditional Moroccan spice blend known for its aromatic and complex flavors, has long been revered in North African cuisine. I decided to make this delightful spice mix center stage in one of my favorite snacks – ras el hanout roasted almonds. These crunchy and fragrant almonds are coated with a generous dusting of the vibrant blend, resulting in an irresistible snack.

Overview of Ras el Hanout Roasted Almonds

Lately, I have tried to eat healthier snacks. I’ve learned that the best way to eat healthier, especially on a budget, is to make snacks. Homemade snacks like these roasted almonds are easy and affordable for me to make. I have so many spice blends on the shelf, like ras el hanout, that I save a little time with the prep and have flavorful options to make my snacks enjoyable.

Almonds are considered a healthy fat and a good source of protein. According to the Cleveland Clinic, almonds “play critical roles in many bodily functions, like energy production, cell growth, and immune function .” Almonds are high in monounsaturated and polyunsaturated fats, which means they aid in cholesterol management.

History of Ras el Hanout Spice Blend

Ras el hanout is a North African spice blend enjoyed in countries such as Morocco and Tunisia. According to Recette magazine, the term ras el hanout translates to “head of the shop” in Arabic. It provides a savory and deluxe flavor to foods. The main ingredients are turmeric, clove, coriander, cinnamon, cardamom, cumin, nutmeg, paprika, mace, and black peppercorns. Some add in dried rosebuds, orris root, and various peppers.

The blend of spices in ras el hanout varies from region to region. Spice Walla produces my favorite combination. I always have a jar in my pantry for flavoring chicken, marinades, and rice dishes.

Although it’s a pretty complex blend of spices, you might want to try making your own. Here’s an easy recipe by Salima’s Kitchen: 5-minute Ras el Hanout.

Recipe for Making Ras el Hanout Roasted Almonds at Home

Mise En Place

One egg white
Three sprigs of rosemary chopped
Zest of one orange
½ teaspoon Ras el Hanout spice blend
One teaspoon of granulated white sugar
Two cups of raw almonds shelled
One teaspoon of sea salt

How to prepare the dish

Preheat oven to 375 degrees F.
Whisk egg whites until frothy.
Add almonds, orange zest, rosemary, ras el hanout, and sugar to the egg whites. Gently fold the mixture until coated evenly.
Spread the coated almonds onto a prepared baking sheet—season lightly with sea salt.
Bake for 10-12 minutes. Remove from oven and allow to cool completely before serving.

Video

In this short video, you’ll see how easy it is to make Ras El Hanout Roasted Almonds at home.

Serving Suggestions and Pairing Ideas with Ras el Hanout Roasted Almonds

These flavorful nuts are perfect for almost any occasion. Besides snacking, here are some ways to use these in a variety of dishes and events:

Top on your salad for added crunch
Add to your charcuterie or grazing board.
Place in glass jars, add a decorative ribbon and give them as a gift to a fellow foodie.
Add to freshly popped popcorn.
Garnish oven-roasted green beans, autumn squash, or pears.
Mix into warm couscous.

Tips for Storing and Preserving Flavor

How should I store roasted almonds?

I suggest storing your roasted almonds in an air-tight container. Although this is a cooked dish, shelled nuts can become stale and possibly rancid as the oils deteriorate. Keeping them in a container will help you control the air and moisture they are exposed to.

How long will these roasted almonds keep?

I must admit, it’s never taken me more than a few days for my household to eat a batch of these nuts!

However, it’s best to eat these within a week of baking them. You can place them in the refrigerator for up to 3 months for longer preservation.

All in All

This recipe combines the nuttiness of almonds with the bold and zesty notes of the coveted Moroccan spice. Whether enjoyed as a standalone treat or incorporated into various dishes, ras el Hanout almonds will surely transport your taste buds on a culinary adventure like no other.

If you’re looking for more irresistible snacks, check out these recipes:

ENJOY!

Platter of roasted almonds. Garnished with orange slices and rosemary sprigs.

Ras El Hanout Roasted Almonds

Shelled almonds are tossed in ras el hanout spice blend and rosemary. Then they are oven roasted to create a tasty snack that is healthy and full of flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Snack

Servings 4

Ingredients

3 sprigs rosemary chopped
1 egg white
Zest of one orange
½ teaspoon Ras El Hanout spice blend
1 teaspoon granulated white sugar
2 cups raw almonds

Instructions

Preheat oven to 375 degrees F.
Whisk egg whites until frothy.
To the eggs whites, add in the almonds, orange zest, rosemary, ras el hanout, and sugar. Gently fold mixture until coated evenly.
Spread the coated almonds onto a prepared baking sheet. Season lightly with sea salt.
Bake for 10-12 minutes. Remove from oven and allow to cool completely before serving.

Keyword africa, almonds, morocco, nuts, snack

Bourbon Glazed Candied Bacon

2023 Juneteenth Virtual Cookout by Eat the Culture

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.

Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

Inspiration for Bourbon Candied Bacon

Plate of candied bacon, glass of bourbon on the rocks and red flower.

Miss Juneteenth is an annual beauty pageant held in many African American communities to commemorate the holiday. The pageant showcases African American women’s beauty, intelligence, and societal contributions. Dishes such as Bourbon Glazed Candied Bacon, Strawberry Oreo Crunch Pound Cake, and Rainbow Fruit Salad with Agave-Lime Syrup lean into the sweetness of the holiday.

Bourbon candied bacon is a wonderful dish for cookouts, as it can stand alone as a tasty appetizer or be used to top off burgers and sandwiches. In this recipe, the rich flavor of bourbon adds depth to the sweetness of maple syrup and brown sugar, while the savory flavor of bacon balances out all those flavors perfectly.

Sweet Miss Juneteenth Recipes

Her Mise En Place – Bourbon Glazed Candied Bacon

Kenneth Temple – Hot Honey Wings

My Sweet Precision – Strawberry Oreo Crunch Pound Cake

Begin with Butter – Red Velvet Cupcakes

My Sweet Precision – Raspberry Chocolate Crumble Bars

A Classic Twist – Strawberry Basil Sparkler

Coined Cuisine – Rainbow Fruit Salad + Agave-Lime Syrup

Seasoned To Taste – Watermelon Cherry Frosé

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website

How To Make Bourbon Candied Bacon

Candied bacon recipe ingredients on a pan.

Mise En Place

1 lb Thick-cut Bacon
1/3 cup Kentucky Bourbon
1/3 cup Maple Syrup
1/2 tsp Chili Powder
1/8 cup Light Brown Sugar
Flaky Sea Salt, optional for topping
Ground Black Pepper, optional for topping

Baking the Bacon and Cooking Tips

Preheat your oven to 400 degrees Fahrenheit. While the oven is warming up, whisk together the bourbon, maple syrup, and chili powder and set aside.

On a parchment-lined baking sheet, arrange bacon in a single layer so that the slices do not touch. Using half of the syrup mixture, lightly brush each slice of bacon.

Bourbon, maple syrup and chili powder blended together.

Bake the bacon for 10 minutes. Remove pan(s) from oven and carefully flip each slice of bacon over. Now brush bacon with more of the syrup mixture. Sprinkle each slice with 1-2 pinches of brown sugar.

Return pans to oven and bake the bacon for another 10-12 minutes, or until your desired crispiness is reached.

Remove bacon from the oven and place slices on a cooling rack. If desired, this is the perfect time to top with flaky sea salt and freshly ground black pepper.

Note: You may have to use multiple trays and/or bake in batches.

Allow bacon to cool completely before serving. The sugars and bacon will slightly crisp up more as they cool.

Happy Juneteenth!

Bourbon Candied Bacon

With a rich blend of sweet and savory flavors infused with bourbon's unique notes, this delicious snack will quickly become a favorite at your cookout!

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Course Appetizer

Cuisine American

Equipment

baking sheet
parchment paper
Oven
Tongs
Bowl
Whisk
Pastry Brush

Ingredients

1 lb Thick-cut Bacon
1/3 cup Bourbon
1/3 cup Maple Syrup
1/2 tsp Chili Powder
1/8 cup Light Brown Sugar
Flaky Sea Salt optional
Ground Black Pepper optional

Instructions

Preheat oven to 400 degrees F.
Whisk together the bourbon, maple syrup, and chili powder and set aside.
On a parchment-lined baking sheet, arrange bacon in a single layer so that the slices do not touch. Note: You may have to use multiple trays and/or bake in batches.
Using half of the syrup mixture, lightly brush each slice of bacon. Bake for 10 mintues.
Remove pan(s) from oven and carefully flip each slice of bacon over. Now brush bacon with more of the syrup mixture. Sprinkle each slice lightly with 1-2 pinches of brown sugar.
Return pans to oven and bake the bacon for another 10-12 minutes, or until your desired crispiness is reached. Remove bacon from oven and place slices on a cooling rack. If desired, top with flaky sea salt and freshly ground black pepper.
Allow bacon to cool completely before serving.

Notes

Wrap the baking sheet with foil to lessen the cleanup time.

Add a teaspoon of vanilla extract to the syrup for added flavor.

If your oven runs hot or cooks unevenly, rotate pans halfway through cooking and watch carefully to prevent burning sugar and bacon.

Keyword bacon, bourbon, candied

Chive and Truffle Deviled Eggs garnished with Chive Blossoms

This chive and truffle deviled eggs dish is elegant, beautiful, and sure to impress your guests! Fresh chives, mayo, truffle oil, and Dijon mustard are combined with cooked yolks to make a creamy and delicate filling.

What are deviled eggs?

Deviled eggs are made using cold, hard-boiled eggs. Traditionally, the eggs are cut in half, and the yolks are removed. The removed yolks are mixed with creamy ingredients (such as mayonnaise), seasoned, and then used to refill the egg whites. Each finished deviled egg becomes a lovely one or two-bite appetizer or side dish, depending on the occasion.

