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Raspberry & Blackberry Goat Cheese Crostini with Fresh Mint & Thyme

A simple, elegant summer appetizer that everyone will love
Filed Under > Appetizers & Sides

Raspberry & Blackberry Goat Cheese Crostini recipe on Waiting on Martha Berry Goat Cheese Crostini recipe on Waiting on Martha

I have this love affair with toast.  There’s just something about the crisp crunch and delectable mix of toppings that gets me every time.  And crostini is just a fancy way to call it.  So like nachos—because you know how much I love nachos by now—the possibilities for your toasts and your crostinis are truly endless.  Today, without further adieu, I proudly give you a sure-hit Memorial Day appetizer: my Raspberry & Blackberry Goat Cheese Crostini recipe. 

With spring’s bounty of fresh berries, this is the perfect dish that fools your guests into thinking it’s a lot fancier than it is.  To create the berry “shmear”, simply put your berries in a bowl, lightly smash some of them with the back of the spoon.  You’ll want some full berries for presentation sake when serving, but you’ll also want the smashed juice as part of the shmear.  I love mixing in the gourmet herb goat cheese from the store, but you can of course blend your own fresh herbs in goat cheese too.  

In order, you’ll be happier if you spread the herb goat cheese first, then the berry “shmear”.  Next, top with the whole berries, and lastly garnish with your chopped mint.  You’ll toast on a cookie sheet in the oven until they’re golden brown.  These crostinis toast fast, so you’ll need to watch them closely so they don’t burn.  Voila!  Take those beauties out of the oven and serve on a marble board to hungry guests.  

It’s simple.  It’s elegant.  And it’s downright irresistible when served up on a bright, sunny summer day!  We’re sharing this recipe as part of Shipt‘s Memorial Day virtual potluck, so be sure to check out the rest of the menu!  Truly, MKR

P.S.  Looking for more Memorial Day menu inspiration?  Try our best ever veggie burgers and beef burgers, all of the side fixin’s for your BBQ, boozy strawberry basil lemonade, and classic root beer floats.  xo 

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Raspberry & Blackberry Goat Cheese Crostini
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Ingredients
  1. French bread, cut into thin slices
  2. OR pre-sliced crostini slices from the store
  3. 1 pint blackberries
  4. 1 pint raspberries
  5. herb goat cheese or regular goat cheese with fresh thyme
  6. fresh mint, chopped
  7. additional mint leaves, to garnish
Instructions
  1. Spread the herb goat cheese first on crostini or thin slices of bread.
  2. Lightly smash your berries to create a jam-like spread or “shmear”, leaving some berries whole for topping.
  3. Top the crostinis with your berry “shmear” and garnish with chopped fresh mint.
  4. Toast in the oven or toaster oven for a few minutes until golden brown. Be sure to watch closely so they don’t burn.
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha | This post is in collaboration with Shipt, a brand we love and adore.  All opinions are 100% our own. 

Boozy Strawberry Basil Lemonade

An Elevated Take on a Classic Southern Staple Sip for Summer
Filed Under > Cocktail Hour

Boozy Strawberry Basil Lemonade | Waiting on Martha Boozy Strawberry Basil Lemonade recipe | Waiting on Martha Strawberry Basil Lemonade recipe on Waiting on Martha

I don’t know there was ever a better flavor pairing than strawberry and basil.  And when they’re combined in a fresh homemade lemonade recipe, the result is out of this world… the result is refreshing, punchy and the perfect balance of flavors.  Now make the thing boozy, and you’ve got yourself a dangerously easy-to-drink batch cocktail on a hot summer’s day.  Enter my Boozy Strawberry Basil Lemonade.  

Today’s recipe was actually inspired by the strawberry shortcake my mother recently made for me on my birthday.  I used the extra strawberry puree from the shortcake recipe, grabbed the rest of the ingredients I had on hand, and started messing around.  

I started by pouring regular vodka in the cocktail shaker since I didn’t have basil vodka at home.  I did, however, pull fresh basil from the garden and muddled it in the bottom of the glasses, saving some for garnish at the end.  Basil, like rosemary, goes a long way in cocktails so you really don’t need that much per each drink.  

Next, I added equal parts lemonade and club soda to the shaker.  If you like your lemonade on the sweeter side, go a little heavier on the lemonade.  I used our John Daly recipe for the lemonade here—though you can of course use store-bought lemonade if it’s easier for your occasion—because I knew I would use the sugar cane sticks when garnishing to serve.  These are the sugar sticks typically used in Mojitos, and they can be a bit difficult to find sometimes.  But when I find them, I stock up, because I love how they add a little sweetness to your drink as you chew on them.  

Because I don’t mind having actual fruit puree in my drink, I simply poured the strawberry puree in the drinks.  But if you’re a no-pulp kind of person, consider straining the puree into the glasses when serving for a less chunky effect.  I share my simple recipe for the puree below; all you’ll need is fresh strawberries, sugar and some time for them to macerate.  

