Celebrating in Style – Peach Tomato Mozzarella Crostini

My friend, Edwin, recently hosted a fancy dinner party for his birthday and asked me to make a summery, classy appetizer. So, when I saw this recipe for peach tomato mozzarella crostini from Joy the Baker, I knew I had the perfect dish.

It’s a very simple, but delicious appetizer. All you have to do is slice up some peaches, tomatoes, and mozzarella, toast some baguette slices, and then top the bread with the peaches, cheese, and tomato. And finish with a leaf of basil, a drizzle of balsamic vinegar, and a sprinkle of salt and pepper. This appetizer is very crisp and refreshing, which is perfect for summer. The peach adds a nice sweetness and twist to the traditional caprese mix. Be sure to use fresh peaches and tomatoes as well as fresh mozzarella. The freshness and quality of the ingredients definitely makes a difference.

Now, my friend Edwin is a very stylish, sophisticated guy. So it was no surprise that he planned an elaborate multi-course meal to celebrate his birthday. On the menu were peach tomato mozzarella crostini and broiled shrimp cocktail for appetizers, a quince and manchego endive salad, grilled asparagus with deviled quail eggs as a side dish,
and seared garlic peppered tuna with a wasabi honey lime sauce for the main course.
Broiled Shrimp Cocktail
Quince, Manchego and Endive Salad
Seared Garlic Peppered Tuna with Wasabi Honey Lime Sauce

The broiled shrimp with homemade cocktail sauce was a nice twist on traditional shrimp cocktail while the salad was a delicious combination of sweet from the quince paste and apples and salty from the manchego cheese. Although it did not live up to Edwin’s high expectations, the tuna was seared well, cooked but still raw in the middle, and tasted amazing with the wasabi sauce.

Quince Paste with Manchego Cheese

White Chocolate Raspberry Mousse Sponge Cake

We finished the meal off with slices of manchego cheese topped with quince paste (again an amazing mixture of sweet and salty) and Edwin’s birthday cake. Rachel, the designated cake baker, baked him a white chocolate raspberry mousse sponge cake that was light and airy, the perfect summery dessert.

That night, we ate a sophisticated and delicious meal that rivaled any of those fancy restaurants in the city. And the best part of it was that we had made it all ourselves in celebration of a dear friend. Now that’s a dinner that money can’t buy.

This post was Yeastspotted and submitted to Bake Your Own Bread.

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Be Sophisticated with Cheese – Baked Brie en Croute with Raspberry Jam

In my last post, I talked about one of my friend’s birthday dinners. Now, if there was one dish that I would remake from that dinner, it’d have to be the baked brie with raspberry jam. It was a very sophisticated, but extremely easy dish. We just spread raspberry jam on top of a wedge of brie, wrapped it up in a piece of puff pastry, baked it for about 15 minutes, and then topped it with toasted walnuts. Apparently the fancy name for this dish is baked brie en croute.

The most satisfying part was making the first cut into the brie. As I cut through the puff pastry, the melted cheese oozed out along with some raspberry jam. The brie was so creamy and went so well with the sweet, yet tart flavor of the jam. Add that to the buttery, rich puff pastry and you’ve got a heavenly appetizer.

If you want to impress people at a fancy dinner party, definitely make this dish. It only takes 20-30 minutes total, but it’s so elegant that people will think you spent much longer making it.

Baked Brie en Croute with Raspberry Jam
Created from my imagination (but basically the same as this recipe from Simply Recipes)

1 sheet puff pastry, rolled out
1 wedge of Brie cheese
Egg wash (1 egg beaten with 1 tbsp. water)
Raspberry jam (if you don’t like raspberry jam, you could swap this with any jam or jelly you like – fig jam would be a delicious alternative!)
Walnuts for toasting
Water crackers, for serving

1. Preheat the oven to 350F.
2. Place parchment paper onto a cookie sheet and then lay out puff pastry.
3. Place brie in center and slather with raspberry jam.
4. Wrap puff pastry over brie.
5. Brush with egg wash and bake for 20-25 minutes or until puff pastry is golden brown.
6. While brie is baking, toast walnuts in the oven until slightly browned.
7. Take brie out of the oven and let cool for 5-10 minutes (or as long as you can resist!)
8. Top the brie with the toasted walnuts and serve with water crackers or slices of baguette.

This post has been Yeastspotted.