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These can be cut smaller for hors d’oeuvres or a bit larger to serve as
a main dish. The earthiness of the mushrooms and the creaminess of the goat
cheese complement each other perfectly.
1 Tbsp oil
4 Vidalia onions, stemmed and thinly
2 tsp granulated sugar
1⁄2 tsp balsamic vinegar
1 Tbsp oil
1 lb button mushrooms, trimmed and sliced
1 lb shiitake mushrooms, stems removed and sliced
Kosher salt and freshly ground black pepper, to taste
1 lb puff pastry
1 clove garlic, crushed
12 slices goat cheese
Caramelized onions: Heat
the oil in a large, heavy saucepan set over medium-low heat. Add the onions,
sugar and vinegar. Cook, stirring occasionally, for 25 minutes. The onions can
be refrigerated for up to 24 hours.
Mushrooms: Heat the oil in
a separate heavy saucepan set over medium-high heat. Add the mushrooms, sauté
for about 4 minutes or until softened. Strain the mushrooms to discard any
excess water. Sprinkle with salt and pepper and set aside.
Preheat the oven to 375°F.
Roll out the puff pastry
on a lightly floured work surface to 1⁄8"-thickness (it should be thin but not thin
enough to create holes). Transfer to a parchment paper-lined baking sheet.
Smear the dough with the crushed garlic.
Cover the pastry with the
onion mixture and then with the mushroom mixture. Arrange the slices of the
goat cheese on top, placing them about 2" apart.
Bake in the center of the
preheated oven for 35 minutes. Remove the baking sheet to a rack to cool
slightly. Cut into desired shapes with a pizza cutter. Serve warm or at room
Makes 20 large squares.
Recipe reprinted from COOKING INSPIRED: Bringing Creativity and Passion Back into the Kitchen By Estee Kafra
Distributed by Feldheim Publishers; September 2013