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Dinner Club Time….

 
 
I have been a bit busy lately and haven’t posted much. As I was looking through my recent pictures I found a bunch from our last dinner club.  We changed things up a bit for this one.  Nobody got the recipes before hand.  All they got was a list of groceries to bring.  And to make things even more surprising, the ingredients were switched up a bit.  We wanted to make it a bit of a guessing game.  So one couple got a list of some of the ingredients for apple crisp but had to bring a jalapeno for the green beans made on the grill. 
 
 
We went with this concept to make it very easy for all parties.  Our part was setting the table, picking up the filet’s we were preparing and making the Easy Risotto. 
 
 

 
After the table was set I set up the work stations for the couples.  Some of the basic ingredients we provided and we gave them the recipe and the prep tools they needed.

 
Set up for Apple Crisp which I have blogged before.

 
Set up for the appetizer recipe shown below.

 
Set up for Jill’s grilled green beans.
 
The main course was blue cheese stuffed tenderloins, an old favorite recipe of mine from my favorite restaurant in the Virgin Islands, The Lime Inn.  We also made Ina’s Easy Risotto, a great side that is made ahead without all of the stirring that is normally involved with Risotto.
 
So the recipe I wanted to feature was the appetizer I had my neighbors, Giada and Mike, from across the street make.  It is one of my favorite recipes to make that is very easy and very tasty.  None of the recipes we choose were new to use, but were new to our guest besides the tenderloins.
 
This recipe calls for simple ingredients and takes about 15 minutes to make.  The honey makes this dish.
 
 
 

Crostini with Gorgonzola and Honey

From Giada De Laurentis

 
Ingredients
36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey
Directions
Preheat the oven to 400 degrees F.
 
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
 
Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
Drizzle the toasts with honey. Place on a serving platter and serve immediately.
 

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