~Simple Appetizers~

I picked fresh grape tomatoes and basil from the garden. Added fresh mozzarella balls and made a small caprese salad. 

Dates stuffed with parmesan slivers and walnuts.

 Fresh mozzarella cheese wrapped in prosciutto served with parmesan crisps. 

 Gorgonzola Bruschetta With Figs.

Toasted the baguette slices with olive oil and baked in the oven until brown.

Added the gorgonzola and fresh figs from the garden.

I just picked some fresh thyme and wanted to use it in a recipe. I remembered I saw a

Parmesan & Thyme Cracker from

 Barefoot Contessa, so I thought I'd try it. 

Ingredients

• 1/4 pound (1 stick) unsalted butter, at room temperature
• 4 ounces freshly grated Parmesan cheese (about 1 cup)
• 1 teaspoon minced fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups all-purpose flour

Directions

In the bowl of an electric mixer fitted with the paddle attachment,cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixerstill on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on asheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

They were delicious.

Hope you enjoy the recipes!