ROASTED BRIE STUFFED FIGS , DATE HONEY GASTRIC , ROASTED WALNUTS , GOAT CHEESE CROSTINI

DATE HONEY GASTRIC

Ingredients 2 lbs . pitted dates

8 1 / 2 cups hot water , or more if needed

ROASTED WALNUTS

DATE HONEY GASTRIC

Instructions : Place dates and water in a medium saucepan and bring to a boil . Then reduce to a low simmer and cook for 2 hours or until dates are soft and starting to dissolve . If mixture begins to look dry , add a little more hot water ; dates should be mostly covered by liquid throughout the process . Once it ’ s cooked , the liquid should be thick and brown . Let the mixture cool to room temperature . Pour the liquid through a strainer lined with cheesecloth into a large mixing bowl . Add small batches of dates to the cheesecloth ( 1 cup at a time ) and squeeze to get out as much of the liquid as possible . Remove the pulp and continue with the remaining dates .

Ingredients 2 cups dry walnuts 1 cup unsalted butter

Salt and freshly ground black pepper to taste

ROASTED BRIE STUFFED FIGS

Ingredients 12 fresh figs 4 oz . Soft Brie cheese 1 tsp extra virgin olive oil

Salt and freshly ground black pepper to taste

GOAT CHEESE CROSTINI

Ingredients 6 eh . Slices of bread “ Baguettes ” 6 Tbl . goat cheese ¼ cup olive oil

Salt and freshly ground black pepper to taste

CHEF BRIAN BROOMHEAD

Rise Kitchen & Bakery

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