RIDICULOUSLY EASY Rustic Tomato Basil Parmesan Bread

A couple weekends ago I met my girlfriends for a weekend trip in Nashville. I'd like to take a moment and say that the only thing more wonderful than homemade bread is sharing it with women who can laugh at themselves. And you. And then make even you laugh at you.

We went to the spa in honor of one of our friend's new baby--instead of a baby shower. And as if that weren't smart enough (wish I could take credit for that genius plan)...two of the significant others of the girls...well, they made us food. Like real food. Not microwave popcorn food, but like BAKED bread, NYT recipe egg strata, oven roasted potatoes and onions, and buckwheat pancakes on the griddle. We need more of these men in our lives, no? I mean, it's been a while since a man made me French press coffee like this...

Well, we took the bread to the spa. Because that's what one does when olive oil is the spa theme. Here's a picture of girlfriend, Harmony, enjoying the fruits of a man's labor before the spa. (And check out her absolutely hilarious blog HERE.)

Now, tell me you wouldn't want to eat, drink, and be merry and then rubbed down with women who are probably going to cause problems in a nursing home with you one day...instead of making small talk with people you may not know over tissue paper and diapers (sorry Jolene).

Anyway, when I got back from Nashville, I started craving homemade bread again. Just like that. Even if the temperature has been in the 80s. Years ago, my good friend, Erinn, would make tomato basil bread in her breadmaker. It was delicious. And now years later, I miss it (and her, since we're discussing friends) and wonder what a rustic tomato-bread loaf would taste like. So, after playing around, the conclusion is that it is delicious and almost as easy if you don't mind waiting overnight (so worth it). I urge you to try my little experiment because I think it's going to turn out beautifully for you. And again, if you know me by now, you know...NO KNEADING!

This bread is the perfect transition between summer and fall. If you have basil growing on your porch like myself, give it a go. Read this slowly: This bread is idiot proof. I mean, it is RIDICULOUSLY EASY. 

All you need that's considered special equipment is a cast iron pot (a dutch oven if you will) like the ones Le Creuset or Staub makes. Even Aldi sells knock offs these days. You can find these pots on Amazon, at Target, TJMaxx, Marshalls, even Walmart. It is THE ultimate 'tool' in making rustic breads. You definitely need one. LOVE LOVE LOVE these pots.

RIDICULOUSLY EASY RUSTIC TOMATO BASIL PARMESAN BREAD

• 3 cups all purpose flour
• 3/4 tsp. yeast
• 1 1/2 tsp. salt
• 3 Tbsp. grated Parmesan cheese
• 1 large handful of fresh basil, rinsed and patted dry
• 5 sun-dried tomatoes, preferably NOT oil-packed
• 1 1/2 cups water
• *A DUTCH OVEN (I used a 3.5 qt size--which is about 3.3 L)

Using a food processor or large knife, process or chop finely the dried tomatoes and basil.

Using a stand mixer OR a medium to large sized bowl and spatula, mix all the ingredients, except the water. Then pour in the water and mix until the dough is shaggy and comes together easily. This should only take a minute or two.

Cover the bowl with plastic wrap and set aside for 12-18 hours. Overnight is really ideal.

When you are ready to bake the bread, place some flour on a clean kitchen towel. Dump your dough onto this floured towel and flip it over once or twice until it is a round shape and evenly covered with flour. Flip the towel to cover the round shape. Next, place a lidded dutch oven pot in the oven and turn the oven on to 450 degrees. When the oven has preheated, continue to let the pot heat or 'bake' on its own for another 10-15 minutes.

When the pot is good and hot, carefully take the pot out. Then, carefully lift up dough with edges of the damp cloth/towel and dump your dough into the hot dutch oven pot. Shake the pot gently side to side to let the dough even out in the pot. Cover with lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking the bread for another 15 minutes until it is baked throughout and golden in color.


Check out the green and red flecks of color...

I made two loaves. So glad I did. And that's how you meet your neighbors in a big city.