Here in the Southern United States, I have seen deviled eggs enjoyed in several types of meals. Some enjoy serving deviled eggs at picnics and cookouts. It’s also a common side dish for Easter, Christmas, and Fourth of July holiday meals. One of the most traditional fillings includes mixing the egg yolks with mayo, mustard, relish, and seasonings such as salt, pepper, and paprika.

Deviled eggs are an easy-to-make appetizer that is enjoyed throughout the world. It’s a dish served cold that dates back to ancient Roman times. According to The North Carolina Egg Association, “boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests.” It was in the 13th century when we’d see boiled eggs stuffed in Spain. Later, Europe picked up the popular recipe in the 15th century, stuffing their eggs with varying ingredients such as raisins and herbs.

Why is it called “deviled”?

According to The Kitchn, deviling food “refers to cooking something ‘with fiery hot spices or condiment.'” The term appeared around the 18th century. However, it is a term that some cultures choose to avoid, and rightfully so.

Throughout history, you can see variations of spices and toppings featured in deviled egg recipes that gave the dish a spicy bite. For example, some eggs are topped with spicy sauces, while others use spices such as cayenne pepper in the filling.

Variations of the word “deviled eggs” across the world

Here are some different terms use that people use to replace “deviled” in the recipe name:

Salad Eggs
Stuffed Eggs
Dressed Eggs
Mimosa Eggs
Potluck Eggs
Angel Eggs

Are there any other variations you’ve heard? Let me know in the comments! 👇

Chive and Truffle Deviled Eggs are a unique twist on the classic dish.

Chive and truffle deviled eggs garnished with purple chive blossoms.

My variation of deviled eggs is not spicy but is a unique twist on traditional southern deviled eggs. The fresh chives and white truffle oil elevate the dish for special occasions. Moreover, topping the eggs with chive blossoms is a lovely way to garnish your dish and impress dinner guests!

Using chives and chive blossoms for garnish

Garlic chives add a mild, onion-like flavor to the deviled egg filling. In place of relish, it gives the filling added texture and color.

The blossoms from garlic chives are edible. Some may choose to remove them, but it still adds a beautiful and unforgettable pop of color to your finished dish. If you’re growing chives, the blossoms appear in the early spring when the plant begins to flower. In my area, growing zone 6b, my chives tend to flower from late March to around mid-May.

What type of truffle oil to use in deviled eggs

Using truffle oil in this recipe gives the filling a subtle umami flavor that is elegant and smooth. I prefer using white truffle-infused oil. It is a common staple in my kitchen because it is great for finishing dishes and gives a nice little artisan touch to a meal or snack.

Tip: Be sure not to mix too much truffle oil into the deviled egg mixture for two reasons. You don’t want the truffle flavor to overpower the other ingredients. Secondly, too much oil will thin the mixture, making the filling runny and unable to sit in the egg whites.

Eggs and white truffle oil pair very well together. Sometimes I simply drizzle truffle oil over hard-boiled eggs for breakfast and top with flaky sea salt!

All in All

This is one of my favorite appetizers for potlucks and holiday meals. Using fresh chives and their edible blossoms from my backyard garden feels extra special. Plus, I love to use delicious truffle oil any chance I get.

Lastly, chives are a wonderful perennial to grow, and I continuously find unique ways to use them in the kitchen. I hope you find this dish comforting and a creative way to use edible flowers as garnish. Enjoy!

Don’t Forget to Save This Recipe For Later: 📌 Pin this today!

Chive and Truffle Deviled Eggs

Impress your guests with these chive and truffle deviled eggs. To add a little extra flair, garnish each deviled egg with an edible chive blossom. from your garden.

5 from 3 votes

Print Recipe

Course Appetizer, Side Dish

Cuisine American

Servings 6

Ingredients

6 eggs hard boiled
1/3 cup mayonaisse
1 tbsp Dijon mustard
2 tsp fresh chives, chopped
1/2 tsp white truffle oil
salt to taste

Instructions

Cut each peeled, hard-boiled egg in half. Scoop yolks into a small bowl and set the whites on a plate and refriderate.
With the back of a fork, smash the yolks until coarse and free of lumps. Stir in mayo, mustard and oil until mixture is smooth. If desired, add salt (to taste) and gently fold in chopped chives.
Place yolk mixture in fridge for at least 15 minutes before filling the egg whites.
Using a spoon or piping bag, fill the egg whites with the truffled yolk mixture. Garnish with additional chopped chives or chive blossoms. Serve and enjoy.

Keyword appetizer, brunch, eggs

Fried Goat Cheese, Please!

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If you’re looking for a simple, yet delicious to make; this is it. This recipe involves frying creamy, tangy goat cheese that has been coated with an herby panko bread crumbs. To add a little kick to the crispy fried goat cheese slices, I recommend drizzling hot honey over top.

