1. Grilled Eggplant Bruschetta

    Healthy Appetizer Ideas

    Come BBQ season I am always searching for fun and healthy recipes to serve at my outdoor summer parties, so when my friend Cassandra Bodzak, a Holistic Lifestyle Expert and Healthy Cooking Host {who has been featured on Shape and Self Mag}, said she would be willing to come over and share this no carb, rich in flavor appetizer, I was ecstatic! Stunning presentation and literally no guilt {it’s all veggies!} I couldn’t wait to make and taste-test this healthy summer recipe!

    Healthy Bruschetta Appetzier for your Summer Party

    Ingredients:

    • 1 large eggplant
    • 1 tomato
    • 1/4 cup of chopped onions
    • 2 tbsp of chopped garlic (less if you are not a huge garlic lover!)
    • 2 tbsp of chopped basil (fresh)
    • 1 tsp of oregano
    • 1 tbsp of olive oil
    • 1 tbsp of balsamic vinegar
    • 1/2 of a lemon (to squeeze over)

    Eggplant Bruschetta Recipe

    Instructions:

    Preheat your oven to 425 degrees if you are not grilling the eggplant on the barbecue. Slice your eggplant about 1/4-1/2 inch thick so it’s thick enough to be sturdy for holding the tomato mixture. Place sliced eggplants on paper towels and cover them with another paper towel to dry out as much as possible. While the paper towels are absorbing the water, start chopping up your tomato, onion, basil and garlic.  In a medium mixing bowl combine your tomatoes, onions, basil, oregano, garlic, as well as your olive oil and balsamic.

    Now place your eggplant either directly on the grill or on a lightly greased (use a coconut or olive oil spray) tray and place them in the oven for 10-15 minutes. Whether they are on the grill on in the oven, watch them and turn them over about five minutes through. Eggplant will be done faster on the grill so watch them carefully.

    When eggplants are done, place them on your platter and gently scoop about a tablespoon of the bruschetta mix down the middle of the eggplant slice. When all eggplant bruschetta is made, lightly squeeze your fresh lemon juice on top. Garnish with a fresh leaf basil! The eggplant may be bit flimsy so serve on small dishes with a salad or appetizer fork! Enjoy!

    Paleo Bruschetta Recipe copy 3Appetizers with Tomatoes

    Be sure to check out Casandra’s awesome YouTube channel {here} where she shares everything from green juice recipes to positive mediations and tips!

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  2. Spring Vegetable Salad

    Ideas for spring salads by Fashionable Hostess Market fresh beets and white beans for salad

    I have been on the hunt for a new slew of vegetables to add into my lunch salads, so when I came across this recipe incorporating fresh spring vegetables like sugar snap peas, radishes, and fresh dill, I was pumped! The sugar snap peas and radishes add a nice crunch, while the dill and chives give it such a refreshing flavor. Then I always forget about ricotta cheese as an option for salads – unlike goat cheese it’s rather bland so it can mix with anything! Read on for how to prep the salad with a home-made vinaigrette!

    Recipe for White Bean Salad with Spring Vegetables by Fashionable Hostess White Bean Salad with Spring Vegetables by Fashionable HostessIngredients:

    Vinaigrette:

    • 1/4 tsp. sea salt, plus more if needed
    • 2 Tbs. sherry vinegar, plus more if needed
    • 1 small shallot, finely minced
    • 2 tsp. Dijon mustard
    • 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil

    Salad:

    • 4 cups (1 3/4 lb./875 g) cooked cannellini beans
    • 3/4 lb. (375 g) sugar snap peas, blanched (about 4 cups)
    • 1/4 cup (1/3 oz./10 g) fresh dill, torn from stems
    • 1/2 cup (3/4 oz./20 g) very thinly sliced fresh chives
    • Sea salt and freshly ground pepper
    • 3 cups (3 oz./90 g) young pea tendrils
    • 1/2 cup (2 1/2 oz./75 g) crumbled ricotta salata cheese
    • 1 cup (4 oz./125 g) shaved watermelon or breakfast radishes (from 2 to 3 radishes)

    * Directions: To make the vinaigrette, in a small bowl, whisk together the 1/4 tsp. salt, 2 Tbs. vinegar and the shallot and let stand for 10 minutes. Whisk in the mustard and then the olive oil until the vinaigrette is emulsified. Taste and add more salt or vinegar, if needed. Set aside.

    In a large bowl, stir together the cannellini beans, snap peas, dill, chives and 1/4 cup (2 fl. oz./60 ml) of the vinaigrette. Season with salt and pepper to taste. Arrange on a large serving platter and garnish with the pea tendrils, cheese and radishes. Drizzle with the remaining vinaigrette just before serving. Serves 6 to 8.

    *Thanks to Williams-Sonoma for the recipe!

    Farmers market ingredients for Spring Salad by fashionable Hostess
    White Bean Salad with Spring Vegetables by Fashionable Hostess copy

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  3. Brie with Drizzled Agave

    Mother'sDay-317-E-2

    Readers reacted so well to this past week’s Sparkling Pink Lemonade Cocktail {which is not surprising since it’s the perfect girly drink for a party!} that now they’ve asked for an equally as pretty and yummy appetizer to compliment it. Brie is always a crowd pleaser for my guests, so I decided to drizzle on the sweetness with organic agave and dried cranberries. Like a baked version? Heat the oven to 350 and cook on a non-stick baking pan for 10-12 minutes. Or, serve at room temperature and slice mini ‘pizza slices’ for guests on cute dessert plates with extra dried fruit on top! Display the brie on a beautiful silver tray with a mother of pearl trim {similar} alongside a pink bouquet, and you are all set for guests! And for those of you who need more pink party ideas, of course I have a whole Pink Tablescapes Pinterest board, so check it out!

    Mother'sDay-314-E-2Brie with Drizzled Agave

    Mother'sDay-324

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