Before I forget....some major things to keep in mind with the breads I post on this blog:

1. If you want a crispy crust, store the bread in a paper bag.
2. If you want a chewy crust, store the bread in a plastic bag after it has cooled. 
3. I suggest refrigerating it after a couple of days and warming it up either in the oven (which can restore some crispi-ness, the microwave--which can restore some chewiness, or just toast it). Due to the fact that it doesn't have preservatives, the bread can spoil faster than store-bought breads.

And boys? Thanks again. You done good. Sorry I didn't take your picture as you smiled when you served us food. Your mommas would be proud. 

*You can use a bigger size pot, but the bread will be a bit thinner and spread out more. The 3.5 quart size is probably my favorite for rustic breads. I use the Le Creuset brands (mainly round shape) and if you have these brand of pots and don't know what size they are, check the number on the bottom of the pot. I found this little chart on a message board and it is helpful in understanding what size I'm dealing with--so if your Le Creuset pot has a 16 on the bottom of it, it's a 1.5 quart pot, etc. See below:

For Round Dutch Ovens:

16: 1.3 liters (L) = 1.5 quarts (qt) 
18: 1.8 L = 2 qt
20: 2.4 L = 2.5 qt
22: 3.3 L = 3.5 qt
24: 4.2 L = 4.5 qt
26: 5.3 L = 5.5 qt
28: 6.7 L = 7.25 qt
30: 8.4 L = 9 qt
34: 12.4 L = 13.25 qt

HAPPY BAKING!

Individual Breakfasts: Baked Eggs In Tomato Sauce

I first saw this idea years ago in a Self Magazine. What a neat concept--individual baked eggs with sauce! We love them because they are easy, delicious, and 'recipe' is so versatile. It's not much of an 'exact' recipe, so your imagination is key. This breakfast requires only a few ingredients and they're usually things you have on hand: cheese, tomato sauce, and eggs. Then you can dress them up with whatever seasonings you want. These eggs are one of those perfect breakfasts to make when having guests over because ALL the eggs come out at once and you don't have to make them to order--yet, they are still customizable.

I have only made them with an 'Italian' flavor (as described below), but have yet to try them with salsa, cumin/chili powder, and a Mexican cheese blend instead. I can't imagine that wouldn't be good!

You will love these--play around with different cheeses--for a sophisticated breakfast, I bet Talegio, vodka sauce & rosemary would be a good combo with some crusty ciabatta :) While your eggs are baking, you can brew coffee, make hash browns, and cut up fruit. Breakfast can be ready in 30 minutes from start to finish.

By the way, I HAVE noticed that the type of egg you use, does make a difference as I have made these with both organic and non-organic eggs. The organic eggs tend to taste a bit better--too bad the price isn't better also!

INDIVIDUAL BAKED EGGS 

Yield: Servings vary-see below.

Preheat oven to 375 degrees.

Grease as many ramekins (4 oz or 6 oz) as you plan to have portions.

For each serving--layer in this order:

• 3 tsp. pasta sauce (any flavor)
• ~2 Tbsp. Mozzarella cheese or 2 tsp. Parmesan cheese, or a little of each (preferable)
• 1/8-1/4 tsp. dried basil or Italian herbs
• Salt & pepper, to taste

Bake them for less time (15-18 minutes) if you like your centers running--bake them longer (22-24 minutes) if you prefer your yolks hardened like us.

Serve with buttered toast :)

NOTE: It's easier to place all the ramekins on a baking sheet and take the baking sheet in and out, than take each ramekin out one by one.

Enjoy!

Feta Avocado Salsa Dip

What did you eat during Superbowl Sunday? I had intended to post on this ahead of time, but of course I ran out of time. We had this feta-avocado salsa and it is too wonderful not to share! We all have trouble taking more than a couple bites. It's fresh, creamy, and salty--with just a little bit of crunch from the onion. 

Feel free to add more onion if you like! I'm tempted to add some olives next time I made it. TIP: Try to use avocados that are just on the shy side of ripe--the more ripe the avocado, the more they fall apart and the salsa starts to look more like guacamole--but that's fine too (it will still taste good)! I just like to see and taste the texture of a less ripe avocado. 

This is a great salsa/dip to make when you have friends over, but would also be a terrific topping to a grilled chicken breast in the summer. I'm confident you'll really love this salsa/dip!

