Fig-Prosciutto Crostini with Brie, Walnuts & Rosemary

Some of the popular flavors of Fall, all combined into an

easy, tasty appetizer or snack The combination of

sweet and salty is practically irresistible!

If you have fresh figs, you could slice them in place

of the fig jam ~  substitute thin apple slices, or pears

for the sweet base if you like. 

The recipe is really versatile ~ you can substitute any

favorite jam or preserves, a different cheese and

other toasted nuts (or leave them out entirely.)

It's one of those easy recipes that you can put together

on a moments notice for unexpected guests.

I added the prosciutto, toasted walnuts and the 

rosemary needles as a garnish  (after broiling the bread --spread

with the jam and topped with a piece of Brie) ~

but if you want to assemble ahead with no last minute work, 

you could simply layer the toppings on the bread slices and 

bake in a hot oven until the jam is bubbling and the cheese is melted. 

The prosciutto becomes a little crisp, 

and the rosemary takes on a delicate, toasty crunch.

Cut the bread about 1/2-inch thick, then add the toppings. The texture is
best if you do not toast it first ~ just add the toppings and broil until the
jam is heated and the cheese is melted.

No need for an actual recipe, this one is

particularly easy to remember.

Other suggestions you might like:
Apricot, Raspberry, Peach jam, or a smear of honey; 
 other toasted pine nuts~ 
pecans, sliced (or chopped) almonds, or macadamia nuts.
Goat cheese, cream cheese, Gorgonzola or Blue, etc. ~

There are all kinds of possibilities . . .

Instead of serving as an appetizer or
snack,  substitute them for the cheese course after a special dinner.

Mix it up and try this idea with your own favorite toppings ~ 

I believe you'll enjoy.   

Thank you for stopping by

today, friends!

xo~Mari   :)

Fall Grape Salad with Blue Cheese and Walnuts (or Pecans)

In my area of the Pacific Northwest the weather is really lovely  as we transition from summer to fall. 
 Vegetable and fruit gardens are giving their best and  we seem to appreciate their bounty more ~ soon it will be time to put the garden beds to rest for the winter, the trees will drop their leaves and become dormant.
Although the days can warm up to the 80's and 90's ~ the evenings cool down to to low 60's making sleep comfortable.
Still spending lots of time outdoors during the day we look for easy, light meals ~ salads always seem fit the bill.

The first one I'm featuring this week is one I've made for several years, you've probably seen one like it or a variation ~ it goes well with grilled food, or as a salad meal by itself.





No recipe needed, just wash and slice your favorite combination of seedless grapes in half, slice some celery, tear some romaine lettuce into  bite-size pieces (I used baby romaine), crumble some blue cheese (can use feta cheese, goat cheese, or any cheese you like; if using a firm cheese, it works best if you dice it rather than shred it as it will hold it's shape and texture better.)
Instead of walnuts you can use whatever nuts you like. I always toast them in a 350ºF oven for a few minutes until lightly golden and fragrant.  As they cool they will become pleasantly crunchy and much more flavorful. 


Almost time to buy more.   (Hint: Always keep opened nut oils in the refrigerator,  they go rancid rapidly at room temperature.)

I always dress with a light vinaigrette  (I use Julia Child's recipe) just before serving.
If you have a nut oil that complements the nut you are using in the salad, by all means use it in your vinaigrette. But if not, grape seed oil or any neutral oil works well for this salad.
You can prepare this salad a couple of hours ahead (covered and refrigerated),  but do not add the toasted nuts, cheese, or dressing  until the last possible moment for best results.

I hope you're enjoying these final days of summer too.




Thank you for stopping by ~  your comments make my day!

~ Mari

Arugula & Roasted Baby Beet Salad with Walnuts & Fried Sage

One of my favorite salads can be made all year around,  but it's particularly suited to fall and winter ~ I love the colors and deep flavors of this one. And if you've been following along with my blog for any length of time you know I love simple, delicious food preps which I can keep in my head (no actual "recipe" required!)
This is one of those:
Oven roasted (or steamed) beets ~ regular size beets (peeled and sliced after cooking) will do,  but this time I used baby beets.
Washed and drained arugula (you can use baby spinach, or romaine, butter lettuce, etc. if you like)
Crumbled Blue cheese, (can substitute your favorite cheese, or omit entirely)
Toasted nuts of your choice.  I used walnuts this time, but I've made it with hazelnuts,  or pecans before. Use the nuts you like, but do toast them lightly on a shallow rimmed sheet pan in the oven for a couple of minutes, then cool. Toasting really brings out the flavor.
Optional: shallow fry a few fresh sage leaves for a minute or two until crispy, set on paper towel to cool. Crumbled, crisp bacon works well with this one too.



Drizzle with your favorite vinaigrette ~ I particularly like this White Balsamic Vinaigrette . The dressing has just a touch of sweetness which pairs  very well with the components of this salad.
I alway finish the salads with a quick shower of  freshly ground black pepper.
If you give this one a try, I hope you like it as well as I do.
Have a wonderful week everyone!
Be blessed. ~m. xo

Cannoli ~ Deconstructed Plus Winners Announced :)

If you ever get a craving for the fabulous Sicilian treat . . .

