summer coolers, peaches & ginger!

I absolutely adore sitting on my patio, nibbling on a delicious nosh, and sipping a cool, refreshing beverage. A couple of my friends introduced me to two of my new favorites for this year: a gin and tonic spiked with ginger beer and fresh ginger, plus a mouth-watering fruit and goat cheese nibble. I’d love to share them with you — come on over!

peach and goat cheese crostini w GINger tonic

nectarine & goat cheese crostini

2 tablespoons good quality balsamic vinegar
2 ciabatta rolls, thinly sliced, about 16 slices total
olive oil, to brush
5 ounces soft goat cheese
one ripe nectarine, pitted and thinly sliced
3 or 4 sprigs fresh thyme
16 sweet hot pecans
freshly ground black pepper

In a small saucepan over medium heat, reduce the vinegar by a third, until it becomes slightly thick. Set aside to cool.

Preheat oven to 425°F. To make the crostini, arrange the ciabatta slices on a sheet pan; brush or spray with olive oil. Bake in hot oven until golden brown, about 4 to 6 minutes. Let cool. Top with a slice of nectarine; drizzle with the balsamic vinegar reduction. Sprinkle with thyme and press a pecan on top. A quick sprinkle of freshly ground black pepper finishes them off. Serve immediately.

Makes 16 crostini.

I think this would be great with peaches, pears, apples, plums … well, the possibilities just might be endless!

GINger & tonic

I am not a gin & tonic fan, but this is so great — I was very pleasantly surprised … and refreshed!

GINger and tonic 2 

 Mix one part each:

gin
tonic water
ginger beer

Add a spritz of lime juice. Pour into tall glass over lots of ice. Garnish with a spear of fresh ginger or ginger coins on a skewer. Serve immediately. AHHhhhhh!!!

 


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