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crostini

Roasted Beet, Roasted Garlic, Goat Cheese, and Pistachio Crostini

February 4, 2016 by rachelle 24 Comments

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I know I’m kind of on a crostini kick lately.  Today just seemed like the perfect time to share this Roasted Beet, Roasted Garlic, Goat Cheese, and Pistachio Crostini.  We’re just days away from the Super Bowl and Valentine’s Day is right around the corner, so in my world this works for both!

 

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It’s such an exciting time right now because we have this awesome Valentine’s Day $1000 Amazon Gift Card Giveaway happening – use the Rafflecopter below to enter!  And be sure to check out all the other fantastic recipes my blogger friends have made – the links are below the Giveaway details. GOOD LUCK!

 

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And we’re just days from Super Bowl 50!  This roasted beet crostini is a lovely and colorful appetizer idea for a romantic Valentine’s Day dinner AND it’s a perfect Super Bowl food for the big day.  I mean, seriously, it’s not a party in our house unless there are roasted beets!  Your veg friends will thank you too!

 

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If y’all are still planning your Super Bowl menus, be sure to check out these game day roundups that totally have you covered!  There’s something here for everyone!

Karrie from Tasty Ever After has 50 Super Bowl Recipes for Super Bowl 50

Cheyanne from No Spoon Necessary has a Super Bowl Recipe Huddle

Keri from Fashionable Foods has a Healthy Super Bowl Snacks collection

 

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Everyone in Charlotte is super excited for the big game and I certainly hope our Cardiac Cats don’t kill me on Sunday.   #KeepPounding #PanthersNation

Have a great weekend, y’all!

 

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If you’ve never roasted beets or garlic before, instructions can be found Roasted Beets and Mashed Red Potatoes with Goat Cheese and Roasted Garlic.

 

a Rafflecopter giveaway

 

Seduction Meals – Romantic Apple Rose Tarts

Food Fashion & Fun – Sweet Beet Juice

The Merchant Baker – Valentine Meringues

BBritnell – January Smoothie Roundup

Green Healthy Cooking – Healthy Spelt Oat Cookies

Kim’s Cravings – Easy Cream Cheese Pie

No Spoon Necessary – Champagne Sangria with Blood Orange, Pomegranate, and Strawberry

Tasty Ever After – Preserved Lemon Spicy Margarita

Taste and See – Amazon Giveaway

Just So Tasty – Red Velvet Chocolate Chip Cookies

The Skinny Pot – Large Batch Tasty Fried Chicken

Jar Of Lemons – Chocolate Banana Chi Seed Pudding

 

Roasted Beet, Roasted Garlic, Goat Cheese, and Pistachio Crostini

Filed Under: Archives Tagged With: appetizer, beets, crostini, football food, goat cheese, party food, pistachio, roasted garlic, snack, super bowl

Eggs Benedict Crostini with Roasted Asparagus, Bacon, and Easy Hollandaise

January 21, 2016 by rachelle 23 Comments

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Happy almost weekend, y’all!  It’s early for these winter weather shenanigans in the Carolinas, but believe it or not, it snowed!  Again!  I know!  I know!  My northern friends are laughing at me right now because we get a few flurries and a little dusting and we call it snow.  I’m serious as a train wreck when I tell you that when we get exactly 2.5487 flurries of snow in Charlotte everyone loses their mind and forgets how to drive.  A similar situation happens when it rains.

 

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Now, I have no idea what in tarnation makes people freak out and decide they need to clear the Harris Teeter and Publix shelves of all things bread and milk.  That makes zero sense to me.  Who need bread and milk when there is one half of a flake of snow left floating in the air.  And I gotta be honest, when we are expecting serious weather, you know, the kind that brings 2.4783 inches of snow that lands on 54 degree ground and lasts for exactly 4.286 hours before melting?  I don’t know about you, but man, I stock up on beer and wine.  Who needs bread and milk?

 

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Oh!  And vodka.  And Bloody Mary mix.  These are essentials for a snow day.  Or a Sunday.  Or a Saturday.  Don’t judge me.  I’m just keeping things real around here.

