How was the weekend? We did Christmas on Saturday because I gave my ex the holidays this year. Santa came and all that. So I ate cookies literally all weekend and now I think I need to go on a detox for the next month and a half.
Also, super excited to put all the Christmas decorations away the second I hand the kids over to their dad.
Anyway, our Christmas was fabulous. As you know, this was the first one since the divorce and I had a moment of “Whoa, I actually pulled this off all by myself” as I watched the kiddos open their gifts.
You got any holiday parties on the calendar this weekend? I’m attending both a kindergarten and a first grade holiday party today.
Gonna be wild.
Anyway, I wanted to share a delicious appetizer idea in case you are hosting a party or going to a party or just want something yummy to snack on while you watch Elf for the 15th time this month.
And I also wanted to mention my favorite sparkling wine because everyone loves the person that shows up with an amazing bottle of bubbly wine!
I have talked about my intense love of Gloria Ferrer Caves & Vineyards in another blog post (meyer lemon cake recipe! click it!). The Gloria Ferrer sparkling wines are my go to for sparkling wines. They were the first sparkling wine house in Sonoma Carneros and were also the first to bring back clones from France to plant.
Gloria Ferrer Caves & Vineyards has been open since 1986 and now have 335 acres under vine. In the last 5 years, they’ve earned over 500 gold medals and 50 90+ scores. They’re also one of the few wineries that still use a hands on harvesting method. Their people start at 2 in the morning and work until 10 am!
So for this recipe, I wanted something to pair with the Gloria Ferrer Blanc de Blancs. It’s made exclusively with hand-harvested Chardonnay and is known for it’s rich textural qualities and complex aromas and flavors.
It is absolutely amazing and pairs wonderfully with a soft cheese like a goat cheese. But since we’re in peak squash season, I wanted to make something with butternut squash. So I took some toasted baguette slices and topped them with honey roasted butternut squash, goat cheese, prosciutto, and crispy fried sage.
You guys, it’s so good. And it’d be perfect for any holiday party you’re hosting!
Butternut Squash Crostini with Goat Cheese, Prosciutto, and Crispy Sage
2 cups cubed butternut squash
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt
10 baguette slices
10 small prosciutto slices, cooked until crispy
1/4 cup olive oil
10 fresh sage leaves
1/2 cup goat cheese
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a mixing bowl, toss together butternut squash, 1 tablespoon olive oil, honey, and 1/2 teaspoon salt, making sure all the squash is coated. Transfer to baking sheet. Bake in preheated oven until softened, about 20 minutes, depending on the size of your cubes. Let cool slightly.
Meanwhile, toast the baguette slices until golden brown and place on a platter.
To make the crispy sage, heat 1/4 cup olive oil over medium-high heat. Add sage and fry on both sides until crisp, just a minute or 2. Drain on paper towels; sprinkle with coarse salt while still hot.
To assemble, spoon a generous amount of squash onto each toasted baguette slices. Sprinkle goat cheese on top. Top with a slice of prosciutto and a crispy sage leaf.
It’s a happy Monday because Cinco de Mayo is just days away! And I think that you deserve to have chips and Queso Fundido for dinner.
Because why not?
So how was the weekend? It monsooned here in Texas. My entire house filled with a burning smell during the storm and that caused me to call maintenance out here at 11 pm on Friday night and, OF COURSE, the smell was gone by the time they got here.
The maintenance guy was like, “Oh yeah, your neighbors car got struck by lightning… so maybe that was it.”
Texas, man. Just when I start to think I could stay here forever, spring storms come in and you-know-what on my party.
So what is Queso Fundido? Well it translates to “melted cheese” so…
But it’s also made with chorizo and I looooove chorizo. I had a 10 minute conversation with the HEB cashier about all the ways we love to use chorizo when I was buying the ingredients for this. Ten minutes. About chorizo.
The recipe calls for a Mexican melting cheese which I know may be hard to find in certain areas of the world but if you live in Texas and can get to an HEB, they have every kind you can imagine. I highly recommend a mixture of quesadilla and asadero but really, just use cheddar if you can’t find the Mexican stuff. It’ll be delicious either way!
Serve this queso with chips and margaritas for the perfect Cinco de Mayo spread!
We’ve almost made it through the week, guys! We’re almost done!
Let’s make tacos and put Pineapple Salsa on them.
Taco Thursday could be a thing, right?
Also, do you want to talk about how I’ve had Taco Bell breakfast TWICE this week? It’s a problem. I won’t even snapchat it (follow me!: amandalivesay) because I’m so ashamed of myself.
I made this carnitas recipe earlier in the week and have been serving it on corn tortillas with a ton of pineapple salsa on top and it is so beyond perfect.
If you’ve never made salsa, it’s so easy you won’t even believe this. You don’t even have to find your blender for this one.
It’s just fresh pineapple, cilantro, red onion, and jalapeno tossed with fresh lime juice and a tiny bit of salt. You can throw it together in just a few minutes. Serve it with tortilla chips, put it on tacos, make burrito bowls, do whatever! It will be delicious with pretty much anything.
Unrelated: who’s your Survivor winner pick? Mine is Cydney. I almost always choose a woman (last season being the exception – I love Fishbach!) and I hope to be Cydney when I grow up.