Photo credit: Paolo Piscolla

Cannoli! :)

But you either don't have the time to  make them yourself, or you don't happen to live near a wonderful Italian bakery.  You may want to keep this recipe in mind.




All of your favorite flavors as in a traditional Cannoli but very easy to assemble. We can't really call this dessert Cannoli, because Cannoli means "little tubes", but if you don't mind bending the rules a little bit ~ it's a very satisfying dessert.





In this version lightly fried wonton triangles stand in for the pastry "tubes" but the filling and some of the accompaniments remain true to the original. The fun part is you can add "extras" if you wish ~ I had a basket of raspberries (which I prefer over the Maraschino Cherries) so I added them as well.  Later I remembered I had put up some Bing Cherries in Cognac earlier this past summer and could have offered  those instead. Oh well . . . next time!
Mini Chocolate Chips work in place of grated  chocolate and I added some chopped pistachios, as I have had in some versions. But actually, since we're already taking liberties with the authentic recipe, almost anything goes. 
And the good news is ~ it all can be made ahead; fry the wonton triangles and keep them in an airtight container. (You can fry the wonton triangles a couple of days ahead.) To fry: heat a couple of inches of vegetable oil in a deep saucepan or pot, drop  the triangles into the hot oil, a few at a time.



  They only take a few moments to turn golden brown; remove with a slotted spoon (or spider) and place them on paper towels to help drain any excess oil. Cool completely, then store in an airtight container. You can mix up the dip hours  ahead and keep it covered and refrigerated.
When it comes time to serve just put the filling in a bowl, garnish, arrange the crisp wontons around and dust the triangles  with confectioner's (powdered) sugar and enjoy.
If you would like a recipe for the cannoli filling,  there is a good one HERE.
I hope you enjoy!
~*~*~*~*~

And NOW the two winners of the Ariosto Natural Herb Seasoning Blends Library  ~  from the Ariosto Spa Buccinasco company in Italy!!

Congratulations to:

Kathy from "Sweet Up-North Mornings"

Melanie Montgomery from "Oh Slow Down ~ Life as a Newlywed"

Ladies, if you'll be so kind as to email me your shipping addresses, I'll pass the information along to the Ariosto Spa Buccinasco company so they can mail your winnings to you.
onceuponaplate (at) gmail  [DOT] com

Thank you everyone for participating in this  drawing ~ please check back often, as we'll have another giveaway coming up soon.

Blessings,  Mari xo

Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

The last of the season!  :(

Fresh Wild Alaskan Halibut season generally runs for 8 months, from March through November.

One of our favorite types of fish, halibut has a mild flavor, it is firm in texture, and difficult to overcook. Many people who don't like other fish simply adore halibut for those reasons.

When our fish purveyor featured these beautiful portions of fresh Halibut, I could not pass them up. The only dilemma was how to prepare them for the close of the season.

In the summer we love it simply grilled with salt and pepper, and maybe a squeeze of lemon, lime, or served with a warm  lemon-caper-butter sauce.

But because this is farewell to fresh halibut until next spring, when the season opens again, I wanted to do something a little more special.  Something that combined the flavors of the Pacific Northwest... because that's where I am. :)

I happened to have some fresh, slightly tart huckleberries on hand, and  I always keep Oregon Hazelnuts in the freezer, so I devised this recipe (actually a non-recipe), which we thoroughly enjoyed.

My apologies in advance... for those who know me or follow my blog, you know as many times as not, I'll just line up my ingredients and begin cooking without a recipe, just an idea in my head. That TRULY is the pleasure of cooking for me ~ the creative aspect of using what I have on hand, and not being tied to a recipe.

That is the case with this dish... I can describe how I made it, but there are no exact measurements ~ have fun and prepare it to taste, and in the proportions to fit your family.

Here is how I arrived at this dish ( a serving for two):

Two serving size pieces of  fresh halibut

Generous 1/4 cup Huckleberries -or other berry of your choice-

(Plus extra berries for garnish)

Hazelnuts -or other tree nut of your choice-

A tiny bit of sweetener (agave, honey, sugar)- depending upon tartness of berries

Olive Oil & Butter

Salt and Pepper

Step 1.  Make the Huckleberry -or other berry- reduction.

A generous 1/4 cup of fresh huckleberries with a couple of tablespoons of water and a little agave syrup (or sugar), to ease some the the tartness of the berries ~ not to make the sauce sweet. Bring ingredients to a boil, then reduce heat to medium low to reduce amount by nearly half. Stir occasionally. Keep warm.

Step 2. Rinse halibut, blot excess moisture off ~ salt and pepper, and dust with all-purpose flour. Tap off excess flour. Heat equal amounts of oil and butter in a frying pan over medium - high heat until melted and almost sizzling.  