Here’s how to make my version of Crispy Fried Goat Cheese…

Mise En Place

1 Goat Cheese log – Cut into 8-10 slices
1/2 cup all purpose flour
1 cup Panko breadcrumbs
1/4 teaspoon each of garlic powder, onion powder and sea salt
1/8 teaspoon ground black pepper
2 large eggs – whisked together with about 2 tbsp of water
1 handful fresh herbs (parsley or cilantro) – finely chopped
hot honey for serving
cooking oil (I used sunflower oil)

How to cook the goat cheese

Prepare breading:

You’ll start by making a dredging station.

I bought these handy coating trays after hosting a Pampered Chef event.

First, in one shallow dish, combine the Panko, onion powder, garlic powder, salt, pepper and chopped herbs. Next, in a second shallow bowl or plate, pour the flour and if desired, season lightly with additional salt and pepper. In a third shallow bowl, whisk together the eggs with 1-2 tablespoons of water to thin out the eggs.

Close up of panko bread crumbs that have been mixed together with finaely chopped parsley. — I used fresh parsley, but you can use any combo of your favorite herbs in this recipe.

Prepare the goat cheese and oil:

Slice the goat cheese into 8-10 equal rounds.

I used a small sharp knife to cut the goat cheese log. If any slices crumbled, I simply shaped them back together with my hands. It’s easy to do and much like shaping clay or playdough. It won’t affect the texture of the cheese either.

For each goat cheese slice, dip the cheese into the flour, then the whisked egg, and lastly into the herbed Panko breadcrumb mixture. Next, place each breaded goat cheese slice onto parchment paper while you heat the oil for frying.

In a frying pan, add enough cooking oil to cover the bottom half of the goat cheese slices (about 1/4 inch). Heat the pan on over medium high heat.

Panko and herb coated goat cheese slices ready for frying.

Fry the goat cheese slices:

When the oil is hot, carefully add the goat cheese slices to the pan. Cook each slice for about 1 minute or until golden brown. Flip browned cheese slices and continue to cook until the other side is golden brown; about another minute.

After the fried goat cheese is golden and crispy, drain them on a cooling rack or paper towels. Plate the crispy fried goat cheese on plates or on a serving platter. Lastly, drizzle with spicy hot honey for a little kick. Be sure to serve them warm.

Goat cheese slices being fried in sunflower oil until golden.

All in All

This crispy fried goat cheese appetizer is a balanced combination of savory, sweet, and spicy. I love crunching into crispy Panko coating and then tasting the soft, creamy goat cheese. The hot honey adds a nice little kick too! I will definitely make this dish over and over, whether for myself or guests. The recipe requires very little oil for the frying and is quick to make. It’s a tasty small bite for a brunch or small gathering.

If you enjoy this dish, check out these flavorful appetizers:

Crispy Fried Goat Cheese

Goat cheese is coated with a savory blend of panko and fresh herbs and then fried until golden and crispy.

5 from 25 votes

Print Recipe

Prep Time 15

Cook Time 12

Course Appetizer

Cuisine French

Servings 4

Ingredients

10 oz log of goat cheese
1/2 cup all purpose flour
1 cup Panko bread crumbs
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp ground black pepper
2 eggs whisked together with about 2 tbsp of water
1 handful fresh herbs parsley or cilantro, finely chopped
hot honey for serving
cooking Oil I used sunflower oil

Instructions

Prepare breading:

In a shallow dish, combine the Panko, onion powder, garlic powder, salt, pepper and chopped herbs. Set aside.
Into a second shallow bowl or plate, pour the flour. if desired, season lightly with additional salt and pepper.
In a third shallow bowl, whisk together the eggs and 1-2 tablespoons of water.

Prepare the goat cheese and oil:

Slice the goat cheese into 8-10 equal rounds.
For each goat cheese slice, dip the cheese into flour, then egg, and lastly into the Panko mixture. Place each breaded goat cheese slice onto parchment paper while you heat the oil for frying.
In a frying pan, add enough cooking oil to cover the bottom half of the goat cheese slices (about 1/4 inch). Heat the pan on over medium high heat.

Fry the goat cheese slices:

When the oil is hot, carefully add goat cheese slices to the pan. Cook each slice for about 1 minute or until golden brown and flip. Cook until the other side is golden brown; about another minute.
Remove golden slices and drain on a cooling rack or paper towels.
Plate the goat cheese on plates or serving platter. Drizzle with spicy hot honey and serve warm.

Keyword appetizer, cheese, fried, goat cheese

Cooking for Comfort: Spicy Stuffed Mini Bell Peppers Recipe

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Cooking in the kitchen makes me happy. My kitchen is a safe space to be creative and relax. Last week, I made up these Spicy Stuffed Mini Bell Peppers with ingredients that were hanging out in the fridge. Coming up with this recipe gave me time to escape the things that were stressing me out: daycare closures, work demands, winter storm watches, and the list goes on.

This recipe turned out to be simple to make, and I’m excited to share it with you all. The combo of spicy sausage and cheeses stuffed in tiny sweet bell peppers is comforting. The warmness of the sauce and spicy sausage are perfect for a frigid winter day.

