[1] A feast for the eyes as well as the palate: crostini with a goat cheese-ricotta spread. The recipe is below (photo © DeLallo).

[2] Add more flavor with garlic- or herb-infused olive oil (photo © Alta Cucina Italia).

Your family and guests won’t believe how easy it is to make this appetizer or snack: crostini with a “fully loaded” goat cheese spread.

Put a twist on the standard appetizer spread with a creamy goat cheese spread, a drizzle of flavorful oil and your favorite antipasto ingredients.

We simply went online and ordered the antipasto ingredients from DeLallo, purveyor of fine Italian groceries (they also provided the recipe).

The recipe serves from two hungry people to 6-8 adults seeking just a bite with a glass of wine.

It’s a crowd pleaser that certainly brightens up the day!
 
 
RECIPE: ANTIPASTO CROSTINI

Ingredients

 
Preparation

1. WHISK the ricotta and goat cheese until smooth in a medium mixing bowl. Spread cheese mixture on a serving dish (see photo).

2. TOP the cheese spread with olives and antipasti. Drizzle oil on top and serve with the accompaniments.

 
RECIPE: CROSTINI

You can bake the crostini up to a week in advance. Once cool, store them at room temperature in a resealable plastic bag.

For extra flavor, substitute a flavored olive oil, such as garlic- or herb-infused oil.

For added heat, chili-infused oil works, too.

 
Preparation

1. PREHEAT the oven to 350°F. Arrange the baguette slices on two large rimmed baking sheets. Brush both sides with oil, and season with salt and pepper.

2. BAKE until golden, 15 to 20 minutes, rotating the sheets halfway through. If the undersides are not browning, turn the slices over once during baking. Cool on the baking sheets.
 
 
>>>THE DIFFERENCE BETWEEN CROSTINI & BRUSCHETTA<<<

Rosé is the best-selling wine in France, and has become one of the most popular wines in the U.S.

Some sources claim that rosé may be the oldest known type of wine, dating to around 600 B.C.E. The theory is that it has the most straightforward wine-making technique, leaving the crushed skins of red grapes in contact with the white juice for a short period.

Rosé wines are made from red grapes. The darker color of red wines comes from a longer period of skin contact with the pressed juice.

Rosé can be made from just about any red grape, and there are many styles of rose: drier, sweeter, lighter, fuller, pale in color, deep in color, still, sparkling.

And, there are many shades of rosé, based on the grapes used, the length of skin contact and other winemaking factors. Take a look at photos #1 and #2.

With its pink color span, rosé is also ideal for a Valentine’s Day tasting—which you have enough time to plan.

A chart of the different styles of rosé and their food pairings is below.
 
 
PLAN YOUR TASTING PARTY

Put your party hat on, come up with a guest list, and plan to celebrate.

You can serve a full dinner, or a grazing buffet.

If guests ask what they can bring: chocolate or dessert.

[1] Have a rosé tasting for Valentine’s Day (photo © Good Eggs).

[2] The different shades of rosé wines depend on the types of grapes and length of skin contact (photo courtesy JotDot).

[1] Toss the ingredients in an Instant Pot; in about 20 minutes you have a hearty soup for a lunch or dinner main, for for a first course (photo © Idaho Potato Commission).

[2] How about omega-3-rich salmon instead of clams? Here’s the recipe from Whole Foods (photo © Whole Foods).

[3] Oyster crackers, available at Nuts.com.

Cold enough for you? In most parts of the country, it’s FREEZING today.

So get out the Instant Pot and make a pot of comfort food: New England Clam Chowder.

Don’t have an Instant Pot? Make this recipe on the stove top.

January 21st is National New England Clam Chowder Day. Here’s the difference between New England Clam Chowder and Manhattan Clam Chowder, more types of chowder, and the history of chowder.

Thanks to the Idaho Potato Commission for this recipe. Find many more potato-based recipes at IdahoPotato.com.
 
 
RECIPE: NEW ENGLAND CLAM CHOWDER

This Instant Pot Clam Chowder (photo #1) is packed with flavor. It’s a one-pot meal that you can serve with a green salad for lunch or dinner; or serve a smaller bowl as a first course.
 
Ingredients

 
Preparation

1. CHOP the potatoes into 1-inch chunks. Place them in a bowl of cold water and set aside.

2. TURN the Instant Pot on to the sauté function. Add 1/2 tablespoon olive oil to the pot. Transfer the diced bacon to the Instant Pot and cook for 3 to 4 minutes, stirring occasionally. Carefully transfer the cooked bacon to a plate, leaving the rendered bacon fat in the pot.

3. ADD another 1/2 tablespoon of olive oil to the pot, and the diced onions. Cook the onions for 3 minutes and then add the garlic. Sauté everything for another minute, stirring occasionally.

4. DRAIN the potatoes and add them to the Instant Pot. Add the clams, clam juice, water, thyme and salt. Secure the lid on the pot and cook everything on high for 5 minutes.

5. RELEASE the pressure manually by moving the valve to venting. Remove the lid and turn switch to the sauté function. Add the cooked bacon, diced celery, cream and milk. Bring everything to boil.

7. SERVE the soup in bowls. Garnish with fresh-ground black pepper, parsley and crackers, as desired.
 

WHAT ARE OYSTER CRACKERS: OYSTER CRACKER HISTORY

Oyster crackers (photo #3) are small, salted, soup crackers, typically hexagonal in shape and molded into two halves, roughy suggestive of an oyster shell.

They were invented by Adam Exton, who opened a bakery in Trenton, New Jersey in 1846. The crackers were so-named because they were commonly served with oyster chowder and stew, oysters on the half shell, and other fish and seafood dishes.

They are made from wheat flour, yeast and vegetable shortening plus leavening, malted barley flour and salt.