FETA AVOCADO SALSA DIP

Serves 6-8

• 3 plum tomatoes, chopped
• 1 1/2 ripe avocado - peeled, pitted and chopped (semi-firm work best)
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 handful chopped fresh cilantro
• ½ tsp. dried oregano
• 1 Tbsp. olive oil
• 1 Tbsp. red wine vinegar
• 4-5 ounces crumbled feta cheese (reduced-fat is fine to use)
• Salt & pepper, to taste
  
  
  In a bowl, gently stir together tomatoes, avocados, onion, and garlic. 
  
  
  Mix in cilantro and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Taste, and season with salt & pepper.
  
  
  Cover, and chill for at least 2 hours (but no more than 6 hours). Serve with tortilla chips.
  
  

Quinoa Burgers

If you're on Pinterest, you may have seen these quinoa burgers. I have had two friends make and love these burgers. They really are delicious! How in the world have I never thought to try something like this, even after making the black bean-millet burgers? I didn't use a lot of oil to fry them, but hope to figure out how to bake them next time.

If you're new to using quinoa, don't be scared--it's a really, healthy and delicious new food to add to your diet. Here is a great little article on the awesome benefits of quinoa. Did you know that quinoa is super high in protein? You can use quinoa in exchange for rice in many recipes (though it is more expensive). I'm still looking for ways to incorporate it--a few months ago, I made stuffed bell peppers with quinoa and black beans and corn. They were so delicious and I'm kicking myself for not writing down how I made them. I'll have to try them again to blog about because I was convinced that in some recipes, quinoa is even better than rice!

I've made these burgers (or patties, if you wish) twice now and both times, the first few burgers I put in the frying pan, fell apart. So, after the first time this happened, I added an extra egg to the rest of the composition and they held up fine. The second time, I added two egg whites (actually eggbeaters) to the composition and they stayed firm again. I don't know why they didn't hold up for me as they did for the creator of the recipe (Linda). Maybe it will work for you to leave the recipe as is--but if it doesn't, you'll be able to tell after the first few burgers go in the pan--well, when you flip them. I, however, am always going to be adding another egg or 2 egg whites when making these again. I love them too much to waste 3-4 burgers. Also, you can also add one handful of chopped fresh parsley to the composition if you like. I did it the first time, but didn't add the parsley the second time and they were still very good!

Another curious thing about the recipe--the creator (Linda) calls for sweetener. I found it sort of strange, but added it anyway (agave nectar instead of splenda). But, sometimes quinoa can have a slightly bitter aftertaste and this sweetness balances the flavor out. It's a well-rounded tasting burger. Yum, yum, yum! You can even serve them as patties with a salad or with some sauteed veggies.

We put them on a whole wheat bun with lettuce, tomato, gouda cheese, and mustard/mayo. Really love these burgers and they will be put into our regular dinner repertoire. 

QUINOA BURGERS

Adapted from www.eatingwelllivingthin.wordpress.com

• 2 rounded cups cooked quinoa (see cooking instructions below)
• 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
• 1/2 cup low-fat cottage cheese
• 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed-though I haven't tried it yet)
• 3 eggs + 2 egg whites (the egg whites were my addition)
• 3 Tbsp. all purpose flour 
• 2 green onions, including white parts
• 1 /2 tsp. Splenda or sugar (I used agave nectar)
• 1/4 tsp. black pepper
• 1/4 tsp. ground cumin
• 1/8  tsp. salt
• 1/8 tsp. garlic powder
• Olive oil for frying

To cook quinoa:

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

To Make Burgers:

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs (and egg whites if using), flour, green onions, Splenda (or sugar), pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.

Fry until golden-brown, about 4 minutes on each side.

Makes approximately 10 burgers.

Blue Moon Inn Spread

I had never heard of the Blue Moon Inn in Montgomery, Alabama, but 'pinned' this recipe online. Apparently, this inn has since closed, but their recipes live on--they have a Junior League style cookbook. I've seen this dip/spread also called Famous Blue Moon Inn Pimento Cheese.