Add halibut to the pan (don't crowd), allow to cook on one side for a few minutes (about 3 to 5 minutes, depending upon the thickness of fish.)  Turn once and cook other side until fish is just firm when you press down upon it. (Again about 3 to 5 minutes.) 


Remove fish to warm serving plates or a platter.  Cover loosely with foil and keep warm.

Step 3. Add another tablespoon or two of butter to the same pan, allowing it to melt, stirring to scrape up any bits from interior bottom of pan. Add chopped hazelnuts (or walnuts, almonds, pecans, etc.) and allow to cook, stirring frequently to avoid scorching either the nuts or the butter.  

When butter is golden in color but not burned, remove pan from heat and keep warm.

Step 4. Drizzle the warm berry reduction on warm plates, arrange seared halibut on top. Spoon the warm hazelnut brown butter over all,  garnish with additional fresh berries, and serve right away.

Because I wanted the flavor of the fish and sauces to shine and take center stage, I didn't want any competition from the vegetable, so I served raw baby pea shoots alongside.  It turned out to be an excellent combination of flavors.   Lightly sauteed baby spinach and steamed rice would make good accompaniments as well.

If you would like a printable copy of this "non-recipe", you'll find it on my recipe blog. Click HERE. 

If you try this,  I hope you enjoy it!

Thank you for stopping by today, friends.

I hope you're having a wonderful weekend.

~mari

Spinach Salad with Roasted Butternut Squash, Bacon, Walnuts and Maple Vinaigrette

The usual late summer/early fall weather is upon us ~ very warm days, and cool evenings.

Butternut Squash is plentiful in the market, but it's not quite chilly enough for soups or heavier meals. Instead of a hot meal I put together this healthful (if you don't take into account the bacon) salad for dinner recently.

You can serve the salad at room temperature, but I really like it best when the squash and dressing are still warm. With each bite you'll get a taste of creamy ( roasted squash), crunchy (toasted walnuts) and crispy (salty- smoky bacon), and the sweet-tangy maple dressing brings the spinach and other ingredients together beautifully.

It's very good when accompanied with warm cornbread or toasted and buttered sourdough slices.

There are many Maple Viniagrette dressing recipes out there, but I make mine a little differently than most ~ I reduce the maple syrup by about half (in a small pan, stovetop over medium heat) before whisking it with Sherry Vinegar (you can also use apple cider vinegar, but it is generally a bit stronger so beware and adjust amount to suit your taste.) Then just whisk in a small amount of Dijon mustard, some olive or grapeseed oil and salt and pepper then taste for seasonings. When making vinaigrettes I usually use quite a bit less oil than most recipes call for, just a personal preference.

If you would like a printable copy of the recipe, you can find it on my recipe blog by clicking HERE.

This is my entry for Tuesday Twister ~ Click Logo to find out more.

Enjoy~ and thank you for stopping by, friends!

Assorted Spiced Nuts

When I was a child my aunt and uncle owned several hundred acres of walnuts, apricots and Italian plums not far from our home. We were fortunate to always have a supply of these treats in our house and at holiday time the walnuts were dressed up a bit.

As far back as I can remember my grandfather and mom would make Candied Walnuts with cinnamon (my favorite). In later years I came to appreciate the Rosemary Walnuts as featured here.

This time I prepared walnuts, cashews and almonds ~ each spiced in a different way.

The Rosemary-Walnuts are drizzled with a little melted butter infused with rosemary (fresh or dried), cayenne (as much or a little as you like), salt and a sprinkle of garlic powder if desired, then roasted until golden.



Curry powder, garam masala, cumin and cayenne are the seasonings for the Savory-Spiced Cashews.



The Sweet & Salty Sesame Glazed Almonds I have blogged about before. My dear friend Monique introduced the recipe to me. Absolutely delicious!Honestly, these should come with a warning as they are highly addictive.


Each of these spiced nuts go together very quickly and they make nice little gifts when put in jars, topped with a bow. Make any one of them, or all three I hope you enjoy! If you would like the recipes:
You can find the recipe for the Rosemary Walnuts HERE. Click HERE for the Cashew recipe. And Monique's Sweet and Salty Sesame Glazed Almond recipe HERE.*~*~*~*
Have you entered for a chance to win this Willow Blue tea set yet?

Click the image for details!
Happy New Year friends! xo

Glazed Sesame Almonds

When my sweet friend Monique featured these Glazed Sesame Almonds on her delightful blog, La Table de Nana during the holidays, I KNEW I wanted to make them.

Once again Monique has shown the way to another fabulous, "keeper" recipe!

Crunchy, slightly sweet and a little spicy-salty these are positively addictive!

Please click the link above to visit Monique's wonderful blog, and take a peek at the recipe and her beautiful photos.

Thank you so much for sharing the recipe Monique! xoxo

I made them as part of our Darling Bakers Superbowl Appetizer event.

Click HERE if you would like a printable copy of the recipe.