Everyone has their dish. The one they’re known for and have honed to perfection over years, tweaking here and there. Camille’s is hummus – there’s always a bowl of it on the kitchen counter when I come round and it has ruined store bought hummus for me. There’s a secret to how she gets it so creamy that I’ve never seen in other recipes. She generously shared her much loved recipe with me and therefore all of you.
Another really easy appetizer to add to a party is a variety of crostini. I have a fridge full of jams and spreads and like to mix them with different cheeses on top of toasted slices of baguette. You can toast a whole bunch together on a cookie tray in the oven and if you’re feeling decadent, you can brush them with olive oil first. Two of my favorite that are pictured here are goat cheese topped with Vidalia Onion Jam and ricotta topped with Honey Lemon Lavender Jelly. I’ve always been a sucker for sweet and savory.
Crostini with Ricotta and Honey Lemon Lavender Jelly
Serves 15-20 people
Ingredients:
1 baguette, sliced into 1/4″ slices
3/4 cup of olive oil
1 tub of ricotta (as fresh as can be found)
Salt to taste
1 jar of lavender honey (or even better Mr. Wittle’s Honey Lemon Lavender Jelly)
Method:
1. Preheat oven to 350.
2. Slice the baguette thinly and arrange slices on two cookie trays. You can brush olive oil on both sides if you want but not necessary.
3. Bake until crispy and golden brown (about 15-20 minutes). Turn the trays halfway through baking.
4. Leave crostini to cool.
5. Meanwhile in a medium size bowl mix ricotta with salt to taste. You won’t need more than about 1/2 a teaspoon but it really makes a difference in taste.
6. Spread the ricotta on top of the crostini and top with a spoonful of Honey Lemon Lavender Jam.
7. Enjoy with friends!
Crostini with Goat Cheese and Vidalia Onion Jam
Serves 15-20 people
Ingredients:
1 baguette, sliced into 1/4″ slices
3/4 cup of olive oil
1 log of goat cheese (about 8 oz.)
1 jar of Vidalia Onion Jam (or you can substitute 1/2 cup of caramelized onions)
Method:
1. Preheat oven to 350.
2. Slice the baguette thinly and arrange slices on two cookie trays. You can brush olive oil on both sides if you want but not necessary.
3. Bake until crispy and golden brown (about 15-20 minutes). Turn the trays halfway through baking.
4. Leave crostini to cool.
5. Meanwhile take goat cheese out of the refrigerator to allow it to come to room temperature. This makes it easier to spread.
6. Spread the goat cheese on top of the crostini and top with a spoonful of Vidalia Onion Jam.
7. Enjoy with friends!
Camille’s Hummus
Ingredients:
1 heaped tablespoon of tahini
1 can of chickpeas (including liquid from can)
4 cloves of garlic (peeled)
1 tablespoon of cumin
Juice of 1 lemon
1/4 cup of extra virgin olive oil
Salt to taste
A pinch of paprika (optional)
Method:
1. Take tahini out of the fridge and allow to come to room temperature. Stir if necessary.
2. In a saucepan, heat the chickpeas and garlic along with all the liquid from the can.
3. Simmer on a low heat for approximately 10 minutes.
4. Add all ingredients to a blender (except paprika) and mix until smooth and creamy.
5. Serve in a bowl and sprinkle with a pinch of paprika for color to finish.