Roasted Veggie Breakfast Hash

This Breakfast Recipe is life. Do you stress about having people stay at your home during the holidays?  What do you feed them? What about breakfast!! I have a ton of guest recipes over on my blog… but this one is by far a favorite!

Click coupon for $$ to buy your own eggs!!

With this super easy recipe, you can rest assured that cooking breakfast for your guests is both easy AND something you can feel proud about.  @HappyEggCoUSA Heritage Breed Eggs are so tasty and beautiful – I mean look at how vibrant they are (and that fun egg box).  I feel like when I cook Heritage Breed, I am actually cooking eggs that I just picked from the chicken coop!  And best part… they are at Walmart! 

Disclaimer: I have brands reach out and ask to pay me to tell you about great recipes that use their product. I always accept product, but I never share them with you unless I am completely 100% sold. And by sold – I mean I would buy these myself without a paid campaign. With that being said… these eggs are amazing!

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Roasted Veggie Breakfast Hash

This breakfast hash will keep your guests wanting more!  This is the perfect recipe for friends and family as they stay over… or just you and your kids (or if you are like me – just me!).  I love the roasted veggies and runny egg and it’s so beautiful – which makes enjoying it that much more tasty!

  • Author: Abby Turner
Scale

Ingredients

  • 68 Happy Egg Heritage Brand Eggs
  • 16 oz. Breakfast Sausage, cooked
  • 1 lb Brussel Sprouts, halved
  • 16 oz. Butternut squash, cubed
  • 8 New Potatoes, quartered
  • 3 cloves garlic
  • 1 large purple onion, cut to preference (I prefer larger crescents)
  • Salt and Pepper to taste (I usually toss 2 tbsp with my olive oil mixture)
  • 3 tbsp Olive Oil

Instructions

  1. Preheat your oven to 425 degrees F. 
  2. Toss Brussel Sprouts, Butternut Squash, New Potatoes, Onion, and Garlic with Olive Oil and Salt and lay flat on sheet pan – be careful not to overcrowd your veggies. 
  3. Roast for 15-20 minutes.  (I find that my air fryer does a better and faster job at roasting veggies… but oven works too)
  4. Toss Spinach leaves with veggies making sure to coat the leaves in the residual oil so they wilt.
  5. Sprinkle the sausage on the veggies, and crack eggs over the veggies making sure not to break any of the yolk.  If you break the yolk, it won’t cook up like the pictures – it’s still fine to eat – it just won’t look like the pictures). 
  6.  Put the sheet pan back in the oven and cook another 10 minutes until the eggs are cooked to your desire. 
  7. Take out and eat! 

Notes

This recipe makes fantastic leftovers too!  When I reheat I usually put everything in a preheated cast iron on 425 F and re-roast for 10-15 minutes until everything is hot!  You can even crack a few more eggs on it if you want! 

If you want to crack eggs on the leftovers, put everything in the pre-heated cast iron, heat for 5-8 minutes on 425 F and then add eggs for the remaining 8-10 minutes.  

Every oven is different so cook to your preference 🙂

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Holiday Parties Made Simple

Cooking your family recipes during the holiday is such a treasure and a special part of a lot of our traditions and celebrations.  However, sometimes that just does not happen.  We don’t have time, we get busy with our kids, shopping for gifts, or even attending Christmas Parties. 

Man! And this has been the year of the overlapping parties! With 6 fewer days between Thanksgiving and Christmas it feels like I had not even finished the turkey before prepping appetizers and desserts for Holiday parties! 

But today – we are going to be celebrating the store bought and spicing them up! 

The goal: to create show stopping treats in just minutes!! 

So you know how I am always talking about a fun charcuterie board!? Well what would you say if I said instead of meat and cheese and nuts – we were going to fill it with fun add one for your Hot a Chocolate.  (You can see more on this Hot Chocolate Bar here)

Now remember the three tips: 

  • Odd numbers always 

Start with three small bowls, I have filled Mine with caramel chips, chocolate chips, and marshmallows.  

  • Height and Shapes give the board personality 

Then I stacked some mini peppermint bark squares for some height and add some peppermint sticks for a fun shape! 

  • Colors are key

I’ve got some red and white and even chocolate so our colors are taken care of! You just don’t want the board to be all over color! Makes it more festive that way! I even like putting a pop of green on there with these truffles!! Not for the hot chocolate but for me to enjoy! 

One last note before I show you these adorable cupcakes… if you make your hot chocolate in a pot instead of single serve – makes it feel homemade! Even though it’s not; just makes drinking it that much more fancy! 

