Hey there
everyone! Been a while, I know. I don’t have many excuses except that it is
Holiday time and I had the Flu, Bronchitis and a Sinus Infection last week.
Enough said, right!?? I don’t think I have cooked anything in over two
weeks…..wimper wimper….
Thank goodness for Hubby though. He
kept me well-rested and well-fed. He did have some help from Livoti’s, our
local Italian market, but he still gets all the credit for making many snacks, side
dishes and his 4 course Christmas Feast for us. He is a gem, isn’t he?!? Except
for when he kicked my booty in Words with Friends each day and refusing to
sleep in the same bed as me all week!
Hubby to the Rescue!!!! |
Our Little Christmas Feast for Two...with my medicines in background! |
But enough about that….here’s to
coming back and giving you something new to chew on. I might not be back this
week again but I hope I’ll have some time in the next few weeks to share more with
you soon. I made this recipe on Thanksgiving and boy, it was a wham bam
homerun. The ricotta was good enough just to schmear on some crusty bread, but
I figured adding sweet sausage would round it out nicely.
And even better for now, it is
almost New Year’s Eve and who doesn’t like tasty little bites at the party? So
go ahead, I say make this appetizer, sneak a bite yourself, ring in the New
Year and oh yeah, make sure you wash your hands! Enjoy!
Grilled Sausage
over Basil & Honey Ricotta with Toasted Pignolis atop Crostini
Serves: 10-15 people
OBJ: TCW
be able to incorporate her kitchen mixing skills with her Hubby’s grilling
skills into 1 crowd-pleasing appetizer
Ingredients:
1, 15
ounce, whole milk ricotta cheese
3 – 4 TBS
honey
10-12
fresh basil leaves, thinly shopped
¼ C
pignoli nuts, toasted and cooled
S &
P: salt and pepper, to taste
1 sweet
sausage ring- grilled and sliced into 1 inch pieces
1 bag Crostini
-toasted baguette pieces ( I used
Stacy’s brand Garlic & Herb- I found them at Cost Co. )
Procedures:
1. In a
large bowl, mix ricotta, honey (start with 3 TBS), basil, nuts and a heavy
pinch of S & P. Taste to see if it is sweet enough, if so- great. If not,
add additional 1 TBS honey and stir. Cover and refrigerate until about 30
minutes before serving. Take out and let chill come off.
2.
Preheat grill and cook sausage on both sides so that is cooked through. Slice
while warm.
3. Place
ricotta mixture in a medium size serving bowl. On a platter, place baguette
pieces and tooth-picked sausage pieces. Place ricotta next to platter and plate
up a few to show. Enjoy!