Tomato Crostini (from Tamara Copier)

Tomato Crostini  (from Tamara Copier)

6 ounces feta

2 ounces cream cheese, room temp

2/3 cup olive oil, divided

2 T. lemon juice

salt and pepper

2 T. minced shallots

2 tsp. minced garlic

2 T. red wine vinegar

2 lbs. cherry tomatoes

3 T. basil, plus extra for serving

20-25 half inch thick baguette slices, toasted

balsamic glaze (Bonavita recommeneded)

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade.  Pulse until cheeses are mixed, add: 1/3 cup olive oil, lemon juice, ¼ tsp. salt and pepper.

For the tomatoes, up to an hour before you’re serving, combine shallots, garlic and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, ½ tsp salt and pepper.  Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Scatter with extra basil and balsamic glaze.

Ultimate 7 layer Dip (Mel's Kitchen Cafe)

The Ultimate 7-Layer Dip

YIELD: SERVES 8-10

Note: STOP! Don't get scared away by all the components and ingredients listed below. I promise it's not as complicated as it looks - and I promise the result is worth it. This recipe is usually served in a clear dish so you can see the layers. For a crowd, double the recipe and serve in a 13 by 9-inch glass baking dish. Keep in mind that the parts of the prep for the tomato and guacamole layers need to sit at room temperature for 30 minutes before proceeding with the recipe.

INGREDIENTS

Tomato Layer:
• 4 large tomatoes, cored, seeded, and chopped fine
• 1 jalapeno, seeded and minced
• 3 tablespoons finely chopped cilantro
• 2 green onions, finely minced
• 2 tablespoons lime juice (from about 2 limes)
• 1/8 teaspoon salt
Guacamole Layer:
• 2 green onions, sliced thin, green and white parts separated
• 1 jalapeno chile, seeded and finely minced
• 1 small garlic clove, minced
• 2 tablespoons lime juice (from about 2 limes)
• 3 avocados, pitted, peeled and chopped
• 3 tablespoons chopped fresh cilantro
• Salt to taste
Black Bean Layer:
• 1 16-ounce can black beans, drained but not rinsed
• 2 garlic cloves, minced
• 2 teaspoons fresh lime juice (from about 1 lime)
• 3/4 teaspoon chili powder
• 1/4 teaspoon salt
Sour Cream Layer:
• 1 1/2 cups sour cream
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
Cheese Layer:
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
Extras:
• Tortilla chips, for serving

DIRECTIONS

1. For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture through a fine mesh strainer or colander and discard the liquid. Set aside.
2. For the guacamole, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and lime juice. Let sit for 30 minutes. Add two-thirds of the avocado to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Set aside.
3. Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or similar sized bowl, spreading into an even layer. Quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese cheese and 1 cup sharp cheddar cheese until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.
4. Sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips. The dip can be tightly covered and refrigerated for up to 24 hours.

Baked Cheese Dip -

2 Loaves French Bread

16 oz Cream Cheese

8 oz Sour Cream

8 oz Salsa

3 C Shredded Cheese (I like to get the pre-shredded Mexican Blend)

Hollow out one loaf of bread by cutting off the top and pulling out the bread. Place it on a cookie sheet at bake for 5 min. at 450 degrees just to crisp it up.

Mix all the other ingredients together. Spoon into baked bread loaf and place bread lid back on top. Wrap in aluminum foil, place on cookie sheet. Bake 1.5 hrs at 350 degrees.

Cut the other loaf into chunks for dipping.