Red, White and Blueberry Crostini


Berries and goat cheese come together to make this yummy, ultra simple summertime appetizer. Sweet berries pop against the mild tangy flavor of the goat cheese in the most delightful way. Using strawberries and blueberries makes this a fun hors d’oeuvre option for your 4th of July celebration. 

Red, White & Blueberry Crostini

Baguette
Strawberries
Blueberries
6 oz soft goat cheese

Cut baguette into 1/4" thick slices and place in broiler for less than a minute or until lightly golden. Let baguette slices cool. Hull strawberries and chop into small pieces. Spread about 1 tablespoon of goat cheese onto each bread slice. Top goat cheese with strawberries pieces and blueberries.

Have a safe and happy 4th of July!



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Strawberry Rhubarb Pie


June 9th is National Strawberry-Rhubarb Pie Day!

This unofficial food holiday honors the pie which combines the tart stalks of rhubarb with the sweetness of strawberries. It's a match made in fruit pie heaven.

Rhubarb has the appearance of red celery, and although it's generally eaten as a fruit, it is technically a vegetable. Rhubarb offers many health benefits and is high in Calcium, Lutein (healthy skin & eyes), Vitamin K and Antioxidants. 

For this recipe I used Grandma Shepard's pie crust and experimented with the filling...it turned out spectacular! Top this off with a scoop of vanilla ice cream or fresh whip cream, and you have yourself one delicious piece of pie. 


Grandma Shepard's Pie Crust

Makes 2 - 9" pie crusts


2 cups flour
1 teaspoon salt
2/3 cup (plus 2 tablespoons) vegetable shortening
4-5 tablespoon ice cold water

Mix first three ingredients in a bowl with a pasty blender, until they are well combined. Sprinkle the cold water in gradually and mix with a small spatula (or your hands) until a ball can be formed. You may need to add more water. Separate dough into 2 even portions. Roll out dough immediately or store in Ziploc bags in the refrigerator. When you are ready to roll out, bring dough back to room temperature.


Strawberry-Rhubarb Pie

Makes 1 - 9" pie

Pie dough for a double crust 9-inch pie
3 cups chopped rhubarb
3 cups sliced strawberries
1 1/3 cups granulated sugar
1/3 cup cornstarch
1 tablespoon lemon juice
Pinch or two - lemon zest
1/4 teaspoon cinnamon
1 egg, beaten for glaze

Directions:
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, lemon zest and cinnamon. On a lightly floured surface, roll out one of the pie crust and transfer to a 9-inch pie plate. Spoon in filling. 

Roll out second pie crust. Using a pastry wheel, pizza cutter or knife cut into 1/2 inch wide strips. Brush pie rim with beaten egg. Gently weave strips over the pie to form a lattice. Trim and flute the edges. Brush lattice with beaten egg. 

Place on baking sheet and be prepared because it will bubble over. Bake in a 425 degree oven for 15 minutes.

Reduce heat to 375 degrees and bake for 50 to 60 minutes longer or the crust is golden brown.


Enjoy!



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