Savory bruschetta takes a turn on the sweet side with quick and easy Strawberry Dessert Bruschetta topped with toasted coconut and salted peanuts.
While I’m all for the traditional tomato-topped take on bruschetta, this slightly sweeter alternative has become my go-to dessert for busy weeknights. So I’ve transformed the original recipe into a Nutella-slathered, strawberry-studded, coconut-sprinkled treat. And it all begins with thick slices of sourdough bread that are brushed with unsalted butter before going for a quick toast under the broiler.
Next up is a generous layer of creamy Nutella that’s spread on the crispy toasts while they’re still slightly warm. And we could call it quits right there and still have a show-stopper, but I’m taking the dessert indulgence a few flavorful steps further with the addition of sliced strawberries.
If the strawberries at your local market are looking less than impressive, don’t hesitate to customize your fruit topping by opting for fresh blueberries, blackberries or raspberries instead.
The final touches on our confectionery canvases? Chopped salted peanuts and toasted coconut for a sweet-meets-salty stunner of a dessert. And best of all, you can forget the forks and dig in with your fingers.
Ready to swap tomatoes for strawberries in this quick and easy treat? Check out the original recipe for Sweet Dessert Bruschetta and customize your creation with your favorite spreads, fruit, and sweet and salty toppings.
- Kelly Senyei, Just a Taste
Hi there, I’m Beth, a food blogger and yoga teacher from Southern California. For the last 5 years, I’ve been sharing my gluten-free recipes with the world, over at Tasty Yummies. My website is all about healthy, seasonal, real food recipes, plus I even share tutorials to make healthy gluten-free cooking a breeze!
I am so excited to be here on the Delish Dish sharing BHG’s classic recipe for Crab Cakes - adapted to be gluten-free! With the Super Bowl being this weekend, I have, of course, been thinking of the menu for our party, for weeks. I had my menu picked out before the final two teams even knew they’d be playing in the big game.
I really wanted to serve a good crab cake at this year’s shindig! I am all about simple, classic recipes made gluten-free in a way that all the gluten-eaters in my life would never know the difference. Whether it be recipes that are naturally gluten-free, needing no special flours or substitutions or that it’s simply done in a way that not one of my guests are wiser to my swap outs, which is exactly what these Crab Cakes are.
I made just a few small changes to these Crab Cakes to make them not just gluten-free, but totally grain-free, too:
- I substituted 3/4 cup blanched almond flour and 1/4 cup coconut flour in place of the 1 cup of soft breadcrumbs in the original recipe
- I added an additional egg, using 2 eggs instead of 1, to help with binding
- I opted for homemade mayonnaise
- I swapped almond flour mixed with 1/2 teaspoon seafood seasoning and olive oil in place of the bread crumbs to be pressed on top of the crab cakes before baking
please note: when selecting your seafood seasoning, be sure that it’s gluten-free (seasonings and spice blends can be a tricky place where gluten is often hiding)
These Crab Cakes are super simple to make, they are super delicious and they are loaded with classic flavors. The red pepper relish served on top, is the perfect compliment and highly recommended. You can make these crab cakes a day ahead and simply bake them just before serving. I found the best results when baking these Crab Cakes, however, if you wish to fry them, I would recommend baking them first for half the time, then frying to finish them off. Get the original recipe here.
Delish Dish | Tags:
almond flour, Appetizer, coconut flour, crab cakes, dairy-free, entertaining, gluten free, grain-free, healthy, Holiday, paleo, snack, super bowl, tasty yummies
Awards season is my sports season, so with the Academy Awards nominations announcement yesterday, I thought I’d share some fun recipes and ways to decorate your food at your Oscars party!
Serve a favorite champagne cocktail with this fun design on your flutes! Loving this cute decor from Celebrate at Home.
What were your thoughts on the Oscar nominations? My hibernation/binge-watching nominated movies begins now!
Hi! I’m Katie Workman, author of The Mom 100 Cookbook, and I also write themom100.com blog. Both the book and the blog are intended to make your life easier, filled with delicious, no-fuss, easily adaptable recipes, plus tips, maybe a little wisdom for surviving and staying happy in the kitchen. And a hefty dose of honest reality — I’ve got two kids, a full time job, a husband, a dog, and I’m right there with you, figuring it out one day at a time!
This is the story of possibly the best apple streusel pie ever. Apple pies, in whatever form they come, are always one of the most welcome items on the dessert buffet, and never more appealing than on Thanksgiving. Something about the smell of those warm spices and tender apples, that flaky crust. I’ve never met an apple pie I didn’t like, and I think I speak for the masses. And when that pie gets topped with a sweet and slightly crunchy streusel topping ….WELL, that’s the apex of apple pie, as far as I’m concerned.