Here’s how to make my Spicy Stuffed Mini Bell Peppers…

Mise En Place:

1 lb hot Italian sausage – cooked and crumbled
1 tbsp olive oil
1 block cream cheese 8 oz – softened
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1 lb mini sweet bell peppers – cut in half lengthwise and seeds removed
1 cup marinara sauce or your favorite pasta sauce
1/2 cup shredded Parmesan

How to make the stuffed mini bell peppers:

Cook sausage: Over medium-high heat, you’re going to brown the spicy ground sausage until it’s cooked though. Drain and set it aside until cooled down enough for you to handle with your hands.
Prep Peppers: While the sausage is cooling, prepare the peppers. You’ll do this by slicing each one in half length wise. Remove and discard the seeds and set the cut peppers aside.
Make the filling: In a mixing bowl, combine the softened cream cheese, cooked sausage, oregano, and onion powder. Season the with salt and pepper to taste.
Prep the baking dish: Evenly spread 1 cup of pasta sauce in an oven safe baking dish.
Stuff the peppers: Begin stuffing the bell peppers with a generous amount of the sausage and cheese mixture using a spoon. As you stuff the peppers, place them in the tomato sauce in a single layer. It’s ok if they are close together. Sprinkle Parmesan cheese over the stuffed peppers
Bake and serve: Bake peppers in a 400 degree oven for 15-20 minutes, or until the cheese is browned and the filling is warmed through. Serve warm. If desired, garnish with additional freshly cracked black pepper.

VIDEO

All in All

This was the perfect comfort food to brighten my day! There’s nothing more warming than a baked, cheesy dish like this one. I hope you enjoy this as much as I did. Stay warm out there!

If you enjoyed this dish, check out these warm dishes:

Not ready to cook? PIN IT for later…

Spicy Stuffed Mini Bell Peppers

5 from 4 votes

Print Recipe

Prep Time 20

Cook Time 20

Course Appetizer, Main Dish

Servings 6

Ingredients

1 lb hot Italian sausage
1 tbsp olive oil
1 block cream cheese 8 oz
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
salt and pepper to taste
1 lb mini sweet bell peppers
1 cup marinara sauce or your favorite pasta sauce
1/2 cup shredded Parmesan

Instructions

In a skillet, over medium-high heat, brown the spicy ground sausage until it's cooked though. Drain and set aside until cooled down enough for you to handle with your hands.
While the sausage is cooling, prepare the peppers by slicing them in half length wise. Remove and discard the seeds and set peppers aside.
In a mixing bowl, combine the softened cream cheese, cooked sausage, oregano, and onion powder. Season with salt and pepper to taste.
Evenly spread 1 cup of pasta sauce in an oven safe baking dish.
Begin stuffing the bell peppers with a generous amount of the sausage and cheese mixture using a spoon. As you stuff the peppers, place them in the tomato sauce in a single layer. It's ok if they are close together. Sprinkle Parmesan cheese over the stuffed peppers
Bake peppers in a 400 degree oven for 15-20 minutes, or until the cheese is browned and the filling is warmed through. Serve warm. If desired, garnish with additional freshly cracked black pepper.

Notes

Want the filling a little spicier? Add 1 -2 teaspoons of red pepper flakes to the cheese mixture.

Keyword appetizer, cheese, game day, peppers, Sausage

Holiday Appetizer: Roasted Grapes and Baked Brie

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If you’re looking for a flavorful, and sophisticated appetizer to serve this wintry season, then this it! This roasted grapes and baked brie recipe is simple to make and uses a minimal amount of ingredients. Roasting the grapes enhances their flavor and pairs well with the buttery, melted cheese.

If you tell me your party is going to have buttery, melted brie to snack on…I’m there! I know this sounds silly, but I remember eating brie for the first time. When we moved to Tallahassee, I was invited to a “Friendsgiving” party that my neighbor was hosting. Everyone there were transplants who also couldn’t return home for the holidays. My neighbor, was a classically trained chef and her boyfriend was a bartender- so I knew there was going to be good vibes and damn good food. I remember her serving brie that was baked inside of a bread loaf with lots of herbs. I was hooked and have since made so many variations of brie appetizers, like this Roasted Grapes and Brie…

Mise En Place

Grapes
Olive Oil
Fresh Thyme
1 wheel of double cream brie
Flaky Sea Salt

How to Make Roasted Grapes and Brie

Toss grapes in oil and herbs. Roast for 20 minutes.

1. Roast the Grapes

You’ll start by tossing your grapes in olive oil and thyme. Bake the grapes in the oven until they burst and soften. Let the grapes cool slightly while you bake the brie.

2. Bake the Brie to soften the cheese

On a parchment lined baking sheet, bake the brie until it softens. This will only take a few minutes in the hot oven. Do not cut into the brie.

