All Appetizer Recipes
- Anticuchos of White Seabass with Aji Chile Honey Marinade And Semilla Salsa
- Asian Turkey Wontons with Mango Salsa
- Bees in the Herb Garden Dip or Dressing
- BLT Jam Flatbread Pizza
- Butternut Squash and Pomegranate Crostini with Whipped Feta and Honey
- Buzzy Bruschetta
- Caramelized Nuts with Honey and Chile Piquin
- Chipotle-Mango Salsa
- Curried Honey-Glazed Chicken Wings
- Double Corn and Honey Fritters with Honey-Bacon Drizzle
- Flatbread with Melted Manchego, Rosemary and Honey
- Fritos Vegtable Tempura with Chile Verde Honey Dipping Sauce
- Goat Cheese Spread with Lemon and Honey
- Grilled Honey, Lime and Cumin Marinated Shrimp
- Honey and Nut Glazed Brie
- Honey BBQ Party Franks
- Honey Brushed Pear & Boursin Crostini
- Honey Champagne Fondue
- Honey Chicken Wings
- Honey Cups with Brie, Walnuts and Cranberries
- Honey Sriracha Grilled Wings
- Honey-Curry Vegetable Dip
- Honey-Jack Mexican Fondue
- Honey-Lime Chicken Skewers
- Honey-Peanut Butter Protein Energy Balls
- Honey-Whiskey Popcorn
- Moroccan Spiced Hummus
- Northwest Bruschetta
- Pear, Blue Cheese and Honey Tartine
- Prosciutto Honey Wraps
- Roasted Eggplant with Feta and Honey Drizzle
- Sage-Honey Roasted Acorn Squash
- Sea Bass Ceviche
- Skewers of Cumin Chicken with Yogurt Lemon Honey Dipping Sauce
- Spicy Honey Rosemary Cheese Snacks
- Sriracha and Honey Deviled Eggs
- Sweet and Sour Chicken Wings
- Sweetly Curried Dipping Sauce
- Tapas of Short Ribs with Honey Chimichurri Sauce
- Veggie Wraps with Avocado-Honey Dressing
- Winter Honey Lox Toast
Preheat oven to 375 degrees Fahrenheit. While the oven is heating, macerate the blackberries and place them into a heat proof bowl. Next mix with the honey and about 1/4 teaspoon of ground black pepper, cover in plastic wrap and place the bowl over the top of a 2 quart sauce pot with simmering water. Allow the bowl to heat over medium heat for about 30 minutes to speed up the maceration ... [read full recipe below]
Yield: Makes 12 bruschetta
- 2 cups - fresh blackberries
- 3 tablespoons - honey
- 3/4 teaspoon - black pepper, freshly ground, divided
- 2 cups - ricotta, store-bought
- 1 tablespoon - lemon zest, grated fine on a micro plane
- 1 tablespoon - chives, fresh, minced
- 2 teaspoons - rosemary, minced
- 1 teaspoon - kosher salt
- 1 round - sourdough bread
- To season - kosher salt
- To season - extra virgin olive oil
Preheat oven to 375 degrees Fahrenheit.
While the oven is heating, macerate the blackberries and place them into a heat proof bowl.
Next mix with the honey and about 1/4 teaspoon of ground black pepper, cover in plastic wrap and place the bowl over the top of a 2 quart sauce pot with simmering water.
Allow the bowl to heat over medium heat for about 30 minutes to speed up the maceration process – this can also be done a day in advance. Allow the macerated berries to cool to room temperature before using them.
Combine the ricotta, chives, lemon zest, chives and 1 teaspoon salt, and the remaining 1/2 teaspoon of ground black pepper and set aside.
Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
When the oven is hot and ready, brush the bread with olive oil and light kosher salt, arrange on a baking sheet and bake until lightly browned or approximately 10-12 minutes.
Allow the toast to cool and then spread with the herbed ricotta. Then portion at least a tablespoon or so of the macerated blackberries on top of ricotta and serve.
Recipe courtesy of Chef David Guas – Spokesperson, National Honey Board