 

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Regardless of whether you have your Bloody Mary on a snow day, Sunday, or Sunday.  Or jeeze!  If it blows your dress up, have it on Monday.  There are no judgments here.  This is a safe zone.  My point is that if you are having a Bloody Mary, (at least at my house) you might be having breakfast or if you’re more civilized it would probably be brunch.  Either way, you should totally try these Eggs Benedict Crostini with Asparagus, Bacon, and Easy Hollandaise.  They’re the perfect addition to any breakfast or brunch.

 

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I sincerely hope you (and I) get a snow day, but you don’t have to wait for one to try some delicious breakfast crostini.  If you do, don’t forget to pick up the vodka.facebookadAnd don’t forget to enter the giveaway!

 

Print

Eggs Benedict Crostini with Roasted Asparagus, Bacon, and Easy Hollandaise

Ingredients

  • 12 -16 asparagus spears tough ends discarded
  • splash of olive oil
  • pinch of garlic powder
  • pinch of salt
  • pinch of pepper
  • 6 pieces of cooked and crispy bacon
  • 6 slices of baguette about 1/2 inch thick
  • 6 eggs
  • chopped parsley for garnish optional

For the Hollandaise Sauce

  • 3 egg yolks
  • 1 teaspoon lemon juice
  • 1 teaspoon dried sage
  • 8 tablespoons 1 stick/1/2 cup butter

Instructions

  1. Preheat oven to 400
  2. In a bowl, toss together asparagus, olive oil, garlic powder, salt and pepper, transfer to a parchment paper lined baking sheet, and roast for 5-7 minutes (depending on size - mine were skinny), set aside
  3. Change oven setting to broil
  4. Arrange baguette slices on another parchment lined baking sheet and broil 5 minutes, or until toasted
  5. In a blender,combine egg yolks, lemon juice, and sage then blend a couple of seconds to combine
  6. Melt butter in microwave or on the stove in a pan
  7. With the blender running, slowly stream butter into the egg yolks and blend until combined and kind of fluffy
  8. Bring a small saucepan of water to a simmer
  9. Crack an egg into a small container
  10. Slowly dip the container with the egg into the water and let the water go into the container with the egg for a couple of seconds then slowly let the egg slide out into the water
  11. Let the egg cook about 2 minutes in the simmering water
  12. Remove egg with a slotted spoon and drain with the egg still in the spoon onto a paper towel lined plate
  13. Repeat with remaining eggs
  14. To assemble, start with the toast, add one slice of bacon, 2-3 asparagus pieces, carefully top with poached egg, spoon a generous amount of hollandaise sauce over the whole thing, garnish with parsley, if using
  15. Serve immediately

Hollandaise Sauce adapted slightly from Giada De Laurentiis

Note:  I didn’t add salt to the hollandaise sauce because there is bacon and I accidentally bought salted butter (which I NEVER do) so if you’re using unsalted butter you may want to adjust the seasonings.

 

 

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Filed Under: Archives Tagged With: asparagus, Bacon, breakfast, brunch, crostini, eggs, eggs benedict

Coco Loco Porter Caramelized Onion Crostini

January 11, 2016 by rachelle 38 Comments

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I was going to come at you with another salad today, but since Mondays usually blow we’re taking a different direction.  How about we start out this week with some Coco Loco Porter Caramelized Onion Crostini.  Heck Yeah!  And yes indeed I said Coco Loco Porter.  It’s an award winning craft beer from Charlotte’s own NoDa Brewing Company.

 

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So if you have to go back to work on a Monday, shouldn’t you start with beer right out of the gate? Who’s with me?

 

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What?  You don’t have beer for breakfast on Mondays?

 

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Don’t judge me.

If you don’t have beer for breakfast, as an alternative you can feel 100% confident serving these Coco Loco Porter Caramelized Onion Crostini at your next NFL playoffs get together.  I mean, seriously. It’s an appetizer or party food perfect for football because it also includes beer! Duh.

 

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Trust me.  You can’t go wrong.  If you can’t get NoDa’s beer where you are, you can substitute a porter that’s totally your jam.