When we were in Knoxville a few weekends ago, my mother in law graciously let me play in the kitchen while she watched my daughter and I got to try some new recipes. Here are some pictures that remind me of how much I miss East TN....no matter how many things I have found to enjoy in West TN, there is quite nothing like the feel of God's country--and East TN is God's country (of course many would object and that's totally ok! haha). The fields, the farm stands with mums, the little churches, the farms, the mountains, the century old homes with wrap-around porches, the wild walnuts, the openness...

This dip was one of my trials in the kitchen and we really liked it. It was delicious with pita chips and I think it would be delicious to have as a grilled cheese filling too. We had it on sandwiches with soup one night after we got home. Really good basic dip/spread recipe.

BLUE MOON INN CHEESE SPREAD (OR DIP)

Adapted from Southern Living

Yield: 8 Servings

• 1/2 cup pecans
• 3/4 cup mayonnaise 
• 1/2 cup pimiento-stuffed Spanish olives, chopped
• 1/3 cup bottled chili sauce*
• 1 teaspoon Worcestershire sauce
• 1 (10-oz.) block sharp Cheddar cheese, finely shredded

Garnish: 

• Sliced pimiento-stuffed Spanish olives
• Assorted vegetables and crackers

Preheat oven to 350°. 
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Cool 5 minutes; finely chop pecans. (I actually used chopped pecans and baked them a minute or two less)
Stir together mayonnaise and next 3 ingredients until well blended. Stir in cheese and pecans. Garnish, if desired. 
Serve with vegetables and crackers. (I think serving it with a sweet vegetable like red bell pepper strips would be super ideal!)

*We did not have chili sauce and used salsa instead--seemed wonderful with it too!

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A Quick Taste of Sweet Fall: Creamy Pumpkin Dip

We spent the evening carving pumpkins last night. Don't you just LOVE pumpkins??

Here is my group hard at work (with a power tool for 'stars'):

And our end results:

While working on carving these pumpkins, I remembered to post this creamy pumpkin dip recipe that had my Bible study girls intrigued earlier this week when I hosted. This dip may not look like much, but it is SUPER good! The recipe was requested by several girls, so thought I'd share. Someone said it tasted like a creamy pumpkin pie. I guess pumpkin pie must be a theme to my baking lately...hmmmm...a bit obsessed? Possibly. Yet, this little dip is worth trying--and no, I'm not calling it healthy, but doesn't Halloween count as the beginning of holiday eating?

I made this sweet dip with a basic pumpkin butter I had made last week in an attempt to make the perfect flat-crispy-chewy chocolate chip pumpkin cookie (BIG FAT FAILURE, by the way--ended up 'cake-like' anyway), but I've made it with canned pumpkin and it works equally well..I imagine this dip would also do well with the addition of chopped pecans...just a thought. And if anyone is wondering about how to make a pumpkin butter similar to Williams-Sonoma's, here's my post on spicy pecan pumpkin butter. Hope to make a new batch by the end of the week--I crave it as soon as the weather turns cooler.

The dip is very simple to make, requires only a handful of ingredients, comes together in a snap, and pleases the masses. Make this as a dessert to enjoy with friends or on girls' night in...your kids will love dipping their graham crackers into it too!


CREAMY PUMPKIN DIP

Makes enough to serve 8 people (at least)

• 6 ounces reduced fat cream cheese (this is 3/4 of an 8 oz. block), thawed to about room temperature
• 1/3 cup powdered sugar
• 1/2-3/4 cup canned pumpkin or pumpkin butter
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp. cloves
• 1 (8 oz.) container reduced fat Cool Whip

In the bowl of a stand mixer (or any mixer), beat cream cheese and powdered sugar. Add the canned pumpkin or pumpkin butter and spices. Fold in the Cool Whip container.

Serve dip with gingersnaps and/or graham crackers. It's seriously delicious!

