Strawberry Bruschetta

Fresh, sliced strawberries
6 oz crumbled feta
2 oz room temp cream cheese
lemon juice, 2 tsp
olive oil, 2 tsp
balsamic reduction (make your own or available at Trader Joe's)
fresh basil
rustic Italian baguette, sliced diagonally

Slice baguette.  Mix feta, cream cheese, lemon juice and olive oil (lemon juice and olive oil to taste and to make a spreadable mixture).  Spread cheese mixture onto baguette; top with sliced strawberries.  Drizzle balsamic reduction over the baguettes; top with sliced basil.

Whipped Feta and Tomato Crostini

• 6 ounces good feta, crumbled
• 2 ounces cream cheese, room temperature
• 2/3 cup good olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 2 tablespoons minced shallots (2 shallots)
• 2 teaspoons minced garlic (2 cloves)
• 2 tablespoons red wine vinegar
• 2 lbs ripe heirloom tomatoes or cherry tomatoes, 1/2 inch diced
• 3 tablespoons julienned fresh basil, plus extra for serving
• 20-25 (1/2 inch thick) diagonal baguette slices, toasted
• 2 tablespoons toasted pine nuts

Instructions

1. In a food processor place the feta and cream cheese and pulse until cheeses mixed well.
2. Add 1/3 cup olive oil, lemon juice and 1/2 teaspoon salt and 1/4 teaspoon pepper and blend until smooth.
3. Up to an hour before serving, combine shallots, garlic and vinegar in a medium bowl and let sit for 5 minutes.
4. Whisk in remaining 1/3 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
5. Add tomatoes and toss to coat.
6. Allow to marinate for 10 minutes.
7. Stir in basil and taste for seasoning.
8. Spread each slice of bread with a generous slather of whipped feta.
9. With a slotted spoon, place tomatoes on top.
10. Plate crostini on platter and scatter pine nuts and extra basil.

(Found this on Pinterest)

Grilled Corn with Chipotle Lime Butter

To make butter, mix together:

1 cup softened butter
1 chipotle in adobo sauce
juice of 1 lime, plus zest
pinch of salt

Spread over corn and top with feta, chopped cilantro and a squeeze of fresh lime.

Quinoa Pizza Bites

Ingredients
1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup chopped, roasted red peppers
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Marinara sauce for dipping
Directions

1. Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
2. Preheat oven to 350 degrees.
3. Mix together all ingredients, except marinara sauce, in a medium mixing bowl.
4. Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
5. Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Makes 24-30 mini muffin bites.

Baked Brie and Sun-Dried Tomato Dip

Large Brie from Costco
1 cup sun-dried tomatoes (in oil), chopped
2-3 cloves garlic, minced
2 heaping tsp dried thyme
Fresh cracked pepper
Baguette, flat bread or crackers

Heat oven to 325 degrees.  Remove rind from brie and cube.  Combine tomatoes, garlic, thyme and pepper.  In baking dish, layer bottom with 1/3 of tomato mixture, then add 1/2 of brie.  Continue layering, ending with tomato mixture.  Allow layering to reach top of dish since it will melt down some.  Bake 30 minutes, stirring once half way through.  Serve warm.  (I skimmed off some of the oil on top before serving).

Grilled Veggies

Zucchini
Yellow Squash
Crumbled Feta
Chopped Cilantro
Olive Oil

Slice zucchini and squash, then toss in olive oil.  Add a bit of S & P and grill til desired doneness.  Garnish with feta and cilantro.

Grilled Aparagus

AsparagusSalt & Pepper
Grilled Lemon
Crumbled Feta
Chopped Cilantro

Brush asparagus with olive oil and add a little salt & pepper.  Grill til desired doneness and top with feta and cilantro; squeeze grilled lemon over all.