All in all, this recipe is your ultimate batch drink.  It’s easy, refreshing, and a true crowd-pleaser this time of year.  When serving, I love using my pink footed goblets by Juliska atop this beautiful wood and marble board from Waiting on Martha Home.   And think how pretty it would be with all of the ingredients set up in a DIY serve-yourself bar at a bridal luncheon, baby shower or barbecue!  Truly, MKR

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Boozy Strawberry Basil Lemonade

Ingredients

  • 2 oz. basil vodka (regular vodka can be substituted)
  • equal parts lemonade* and club soda, more lemonade if you prefer it sweeter
  • 1 fresh basil leaf to muddle
  • strawberry puree**
  • plus basil leaf and strawberry to garnish
  • *Homemade lemonade recipe linked in post, store-bought can also be used
  • **For Strawberry Puree
  • fresh strawberries, sliced
  • 1 tablespoon sugar
  • if you're fine with the chunks, mash lightly and let it sit there. Otherwise you can use a strainer to get rid of chunks

Instructions

  1. For strawberry puree:
  2. Mash strawberries and sugar together, let sit to macerate.
  3. If you're fine with chunks of strawberry, pour entire mixture into cocktail below.
  4. Otherwise, use a strainer to omit the large pieces of fruit.
  5. For cocktail:
  6. Muddle basil leaf at bottom of glass.
  7. Pour vodka in cocktail shaker.
  8. Add half lemonade, half club soda to cocktail shaker.
  9. Shake, shake, shake.
  10. Pour into glass with muddle basil.
  11. Add strawberry puree into glass.
  12. Garnish with basil leaf and strawberry, and serve.
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A Homemade Strawberry Rhubarb Pie Recipe

A Warm, Sweet, Tart & Flaky Homemade Dessert
Filed Under > Desserts

Strawberry Rhubarb Pie Recipe on Waiting on Martha A Homemade Strawberry Rhubarb Pie Recipe, Waiting On Martha

Homemade Strawberry Rhubarb Pie.  If you follow along on Instagram then you know I’ve been working on perfecting this recipe for quite some time.  Between uncooked crusts, too much liquid, and mastering the balance of the sour rhubarb, my strawberry rhubarb pie recipe might end up being the death of me.  But, like all good things practice makes perfect. 

The first few go arounds I kept getting what Mary Berry calls a soggy bottom, and it was coming out just too soupy.  Truthfully, I don’t mind a bit of a soupy pie.  A homemade fruit pie will always, taste amazing to me…soggy bottom and all.  But uncooked crust and too sour rhubarb, that needed to change.

To avoid a soggy bottom of uncooked crust I pre-baked the pie crust bottom for about 20-30 minutes, using pie weights to prevent the crust from bubbling.  These simple little weights have been around forever and really should be a kitchen staple for any baker. 

Second, I added more corn starch than what the recipe called for; it’s used to absorb the juices.  If you’ve ever made a strawberry rhubarb pie recipe, you’ll know that this is absolutely key.  The final pie still had a just a tad too much juice to it, so next time I’ll probably add an additional tablespoon.

Third, I didn’t let the fruit macerate as long as I’ve done in the past. Before I would let the fruit mixture sit for at least an hour which results in a breakdown of sugars and creates just too much liquid.  This go around it was a quick mix and then right into the pie.

Next, I figured out—by accident, really—how to make the perfect lattice pie crust pattern on top.  In the past, I’ve always overcomplicated it; placing all of the vertical pieces at one time and then horizontal pieces to finish’ weaving them in and out to make a proper lattice.  This time, I started with the center; always start with the center because it allows you to center the pie.  Then I began switching from vertical to horizontal one-by-one, over and over.  This simple positioning naturally creates the beautiful lattice as you go.  Voila!

Lastly, I was really careful with the final steps.  I used this piecrust shield and kept an eye on the oven until the pie was done just right.  I applied an egg wash about 15 minutes before it was done and topped the pie with a dusting of baking sugar crystals.  

While nowhere near perfect, my strawberry rhubarb pie was delicious.  And really, that’s all that counts…perfect is overrated.  Find my recipe below, and tell me if you’ll be making this strawberry rhubarb pie recipe anytime soon!  Truly, MKR

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A Homemade Strawberry Rhubarb Pie Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Ingredients

  • For filling:
  • 6-8 fresh stalks of rhubarb, sliced
  • 2 pints of fresh organic strawberries, halved and quartered
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 cup cornstarch
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg yolk
  • 1 teaspoon water
  • baking sugar for dusting

Instructions

  1. Preheat oven to 400 degrees.
  2. Place first crust in a greased pie dish, and for the bottom. Place parchment paper on in the pie dish (enough to cover the bottom of the crust allowing a little to come up the sides) and pour your pie weights in.
  3. Bake for 20-30 minutes or until the crust is almost baked through. If your edges begin to brown cover with foil or pie crust shield. Remove from oven and set aside. You can bake this up to a few hours in advance or even the night before.
  4. While the crust is baking, in a large bowl mix together the rhubarb, strawberry, brown sugar, white sugar, cinnamon, lemon juice, and cornstarch. Set aside.
  5. Take your other crust and cut into pieces with a fluted pie cutter. Try to keep your strips/pieces as straight as possible.
  6. Once done fill your pie with the fruit mixture and begin weaving your lattice top. Place in the oven and reduce the heat to 375 degrees. Cook until crust is completely golden and filling thickens, about an hour.
  7. **About 15 minutes before the pie is done wash with egg wash (egg yolk and 1 teaspoon of water beaten), then sprinkle with baking sugar.
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