Next these Forest Cupcakes are so fun and a favorite at Christmas Parties – especially if you have kiddos attending! 

Best part about these are cupcakes is that everything is store bought – you just have to put them together! 

  1. Take a vanilla cupcake
  2. Place a spring of rosemary to the left side of the cupcake. 
  3. Stick a gingerbread man in it to the right side like he is peaking out behind the “tree” or Rosemary. 
  4. You’ll then place 3 cranberries in the front of him and sprinkle the entire cupcake with coconut flakes for snow!! 

How cute are these!! I just love how you can take store bought items and basic items at that and really create a fun treat!! 

That’s my goal – take the stress out of holiday parties and have fun in the kitchen!!

These were used on a segment on KATV today.. Check that out here. And the Cupcakes were featured in At Home in Arkansas! Check that article out here

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Burrata and Pesto Appetizer

If you aren’t a Burrata lover after this Burrata and Pesto Appetizer… I don’t what to say! Easy appetizers can be elevated and tasty, I promise. I hear all of the time that there is no way that appetizers can be as pretty as you make them or as easy as they sound. But this recipe is more than easy! It’s really not even a recipe… it’s more of a how to.

I know that when friends are coming over we like to procrastinate. This Burrata and Pesto appetizer will win your friends and make you look like a Martha Stewart.

Now Burrata is a soft cheese and is a form of Mozzarella cream. The outer shell is a firm mozzarella cheese, but the inside is a combination of stracciatella and cream.

The Kitchn puts it like this:

The Difference Between Mozzarella and Burrata. Fresh mozzarella cheese is a semi-soft Italian cheese made from cow or water buffalo milk. Burrata cheese takes the mozzarella one step further — it’s mozzarella that’s formed into a pouch and then filled with soft, stringy curd and cream.

Just remember a couple of rules:

  1. Always top your cheese with something.. whether that is pesto, cracked pepper, nuts, etc… just top it!
  2. Use fresh herbs as a garnish on the plate.
  3. White is Right! Always use a white or marble or neutral (a light neutral) colored plate – it really helps with presentation.
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Burrata and Pesto Appetizer

Burrata and Pesto App

This Burrata and Pesto Appetizer will make you a Burrata lover – you will never make a charcuterie board again.

  • Author: Abby Turner
Scale

Ingredients

  • 1 container of burrata (usually 2 bulbs)
  • 812 oz. of fruit depending on size of your platter.  (I used figs, however, figs are out of season a lot, another great alternative is Pomegranate arils. 
  • 1 jar of Pesto, mind the oil. 
  • A dipper – chips, crackers, or my favorite – Crostini (please buy the crostini already pre t0asted and seasoned)

Instructions

  1. Place burrata on the serving dish and smush the bulbs just enough to let the soft mozzarella on the inside ooze out. 
  2. Top with Pesto. 
  3. Place fruit on and around the cheese. 
  4. Serve with crackers (or crostini!)

So do me a favor. When you love this recipe as much as I do, will you post about it? Will you tag me on Instagram or Facebook? Will you share this post with your friends? I hope you do!

Let me know what you think about this table top and would love to see your creations on Facebook and Instagram – just tag #AtableTopAffair. 

Interested in seeing more of my recipes and entertaining inspiration?  Subscribe to my blog and stop by Instagram and say hey! 

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Beef and Root Veg Stew

It is stew season, especially Beef Sausage Stew. I really enjoy throwing things into a big dutch oven pot adding some stock and letting them marinate together. Especially with my favorite spices. This time of year is just perfect for a nice sausage and root veg stew!

Did you know the difference between a soup and stew (according to Google… and a Taste of Home) A soup is a combination of vegetables, meat or fish cooked in liquid. A stew is any dish that’s prepared by stewing – that is, the food is barely covered with liquid and simmered for a long time in a covered pot.

This stew is best eaten after a while when it “stews” or marinates together. However, it can be eaten as a soup right away!

In this Beef Stew recipe I have added the ‘hack’ version so if you are short on time… use the hack version!

These are the fresh ingredients. But, the recipe can easily be adapted using canned, frozen, and grocery store pre-diced vegetables!

The recipe is super easy:

  1. Caramelize the sausage with the olive oil.
  2. Sauté the onions, garlic, and spices.
  3. Add all of the vegetables and boil with Chicken Stock
  4. Simmer for 10 minutes and then add the kale!
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Root Veg and Beef Stew

Root Veg and Beef Stew

This stew can take up to an hour if you use fresh root vegetables, however, I have created a shortened version of this Beef Stew that will take you only about 20 minutes because you buy everything pre chopped/diced.

