After our last adventure out at the farm, I swore I would not stuff myself like that again. And then the idea for an appetizer dinner came up.
What could I do? I had no choice. They bought an alternative flour (white rice) to make a family flat bread recipe. You can’t say no to that.
Or this adorable face.
He wanted a cut out cookie. Yes you can eat dessert first. Especially at an appetizer party.
Piggy back rides were the thrill of the night.
And the food… oh the food.
Bacon wrapped shrimp and mushrooms.
We are big fans of artichoke dip. It has become a staple during summer, Up North trips. We needed a winter version, something new.
HAVARTI DILL DIP WITH PARMESAN TOASTS
1 baguette cut in 1/2 in slices (we use a french bread loaf, from Molly’s Gluten Free Bakery of course!)
1/3 cup olive oil
2 oz Parmesan cheese (finely grated)
2/3 cup mayo (Hellman’s is gf)
12 oz Havarti cheese, coarsely grated
14 oz can artichoke hearts, drained well and coarsely chopped
2 bunches scallions (about 10) white and light green parts only, finely chopped
2 tablespoons finely chopped fresh dill (our store didn’t have, so we subbed 1/2 dill havarti, 1/2 reg havarti)
Freshly ground pepper
Pre-heat oven to 350
To make the toasts:
Brush both sides of each slice of bread with the oil. Place on a baking sheet and toast in the oven on one side until lightly browned, about 5 minutes. Turn and distribute the Parmesan on the bread slices. Toast until the Parmesan turns a nutty brown color, 5-7 minutes. Let cool.
To make the dip:
In a medium bowl, mix together the mayo, Havarti, artichoke hearts, scallions, dill and pepper to taste. Transfer to an oven proof ceramic dish just large enough to hold the dip. Bake until heated through and bubbly, about 20 minutes. Let cool for about 20 minutes. (The dip is very hot and tastes best when it has a little time to cool.) Serve with the Parmesan toasts.
Makes about 3 cups.
You would think we were done.
A family flatbread recipe, which I think converted well. I have since then gotten my hands on it and plan to master it before our next feast. And finally prosciutto wrapped around a mixture of goat cheese, garlic and parsley. With a little lemon juice and olive oil drizzled on top.
So lucky to have my friends-on-the-farm.