But what if you added one more element, a simple custardy filling to envelop the apples in a rich, silky filling underneath that wonderfully bumpy topping? That would be a whole other level of apple pie heaven, wouldn’t it? And what if, just what if, you passed a small pitcher of caramel sauce on the side for those who were looking to gild the lily?
This recipe starts with the fabulousness of Crumb-Topped Apple Slab Pie, but we are suckers for pie in pie pans over the holidays, so I changed it to a regular pie instead of a slab pie. Then I added a custard filling to bing the apples together. I also added ground ginger and cloves along with the cinnamon to give it different layers of flavor. You could also use pumpkin pie spice mix if you wanted. I usually use Granny Smith apples, which have a nice tartness to stand up to the sweetness of the filling and the topping, but you could use any firm apple that is available. If you have the time and inclination to make your own pie crust as the original recipe suggests by all means, bully ahead, but I can get a little lazy in the pie crust department, so I fall back on the rolled up pie crusts found in the refrigerator section of the supermarket, and the ready to bake crusts in the freezer section. I really love them, and they allow me to make pies more often that I otherwise would. You can use your fingers or a pastry blender to rub the butter into the streusel topping if you don’t have a food processor; just make sure the butter is quite cold. It’s a good idea to put a baking sheet under the pie when it’s baking, as the streusel topping can tend to bubble of the side a bit.
This streusel pie inspiration was combined another inspiration, this one from Mile-High Caramel Apple Pie. I loved the idea that caramel would be just the perfect finishing touch. Ironically, instaed of using a store-bought caramel as that recipe suggests, I made my own — but another time I might well just grab a jar of pre-made sauce. If you wanted to swap out the caramel for whipped cream or vanilla ice cream, that would also be delicious. Or, if you are feeling a little outrageous, you could do caramel AND whipped cream or ice cream.
The pie can be baked a day ahead of time and kept wrapped in the refrigerator. Let is return to room temperature before serving or heat it in a 300°F oven for 15 minutes to warm it. Click here for the pie recipe.
Apple Pie, Delish Dish, Fruit Desserts, Pies | Tags:
apple, Baking, better homes and gardens, Better Homes and Gardens recipes, BHG, blogger, Dessert, Desserts, entertaining, Party, Party recipes, Recipes
Cheese is easily one of my favorite things in all the world. And I’m not just talking favorite food; I’m talking my favorite amongst all things. My mom told me that she had cravings for cheese when she was pregnant with me, so my love of cheese may have been preordained. In fact, I’ve recently created a few amazing cheese related recipes on my own blog include Pumpkin Mac & Cheese with Bacon and Mini Grilled Cheese Sandwiches.
Today’s post is in celebration of my love of cheese and was inspired by two different things. First, the October issue of BHG. In case you missed it, here’s a little peek inside.
These are cheese balls shaped and decorated to look like apples. Mind blowning. What a fabulous, yet totally simple idea. It’s all in the details.
I was also inspired by this recipe for Bacon Cheddar Cheese Balls from BHG online.
I followed the recipe as written to create my fall-inspired cheese balls. I didn’t have any pimentos on hand, however, so I did substitute chopped kalamata olives. That’s one of things I love about cheese balls – you can readily use any combination of flavors and cheeses to create a delicious spread. My one recommendation for a can’t-miss product: use high-quality cheese and shred it yourself. As much as I love the time-saving benefits of packaged shredded cheese, nothing beats freshly shredded for this recipe.
With the cheese ball mixture made and cooled, I shaped the ball into an organic / natural-looking apple. To complete the look, as in the magazine feature, I snipped a few branches from an apple tree in my backyard and tucked them into the top to simulate a stem.
Details and simple touches like this get me every time. This is what entertaining is all about. These are the small things that guests remember and can’t wait to repeat when they get home or tell their friends about.
Plus, it involves cheese, and who doesn’t love cheese?
Again, you can get the recipe for these cheese balls here. I hope you enjoy the recipe and the presentation.
Michael Wurm, Jr. – Inspired by Charm
More from BHG.com:
Happy Friday! Can you believe it’s already August? School will be starting soon and every one will be getting back into their old schedules, but I think the summer still has a few more parties left in it! I found some awesome dips that will please all of your party guests!
Lemon desserts always make my day! The lightness of the citrus is a great alternative to a heavy dessert. Try this Lemon Cream Pie Cheesecake Dip with vanilla wafers from Food, Folks and Fun for an easy summer treat.
If you’ve read my Friday Finds before, you know just how much I adore a good guac. Two Peas & Their Pod brings the flavor in a yummy Green Chile and Roasted Tomato Guacamole, which is perfect for a warm summer’s night. (And goes well with a margarita or two!)
Sometimes a rainy night can ruin campfire plans, or if you’re like me you avoid the outside because you just really hate mosquitoes. Either way, Simple Green Moms solved your s’more fix if you can’t get outside! Simple S’more Dip is easy and delicious.
Do you have a favorite dip for the summertime? Besides a dip in the pool?
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