Roasted Cranberry Apple Brie Crostini with a Kahlúa Glaze

We are rapidly approaching the holiday season and all of the parties, family gatherings, memories, and delicious food that goes with it.  I love to cook and entertain – so each year, whether it is in my own home or when I’m an invited guest to holiday get-togethers, I’m always game to make a few yummy dishes!

This is the perfect appetizer to serve at one of your upcoming dinners – it has just the right amount of crunchiness, tartness, sweetness, and creaminess all built into just a few bites!  This one doesn’t take long to make and tastes great at room temperature, what more could you want?  The roasted cranberries that top this crostini might be my favorite part, super easy while adding that extra special touch to the dish. 

Once you do give this dish a try, I’d love to hear your feedback!  I know this will be on our menu for Thanksgiving Dinner this year!

Roasted Cranberry, Apple, Brie Crostini with a Kahlúa Glaze

Makes 16 Crostini, serving 6-8 as an appetizer

Extra virgin olive oil
Salt & pepper
½ Honeycrisp apple, cut into 16 slices (slice more for garnish)
16 slices of Brie cheese, cut to fit baguette slices
1 cup fresh cranberries
½ tablespoon granulated sugar
4 tablespoons dark brown sugar
¼ cup Kahlúa
¼ cup chopped hazelnuts

Preheat oven to 375 degrees.  On a cookie sheet, arrange baguette slices, brush with olive oil and season with salt and pepper.  Toast in the oven for 8-10 minutes or until lightly browned. 

Increase oven to 400 degrees.  In a small bowl combine the cranberries and granulated sugar.  Arrange in a single layer on a piece of foil on the cookie sheet.  Roast for 8-10 minutes, remove from oven and let cool slightly.

In a small saucepan, add brown sugar and Kahlúa.  Cook over medium heat, stirring constantly for a few minutes until combined.  Remove from heat while mixture is still thick. 

On each baguette slice, add a piece of Brie cheese, spoon on some of the Kahlúa brown sugar mixture, add an apple slice, add a few roasted cranberries, drizzle on a little bit more of the Kahlúa brown sugar mixture, and top with a few chopped hazelnuts.

Serve immediately.

Pumpkin Cheese Ball

Are you looking for an easy yet seasonal appetizer for Thanksgiving?  Look no more!  I found this adorable Pumpkin Cheese Ball on Cupcakes OMG - isn't it perfect?  She calls it a Parmesan Cheese Ball - which, agreed, makes sense - but I decided to tag it as a pumpkin cheese ball purely for search purposes only!  :)  Served with crackers and bell pepper strips, it has a great presentation!

Pumpkin Cheese Ball
Recipe Courtesy of Cupcakes OMG
Serves 10-12

8 ounce block of cream cheese at room temperature
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon oregano
1/2 teaspoon onion powder
Freshly ground pepper, to taste
Doritos, crushed
Stem from an orange bell pepper

Mix the cheeses, oregano, onion powder, and pepper until well incorporated. Shape into a ball and wrap in plastic wrap and chill for a couple hours - best overnight.  Before serving, roll in crushed Doritos and place the stem from a bell pepper on top. Serve with crackers, chips, and bell pepper slices.

Carol's Clam Dip - A Holiday Tradition

For as long as I've been with The Hubby (over 18 years), his mom has always made clam dip for Thanksgiving and Christmas.  Since she doesn't live nearby, we don't usually see her for both holidays each year.  The Hubby usually comes through and makes a similar version, but it is never as good as his mom's. 

This summer my mother-in-law and sister-in-law were visiting - we decided to make a batch then too.  We were all together - figured it was a good time to enjoy some.  Whenever my sister-in-law is around, we always have to make two batches, one with onions, one without.

I have learned over the years that making this dip is all about taste testing.  The measurements below are not perfect.  This is tasted and the ingredients are adjusted along the way as well as after it has had time to sit in the refrigerator. 

We also have two chip varieties preferred by each family member as well, Ruffles Original and Baked Ruffles.  This dip could be served with crackers or even veggies as well, but our family tradition is Ruffles. 

I hope you'll serve this as an appetizer at your Holiday table this season and come back to this post to tell me about it!

Carol's Clam Dip
Serves 4-6

16 oz. cream cheese, softened (we use 1/3 lass fat (Neufchâtel cheese)
6.5 oz. can of minced clams (not drained)
1 tablespoon Worcestershire sauce
1 tablespoon mayonnaise
2 teaspoons of hot sauce
1/2 teaspoon of lemon juice
1/2 medium Vidalia onion, minced
Small amount of milk
Ruffles potato chips

Cream the cream cheese in a bowl with a hand mixer.  Add almost all of the clam juice and continue blending until you have a nice, smooth consistency.  With a spatula, start adding the other ingredients and blending by hand as you go. Add mayonnaise, Worcestershire sauce (to taste), hot sauce (to taste).  Stir.  Add a little milk as needed to get a creamy consistency.  Add chopped onions, stir again.  Add the clams and stir gently. Use a small amount of milk again, as needed to get to a creamy consistency. Lastly, add the lemon juice (to taste) and blend.  Do a taste test now. 

Cover and refrigerate at least an hour.  Taste again and add more of the ingredients.  above until it tastes just right.  You'll likely need to add more milk as well as it will thicken in the fridge.