  • Author: Abby Turner
Scale

Ingredients

*shortcut option

  • 3 tbsp Olive Oil
  • 1 pkg Beef Sausage (I like Hormel), sliced quarter size.
  • 1 onion, diced
    • 1 cup pre-diced onion
  • 3 carrots, peeled and diced
    • *1 can sliced carrots, in water
  • 3 parsnips, peeled and diced
    • *These can be hard to find canned or frozen, but I have found them in a frozen 12 oz. root veg medley – which is perfectly fine to add the entire mix directly to the stew. 
    • If you can’t find a pre-cut parsnips – omit parsnips and add an additional 1/2 cup of butternut squash and 1/2 cup of carrots.
  • 1 cup barley
  • 2 ribs celery, diced
    • *1/2 cup pre diced celery
  • 10 baby yellow potatoes, cubed with skin
    • *2 14.5 oz cans of sliced new potatoes.
  • 2 cups diced butternut squash
    • * 1 16 oz. bag of pre-diced Butternut Squash
  • 1 tsp Oregano
  • ¼ tsp Paprika
  • 1/2 tsp Chipotle Chili
  • 2 cloves garlic
    • 2 tbsp minced garlic (from a jar)
  • 6 cups chicken stock
  • 2 cups chopped kale

Note: you can not go wrong with more vegetables.  You can gage your preference in the shortcut version based on what you purchase – but I like mine really vegetable heavy.  Just alter the amount of chicken stock you add to the stew to help balance out the soupy-ness.

 

Instructions

  1. Carmelize sliced sausage in dutch oven with 2 tbsp of oil on medium-high heat, about 10 minutes.
  2. Add onion, garlic and seasonings to sausage and sauté together.
  3. Next, add all of the vegetables, barley and the chicken stock.  Bring to a boil.
  4. Reduce to a simmer for 10 minutes.  
  5. Add Salt/Pepper to taste and add kale right before you enjoy.  

Note: the longer you let the soup simmer… the better this stew will be!  So it is a perfect stew for leftovers and the winter!

So do me a favor. When you love this recipe as much as I do, will you post about it? Will you tag me on Instagram or Facebook? Will you share this post with your friends? I hope you do!

Let me know what you think about this table top and would love to see your creations on Facebook and Instagram – just tag #AtableTopAffair. 

Interested in seeing more of my recipes and entertaining inspiration?  Subscribe to my blog and stop by Instagram and say hey! 

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Making Every Moment Simple

During the holidays hosting can get increasingly more challenging. So I’m showing you how to make Friendsgiving and the holidays easy – so you can celebrate stress-free! I don’t know if you have read my About Me portion of the site, but in short my mission for A Table Top Affair is to empower each reader to have confidence in hosting. Not hosting a 500 person dinner with china and 6 piece place setting… just be comfortable opening your home and celebrating the everyday. Because the everyday happens… every day.

We get busier, the foods get more difficult to make, and your reputation is constantly on the line. You feel like people are judging every single move you make. So I partnered with the Company Club in Downtown Bentonville to bring easy to the holidays. I want to share it with you here!

5 Things You Didn’t Know You Could Do At Friendsgiving

1. Plastic Silverware – use it!

Don’t be afraid to use plastic instead of silver or gold or copper or whatever real silverware you have. You can spruce your Friendsgiving up with a simple $5.00 purchase! Trust me it makes clean up super easy and your friends will totally be impressed with how this silverware looks on your table. There is a Hobby Lobby brand that comes in just forks that you can get, but personally I buy Target’s Spritz gold silverware in bulk. For $5.00 you can get 20 place settings!! (This is not an ad, I’m not an affiliate, and yes I do have a huge box full of boxes of this silverware for every party I throw!)

2. Let Linen Napkins make the statement…

While you might use plastic silverware, it is really the linen napkin that will make the statement. You can use plastic silverware, melamine plates, and mason jar glasses… but it’s the linen napkin that will really help elevate any table setting!

Pro Tip: Monogramming your napkins is a fun touch and some places will do it for $1-$2 a napkin!

3. Use a fun wrapping paper as your table runner!

Yes, I said it. At this point in the blog post you are probably saying – this girl likes to do everything for easy clean-up. That’s not it at all… I am all about using what I have around the house and multi-purposing it. I’m also a big fan of not spending money where you don’t need to!