 

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Happy Monday and Cheers to a fantastic week, yo!

 

Print

CoCo LoCo Porter Caramelized Onion Crostini

Ingredients

  • 5 sweet or Vadalia onions sliced thin
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 can NoDa Brewing Company CoCo LoCo Porter
  • Baguette sliced into 1/4 inch slices
  • 1/2 cup parmesan

Instructions

  1. Heat a non-stick skillet on medium to medium high and melt butter and olive oil
  2. Add onions and CoCo LoCo Porter
  3. Cover for 5-6 minutes
  4. Uncover and stir
  5. Increase heat to medium high and stir
  6. Continue stirring and caramelizing until golden and sweet
  7. Arrange baguette slices on a parchment-lined baking sheet and broil 3 minutes
  8. Top with CoCo LoCo Caramelized Onions and sprinkle with parmesan
  9. Broil for 2-3 minutes
  10. Serve immediately

Coco Loco Porter Caramelized Onion Crostini

Filed Under: Appetizers/Soups/Sides Tagged With: beer, Bread, caramelized onions, crostini, onion, porter

Charred Brussels Sprouts Crostini

December 14, 2015 by rachelle 40 Comments

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Hi, friends!  How was your weekend?

 

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Ours was pretty challenging and exhausting, so we’re keeping things short on this Monday.

 

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We had an emergency situation again with Chris’ dad who requires 24/7 care.

 

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So, we’re just going to ease into this Monday with a simple Charred Brussels Sprouts Crostini appetizer that’s totally easy and says everything festive holiday party to me!  At least everything that doesn’t involve cookies,  sugar, and butter.

 

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I happened to be watching the Food Network (shocking, I know) a couple of weeks ago and Giada was doing some kind of holiday business.  She made these Brussels crostini with cranberries and ricotta and I was totally sucked in.

 

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I really loved the idea of slicing the sprouts really thin and charring them under the broiler.  I can do that now that I have my new (Jan 2015) oven that has a broiler in the oven instead of the janky one I used to have that had a drawer and fire situation.  That thing was so not cool.

 

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Anyway, this crostini was delicious and you should totally add it to your holiday appetizer menu!

 

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Have a fantastic week, y’all!

 

Charred Brussels Sprouts Crostini
Print

Charred Brussels Sprouts Crostini

Ingredients

  • 1/4 cup sugar
  • 1/4 cup Champagne vinegar
  • 1/3 cup dried cranberries
  • 1 pound Brussels sprouts shaved or sliced into very thin slices
  • 1/4 cup olive oil plus 1-2 tablespoons for crostini
  • 1 teaspoon salt
  • pinch red pepper flakes - or more if you like things spicy
  • 1 1/4 cups ricotta
  • 24 1/2 inch thick slices baguette

Instructions

  1. Combine sugar and vinegar in a small saucepan and bring to a simmer over medium heat until sugar is dissolved, 2-4 minutes
  2. Remove from heat, add cranberries, and set aside
  3. Combine Brussels sprouts, 2 tablespoons olive oil, 3/4 teaspoons of the salt, and red pepper flakes, toss to coat and transfer to a parchment paper lined baking sheet
  4. Broil in top 1/2 of oven for 6 minutes, stirring halfway through and rotating pan if necessary to get all browned
  5. Remove from oven, toss in bowl with the cranberry mixture, set aside
  6. Heat oven to 400
  7. Transfer bread slices to a baking sheet, use 1-2 tablespoons of the olive oil to brush all the bread slices
  8. Toast in oven for 5-6 minutes, until golden brown and toasty
  9. Stir together ricotta, 1/4 teaspoon, and remaining 2 tablespoons olive oil until well combined
  10. Spread each bread slice with ricotta, top with Brussels and cranberry mixture

Adapted very slightly from Giada DeLaurentiis

Note:  Giada topped hers with pine nuts.  I left them off because I don’t like them, so either add them, leave them off, or I think some toasted almonds would be great too.

Filed Under: Archives Tagged With: appetizer, brussels sprouts, cheese, cranberry, crostini, holiday, ricotta

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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