Party snacks – Simply Sundays

Gorgonzola Cheese Bites

These buttery, creamy cheese bites have a slight woodsy flavor from rosemary and a welcome crunch from toasted pecans

I’ve used gorgonzola for this particular recipe, but you can just as easily substitute blue cheese

Our son Mike and I are blue cheese buddies. I’m not sure who loves it more! I’ll order something in a restaurant just because it has either gorgonzola or blue cheese in it

What’s the difference between gorgonzola and blue cheese?

Gorgonzola is produced in Northern Italy is made primarily from cow’s milk. It’s milder in taste and softer in texture than its blue cheese cousin

Blue cheese can be made from cow’s, sheep’s, or goat’s milk. It has a sharper bite and is more hard and crumbly than gorgonzola.

Measure out 8 ounces each of room temperature gorgonzola and cream cheese. Combine in the bowl of a mixer with 2 tablespoons of chopped fresh rosemary, 2 tablespoons of dry white wine, a dash of worcestershire, and a pinch each of kosher salt and black pepper

Mix on medium until the ingredients are well combined and creamy

Cover with plastic wrap and refrigerate until firm for at least an hour. If prepping ahead, you can keep the mix in the fridge overnight and then scoop out into balls before serving

No need to be this particular, but I like to weigh each ball to make sure they are all uniform. I’ve done the math for you… 3/4 ounce will give you 20 gorgonzola cheese bites

I scoop the cheese mixture out onto a sheet pan lined with parchment and roll into balls

Once they’re all rolled, put back in the fridge for another 15-20 minutes so they firm up

Final step is to roll each ball in chopped toasted pecans. You can buy the pecans chopped and just heat them in a frying pan over low heat for a few minutes until fragrant. This brings out the nutty flavor

Once the nuts are cooled, place in a small bowl and roll one cheese bite at a time until coated and place them back on the sheet pan

Serve either chilled or at room temperature and garnish with a sprig or two of fresh rosemary

Enjoy!

Simply Sundays ~ Gorgonzola Cheese Bites

Servings: 20
Time: 20 minutes prep, 20 minutes chill
Difficulty: Easy
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Ingredients

8 ounces room temperature gorgonzola

8 ounces cream cheese

2 tablespoons of chopped fresh rosemary + fresh rosemary for serving

2 tablespoons of dry white wine

a dash of worcestershire

A pinch each of kosher salt and black pepper

1 1/2 cups of toasted chopped pecans

Directions

Measure out 8 ounces each of room temperature gorgonzola and cream cheese and combine in the bowl of a mixer with 2 tablespoons of chopped fresh rosemary, 2 tablespoons of dry white wine, a dash of worcestershire, and a pinch each of kosher salt and black pepper

Mix on medium until the ingredients are well combined and creamy

Cover with plastic wrap and refrigerate until firm for at least an hour. If prepping ahead, you can keep the mix in the fridge overnight and then scoop out into balls before serving

Scoop the cheese mixture out onto a sheet pan lined with parchment and roll into balls

Once they’re all rolled, put back in the fridge for another 15-20 minutes so they firm up

Heat the chopped pecans in a frying pan over low heat for a few minutes until fragrant

Once the nuts are cooled, place in a small bowl and roll one cheese bite at a time until coated and place them back on the sheet pan

Serve either chilled or at room temperature and garnish with a sprig or two of fresh rosemary

Tools used to make this recipe

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Mini Prep Glass Bowl

Reynolds Kitchens Parchment Paper

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

OXO Stainless Steel Food Scale

December 29, 2019

simplysundaysfoodblog2 Comments

Bacon Cheddar Pinwheels

Most times in our house if the word “bacon” is mentioned, everyone’s ears perk up

And now I’m going to say the “cheddar” word

Excuse me?? Bacon AND cheddar??

All hands on deck!!

We have crescent rolls sheets, bacon and cheese… let’s roll ’em up and bake ’em!

Crisp up a 1/2 pound of bacon (or cook the whole pound and let the kitchen passersby steal half of what you’ve cooked)

Measure 1 cup of shredded cheddar, 4 ounces of room temp cream cheese, a package of crescent roll sheets, chopped scallions, kosher salt, black pepper, onion and garlic powders

Roll the crescent dough out into a rectangle and evenly spread the cream cheese with an offset spatula

Sprinkle the crumbled bacon, sliced scallions, seasonings and cheese over the crescent roll and lightly press down

Roll, roll and roll then slice into 8 even pieces

Place each slice on a sheet pan lined with parchment and lightly sprayed with cooking oil

Place in a 350 degree F oven for 15 – 18 minutes, or until browned and bubbly. Check to make sure the dough is cooked through and the bottoms are crisp

Serve warm or at room temperature and watch them disappear!

