Recipes from Emily Richards
Published Friday, December 21, 2012 11:21AM EST
Tangy Red Pepper Dip
Okay this is so easy and addictive, I couldn’t stop eating it as I was making it! I love red pepper jelly and Rootham’s knocks it out of the park, sweet and tangy with a slight hint of heat-simply delicious! Serve with crackers and vegetables.
1/2 cup (125 mL) cream cheese, softened (half an 8 oz/250 g package)
1/2 cup (125 mL) Rootham’s Tangy Red Pepper Jelly
1/2 cup (125 mL) sour cream
In a bowl, using a hand held electric mixer, beat together cream cheese and pepper jelly until smooth. Add sour cream and beat until combined well.
Makes about 1 1/2 cups (375 mL).
Ricotta Olive Bruschetta Crostini
I love using ricotta as a base for crostini, it’s creamy and tastes delicious with so many different ingredients. With the combination of Spanish and black olives, carrots and cauliflower in this mixture each bite has a unique taste.
Half a baguette, sliced
1 tbsp (15 mL) extra virgin olive oil
1 cup (250 mL) ricotta cheese
Half a 500 mL jar Sable & Rosenfeld Olive Bruschetta, drained
Brush baguette slices with oil and place on baking sheet. Toast in 400 F (200 C) oven for about 8 minutes or until lightly golden. Let cool slightly.
Spread each with ricotta cheese and top with bruschetta before serving.
Makes about 16 crostini.
Tip: You can toast the crostini ahead and then just spread the ricotta and top with bruschetta before serving.
Irish Caramel Butter Tarts
Need a quick dessert to enjoy for those last minute parties? Well here is something so simple, you can keep the ingredients on hand at home to whip these up anytime!
18 mini frozen tart shells (or 12 regular size)
1/3 cup (75 mL) currants, raisins or chopped pecans
1 jar (250 mL) Irish Style Caramel Sauce
Place tart shells onto baking sheet and sprinkle currants among bottoms of shells; set aside.
In a bowl, whisk egg until frothy. Whisk in caramel sauce until smooth and well combined. Spoon into tart shells to fill. Bake in preheated 450F (232C) oven for about 12 minutes or until pastry is light golden. Let cool completely before serving.
Makes 18 tarts.
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