Roasted butternut puree is mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup. This clean recipe tastes great on crackers with goat cheese, mixed into yogurt, or to eat by the spoonful. You could easily can it, too for a taste of autumn in the middle of winter.
Baked Tomatoes from an Old Virginia cookbook. This is more of a baked bread salad and screams for fresh herbs and a generous covering of cheese. Some Olives would work well in this, too.
This puff tart can be made in no time with a prepared puff pastry or one that’s homemade, if you’re feeling adventurous. The sweet, honey-balsamic caramelized shallots, paired with the herbs and salt make for a perfect small bite. This sucker pairs great with a chilled, dry white wine.
Growing up Southern, I ate a lot of cheese straws. Cheese straws at weddings, funerals, showers, church gatherings, you name it. I don’t know when they started circulating as a popular “Canapes” go-to, but I know it was as early as 1943.
This savory soufflé is perfect for Sunday brunch and paired with a crisp green salad. There’s both a perfect hint of spice from the cayenne and sweetness from the pimentos to please every palate.