Wow, I've been busy lately. My kitchen misses me. The wine business can be/is all encompassing but at the same time rewarding. I get to meet and interact with so many incredible people. It is especially fun when many of you venture out to see us at shows. We love meeting our readers!! This past weekend was no different.
Anyway, today and many other days have been spent plowing through mounds of paperwork. Wine=thousands of pieces of paper. Have I told you all...WE ARE OPENING A TASTING ROOM (in the city of Carlton)...sometime next month?!!! We are very excited, but it creates even more paperwork.
Anyway, as I was working in my office today, I realized I needed a treat. I've been harboring some almond paste in my freezer for a while now. I keep it frozen otherwise I would devour it on a whim. I've always had a thing for it, as well as almond extract added to desserts. Luckily the paste thaws quickly and these little afternoon bites were born.
They are simplistic, crazy good little snacks and the perfect afternoon pick-me-up.
Almond & Pine Nut Crostini
1 baguette, sliced in 24 pieces
Pine nuts, toasted
Heat oven to 400o F. Place bread slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side.
Spread softened almond paste on the crostini. Press pine nuts into the paste and brush with melted butter. Sprinkle with confectioner's sugar.
One Year Ago: Peeps Sunflower Cake
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HI! I’M CATHY.Hi! I’m Cathy. I’ve escaped from a peculiar Northern California college town that built an underground tunnel to save toads from the potentials of vehicular frog-slaughter. I now live in Mcminnville, Oregon where my husband and I have planted a vineyard, started a winery and make wine in the heart of Oregon wine country. I love mayonnaise, butter and Jewish men. Barry, Jerry and Larry come to mind. Gluttony is my sin of choice. Welcome to my weird and wonderful world.
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