The first night up at Whitefish Lake, we had Appetizer Night. Which basically means that our meal was made up of a bunch of different appetizers. I love a meal like that, because you have so many options.
My sister Becky (who I seem to mention a lot when it comes to recipes) brought these little breads pictured above, and they were good! We have no official title for them, so I’m just going to call them Becky’s Beautiful Breads or maybe a more accurate title would be:
Goat Cheese, Roasted Red Pepper & Kalamata Olive Toasts
(here’s the recipe)
8 oz cream cheese
8 oz goat cheese
2 TBLS fresh oregano finely chopped (more or less to taste; I like a lot!)
Combine and spread on toasted baguette slices then top with:
roasted red peppers
chopped kalamata olives (uses about 1 1/2 cups)
You could toast or not toast the bread, either way, I think they would be good.
Thanks Beck for being my go-to recipe girl.
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