Blackberry Chicken Flatbread Recipe

I love experimenting in the kitchen with new recipes, new flavors, new textures, and new uses for leftovers, and this recipe in particular caught my eye.  My hubby calls these type of recipes, "girlie" (meaning he won't touch them), but I call them "all the more for me and my friends" recipes;)  

This "girlie" recipe is adapted from Lively Table, with a few Cherchies® tweaks, but it's full of flavor and texture...kind of like me :), and it features our our award-winning Cherchies® Champagne Mustard, juicy blackberries, and delicious melty cheese.  Yum! This flatbread would make the perfect light appetizer or lunch.

Thank you for stopping by!

Ingredients

• 1 fresh pizza dough (Feel free to use your favorite flatbread as a substitute)

• 2 tsp olive oil

• 1 teaspoon (tsp) Cherchies® Garlic'n Herbs Seasoning Blend

• 1 Tablespoon (Tbsp.) Cherchies® Champagne Mustard

• 1 (4oz.) ball fresh mozzarella cheese, sliced into thin slices

• 1/4 cup thinly sliced red onion

• 1/4 cup shaved fennel, plus 1-2 tbsp fronds for garnish

• 2-4 oz thinly sliced grilled chicken (about 1/2 small breast). Leftover chicken is also perfect

• 1/2 cup blackberries

• 1-2 tbsp balsamic reduction

Preparation

1. Preheat oven and pizza stone to 425° F.

2. For the Balsamic Reduction, place 1/4 cup of Balsamic vinegar in a small sauce pan. Cook the vinegar on medium-low until vinegar has reduced to a thick syrupy consistency (about 2 Tablespoons).

3. Roll out the pizza dough and place on a preheated pizza stone.

4. Lightly spread oil over crust. Sprinkle Cherchies® Garlic'n Herbs Seasoning Blend over the dough. Next, spread the Cherchies® Champagne Mustard over the pizza crust. Then top the crust with cheese, onion, fennel bulb, and chicken.

5. Bake the loaded flatbread for 15-20 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with fennel fronds (fancy for the green fennel tips, chopped), blackberries, and drizzle with the balsamic reduction. Cut into squares and serve immediately. Enjoy!

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Blackberry Chicken Flatbread Recipe

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Enjoy!

Tuna Pinwheel Recipe

My mom used to make these all the time when my sister and I were growing up.  This recipe was from an old Betty Crocker cookbook (remember those?)  She would bring these pinwheels to our neighborhood parties, and they disappeared quickly. It's funny how tuna salad, presented in these tasty buttery bites, could be addictive.  Of course, I took mom's recipe and tweaked it with a hint of Cherchies® Champagne Mustard and some with our Cherchies® Hot Banana Pepper Mustard.

The true test was trying them on our children, our favorite "taster-testers" (their word for themselves as they were growing up).  They have come a long way in trying new things over the years, but tuna is not their favorite. I made these delicious morsels just in time for their after-school snack.   To my delight, they loved them; they were devoured in minutes, even the ones I brushed with our spicier Hot Banana Pepper Mustard!! 

This recipe would make the perfect tasty appetizer or afternoon snack, but save some for yourself because they will disappear quickly. 

Thanks for stopping by:) Comment below if you have made this tasty recipe. Return for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients 

• 1 can (6 1/2 oz.) white tuna, drained and flaked

• 1/2 cup mayonnaise

• 1/2 cup finely chopped celery

• 1 Tablespoons (Tbsp.) sweet pickle relish, drained

• 1/2 teaspoon (tsp) dry mustard

• 1 teaspoon (tsp) Cherchies® Champagne Mustard (or for a spicier palate, try our Cherchies® Hot Banana Pepper Mustard

• 20 slices square sandwich bread, crusts removed

• 4 Tablespoons (Tbsp.) melted butter

• Paprika

Preparation   
Carefully remove the crusts from the bread with a knife.  In a medium bowl, combine the tuna with the remaining 5 ingredients.  

For easy clean-up, place a sheet of parchment paper over a baking sheet.  Line the slices of bread on the baking sheet.  Thinly brush each slice of bread with half of the melted butter, reserving the other half.  Spread each slice with tuna salad.  (This time, I spread a few slices with our Hot Banana Pepper Mustard to see how they would turn out).

Roll each slice like a jelly roll and place three toothpicks into the bread to secure. Slice each tuna roll into 3 pinwheels.  

When ready to serve, brush the pinwheels with the remaining melted butter, sprinkle lightly with paprika, and broil the pinwheels until lightly toasted.  Makes about 60 pinwheels.

