Goat Cheese Brushetta

It's no secret that I would prefer eating a few different things for dinner over eating one large meal. Considering that I always have a baguette on hand, it's never difficult for me to satiate my desire for beautiful little snacks. This particular bruschetta concoction is one that I'm famous for among my friends.
The crunchy baked crostini, tangy goat cheese, peppery arugula, and sweet tomatoes are the ideal combination of ingredients. The marinated tomatoes are also delicious as an uncooked sauce to put over pasta.

Goat Cheese Bruschetta
Yields: 4 Servings

1 roma tomato, diced
1 small clove garlic
1 dash dried oregano
1/2 ciabatta baguette
2 tablespoons olive oil
kosher salt
black pepper
1/2 cup baby arugula
1/4 cup goat cheese

Mince one clove of garlic and combine it with the diced tomato and the dried oregano. Drizzle this with olive oil and sprinkle it with some salt and pepper. Let this combination meld while you toast the bread.
Preheat your oven to 375 degrees. Thinly slice the ciabatta, drizzle it with olive and sprinkle it with salt and pepper. Place it on a sheet pan and put it into the oven for about ten minutes or until it's golden.
Finally, spread the goat cheese onto each slice, place a leaf of arugula on it and add a few pieces of tomato.


Pesto Palmiers

Palmiers, also known as elephant ears, are typically a deliciously sweet French dessert made from puff pastry and sugar. Puff pastry is a thinly layered dough that's wonderfully flaky when baked. I am a huge fan of using puff pastry for appetizers, whether it's layered with ham and cheese or covered in pesto. I decided to take the idea of a palmier and make it savory. I've made these tasty treats for sorority functions, family gatherings, and even just as a decadent snack.
Puff pastry is buttery and rich, it also gives the dish a lot of texture. Knowing this, I knew that I needed something creamy to balance it. Pesto is perfectly fragrant and has great depth of flavor. Combining this with some salty shredded Pecorino Romano cheese and you'll have a bite size snack that you and your friends will not be able to put down.

Pesto Palmiers

1 sheet of puff pastry
1/2 cup Pecorino Romano, shredded

Preheat your oven to 375 degrees. Thaw your puff pastry sheet. Lay it out onto a cutting board, and spread the face up side with the pesto and sprinkle it with the cheese. Fold the outer fourths of the sheet toward the center, and then fold those halves inward to form the shape of a palmier. At this point if it would be difficult to run a knife through it, place it in the freezer for a few minutes to harden. Otherwise, slice the roll into 1/4-inch pieces. Place these onto a baking sheet lined with parchment paper and bake them for 13 minutes or until they're slightly browned on the top.