Hey, it’s been a while, huh? (embarrassed blush)
That’s on me, sorry, sometimes a girl gets all caught up in living life and eating all the food that the blogging and the photo editing fall to the wayside, ya know? (bashful giggle)
A lot has happened.
A lot of food has been prepared.
So let’s start slow, with a recent highlight from Thanksgiving:
It’s not really Thanksgiving without an oyster roast.
And what a great way to start the feasting. With oysters, you are forced to pace yourself. There’s no wolfing down an entire tray of hors d’oeurvres or gulping down a whole bowl of homemade chex mix, you have to work for each little slimy nugget.
And while you work you chat and catch up. Or you quietly plan how to pack your plate with the proper ratio of food.
This post doesn’t have a recipe, I’m taking small steps to get back into this blogging thing. One whole month and I’m outta shape! But there are so many things to look forward to: marshmallows, cranberry sauce, popcorn nachos….
You read that right, popcorn nachos. That’s not a joke, it’s a future blog post. Stay tuned.
Charleston Spice Co
These are fabulous.
Oh, I’m sorry, am I supposed to say something else?
Did you look at that picture? Do those not look like little bites that will impress your friends and relatives at cocktail hour?
Well, yes but are they easy to make? Hors d’oeuvres can be such a hassle, you say.
Don’t worry they are super easy to make. The only hard part is remembering to prepare the artichoke and sun-dried tomato topping a couple days before you want to serve them. The topping will be fine after 24 hours but give it three days and it goes from being just a base hit to being a home run when the bases are loaded in the bottom of the ninth during a tied game.
Here’s what ya need:
1 cup artichoke hearts, chopped
1/4 cup sun-dried tomato, chopped
1 clove garlic, chopped
2 teaspoons Mediterranean Oil Blend (or blend of your choice)
a generous drizzle of olive oil
enough cream cheese to spread on all your crostini
In a small bowl combine artichoke hearts, tomato, and garlic. Coat with a healthy drizzle of olive oil, mix up until evenly coated then add spices and blend all togehter. Cover mixture and store in refrigerator for at least 24 hours but preferably up to three or four days.
Slice baguette and toast to taste. Spread each toasted slice with cream cheese, top with prepared artichoke and tomato topping, and serve!
Charleston Spice Co.