Enjoy!

Simply Sunday's ~ Bacon Cheddar Pinwheels

Servings: 8 appetizers
Time: 10
Difficulty: Easy
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Ingredients

1/2 pound of crispy bacon, crumbled

1 cup of shredded cheddar

4 ounces of room temp cream cheese

1 package of crescent roll sheets

3 chopped scallions

1/4 teaspoon black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon kosher salt

Directions

Roll the crescent dough out into a rectangle and evenly spread the cream cheese with an offset spatula; sprinkle the crumbled bacon, sliced scallions, seasonings and cheese over the crescent roll and lightly press down

Roll up and then slice into 8 even pieces; place each slice on a sheet pan lined with parchment and lightly sprayed with cooking oil

Place in a 350 degree F oven for 15 – 18 minutes, or until browned and bubbly. Check to make sure the dough is cooked through and the bottoms are crisp

Tools used to make this recipe

Totally Bamboo Cutting Board

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

February 1, 2017August 31, 2018

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Broccoli Cheddar Pinwheels

For a quick and tasty appetizer, roll up some Broccoli Cheddar Pinwheels

The store bought crescent rolls take the hard work out of this recipe and all that’s left is to chop broccoli and assemble

You’ll need one package of crescent dough sheets, 1/2 bar (4 ounces) of room temp cream cheese, 2 cups of finely chopped broccoli, one cup of shredded cheddar and 1/2 teaspoon each of kosher salt, black pepper, onion powder and garlic powder

Roll the crescent dough out retaining the rectangular shape and spread the softened cream cheese over it with an offset spatula

Cover the cream cheese with the broccoli, pressing down lightly. Sprinkle with the salt, pepper and onion/garlic powders

Evenly cover with the shredded cheese, press down and now let’s roll!

Start from one end and evenly roll making sure the filling stays inside

Roll, roll, roll…

Pinch the ends and lightly score to measure out 8 even slices

Slice through with a sharp knife

Lay the slices on a sheet pan lined with parchment paper lightly sprayed with cooking oil

Sprinkle with poppy seeds & bake in a 350 degree F oven for about 18-20 minutes

Check to make sure the dough is cooked through and the bottoms are crisp

Serve warm or at room temperature and watch them disappear!

Enjoy!

Simply Sundays! ~ Broccoli Cheddar Pinwheels

Servings: 8 appetizers
Time: 10 minutes prep, 18-20 bake
Difficulty: Easy
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Ingredients

1 package of crescent dough sheets

1/2 bar (4 ounces) of room temp cream cheese

2 cups of finely chopped broccoli

1 cup of shredded cheddar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon poppy seeds

Directions

Preheat oven to 350 degrees F

Roll the crescent dough out retaining the rectangular shape and spread the softened cream cheese over it with an offset spatula

Cover the cream cheese with the broccoli, pressing down lightly. Sprinkle with the salt, pepper and onion/garlic powders

Evenly cover with the shredded cheese, press down and start from one end and evenly roll making sure the filling stays inside

Pinch the ends and lightly score to measure out 8 even slices; slice through with a sharp knife

Lay the slices on a sheet pan lined with parchment and lightly sprayed with cooking oil

Sprinkle with poppy seeds & bake for about 18-20 minutes; check to make sure the dough is cooked through and the bottoms are crisp

Serve warm or at room temperature

Tools used to make this recipe

Totally Bamboo Cutting Board

Wilton offset Spatula

January 30, 2017May 19, 2018

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Italian Long Hots

When I was a kid growing up in Brooklyn NY I was very close to my cousins, Kevin and Brian

We lived near each other and I could walk or ride my bike to their house

Well, life happens and my family moved “Upstate” and we lost touch with each other

Twenty plus years went by when we had a surprise family reunion for my Mom’s 70th Birthday and to my excitement, we all made contact again

We also made a pact to see each other more often

In fact, we hang out a couple times a year and we make sure that before we part ways we have at least a tentative date for the next visit

Actually if I’m being honest here it was probably our wonderful wives idea on that one

Well our get togethers are typically about celebrating life and the sharing of good food and that’s where this recipe comes from

Kevin was gracious enough to bring this appetizer that he learned from a friend to share with us that we are now sharing with you (it’s that good)

See how much fun sharing can be?

