Goat cheese Crostini

One of the things I adore about warm weather and St. Louis is the Tower Grove Farmers Market. I am counting down the days until it opens. It is one of my favorite things about the city. 


My tummy is hungry thinking about the fresh fruit, veggies, and cheeses we come home with. Not to forget the breakfast burritos and grilled cheese sandwiches.  


I thought of this tasty appetizer when we had some friends come over for our first summer BBQ which included burgers, guacamole, baked beans and sangria.  That morning we headed to the Tower Grove Market where I picked up a French Baguette, some fresh goat cheese, and tomatoes. I had basil growing in our small city home garden.


The lazy days of summer are so close I can almost taste them, yet so far.


1 French Baguette
Olive Oil
1 tablespoon minced garlic
Basil Leaves
Goat Cheese
Tomatoes sliced


1. Preheat oven to 400 degrees
2. Cut baguette into slices. Mine were about 1/2 inch thick.
3. Drizzle olive oil onto baguette 
4. Spread garlic onto baguette
5. Bake for 5-7 minutes or until your desired crispiness, 
6. Cool
7. Spread goat cheese on baguette slices, top with one basil leaf and tomato.


Happy Tasting!

Caramelized Onion, Mushroom & Gruyere Tartlets

You know when you find a recipe and you have to try it immediately? Exactly what happened when I stumbled upon this. I loved how fancy it sounded and looked, (my pictures do not do it justice).  I brought these to a going away party for some good friends. These were a hit and were eaten so quickly. The sad part was I was still getting over a sinus infection and could I savor what I made? No. I had STLboy describe it all to me so I knew what I was missing. Impressive and not difficult at all. 

Happy tasting!

Caramelized Onion, Mushroom & Gruyere Tartlets

Yield: 16 3-inch tartlets

Prep Time: 1 hour | Bake Time: 20 minutes

1 tablespoon olive oil

1 large yellow onion, thinly sliced

1 tablespoon unsalted butter

16 ounces white button mushrooms, thinly sliced

1 clove garlic, chopped

½ teaspoon dried thyme

Salt and pepper, to taste

¼ cup white wine (can substitute chicken or vegetable broth)

2 sheets puff pastry (thawed according to directions on package)

1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)

1 egg + 1 tablespoon water, beaten together (for the egg wash)

Handful of parsley, chopped

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

2. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

3. Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

4. Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

5. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.

6. Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

7. Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.

8. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

Source: Brown Eyed Baker