10 Tips For Entertaining On A Budget | The Domestic Geek

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Mushroom Crostini with Goat Cheese

Mushrooms:
2 tbsp butter
1 lb mushrooms, sliced
1-2 garlic cloves, minced
1 tsp fresh thyme
Salt and pepper to taste

In a large pan, melt butter over medium-high heat.
Add mushrooms and sauté until they release their moisture and brown slightly, approximately 5-6 minutes.
Add garlic, thyme and salt & pepper to taste.
Cook for another 1-2 minutes.

Crostini:
1 baguette, sliced
Oil
Salt and pepper to taste
1 cup goat cheese
2-3 tbs parsley, chopped for garnish

To make crostini, place baguette slices on a nonstick or parchment lined baking sheet and lightly drizzle with oil.
Season with salt and pepper to taste.
Bake at 400ºF for 6-7 minutes, or until golden.

To assemble crostini, spread goat cheese over baguette.
Top with mushroom mixture.
Garnish with a sprinkle of fresh parsley.
Enjoy!


Balsamic Figs with Honey

10 figs, stems removed
4 tbsp balsamic vinegar
1-2 tbsp honey, depending on how sweet figs are
2 tbsp oil
Black pepper to taste
2 tbsp pistachio, chopped

To prepare the figs, without cutting all the way through, quarter them.
Place figs in a well oiled baking dish.
Drizzle over vinegar, honey and oil.
Bake at 375F for 10-15 minutes.
Serve over a bed of fresh arugula, saving the juices released in the baking dish as a dressing.
Enjoy!



Warm Olives with Rosemary

2 cups mixed olives in oil (if in water, drain and add 2 tbsp olive oil)
3 rosemary sprigs
1 tsp chili flakes
1 lemon, zested
1 garlic clove, minced

Toss all ingredients together in a baking dish and bake covered, at 400ºF for 20-25 minutes.
Enjoy!

Spaghetti Alla Puttanesca

1 lb spaghetti, dried
¼ cup olive oil
3 garlic cloves, sliced
1 tsp chili flakes
1 tsp oregano, dried
1 can diced tomatoes (28oz)
½ cup Kalamata olives, pitted
2 tbsp capers, drained
½ cup parsley, chopped
Salt and pepper to taste

In a large saucepan over medium-high heat, add oil.
Once hot, add garlic, chili flakes and oregano.
Cook for 3-4 minutes or until garlic is fragrant and lightly golden.
Add tomatoes, olives and capers.
Simmer for 5-10 minutes.
Meanwhile, cook pasta according to package instructions.
Once pasta is cooked, drain excess water and add pasta to sauce.
Toss well and season with salt and pepper to taste.
Garnish with freshly chopped basil.
Enjoy!


Lemon Rosemary Salt
3 cups sea salt
2 lemons, zested
5 rosemary sprigs, stems removed

In a food processor, blend salt with rosemary and lemon zest until rosemary is evenly distributed and finely chopped.
Transfer mixture to a large baking sheet and spread in an even layer.
Bake at 200ºF for 30-35 minutes, or until rosemary is dry.
Allow to cool before packaging.
If mixture is chunky, return it to the food processor and pulse until fine and smooth.
Enjoy!

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