3. Bring it all together and Serve!

Carefully transfer the warm brie to your serving platter. Top with the roasted grapes and sprinkle with flaky sea salt. If desired, garnish with thyme sprigs. Serve the grapes and brie with sliced French bread, or crackers.

Tip and Tricks

Check out this cool Instagram Reel that Octane Designs made featuring this recipe! It gives you a great play by play of how to make this recipe. Shout out to Danielle for filming and editing!

To learn more about Octane Designs visit https://lexoctane.com/

All in All

This baked brie appetizer is one of my favorites. The sweetness of the grapes pairs well with the buttery taste of the cheese. I also like to use fresh thyme that grows on my deck, right outside of the kitchen. The big flakes of sea salt are perfect for bringing all of the flavors together.

I hope you enjoy this recipe and Happy New Year!

Other appetizers to consider for your holiday parties:

***Don’t forget to Pin this for later!***

Roasted Grapes and Brie

5 from 5 votes

Print Recipe

Prep Time 10

Cook Time 30

Course Appetizer

Servings 4

Equipment

baking sheet
parchment paper
baking dish

Ingredients

1 wheel of Brie
½ pound of red grapes removed from stem and washed
2 Tbls Olive Oil
6 sprigs of fresh thyme removed from stems
Flaky Sea Salt to taste

Instructions

Preheat oven to 400 degrees F
Place grapes in a baking dish and stir in oil and thyme.
Roast grapes for 15-20 minutes and remove from oven.
Place wheel of brie on a baking sheet lined with parchment paper.
Bake brie in oven for 6-8 minutes, until it begins to soften.
Remove brie from oven and transfer the warm brie to your desired serving dish.
Gently pour roasted grapes on top of brie and season with flaky sea salt.
Garnish with additional thyme sprigs and serve with bread or crackers.

Keyword appetizer, brie, cheese, grapes, holidays

Lemony Whipped Feta Spread

Whipped feta has, by far, been my favorite dish of the summer. The blend of salty feta cheese and fresh herbs from my garden was soul-satisfying! This recipe is my lemony and herb filled version. It’s simple to make and takes little time to prepare.

Uses for Whipped Feta Spread

This spread was a great way of leveling up my morning toast. I found myself spreading it on toasted bread and then topping with fresh heirloom tomatoes. I also topped made a toast combo of whipped feta, scrambled eggs, and diced tomatoes.

Side view of toasted bread that is topped with whipped feta, heirloom tomatoes and a basil leaf. — This toast is topped with the lemony whipped feta and heirloom tomatoes grown in my garden. The sweet basil is from my herb garden.

Toast with whipped feta, scrambled eggs, diced heirloom tomatoes, black pepper and herbs.

Mise En Place

1 8 oz Block of Feta Cheese
4 ounces of Cream Cheese – Bring to Room Temperature
Olive Oil
Lemon Juice
Chopped Herbs
Salt and Pepper

How to Make Lemony Whipped Feta Spread

I started by pulsing feta cheese chunks in the food processor with the metal blade attachment. I pulsed 8-10 times until the feta resembled small, coarse crumbles.

Crumbled feta cheese in the bowl of a food processor.

Next, I added in the softened cream cheese, olive oil, and lemon juice. I pureed the ingredients for about 3-4 minutes until blended and creamy. About half way through, I turned off the processor to scrape down the sides of the bowl. I also had a small taste to gauge how much seasoning to add since feta is naturally pretty salty.

Feta cheese crumbles and cream cheese squares in the food processor.

Creamy swirls of the whipped feta spread in the food processor bowl.

Lastly, I added in chopped herbs and my desired amount of salt and pepper.

I pureed for about 1 one additional minute and then served along side crackers. I also garnished with a sprig of basil and freshly cracked pepper.

Close up of the whipped feta dip in a serving bowl surrounded by round crackers. Basil on top as garnish.

Cooking Notes

I found it easier and quicker to blend the cheeses when the cream cheese was at room temperature.
If you feel your mixture is too thick, add a few teaspoons more of olive oil and blend.
If you refrigerate the leftovers, the mixture will solidify slightly. It helps to let the leftovers come back to room temp and then whisk for a few minutes.
The spread kept well in an air-tight container for about three days.

All in All

This is a versatile spread that is perfect for topping buttery crackers to dressing up toast. I love that I have a new recipe to incorporate the herbs and vegetables that I am growing in my own backyard. I hope you try this recipe out and enjoy it as much as I have all summer.

What kinds of dishes would you use this lemony whipped feta for?

Other dip/spread recipes you will enjoy:

Baked Spinach, Artichoke and Feta Dip – CLICK HERE

Herbed Ricotta Spread – CLICK HERE

Roasted Tomato Salsa – CLICK HERE

Lemony Whipped Feta Dip

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Cuisine Mediterranean

Servings 6 people

Ingredients

4 Ounces Cream Cheese Room Temperature
8 Ounces Feta Cheese Block broken into chunks
2 Teaspoons lemon juice
1/4 Cup extra virgin olive oil
2-3 Teaspoons Chopped Fresh Herbs I used chives, parsley and basil
salt and pepper (to taste)

Instructions

In a food processor with, pulse feta cheese chunks 8-10 times until it resembles small, coarse crumbles.
Add in cream cheese, olive oil and lemon juice. Puree for about 3-4 minutes until blended and creamy. Scrape down sides if needed. Add in chopped herbs and desired amount of salt and pepper. Puree for 1 more minute.
Transfer dip into a bowl and garnish with fresh cracked pepper and springs of herbs. Serve with chopped vegetables, pretzels, crackers, etc.

