Chorizo and Chocolate Bruschetta


  • ​1/2 a slender baguette, sliced into 18 slices
  • 1/2-3/4” thick, on the bias 
  • Hazelnut spread
  • 1 6-inch link dry chorizo* sausage, sliced very thinly on the bias

 

 

Spread a little hazelnut spread on each baguette slice and top with 2 to 3 slices of chorizo.

 

*Be careful when shopping to only buy Spanish Chorizo not Mexican. Spanish Chorizo is a hard cured sausage that does not need to be cooked before eating, much like a pepperoni. Mexican chorizo is a fresh sausage and requires cooking before eating. If you can’t find Spanish Chorizo you can substitute spicy pepperoni for this recipe.

 

Makes 18 pieces

 


Blue Cheese, Dried Apricot & Spiced Candied Walnut Bites


  • ​2-3 tablespoons finely chopped spiced walnuts (or you can use a half spiced walnut for each depending on the size of your apricots)
  • 1 teaspoon snipped fresh rosemary
  • 1/2 cup crumbled blue cheese (creamy)
  • 12 dried apricots

 

 

In a small bowl, combine blue cheese and rosemary.

 

Spoon about 3/4 teaspoon of the cheese mixture on top of each dried apricot. Sprinkle with nuts or place one half of a candied/spiced walnut on each. If desired, garnish with additional fresh rosemary.

 

*You can also use fresh pears in this recipe. Just substitute fresh slices of pear for the dried apricot.

 


Rye Manhattan


  • ​2 ounces Jack Daniels Single Barrel Rye
  • 1 ounce Sweet Vermouth
  • 1 Luxardo cherry

 

 

In a cocktail shaker filled with ice, combine the Jack Daniels Single Barrel Rye whiskey with the sweet vermouth. Stir until well chilled. Strain into a glass. Add one Luxardo cherry and serve.

 

Makes 1 drink

 


 

 


 

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