First up, I have 7 Italian long hot peppers

Now don’t be alarmed, these are typically a mild to medium heat but occasionally you can get one that has a kick, basically you’re at the mercy of your peppers

I’m going to cut the ends off the peppers then cut them in half lengthwise

Then I’m going to use the tip of a teaspoon to remove the seeds and ribs from the peppers

Repeat until all the peppers are cleaned

Next, comes the filling which consists of a hard Italian cheese and good quality prosciutto (Italian cured ham)

Now I say hard Italian cheese because you can really use Parmesan or provolone (or some of each)

Slice up the parmesan into sticks

Take a “stick” of parm and a strip of ham and wrap the cheese

Then simply place the cheese and ham in the pepper and repeat until they are done

SPECIAL NOTE: Caution the peppers aren’t all the same size, nor do they all sit the same on the board, so take a deep breathe and just fill them any way you can (it really doesn’t matter) 🙂

Preheat your oven to 350 F

Line a sheet pan with parchment paper sprayed with cooking oil

Place the peppers on the sheet pan

Cover with foil and bake for around 30 minutes

Uncover and cook around 15 minutes more

Serve with your other favorite appetizers!

Enjoy!!!

Simply Sundays! ~ Italian Long Hots

Time: Prep 10 Min, Cook 45 Min
Difficulty: Easy
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Ingredients

7-8 long hot Italian peppers

1 wedge of parmesan or provolone cheese

1/2 pound of prosciutto (Italian Ham)

Directions

Cut the ends off the peppers then cut them in half lengthwise. Use the tip of a teaspoon to remove the seeds and ribs from the peppers

Slice up the parmesan into sticks. Take a “stick” of parm and a strip of ham and wrap the cheese. Place the cheese and ham in the pepper and repeat until they are done

Preheat the oven to 350 F. Line a sheet pan with parchment paper sprayed with cooking oil. Place the peppers on the sheet pan

Cover with foil and bake for around 30 minutes. Uncover and cook 15 minutes more

Tools used to make this recipe

Architec Gripperwood Cutting Board

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

January 7, 2017October 18, 2019

simplysundaysfoodblog8 Comments

Bruschetta Pomodoro

I remember the first time we made Bruschetta Pomodoro in our tiny kitchen in our first apartment years and years ago, we thought we were SO fancy!

Now looking back, it wasn’t so much that it was fancy, but it was fresh, aesthetically pleasing and oh-so-good!

Bruschetta Pomodoro loosely translates to “grilled bread with tomatoes” in Italian. Again, I’ll defer to my friends from Italy to correct me one way or another

Basic Bruschetta generally consists of grilled bread rubbed with fresh garlic and topped with fresh tomatoes, olive oil and basil

I’ve gone the extra yard (or two) and added in a few of my favorite flavors to elevate this hors dourve

Salty, briny kalamata olives and flavorful marinated artichoke hearts seem to fit the bill

Gather together 2 pounds of good quality, ripe tomatoes, 1 tablespoon olive oil, 1 1/2 tablespoons of balsamic vinegar, 1/2 teaspoon each of kosher salt, black pepper, crushed red pepper flakes, 1/4 cup kalamata olives and a 6 ounce jar of marinated artichoke hearts

In a mixing bowl, pour in the vinegar, olive oil and spices and whisk well

Core the tomatoes, remove the seeds, dice the flesh and add to the mixing bowl

Finely chop the olives and artichokes and toss in with the tomato mixture

Add in a chiffonade of fresh basil and chill for at least an hour

Show me how to chiffonade basil

Toast or grill baguette slices that have been drizzled with olive oil & sprinkled with kosher salt at 400 degrees F for 5-6 minutes

Rub one side of each toasted baguette with a raw garlic clove. This imparts the garlic flavor but isn’t as strong as actually adding raw garlic to the bruschetta mixture

Serve the Bruschetta Pomodoro alongside the toasted baguette for your guests to help themselves or plate up for an elegant display

Either way, you’ll agree it’s a tasty way to start a meal!

Enjoy!

Simply Sundays! ~ Bruschetta Pomodoro

Servings: 8-10
Time: 15 minutes prep, 1 hour chill
Difficulty: Easy
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Ingredients

2 pounds of good quality, ripe tomatoes

1 tablespoon olive oil

1 1/2 tablespoon of balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

1/4 cup kalamata olives

6 ounce jar of marinated artichoke hearts

fresh basil

1 baguette, thinly sliced

1 fresh garlic clove

Directions

In a mixing bowl, pour in the vinegar, olive oil and spices and whisk well; core the tomatoes, remove the seeds, dice the flesh and add to the mixing bowl; finely chop the olives and artichokes and toss in with the tomato mixture; add in a chiffonade of fresh basil and chill for at least an hour

Toast or grill baguette slices that have been drizzled with olive oil & sprinkled with kosher salt at 400 degrees F for 5-6 minutes; rub one side of each toasted baguette with a raw garlic clove

Serve the Bruschetta Pomodoro alongside the toasted baguette or plate up for an elegant display

Tools used to make this recipe

Simply Bamboo Cutting Board

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

June 3, 2016January 26, 2017

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