strawberry and goat cheese crostini

We just dropped off our 12-year-old at YMCA camp for the week.  Now the house is very quiet.  Yes, I still have two children at home, but he is the one who is usually in the same room as me, curled up in the dog bed (orthopedic cushioning!),  reading a book and ready to talk with me or climb the counters to reach an unreachable.  It might be a long week.

I needed a few appetizers for parties this summer, and this has been my most recent go-to recipe.  I know it’s a little late in the season to be posting strawberry recipes, but as one of my party guest exclaimed “the colors are so beautiful, this would be perfect for Christmas!!”

Strawberry Goat Cheese Crostini

• 2 cups diced strawberries
• 1 Tbsp. sugar
• one sliced baguette
• 4 oz. goat cheese
• basil
• freshly ground pepper
• balsamic vinegar

Combine strawberries and sugar in a bowl and let sit for 30 minutes.

Heat oven to high broil.  Slice baguettes on the diagonal and broil each side until lightly brown.  Watch closely!!

Top each slice of baguette with a smear of goat cheese and a spoonful of strawberries.  Slice basil thinly (chiffonade) and sprinkle over crostini.  Finish with cracked black pepper and a light drizzle of balsamic vinegar.

Recipe slightly adapted from Annie’s Eats.

Using the Weight Watchers Recipe Builder, each crostini has 2 Points Plus (estimating 18 slices of bread from baguette).  You will probably have strawberries left over.

 

phyllo-wrapped asparagus with prosciutto

It was weird not being at the ocean for the long 4-day weekend.  Except for the 4 years we lived on the East Coast, I have spent every Thanksgiving since 1970 at Long Beach.  So it felt odd, but change is just that.  Change.  Neither good nor bad, just different.

We also celebrated my mother-in-law’s 70th birthday last Thursday (her actual birthday is today.  Happy Birthday Mom!).  All the kids went in on a Kindle with accessories and a gift card to Amazon.  She is looking forward to using it on our upcoming trip this summer to Italy.  I have one and I find it to be a great travel device.

These asparagus were a surprise hit at Thanksgiving, and they will be making a repeat performance at Christmas.  They were a last minute addition, since I received the December’s edition of Cooking Light just days before the big event.  They were almost gobbled up before I remembered to take a picture.  Very easy, delicious, and low points!

 Phyllo-wrapped Asparagus with Prosciutto

•  3 ounces proscuitto, cut into 30 long, thin strips
• 30 asparagus spears, trimmed
• 10 sheets frozen phyllo dough, thawed

Preheat oven to 450 degrees F.

Wrap one prosciutto strip around each asparagus spear, barber pole-style.  Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); coat phyllo with olive oil cooking spray (I used a Misto).  Cut crosswise into thirds to for 3 rectangles.  Arrange 1 asparagus spear across 1 short end of each rectangle; roll up jelly-roll fashion.  Arrange rolls on a baking sheet; coat rolls with cooking spray.  Repeat procedure with remaining phyllo, asparagus, and cooking spray.

Bake at 450 degrees F for 10-12 minutes or until phyllo is golden and crisp.  Serve warm or at room temperature.

Using the Weight Watcher’s Calculator with the calorie breakdown provided by Cooking Light, each serving (3 pieces) has 1 PointsPlus.

 

pinwheels

This is a super-easy appetizer!  You could make endless variations:  a pine nut, sun-dried tomato and parmesan cheese combination just came to mind.

Herb Pinwheels

• 1 sheet frozen puff pastry, thawed
• 1/3 cup chopped fresh herbs (I used basil, parsley and chives)
• 2 garlic cloves, minced
• 1 Tbsp. olive oil
• salt and pepper

Preheat oven to 400 degrees.  In a small bowl, combine chopped herbs, garlic, olive oil, salt and pepper.  On a lightly floured surface, or silicon mat, unfold puff pastry.  Spread herb mixture on pastry and roll up.  With a sharp knife, cut into 16 slices.  Place slices on a baking sheet lined with parchment paper or silicone mat, and bake until puffed and golden on edges, about 15 minutes.  Let cool on sheet for 10 minutes.

Using the Weight Watcher’s Recipe Builder, 2 wheels have 3 PointsPlus.

Olive Pinwheel Variation

Substitute 1/2 cup prepared olive tampenade for the herb mixture.

Using the Weight Watcher’s Recipe Builder, 2 olive pinwheels have 4 PointsPlus.