Notes

Dip can also be used as a delicious spread on toast, bagels, and crackers. If you refrigerate the dip, it will solidify. You'll need to bring it back to room temperature again and whisk heavily.

Keyword dip, feta

Baked Spinach, Artichoke and Feta Dip

Fair warning: This baked spinach, artichoke, and feta dip is irresistibly delicious!

If you’re looking for a warm and tasty appetizer, this is a flavorful recipe to keep handy for entertaining or snacking. Especially with the Super Bowl coming up!

This recipe uses fresh spinach for brightness, Greek yogurt for less fat, feta for a bit of saltiness, and canned artichokes for texture and punch of flavor. I still add cream cheese for the velvety texture and richness I love in traditional spinach dip recipes.

Why is this a convenient appetizer for a party?

Minimal equipment needed: One great thing about this recipe is being able to bake it in an ovenproof pan. I like to prep the spinach in my Lodge pan and then use this same pan for baking the dip.
It can be served in a baking dish: I sit the hot pan on a trivet and let everyone dig in!
There’s no need to thaw and wring out frozen spinach: This recipe calls for sauteing fresh spinach leaves until just wilted.

Planning a Super Bowl party? Here are some other appetizer recipes to consider making alongside this Spinach Dip:

Roasted Tomato Salsa

Sweet And Smoky Chickpeas

Pimento Cheese Twice Baked Potatoes

How to make Baked Spinach, Artichoke, and Feta Dip

Mise En Place

Fresh spinach – torn by hand
One can of artichokes – drained and rinsed, chopped
One block of cream cheese- at room temperature (makes it easier to mix)
One block of Feta Cheese- crumbled
Greek Yogurt- I used 0% fat; use what you prefer
Ground Coriander Seed
Salt and Pepper
Two cloves of garlic
Onion Powder
Dried Oregano
Shredded Parmesan Cheese- Optional, to top dip
Olive Oil for Sauteing (or your preferred oil)

Recipe Steps and Tips

Start by heating your oil in a large pan over medium heat. Saute spinach for about 3-4 minutes until wilted but still bright green. Remove from heat and allow to cool slightly.
- TIP: You may have to cook in batches depending on your pan’s size.
In a large mixing bowl, stir together the softened cream cheese, yogurt, feta crumbles, garlic, artichokes, onion powder, oregano, coriander, salt, and pepper. Lastly, stir in the cooked spinach.
Pour the mixture back into your oven-proof pan. If desired, top with Parmesan cheese. Bake for 15-20 minutes at 400 degrees F until bubbly and lightly brown.
Serve with chips, vegetables, and/or pita bread.

All in All

This is one of my favorite hot dip recipes. Serving appetizers is a great way to keep guests full and happy throughout the game. This is a warming dish that anyone will enjoy on cold winter days.

Which team are you rooting for this year? Do you have a favorite Super Bowl food you look forward to cooking or eating?

Don’t forget to Pin this for later!

Baked Spinach, Artichoke and Feta Dip

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 35

Course Appetizer

Cuisine Mediterranean

Servings 6 people

Ingredients

2 Tablespoons olive oil
1 Bag Fresh Spinach 10 oz Bag
1 Package Cream Cheese Room temperature
1 Cup Greek Yogurt
8 Oz feta cheese crumbled
1 Can Artichoke Hearts in Brine 14 oz Can, rinsed and drained, lightly chopped
1 Teaspoon minced garlic
1 Tablespoon onion powder
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Ground Coriander Seed
1/2 Teaspoon sea salt
3/4 Teaspoon black pepper
1/4 Cup Shredded Parmesan Cheese Optional

Instructions

Heat olive oil in a large pan over medium heat. Saute spinach for about 3-4 minutes until wilted but still bright green. You may have to cook in batches. Remove from heat and allow to cool slightly.
In a large mixing bowl, stir together cream cheese, yogurt, feta crumbles, garlic, artichokes, onion powder, oregano, coriander, salt and pepper. Stir in cooked spinach.
Pour mixture into an oven proof dish or pan. If desired, top with Parmesan cheese. Bake for 15-20 minutes at 400 degrees F until bubbly and lightly brown. Serve with chips, vegetables, and/or pita bread.

Keyword dip

Roasted Tomato Salsa

This roasted tomato salsa has been one of my favorite recipes to make this summer! And just think, tomato season isn’t over just yet.