4. Create some height.

I love putting a board on top of a flower box and creating some height on the table. That way I can still decorate under the board, and serve my Friendsgiving spread on top of it!

5. Plate your Dishes

This is probably the question I get the most.

If your dishes are plated how do you serve the food?

Trust me… it makes a statement to have everything plated and with a couple of simple tips – your dinner party will go off without a hitch! When your guests come, ask them to grab a glass and app plate off the table when they are ready. At that point each guest will start to pick a place at the table which will make heading to the table for dinner that much easier later on in the party. Then when they are done with app plates, into the dishwasher they go! When you get ready for dinner have everyone bring both plates (salad and dinner plate). If they don’t want to use one of the plates, ask your guests to stack their un-used plate at the beginning of the line for food. That way all the un-used plates are off the table and you have clean plates to put back into the cabinet! See… easy peasy!

Easy Appetizers (and one dessert) for Friendsgiving and the Holidays:

Fancy Harvest Hummus

Holiday Hummus

Burrata and Pesto

Holiday Cran Apple Spritzer

Turkey Cookies

Presentation is key with food

1. Don’t forget the herbs.

You don’t have to eat the herbs, but they sure do add some beauty, freshness, and make any lame bland dish so much prettier. My favorite is flat leaf Italian Parsley. I always have some in my kitchen because it just helps everything so much prettier!

Pro Tip: Put your fresh herbs in a mason jar of water and stick in the fridge! They will last twice as long.

2. Always Put Something On Top

Whether it is coarse cracked pepper or a fancy pumpkin seed… Always put something on top. It adds personality to the dish and will give dimension to the food and trust me, and your friends at Friendsgiving will love it and I guarantee they say something about it!

3. White is Right – – –

I love colorful dishes and dishes that have designs on them. But white is right. White dishes let the food shine and don’t compete with the colors you have going on. I will say that plain is better than designed or patterned, if you don’t have white. For instance, a solid gray bowl or wooden plate… those are great! Just try to stay away from super busy and crazy graphic plates and bowls.

Hopefully those tips and tricks helped you out for your Friendsgiving that is right around the corner! I would LOVE to answer any questions you might have. Leave them below or tag me in a question on Instagram. Until next time, enjoy the holidays and invite people over. Just one person. You got this!

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Harvest Hummus

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Harvest Hummus

Best hummus you will have this fall that incorporates all of our favorite flavors!

  • Author: Abby Turner
Scale

Ingredients

  • 1 pkg classic hummus
  • 2 thin carrots, diced
  • 1/4c olive oil
  • 1/2c diced butternut squash, not cooked
  • 1/4c chickpeas
  • handful of pumpkin seeds
  • 1/4c chopped parsley
  • 1/2c pomegranate seeds
  • cracked pepper

Instructions

  1. Toss diced carrots and butternut squash in olive oil and place in air fryer (or broiler on high) for 3-5 minutes watching carefully they don’t scorch. 
  2. Spread package of hummus in bowl. 
  3. Layer pomegranate seeds, pumpkin seeds, and chickpeas on the hummus in a line. 
  4. Top with carrots and butternut squash
  5. Finish with chopped parsley and cracked pepper and serve with naan.
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Everything about… Pumpkins!

Anybody else love pumpkins? I love the time period between mid-September and mid-November where pumpkins are everywhere. Yes, I said that correct. Mid-November. When the Christmas Trees are delivered to the local nursery.. I am first in line. But I love pumpkins and this year I decorated with pumpkins from Sarah Frey over at Frey Farms. Sarah’s Homegrown are everywhere and I love the colors and shapes and sizes.

I just love all of the fun personality that pumpkins bring. Sarah’s pumpkins are literally some of the cutest pumpkins I have ever seen and I love knowing that she is the official “Pumpkin Queen”! Did you know that she ships more pumpkins throughout the U.S. than anyone else? Check out this article the New York Times did on her… just remarkable. So needless to say, when I met Sarah in a local boutique in downtown Bentonville (and yes, I recognized her… because who doesn’t fan girl over a pumpkin farmer??) I begged her to work with me on some fun Pumpkin content for you guys!! and yes, this post is sponsored, but it’s more collaborative than anything!

Are you in need of some pumpkin inspiration… keep reading!

Use pumpkins on your tables… like use all of them!

I love using squash with my pumpkins to really make the space fun and festive and colorful!! Pairing it with neutrals and candles elevate the pumpkins and make them really pop on your table!

