We’ve tested and tasted, savored and enjoyed but now it’s time to say farewell. Our memories have been sweetened with the most delightful flavors of summer; juicy, plump blackberries, tantalizing tomatoes and the star of the show – those luscious, versatile peaches (many would agree, perhaps, summer’s finest fruit). Yes, we would take them through every season if nature allowed. But, we must let go and only dream about the spring and summer yet to come.
From the Raincatcher’s Garden: We wish you and your family a restful, and pleasure filled Labor Day weekend. Join us on our seasonal garden journey by subscribing to Dallas Garden Buzz.
Blackberry Brie Bites
1 tube refrigerated crescent rolls (Pillsbury 8 oz.)
1 round Brie Cheese (8 oz.)
¼ cup blackberry jelly (Smuckers Spreadable Fruit)
24 fresh blackberries
24 large toothpicks, optional
- Separate the crescent rolls into 4 rectangles. Press the seams together and cut into
6 even squares. Press into 24 mini muffin tins.
- Cut the rind off the Brie cheese. Cut into 24 small squares. Place on square into each crescent lined tin. Spoon a small amount of blackberry jelly on top of each cheese square. Fold the tips of the crescent rolls over, if desired. Bake at 350 degrees F for 12-15 minutes. Remove from the oven and top with a fresh blackberry on a toothpick. Serve immediately.
Yield: Makes 24 crescent cups.
¼ cup minced fresh parsley
3 tablespoon minced shallot
2 tablespoons minced fresh basil
6 medium tomatoes, thinly sliced
⅓ cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste
- Freeze cheese 30 minutes or until firm. Grate cheese into a small bowl; add parsley shallot, and basil, stirring gently to combine. Arrange tomato slices on a large serving platter. Sprinkle cheese mixture over tomato slices.
- Combine olive oil, lemon juice, mustard, and salt and pepper to taste, beating well with a wire whisk. Drizzle dressing mixture over salad.
Yield: 6 servings
Peach recipe tomorrow!