Sweet Potato Cheesecake Bites

Sometime this spring, I froze some sweet potato puree I made. Over the weekend, I decided to clean out some of the freezer and made sweet potato popovers with some of the sweet potato puree (delicious!). Today I was wanting to make a dessert with the rest of the puree. Since it is fall, the time for flavorful and comforting desserts is upon us. And desserts that are slightly richer....but since I'm a fan of 'everything in moderation,' I decided to cut my desserts in smaller portions. Now, I just need someone to take them away so I don't eat more than I should 'because they're so small!' Guests can have as many 'bites' or as little as they want when these sweet potato bars are cut smaller. I really love how some restaurants (P.F. Chang's for instance) are allowing patrons to order smaller portions of their desserts. It makes it fun to try more things this way!

I ran across this recipe at East Village Kitchen blog and changed it up a bit to suit my liking. Also, I accidentally left out the baking powder from the original recipe (1/2 tsp.) in the base, but didn't miss it--actually preferred the creamier texture. And it still held up to being cut in smaller bites. My husband said it tasted like pumpkin pie--but I think it tastes better. No one can understand why I don't like pumpkin pie because I love pumpkin pie spices, but if I'm going to have my calories, I want it to be on something I love. Well, I really love these bites! Probably because they are creamy (I love pumpkin cheesecake!). You can skip the pumpkin pie spice for a purer flavor. And, I'm guessing you can substitute pumpkin for the sweet potato.

By the way, does anyone else find surprises in their kitchen? This is what I found when I began my baking. I was told that Minnie also wanted to cook. Apparently, Minnie also ate a few....that's the story I'm sticking with anyway...

These sweet potato cheesecake bites would be a fun dessert to serve during the holidays or even for cocktail-type parties where only appetizers and/or desserts are served. 

SWEET POTATO CHEESECAKE BITES

Should make about ~32 mini squares

For the base:

• 8 Tbsp. butter (1 stick)--I used salted butter--a part 'light' butter and a part real butter
• 1 1/2 cups sweet potato puree (canned or cooked & pureed by you)*
• 3/4 cup light or dark brown sugar (raw sugar preferred)
• 1 cup flour (I used all purpose, but plan on trying whole wheat pastry flour next time)
• 1 egg + 1 egg white (reserve yolk for topping)
• 2 tsp. vanilla extract (this may seem like a lot, but I think vanilla goes really well with the sweet potatoes)
• 1/2 tsp. salt
• 1 tsp. pumpkin pie spice (optional)

For topping:

• 1 (8 oz.) package reduced-fat cream cheese
• 1/2 tsp. vanilla extract
• 1 egg yolk
• 5 Tbsp. brown sugar (or raw)

Preheat oven to 350 degrees.

Grease a 8 inch square pan with 2 inch high walls with butter. Trim two pieces of baker’s parchment so they can sit flat on the bottom the the pan and so they are long enough to hang over the sides by a few inches. Butter the paper. (Now, I skipped the buttering before applying the parchment but think it was an essential step—since I had rough edges and ended up eating them all. Or, I'm not sure what it would be like to skip the parchment paper step altogether....?)

Microwave your sweet potatoes. Then, microwave the butter to melt it completely (about 30-45 seconds), and whisk the butter into the mashed sweet potatoes until the mixture is smooth with very few bumps.

Using a mixer with a paddle attachment, a hand mixer or a whisk, add sugar to the sweet potato mixture and beat until smooth. Add egg, egg white, and vanilla and beat until they are fully integrated. Add flour and salt and mix just until the liquids have absorbed them. Transfer the batter to the prepared pan, spreading it evenly.

In a separate bowl, using a whisk or hand mixer, combine cream cheese, egg yolk, sugar, and vanilla and beat until smooth and uniform.

Place 6-8 large dollops of the mixture on top of the batter in the pan. Use a knife to swirl the cream cheese mixture into the batter. Rap the pan flat against the counter a few times to level, then place in the preheated oven, on the middle rack. 

Bake until the cheesecake swirls are starting to turn golden, and a toothpick inserted into the batter part comes out clean, about 40 minutes.

Remove the pan from the oven and allow to cool completely on a wire rack. Use the parchment to pull the cake from the pan and transfer it to a cutting board and cut into squares. (You can place them in mini-muffin liners like I did for an easy-to-eat way to serve. No utensils are needed if you are standing :))

Store sweet potato cheesecake bites in an airtight container in the fridge.