Pro Tip: Have fun with stacking pumpkins – mix and match colors, shapes and sizes for some fun personality!

Little White and Speckled Pumpkins can be perfect on a place setting!

Literally, put pumpkins everywhere! You can even dab a little paint on them to make them even more festive!

Welcome your guests to your home with pumpkins at your door!

Don’t judge my front porch… my chairs are a little dirty and my pot is an outside pot – thus they are worn. But pumpkins make it all better and super happy and that is what I love about having pumpkins outside my front door!

Pumpkins are perfect for sprucing up your bar cart!

Have fun with your bar cart and pump it up with pumpkins ( see what I did there!) it makes it super festive and do you spy the small little pumpkin on the top shelf?

And duh… pumpkins in food (no brainer)

Click here for all of the pumpkin recipes including hummus, pumpkin bread, pumpkin grilled cheese, and more….

Pumpkin Hummus

Pumpkin Grilled Cheese

Pumpkin Bread

Pumpkin Puppy Chow

How else are you using your pumpkins this fall? I would love to see them! Share your ideas and comments below and tag #Atabletopaffair over on Instagram!

I was paid for this blog post by Sarah’s Homegrown, however, all of the thoughts and ideas are my own.

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Brussel Sprouts Chips with Honey Dijon Dipping Sauce

Brussel Sprouts are always the veggie I am nervous to make. Mostly because it is a polarizing vegetable and they can kind of smell bad. But these Brussel Sprout Chips are amazing with this homemade Honey Dijon Sauce! However, I went for it this year for Friendsgiving. I made it with a Honey Dijon Dipping Sauce and instead of making these with a balsamic reduction or a glaze… I decided to toast these guys with a bit of the stem left so that my guests could use them kind of like an endive.

That makes me think… this dipping sauce would actually be good with Endives and if you are making these at Christmas you could put some Cranberry or Fig jam on the top of the dipping sauce for some color for the dish.

Presentation is everything right?

I actually made these in my air fryer the second time and it cut 10 minutes out of the cook time. I will say.. when I am making food for a lot of people and have several dishes – I really need that extra time that something is cooking so I can move on to prepping something else. I say that to let you know – if you need to use the Air Fryer… you totally can!

3 ingredients for an epic Brussel Sprout Chip:

  • 1 bag of Brussel Sprouts
  • Olive Oil
  • Flaky Sea Salt

This Dijon Dressing really makes a difference!

  • 1/3c Olive Oil
  • 3 tbsp white wine vinegar
  • Juice of 1 lemon
  • 3 tbsp honey
  • 3 tbsp Dijon Mustard
  • 3 tbsp Stone Ground Mustard
  • ¼ tsp dried garlic powder
  • 1 tsp sea salt

Pro Tip: Leave a little bit of the ‘stalk’ on each Brussel Sprout leaf as your separate it from the sprout. This helps with dipping and keeps the Brussel Sprouts from wilting completely up while toasting.

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Brussel Sprouts Chips with Honey Dijon Dipping Sauce

Brussel Sprouts are always the veggie I am nervous to make.  But these Brussel Sprout Chips are amazing with this homemade Honey Dijon Sauce!

  • Author: Abby Turner
Scale

Ingredients

Brussel Sprout Chips: 

  • 1 bag of Brussel Sprouts
  • Olive Oil
  • Flaky Sea Salt

Dijon Dressing: 

  • 1/3c Olive Oil
  • 3 tbsp white wine vinegar
  • Juice of 1 lemon
  • 3 tbsp honey
  • 3 tbsp Dijon Mustard
  • 3 tbsp Stone Ground Mustard
  • ¼ tsp dried garlic powder
  • 1 tsp sea salt

 

Instructions

Brussel Sprout Chips: 

  1. Preheat oven to 375 degrees F
  2. Grease your sheet pan and separate all the leaves off the bottom of the Brussel Sprout.  The best chips are formed when they have a piece of the stem still attached.
  3. Toss leaves in Olive Oil and salt and pepper and place on the prepped sheet pan, be careful and don’t overcrowd them.
  4. Bake for 20 minutes on the bottom rack and then serve with the Dijon dressing!

Dijon Dressing: 

  • Whisk everything together and enjoy!

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Butternut and Apple Bruschetta

Friendsgiving is here and this appetizer is exactly what you need! This Butternut Squash and Apple Bruschetta combines all things perfect with fall and Friendsgiving. Squash, apple, cinnamon, honey… I mean it is perfection in your mouth. I recently made this for a Friendsgiving and my friends were raving about it.

