Shrimp & Goat Cheese Flatbreads

This recipe is a mash-up of Giada’s Stuffed Pork Chop recipe and a shrimp flatbread appetizer that I used to order back in the day at an Italian joint owned by one of my old friends called “The Metro Grille”.  I actually just happened across Giada’s recipe a few years back when searching randomly for good dinner ideas.  When I tasted the filling for the chops, it brought back memories of the DELISH “shrimp flatbreads” I had eaten at Metro Grille years before (minus the shrimp obviously).  I never got that old recipe from my friend for those pizzas back at Metro, but I am pretty sure this has to be close (sans the usage of Kalamata olives, which I am positive were on his flatbreads).  I added Kalmata olives a few times, but both my hubby and I decided we liked it better without.  Granted, if you enjoy olives, throw some into the spinach-cheese mixture.

 

Ingredients & Instructions:

15 Cooked, Cleaned, Tail Off, Shrimp (cut in half)
4 Whole Wheat Flatbreads
2 C Marinara Sauce
1 Tbsp. Olive Oil
2-3 Cloves of Garlic (minced)
3 Handfuls of Fresh Baby Spinach
½ Tsp. Dried Thyme
2 Oz. Goat Cheese
4 Oz. Cream Cheese
½ C Sun Dried Tomatoes in Oil (chopped)
1-2 C Mozzarella Cheese (grated or fresh sliced from the ball)

Preheat oven to 350 degrees.  Place flatbreads into the oven on the rack to bake for 5-10 minutes or until they become just slightly hardened.

In a medium sized mixing bowl place the goat cheese and cream cheese. 

Heat olive oil in sauté pan over medium heat.  Once oil is heated add garlic, thyme, and sun dried tomatoes and cook until garlic becomes fragrant (I often will add a little red pepper flakes for kick, but this is not necessary).  Add spinach to the sauté pan along with a pinch of salt and pepper and wilt.   Once spinach is wilted, add the warm spinach mixture to the cheeses and mix until blended and smooth.

Slather the cheese mixture onto the flatbreads and dollop with marinara.  Top with pieces of shrimp and then the mozzarella.  Bake for 20 minutes and enjoy!

Cucumber-Dill Tea Sandwiches

I made these not long ago for my dear friend’s baby shower.  I was very excited about making them not only because they are delicious, but also because they are so beautiful.  I love baby showers and the light beautiful faire that is normally served.  Not to mention, all of the girl talk about babies, motherhood, and oh the precious gifts!   I always end up getting a bit teary-eyed over the baby-talk, or sometimes just from getting to see old friends on such joyous occasions.

Anyways, back to the sandwiches.  I have had tea at the Ritz in NY City and at the Ritz here in Charlotte and both times were amazing.  I’m quite sure these little beauties would have fit right in to that arena.  I tried to keep these pretty simple, but I did use a variety of breads and added smoked salmon to half of them for a little extra flair.

 

Ingredients and Instructions:

1-2 Hothouse Cucumbers
White, Wheat, and Pumpernickel Breads
8 Oz. Container of Philadelphia Whipped Cream Cheese
2 Tbsp. Mayonnaise
Juice and Zest from 1 Lemon
2-3 Tbsp. Dill (chopped) plus extra sprigs un-chopped for decorating
1 tsp. garlic salt
Pepper
Smoked Salmon

With a hand mixer, blend cream cheese, mayonnaise, garlic salt, pinch of pepper, lemon juice, and lemon zest until smooth.  Fold in the dill and refrigerate for at least 4 hours or overnight to allow flavors to blend.

Run a fork down each side of the cucumber creating think peeled strips and then use a potato peeler to make 4 wide stripes down the sides (doing this will give make your cucumbers the “frilly” edged look).  Cut cucumbers into slices about ¼ inch thick.  Remove the crust from the bread and cut into 2 x 2 inch squares (or slightly larger than your cucumber rounds).  Spread the cream cheese mixture on each piece of bread, top with a cucumber slice and small pinch of the smoked salmon.  Put the remainder of the cream cheese mixture into a piping bag and pipe small dollops of the mixture on top of each sandwich.   Decorate with sprigs of dill and enjoy like you are a Queen Bee at the Ritz!