*If you are using leftover baked sweet potatoes, remove them from foil, cut them in half and microwave them for 30 seconds to a minute, depending on thickness. If you are starting with raw sweet potatoes, poke holes in the skin with a fork and microwave on high for 4 to six minutes, or until they are soft and easily mashed. Discard skins and mash and whisk with a fork until they are smooth. 

Whole Grain Cottage Cheese Blender Waffles with Peach Melba Conserve Topping

I love waffles. So much. Baked goods for breakfast are another weakness. However, we always seem to need additional protein with such breakfasts because we get hungry again within a couple hours of eating waffles or pancakes. So, I wondered about trying cottage cheese in my waffles and tried researching online to see if anyone had tried making waffles with cottage cheese. I stumbled upon this great blog: www.gethealthywithheather.com  and also read about trying the batter in the blender. This was my first attempt at making the batter in the blender--now I'm hooked. It's easier to pour them into the waffle maker this way.

You absolutely cannot even tell these are whole grain either (well, I couldn't). And, you will not be able to 'taste' the cottage cheese; so if anyone in your family is averse to it, you can still try it. The waffle recipe below is Heather's recipe with my changes in the italics.

In addition, I love fresh fruit on top of my waffles but the peaches I picked at the orchard a few weeks ago seemed a little spotted. My mom always makes conserves or compote with excess fruit--but I wanted to try making something similar but with maple syrup instead of processed sugar. I LOOOOVED the result of these conserves. If you liked my Quick Blackberry Jam with Agave Nectar, you will probably like this too. Now, I wish I would have made double the peach melba topping, because it was that good!

WHOLE GRAIN COTTAGE CHEESE BLENDER WAFFLES
Adapted from www.gethealthywithheather.com

These waffles are a bit more cake-like, but they crisp up pretty good in the toaster when reheated.

Serves ~4-5

• 1 1/4 cups whole wheat PASTRY flour (purchase at Whole Foods or other natural food store)
• 1/4 tsp. salt
• 1 Tbsp. ground cinnamon
• 1 tsp. baking powder
• 1 tsp. flax meal, ground (optional--my addition)
• 2 Tbsp. wheat germ (optional--my addition)
• 1 cup reduced fat cottage cheese
• 4 eggs (I used 3 eggs + 1 egg white)
• 1 cup milk (I used low-fat buttermilk)
• 1 tsp. vanilla (I skipped this because I was out of extract)
• 1 Tbsp. maple syrup (optional)

Turn your waffle iron on and begin to heat it up while you make the batter.

Whisk together the flour, salt, cinnamon, and baking powder in large bowl (add flax meal and wheat germ, if using).

In a blender combine the cottage cheese, eggs, milk, and vanilla (plus optional maple syrup). Blend until smooth. Gently add the dry ingredients to the wet ingredients into the blender. Process JUST until well combined.
Once the waffle iron is ready, coat it generously with olive oil spray. Pour the batter (from the blender) into the hot waffle iron (about 1 cup batter) and cook until your waffle iron lights up as done (or screeches as mine tends to do). Repeat with remaining batter until batter is all used up.

Serve the waffles warm. (Heather suggests almond butter and applesauce and I can't wait to try that next time!)

PEACH MELBA CONSERVES

Makes ~2 jars of conserve (about 26-30 ounces)

• 4 cups fresh peaches, diced and peeled
• 1 1/2 cups fresh raspberries, rinsed and dried
• 1/2 cup pure maple syrup
• Juice of 1/2 a small lemon

In a medium pot, bring all ingredients to a boil. Reduce heat and let the fruit simmer for about 25-30 minutes or until the juices have thickened and evaporated some (mix the fruit once in a while). Turn off the flame and keep covered until ready to serve over the waffles.
Store covered in the refrigerator. Keeps for several weeks. Extra conserves can be frozen as well. But ours never last that long because this mixture is so delicious over toast or eaten straight out of the jar. YUM!

To serve: Plate 2 waffles for each person with some peach melba conserves and sprinkle with 1-2 tsp. sliced almonds.