From Summer to Fall

My tomato plants are still producing. It’s that fun time of the year where summer is transitioning to fall, making this an excellent football party option. Well, besides this pimento cheese.

Roasting the vegetables first definitely adds a smoky flavor and depth to the salsa. If you’re prepping for a party, potluck or tailgate, the ingredients can be roasted days ahead. I have roasted the vegetables nearly 5 days ahead and then blended them into salsa when ready.

Making the Salsa

Cut and Roast

The flavors are so tasty from using fresh vegetables, and this recipe is amazingly simple. I first toss quartered tomatoes, one half of seeded jalapeno pepper and one-quarter of red onion in olive oil. This is the perfect time to lightly season them with salt and pepper.

Roast and Blend

I then roast the vegetable medley in the oven for about 30-40 minutes and allow them to cool. After cooling, I add them to a food processor with a handful of cilantro, a few cloves of garlic, and salt. I blend for less than one minute and done! There is no need for additional liquid or oil. The tomatoes offer enough juice.

Shop Products

I love my Cuisinart food processor. I’ve had one for more than five years now and it has been so handy for meal prep, making pie crust dough, and pureeing foods like baby food and sauces. Here are some Cuisinart food processors available on Macys.com

Note: Clicking on the following product links may lead to me yielding a small commission advertising and/or product referral. Clicking a link or buying a product through my posts are of no extra cost to you.

Cuisinart FP-8 8 Cup Food Processor

Cuisinart 11 Cup Food Processor

All in All

My family has really enjoyed eating this salsa recipe this summer. We have used it simply with tortilla chips, on taco bowls, and even on baked salmon. This is a very versatile dish and I can’t wait to make more before the summer is over.

Roasted Tomato Salsa

This roasted tomato salsa is full of flavor and depth due to roasting tomatoes, onions and jalapeno pepper in the oven first.

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Prep Time 5

Cook Time 30

Total Time 35

Course Appetizer

Ingredients

2-3 large tomatoes ripe, quartered
1 jalapeno pepper cut in half and seeded, leave seeds if you like heat
1/4 large red onion
3 Tablespoons olive oil
salt and pepper (to taste)
1 handful cilantro about 1/4 cup
2 cloves garlic minced

Instructions

Preheat oven to 350 degrees F. Place cut vegetables in a baking dish and toss with olive oil.
Lightly season with salt and pepper. Bake in the oven for 30 minutes until softened. Let cool.
Blend vegetables with cilantro and garlic. Add salt if needed to your taste.

Herbed Ricotta Spread

Herbed ricotta spread is creamy, earthy and so simple to make. It can be used as an appetizer, dip, or used an ingredient in a recipe. This week I used this spread in two dinner entrees!

Quick Prep for Herbed Ricotta Spread

This herbed ricotta spread is so simple and quick to make. I grabbed some fresh herbs from my deck. I finely chopped them up and added them to a bowl of whole milk ricotta, salt and pepper, and garlic. Because the whole milk ricotta is so creamy and rich, I do not add olive oil to thin it out. I also just whisk it together- no need to break out the stand mixer for this one. Altogether, it takes about 10 minutes to make.

The best thing about this herbed ricotta spread, you can adjust it to your taste. If you feel it needs more herbs, seasoning or garlic then go for it. I recommend adding just a little at a time until it meets your needs. You can also mix and match the herbs. For this recipe, go for chives, basil, and thyme because they are usually the most plentiful in my planters during the summer.

How I used this recipe

Through lots of will power, I managed to NOT eat the whole bowl of ricotta while I was mixing it up. Therefore, I had enough to use in two recipes this week.

The first night, I baked this pizza which included the ricotta herb spread, marinara sauce, sliced eggplant, ham, and shredded cheese.

The second night, I used the leftover ricotta in a pasta dish. I mixed together some cooked tri-color rotini with leftover marinara sauce and diced ham in an 8inx8in baking dish. Then I topped it with dollops of the ricotta spread and shredded parmesan cheese. I baked it in the oven for about 15 minutes. The added ricotta gave the baked pasta a creamy element that was packed with flavor from the herbs.

Dollops of herbed ricotta spread on pasta. Almost ready to bake!

FInished baked pasta topped with herbed ricotta and parmesan cheese.

All in All

Overall, this was a great recipe that stretched across multiple entrees this week. It was inexpensive to make and took just minutes to whip up. I can see using this in many more dishes or even as a quick dip for entertaining guests that would pair well with crackers or veggies.

Herbed Ricotta Spread

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Prep Time 10

Total Time 10

Course Appetizer

Cuisine Italian

Ingredients

15 ounces Whole milk ricotta cheese
3 Tablespoons Fresh Herbs of your choice finely chopped, I used garden fresh basil, chives and thyme
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 clove minced garlic optional

Instructions

In a mixing bowl, whisk together ricotta, chopped herbs, salt, pepper, and garlic.
If desired, add more seasoning and herbs to taste. Use or serve immediately. If making ahead, store in an airtight container in the refrigerator for up to 3 days. Stir again before serving.