Of course I love dips, but some parties, or layouts for that matter, call for crostini. They’re also helpful to incorporate a few flavors annnnnd a plate/tray of crostini mean a few people aren’t stationed in front of the dip all night. Note, I’m one of those who can’t separate from the dip! 🙂 This seems like the season of get-togethers, family meals, and having company which these are perfect for!

I prepped the boursin & the caramelized onions in advance. Then it took 5 minutes for assembly! I wanted it to be with pear, but mine weren’t ripe enough.

Crostini with Boursin, Apple, & Caramelized Onions

Ingredients: (Serves 8ish)

4 oz cream cheese, softened to room temperature
1 clove garlic, minced
2 tablespoons dried mixed herbs (I used a dip mix, or have used Italian Seasoning before)
2 tablespoons Worcestershire sauce
salt & cracked pepper
splash of milk or cream
1 onion, caramelized
1 baguette, slices of Italian bread, or melba toasts
2 apples or pears, sliced thinly
~6 sprigs of fresh thyme

Directions:

In advance, caramelize the onions & refrigerate or freeze until using.
In a food processor, blend the cream cheese, garlic, dried herbs, garlic, Worcestershire sauce, salt and pepper. Add in a splash of milk to thin a bit to your preference.

Refrigerate until using.
To assemble, toast the bread on a pan in the oven for just a few minutes. Then spread on the boursin, spoon on a some onions, lay on some apple slices, and sprinkle with thyme.

Enjoy!

Loooove that this can be mostly made in advance, but also that the leftover boursin is so great for crackers, on bagels, etc. I made a big batch of caramelized onions the last time and froze them. That was a huge time & prep savor for these. Hey, this is a busy season – buy some boursin from the dairy section of the grocery store- that’ll speed you up even more!

My test one became lunch but I intended these as an app and I’d love these alongside soup for dinner too!

I have a quick & healthy soup and a cocktail coming up next week! Stay tuned!

Once again, my go-to appetizer that doesn’t need reheating comes into play, with a Greek twist! I love greek flavors and this was a great vehicle for it! I added fresh oregano and caesar dressing to the filling and topped them with cucumber, feta, and tomato.

Greek Deviled Eggs (makes 24 halves)

Ingredients:

1 dozen eggs
1/4 cup mayonase
1/4 cup creamy Caesar dressing
1 tablespoon fresh oregano, chopped
2 teaspoons yellow mustard
salt & pepper
1/4 cucumber, chopped
6 cherry tomatoes, chopped
2 tablespoons feta

Directions:

Hard boil the eggs, then put into an ice water bath and completely cool before cracking the shell. Overnight!
Crack the shells, slice in half, and pop the yolks into a bowl. Add in the mayo, dressing, oregano, salt, and pepper.

Stir well until fully blended, then spoon to a ziplock bag.
Snip the bottom corner and pipe into the egg white halves.
Top with cucumber, tomato, and feta. Enjoy!

These were a hit! I think the toppings gave these a fresh element and told everyone what flavors were in here. I loved the oregano and caesar in there. Hmm. What’s next? I don’t have any more in mind right now, but they go quickly at a party and span a bunch of dietary restrictions…plus, they don’t need reheating making them a star.

My other deviled egg variations:
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs