A Thanksgiving Appetizer:: Fig and Ricotta Crostini with Honey & Thyme

It is only Tuesday, but my mind and stomach has switched to full-on food mode, after all Thanksgiving is my favorite holiday. I have an idea of what desserts I am going to make - I am thinking about a chocolate ganache tart and a classic pumpkin pie.  But for starters, if you are looking for a simple yet delicious appetizer, I recommend you make this Fig and Ricotta Crostini with Honey and Thyme. It is incredibly simple, but delivers a heavy dose of flavor for your guests to munch on before the Thanksgiving table is set.  Continue for recipe...

Spinach & Feta Puffs {I HAVE MOVED TO ROSE & IVY JOURNAL!}

For more recipes and to discover other beautiful things, please visit Rose & Ivy Journal, by clicking here!

Today I am sharing with you an unbelievably quick and savory dish, Spinach and Feta Puffs from the November issue of Bon Appetit (I could cook my way through the whole issue this month by the way).  Ever since we returned from Greece I have greatly welcomed the chance to incorporate both of these ingredients into as many recipes as possible.  These puffs are a take on Spanakopita, the wonderfully flaky Greek pastry made of phyllo dough, spinach and feta, but instead calls for puff pastry.  This is a great compliment to a soup or salad or would be a tasty appetizer to serve during an upcoming holiday party.  

On another note, I am super excited to announce that I will be contributing food and recipe posts for Meg Birman's new website (formerly Mimi + Meg). Stay tuned for my first post to be up in the middle of November and check out her amazing list of contributors here. 

Herbed Goat Cheese

I must admit, there was a time not too long ago that I did not like goat cheese. I really couldn't get past it's tart aroma.  However, one day, I ordered a salad not knowing that it came with and instantly fell in love with the tang that originally made me turn away from this variety of cheese. Today, I love goat cheese, whether smeared on a cracker, in an omelet or a salad.  One of my favorite types of chevre to buy is the log bathed in herbs, however, instead of buying that version this time around,  I opted for the regular type and decided to add my own herbs from our garden.  The results were much better than the store bought version. The earthiness of the sage and the freshness of the parsley added another depth to the cheese.  This is great for a simple, yet flavorful snack or to serve as an appetizer. Continue for recipe...