If you make this be sure to share over on instagram with #Atabletopaffair. I would love to see how you are hosting and sharing your food with friends and family this season!

I’m going to dive right into the recipe because why not! That is why you are here, right? You can also find all things Friendsgiving here.

What you need:

Here are the ingredients for the Butternut and Apple Bruschetta…

  • 1 package frozen butternut squash (10 oz.)
  • 1 apple, cut and diced into small pieces
  • 1 French baguette (I like a smaller baguette to make the bruschetta smaller), cut into 12-16 pieces
  • 6 tbsp olive oil
  • 3 tbsp of honey
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp all spice
  • 1 tsp cloves
  • 2 tbsp salt
  • 1 tbsp pepper
  • 1 cup feta cheese
  • 10 sprigs of thyme 2 tbsp balsamic vinegar (I like a Pomegranate Balsamic Vinegar)

Now… it’s time for the Pro Tips:

  • Use Frozen Butternut Squash – do not try and dice it yourself 🙂
  • I love using Vibrante’s Pomegranate Balsamic Vinegar – seriously it is the best!! (I’m not getting paid for this!)
  • Get a Feta block – do get it already crumbled. It crumbles better then pre-crumbled.

Check out the recipe – it is super easy and will take you no time at all!

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Butternut and Apple Bruschetta

This Butternut Squash and Apple Bruschetta combines all things perfect with fall. Squash, apple, cinnamon, honey… I mean it is perfection in your mouth.

  • Author: Abby Turner
Scale

Ingredients

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  • 1 package frozen butternut squash (10 oz.)
  • 1 apple, cut and diced into small pieces
  • 1 French baguette (I like a smaller baguette to make the bruschetta smaller), cut into 12-16 pieces
  • 6 tbsp olive oil
  • 3 tbsp of honey
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp all spice
  • 1 tsp cloves
  • 2 tbsp salt
  • 1 tbsp pepper
  • 1 cup feta cheese
  • 10 sprigs of thyme
  • 2 tbsp balsamic vinegar (I like a Pomegranate Balsamic Vinegar)

Instructions

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1.     Preheat the oven to broil on high at 525 degrees F.

 

2.     Heat the Butternut squash according to package, but only halfway. 

 

3.     Toss the butternut squash and apples with oil, honey and spices, retain 1 tbsp of salt.

 

4.     Place the French Baguette slices on a greased cookie sheet and top with 1 tbsp of mixture.

 

5.     Sprinkle the remaining tbsp of salt, ½ of the feta cheese and chopped thyme over the top of each slice of bruschetta.

 

6.     Place in oven for 3-5 minutes, watching it so it doesn’t burn.

 

7.     Remove and drizzle with balsamic vinegar and top with remaining feta cheese.

 

8.     Serve and Enjoy!

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Halloween Witch Cupcakes

These Halloween Witch Cupcakes go with a blog about Halloween Parties – but you will love these guys! I made them in conjunction with my little ghost cookies! They are super easy and really fun to make especially if you need a fun Halloween Party activity for kiddos. Go read that blog here.

This Witch is brand spanking new to the blog and I’m just flat out excited about her! 

She is super easy to make and can be made in a few quick minutes! One thing to note… do not even try to make these cupcakes by yourself – I give you permission to buy store bought cupcakes and use those are your base. You know I am all about quick shortcuts! And this is a shortcut that I am telling you to take!

How to make them:

I bought vanilla cupcakes at the grocery store. 

Use half an Oreo (or the full Oreo) with green frosting and a Hershey kiss for the hat.

Plop that right on top of the cupcake and then stick two bendy straws in the back as her legs and feet!

I like to take a sharpie and color black little boots on her because why not right?? You could also dip the straws in bakers chocolate or cut out shoes from paper. Those two options just seem too time consuming 🙂

You can even dress up the hat with sprinkles and I’ve even used a larger pumpkin sprinkle as the buckle on the hat! Just have fun and this is an easy treat to make with your kiddos! 

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welcome to my table

I’m Abby, and I’m all about setting the table every day and making a simple dinner with easy recipes to enjoy with friends. The inspiration you’ll find here are simple and meant to encourage you to declutter your table and invite friends over! I spend my days working as a marketer for a retail company and dreaming of dinner time. I really hope that through A Table Top Affair you will find a newfound love for your kitchen and that relationships would be formed around your table.

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