Let’s take a moment.
Close your eyes.
Take a deep breath in, inhaling deeply through your nose and then letting it all go out through your mouth.
Let’s do it again. Inhale deeply and this time clear your mind of all the distractions, all the negativity that tries to take up space, and just let it all go…
And then go have a glass of wine because who else is totally freaking out about hosting Thanksgiving dinner this year?!?!
What is it about cooking Thanksgiving dinner that completely stresses us out and makes us want to run and find our childhood blankey and curl up in the fetal position? I’m thinking it’s the turkey. Oooor maybe it’s the turkey’s little plastic white thermometer with the red button that never pops up at the right time. Why do the turkey people do that to us? I can hear them quietly snickering and cracking turkey jokes at our expense. Let’s rise up and shun their cruel joke of a thermometer and use a dependable one like this thermometer instead.
The Thanksgiving stresscapades have us calling for our snuggies and ostrich pillows when that one particular guest walks into the house. You know… the one who walks straight into the kitchen upon arrival and says “So where’s the food? When are we gonna eat?” at the same moment when you realize the little red button on the white plasticky turkey thermometer is just a big fat lie and your homemade rolls never rose because you never did get the hang of getting the water temperature right so that the yeast would properly activate (true story, ugh).
So let’s talk about what to do about that dinner guest…
Before you decide to send them to the nearest restaurant for their turkey dinner, MAKE THIS CROSTINI before they arrive. It’s a clever food redirect disguised as a hospitable and tasty appetizer featuring prosciutto, your favorite soft cheese (I love Port Salut or Brie), fig spread, arugula, and a tasty drizzle of balsamic glaze. It’s easy peasy and won’t take up any precious oven space if you have something like this aaaawe-suuuum countertop Cuisinart Griddler Deluxe. Other than my food processor, this griddler is my kitchen appliance bestie. We use it for ev-er-eee-thang.
All you need is 15 minutes friend. Brush some baguette slices with olive oil and toast for 10 minutes on your super duper griddler, schmear on some cheese, top with a dollop of fig spread, then the prosciutto, arugula, balsamic glaze, and waaah-lllah! That’s it. It’s a little sweet, a little salty, a little savory and will redirect your guest’s stomach (while also saving your sanity).
Then pull out that pre-made store-bought back-up turkey from your fridge and covertly warm it up in the microwave for a super successful stress-free Thanksgiving.
Oh wait, you’ve never done that?
A quick and easy appetizer for your dinner guests to enjoy before a meal. This crostini provides a taste profile that is a little sweet, salty, and savory.
- Preheat griddler to 400 F degrees.
- Generously brush bread slices with olive oil and lay face down on the griddler for 10 minutes, or until lightly toasted and slightly golden brown.
- Spread some cheese on each crostini. Spread about a teaspoon of fig jam on top of the cheese. Add folded pieces of prosciutto (I place half of a slice of prosciutto on each crostini). Top with several arugula leaves. Lightly drizzle top of each crostini with balsamic glaze. Eat and relax. : )
- Category: Appetizer
- Method: Grill
- Cuisine: Italian
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