This past weekend we took part in our neighborhoods annual progressive dinner. We were asked to bring an appetizer and I knew just the one. I had been eying this one for a while just waiting for fig season, and the right event. I have to say this did not disappoint!

It was gone very quickly and I had several requests for the recipe. I definitely suggest trying this out if you are in need of a simple but impressive appetizer.


Baked Fig Crostini
Source: Southern Living Magazine, August 2010

4 oz chopped cooked bacon
4 oz crumbled goat cheese, room temperature
1 tbsp finely chopped toasted pecans
1 tsp chopped fresh thyme
12 fresh figs
1 tbsp honey
Toasted baguette slices

A couple weeks ago I catered a 'stock the bar party' and on the menu was herb raviolis with roasted artichokes. These were fabulous! For the dough I used the herb pasta dough [below] and had a little left over. I kept it in the fridge for a few days until I decided to try it as linguine noodles tossed with Parmesan cheese, fresh herbs and butter.

This was a simple yet extremely tasty meal. If you have yet to try your hand at homemade pasta I highly recommend it. This is a time consuming process but couldn't be much simpler! I strongly suggest making a double batch so you can keep some on hand [in the fridge or freezer].

Herb Pasta
Source: Good Things Catered

2 1/4 c. sifted all-purpose flour, divided
1 pinch salt
4 eggs
2-3 tbsp extra virgin olive oil
1 tbsp fresh herbs of choice (I used parsley and basil), minced fine

In bowl of food processor, add 2 c. flour and salt. Pulse to combine. Add eggs, herbs and olive oil and process until dough comes together fully, about 10-12 seconds.

Remove top from processor and pinch dough with fingertips. You want a moist dough, but if it's too sticky, add flour 1 tbsp at a time and process until dough is moist, but not sticky to the touch, should take an additional 30 seconds. Turn dough out onto well floured surface and knead for about 1 full minute, or until no streaks of flour remain and dough has come together cohesively. Turn dough into a ball and place on surface, under glass bowl for 30 minutes to let dough rest.

After dough is rested, setup pasta roller. Divide dough in half. Roll half of pasta through thickest setting, fold in thirds, and then roll again. Repeat this rolling through thickest setting about 8 times or until pasta is completely uniform. Slowly decrease pasta roller width and roll out pasta dough to desired thinness. Then run through the machine on the slicing section to get the long pasta strips. Place on a lightly floured surface to dry for one hour. [or place into airtight container to store in refrigerator for up to a week or freezer for up to 3 months]

When ready to serve, bring a large pot of water to a rolling boil. Once water is boiling, add pasta, gently to pan. Boil until cooked through and floating to the top, about 3-6 minutes based on thickness of pasta. When done, drain well and toss with butter. Top with Parmesan cheese and fresh herbs. Serve immediately.