One last suggestion for Easter Eats. This is an appetizer idea that I got from my friend, Gina Carpenter, Newport Beach. It has gone over like gangbusters with family and friends and it is super easy! Of course, you can never go wrong with anything on a baguette. Here's what you'll need:
A French Baguette
A 4 oz. can of chopped olives
1/3 cup of crumbled feta
2 tablespoons of pesto (Trader Joe's has great fresh pesto.)
Combine the chopped black olive, crumbled feta, and pesto in a small mixing bowl. (My favorite mixing tool is a single beater from my electric hand mixer.) Just before serving, bake slices (about 1/2 inch thick) of baguette at 350 for a few mins. until they are golden brown around the edges. Once slices are toasted, spread them on top with a thin layer of olive mixture and serve. Super yummy!
Cooking Tidbit:
Have you ever wondered what the difference is between feta and goat cheese? Feta is made in a specific region of Greece. It is mostly made from goat's milk with a little sheep's milk thrown in. Goat cheese is just as it sounds. (Both animals make one of my favorite sounds: Baaaa) My daughter, Carly, was in New Zealand last year and she actually hugged a sheep. I wish I had been there to see that!
