Before fig season comes to an end, I wanted to share this incredibly delicious Fig and Goat Cheese Crostini appetizer recipe. It’s so easy to prepare and tastes out of this world. You can make these anytime of the year. Just substitute dried figs for fresh ones. The combination of flavors, orange, figs, honey and pepper, pair wonderfully with the goat cheese.
Note: The incredible platter in this picture can be found at Earthborne Pottery.
Even though it’s the end of summer, I think it’s the perfect time to make fresh salads filled with your favorite produce. This Vegetable Salad is so colorful and flavorful from fresh roasted beets, corn, potatoes, tomatoes and lettuces topped with goat cheese and pecans. It makes a great main-course vegetarian salad because it is so hearty. This recipe is adapted from a recent recipe in Cooking Light for a Corn and Basil Salad. I added and deleted various ingredients, and this version turned out even better than it looks. My friend, Nancy, served it the other night along with beef tenderloin, and her friends raved about it. You can also add chicken or shrimp if you want to add extra protein. Also, feel free to prepare the beets, potatoes, corn and salad dressing ahead of time so all you have to do is assemble the ingredients.
I love cooking in a skillet, especially a grill pan such as this. It’s so easy and quick, and dinner comes together in under 25 minutes. Using chicken cutlets works great in this recipe because they cook so quickly. If you can’t find chicken cutlets at your local store, just slice a boneless chicken breast so it is half the size in thickness. I love this fresh combination of the chicken with grape tomatoes, olives and fresh basil and parsley. It’s perfect this time of year, and my kids love it too. See me preparing this recipe on “Talk of Town” on News Channel 5 in Nashville, this Thursday at 11:30 a.m.