Remove these delicious morsels from the oven and serve immediately.  Enjoy!

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Fig and Herbed Brie Cups Recipe

Fig and Herbed Brie Cups Recipe

These savory fig cuties hit all the flavor notes in one tasty bite and are a breeze to make for any occasion.

The intense flavors of the savory garlic, tangy brie cheese, and sweet figs, make this a recipe one to cherish.  This recipe is perfect for those last minute holiday celebrations.  For a sweeter version of this recipe, check out our Hot Pepper Jam and Brie Cups Recipe.  Or, live on the edge and bring both;)

Ingredients

• 15 Mini frozen Phyllo cups (We used Athens Mini Fillo Shells)

• Cherchies® Fig Preserves (or substitute with our other tasty preserves)

• 1/2 Brie Cheese Wheel (about 6 0z.)

• 1 Tablespoon (Tbsp) Cherchies® Garlic and Herb No-Salt Seasoning Blend

Preparation

Preheat oven to 350 degrees F.  Remove rind from brie and cut into chunks (about 1 teaspoon).  This is an old picture.  Obviously I did not remove the rind.  Some prefer the rind left in tact, while others do not. Your choice.

Place phyllo cups on a baking tray and add a Brie chunk to each cup.  Sprinkle each of the cups with a small amount of Cherchies® Garlic & Herb No-Salt Seasoning Blend.  Add about 1/2 teaspoon (tsp) Fig Preserves.  Bake at 350 degrees for 8 minutes, or until brie just begins to melt.  

Remove from oven and serve warm or room temperature.  Garnish with a little thyme and help yourself!

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Fig Prosciutto Goat Cheese Crostini Recipe

Cook Time:  10 minutes
Difficulty: Easy

Figs, take two!  It is fig season and my obsession continues.  This quick and easy mouth-watering recipe hits all the flavor notes, it comes together in minutes, and is perfect for any occasion.

Figs, yes, please! It is fig season, and this quick and easy mouth-watering recipe hits all the flavor notes; it comes together in minutes and is perfect for any occasion.

Thank you to my friends Nancy, who gave me this fabulous recipe idea, and Colleen, who gave me additional cheese pairing ideas! When I mentioned our new Fig Preserves, both responded, "Oh, I love figs!". Nancy shared a recipe she recently had for lunch, which included figs, goat cheese, and prosciutto over toasted crostini. I added a rosemary balsamic reduction to the mix, and OMG, talk about a party flavor in your mouth! 

This recipe would be perfect as a light lunch, afternoon snack, or an elegant party appetizer, assembled as pictured or artfully arranged on a cheese plate with meats, cheeses, mustards, fruits, etc. See "How To Create Create a Cheese Plate." The sweetness of the Fig Preserves, the tang of the goat cheese, the saltiness of the prosciutto, and the flavor burst from the balsamic reduction will send your taste buds into overload. This recipe is easy and elegant and a must for your recipe collection!  

Thanks for stopping by:) Comment below if you have used any of these hacks or if you have some to add. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients (per crostini)

• Italian bread or baguette, sliced diagonally 

• 1 large log of goat cheese (could substitute Blue Cheese for a more intense flavor.  Thank you, Colleen)

• Cherchies® Fig Preserves

• Slices of prosciutto (1/2 lb., depending on how many making)

• 1 small clove of garlic, peeled

• 1/2 cup balsamic vinegar

• 1 teaspoon (tsp) fresh Rosemary, finely chopped

Preparation  
In a small saucepan, simmer the balsamic vinegar and rosemary on low until they reduce to a syrup consistency (about 10 minutes). Set aside to cool briefly. Pour the reduction through a fine mesh strainer into a small bowl to remove the rosemary pieces.

Toast the bread.  Since I was making this for myself as a snack, I toasted two slices of bread in a toaster.  If this recipe is to be shared with a crowd, then place the bread slices on a tray and cook in a 350 degree oven until bread is lightly toasted.  Once the bread is lightly toasted, remove from the oven or toaster and gently rub the top of each slice with the clove of garlic.

Now it is time to assemble these delicious gourmet treats.  For a crowd, consider assembling right before your guests arrive.  Depending on the size of the toast, spread the toasts each with about 1 teaspoon (tsp) of goat cheese, then about 1 teaspoon (tsp) of Fig Preserves, and then loosely place one or two slices of prosciutto on top.  There's no need to measure.  

Right before serving, drizzle the crostini with the balsamic reduction or leave on a tray for guests to help themselves.  Easy peazy and absolutely tasty!  Enjoy!

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