Fatties, we were lucky enough to meet the ladies behind Bite Me and Bite Me More and the couple behind Le Grand sauces and we found they have some killer tips for how to create tasty appetizers for a dinner party when you’re low on time.
We think they might save your holiday season.
Ricotta Crostini with Sun-dried Tomato Pesto
Don’t have time to make your own pesto? No sweat store bought (quality stuff like Le Grand) does the trick.
20 slices of crusty bread, ½-inch thick
3 tbsp olive oil
1 (170g) pkg Le Grand Sun-dried Tomato Pesto
1¼ cups ricotta cheese
2 tsp lemon zest
Kosher salt, to taste
2 cups baby arugula leaves
1) Preheat oven to 400ºF. Place bread slices on a non-stick baking sheet. Brush one side with olive oil. Bake 4 minutes, flip slices and bake 3 minutes more. Remove from oven and cool.
2) To assemble crostini, spread a generous tablespoon of LeGrand Sun-dried Tomato Pesto over each slice of bread. Top with a heaping tablespoon of ricotta cheese. Sprinkle with lemon zest and salt to taste. Finish each crostini with a few arugula leaves.
Yield: 20 crostini
Baked Polenta Bite with Caramelized Onions & Rosee Sauce
Worried about not having a gluten free offering? This is delicious and super easy to make.
Polenta
1kg tube firm polenta
Olive oil for brushing
1 package Le Grand Rustic Rosee sauce
Caramelized Onions
1 tbsp olive oil
1 tbsp buttter
2 medium white onions, halved and thinly sliced
1tsp sugar
½ tsp kosher salt
2 tbsp balsamic vinegar
¾ cup grated white cheddar
1) For polenta preheat oven to 400F. Line a baking sheet with parchment paper.
2) Cut the tube of polenta into 35-40 ¼ inch thick slices and lightly brush both sides with olive oil. Bake 15 minutes, flip and bake another 15 minutes. Remove from oven and set aside under assembly time.
3) For the caramelized onions head olive oil and butter in a large skillet over medium heat. Stir onions ,sugar and salt in. Saute for 20 minutes until onions are deep golden colour. Stir in balsamic vinegar and cook for a 1 minute more.
4) To assemble spread a spoon of rosee sauce over the base of each baked polenta round. Top with caramelized onions and sprinkle each polenta bit with grated cheese.
Yield 35-40 polenta pieces.
We love food and fashion, so we must admit to getting a bit distracted by Julie Albert’s (of Bite Me More) closet as in The Coveteur. Focus Fatties. Stop drooling over her shoe collection and dive into these recipes.
