Rosemary Olive Wreath

I got this idea from Pinterest last fall. I saw it posted a couple times and decided it would be an awesome appetizer at Christmas dinner last year.

It was both pretty and delicious! This would make a great and artful appetizer to bring to someone’s house over the holidays if you have such occasion.

And so stinkin’ easy:

• Purchase the following: Rosemary stalks, assorted olives in red, green, and black (kalamata), cornichons, and mozzarella (or other cheese of your liking)
• Place stalks of rosemary around the edge of a pretty plate
• Arrange multi-colored olives and mozzarella around the rosemary wreath

Voila! It will smell wondrous, too.

Rosemary Flatbreads

My dear friend, Keri Brennan, passed this recipe my way. And it was perfect timing as I was headed to a family dinner and wanted to bring some things. These lil flatbreads would be the perfect thing to bring.

They require some yeast – but don’t let that keep you from trying. It’s so easy to throw these together.

You just need a little bit of time to allow the dough to proof and rise.

You can also toss in any herbs/seasonings you like. They are so versatile!

They were delicious! I think next time I wouldn’t add as much sea salt to the tops of them – they were a bit salty. But they tasted great and made a great accompaniment to our meal!

Ingredients:

• 1 cup warm water (about 110 F/43 C)
• 1 teaspoon (2 ¾ gm) active dry yeast
• 3 cups (15 oz) all-purpose (plain) flour, plus more for rolling
• 3 tablespoons of extra virgin olive oil
• 1 tsp coarse salt
• 1 teaspoon sugar
• 1 large egg whisked with 1 tablespoon water, for egg wash
• sea salt, for sprinkling
• 1/4 cup (¼ oz) fresh rosemary or thyme ( I used minced rosemary)
• (homemade seasoned salt made by combining dried homegrown herbs with sea salt)

Directions:

Place the water in a medium sized bowl and sprinkle the yeast on top. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until a dough forms. Add the minced rosemary.

Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes. Use as much flour as necessary so it is not a sticky dough. Place in a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface all over. Cover with saran wrap. Let stand in a warm place until it doubles in volume, about 1 hour.

Preheat oven to moderate 350°F. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4″x10″ (or however small/large you like) on a lightly floured surface.

Transfer to a parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs (or homemade seasoned salt.)

Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes. Let cool on the baking sheet then transfer to a wire rack to cool completely.

Storage and Freezing Instructions/Tips: Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.

Rosemary Lemon Shortbread Cookies

I came across this recipe in People Magazine. I know it sounds crazy, but sometimes you can really get some good recipes from People Magazine.

Every once in a while, I try one out and see what happens.

This is a keeper!!!

It tastes so elegant and gourmet. I love how you can see the lemon and the rosemary in the dough.

All I had at the time were star cookie cutters (and xmas stuff but that wouldnt have been right!).

And apparently I didnt have many sprinkle options either 🙂

These cookies are SO good! They are a fabulous twist on plain sugar cookies or rollout cookies. Definitely recommend!!!

Ingredients:

• 2 sticks unsalted butter, softened
• ¾ cup sugar
• 1 tblsp grated lemon zest
• 1 tblsp chopped fresh rosemary
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp salt
• 3 cups flour

Directions:

In a mixer bowl, beat butter and sugar on medium speed for 3 minutes. Add zest, rosemary, egg, vanilla, and salt and mix for 1 minute. Scrape down bowl. At low speed, add flour and mix just until combined; do not overmix.

Roll dough out between two large sheets of parchment paper to ¼ inch thickness. Chill dough for 30 minutes.

Preheat oven to 350°.

Roll dough out on clean surface and cut out using your favorite cookie cutter. Place onto baking sheet. Top with sprinkles and bake for 16-18 minutes or until edges are golden.

Lemon Rosemary White Bean Dip

I found this recipe online while perusing foodgawker……it seemed easy and fresh and summery! You have GOT to try this. It was A HUGE hit. People didnt know what to make of it at first….and then they kept going back for more.

Finished Dip

Perfect to have as an app, sitting on the side of the pool.

Lemon Rosemary Dip next to Cowboy Caviar

I was able to use my own fresh grown rosemary. Food always tastes better when you grow some of it on your own 🙂

Action Shot by my Sisterinlaw, Pam

This dip is healthy and sophisticated. It would go well with tortilla chips or pita chips.

Ingredients:

• 1 can white beans, drained (can use cannelini or northern beans)
• 1-2 garlic cloves, peeled
• 2-3 tsp. fresh rosemary, chopped
• 1 lemon, zested and juiced
• 2 tbs. extra virgin olive oil
• salt and pepper to taste

Instructions:

Add the beans, garlic cloves, lemon zest, and lemon juice to the bowl of a food processor and process until smooth. With the machine running, drizzle the olive oil into the bowl. Add in the rosemary and salt and pepper to taste, blend until combined. Add more olive oil if you want a smoother consistency. Transfer to a bowl and serve.