RECIPE / HEATHER ARTRIPE
I fell in love with the kitchen and cooking at a very young age at my Granny’s house. I would drag a chair over to the counter and help her make these beautiful delicious creations. I learned the foundations of cooking and life standing on that chair. Her wisdom helped to shape me into the cook I am today.
I also wanted to be an artist from a young age. But, as I got older I came to terms with the fact, that I’m really not good with a paint brush or a pencil. But, I was good at cooking. I started getting more and more creative with the food I was making.
When figuring out a recipe, not only do I think about the tastes and flavors combinations, but also how it is presented. What colors and textures to use. As well as how to incorporate them so they are also a beautiful piece of art. All the ingredients below are all natural and organic and can be found at Ozark Natural Foods. Bon appétit!
– Heather Artripe, Outreach Coordinator at Ozark Natural Foods
Balsamic Glazed Smokey Cranberry, Brie, and Prosciutto Crostini
- A la Carte Fresh French Baguette
- ¼ cup Olive Oil
- Prosciutto, from A la Carte at Ozark Natural Foods
- Chevre Goat Cheese, made locally from White River Creamery
- 1 tbsp honey, made locally from Billy Boykin in Mountainburg, AR
- Smokey Cranberry Sauce (see recipe below)
- 1 cup balsamic vinegar (this will become Balsamic Glaze, recipe below)
- 2 tbsp brown sugar
- Organic rosemary sprigs
- Preheat oven to 375 degrees.
- Cut the baguette into slices. A la Carte at Ozark Natural Foods makes fresh baguettes every day!
- Using a silicone brush, brush each side of the baguette with some olive oil. Bake on one side for 6 minutes, flip them over and bake for another 4 minutes.
- In a small bowl, add your goat cheese and honey. Mix to incorporate.
- To assemble the crostini’s simply take a small spoonful of the honey goat cheese and spread it on the crostini.
- Cut your prosciutto in half.
- Roll up the slice and place it on top of the goat cheese.
- Add a small spoonful of the Smokey Cranberry Sauce.
- Drizzle your balsamic glaze over each crostini.
- You can serve like this, or you can take small sprigs of rosemary and use them like toothpicks to keep them together. Make sure you take the leaves off the part that will be in the crostini.
Balsamic Glaze (This can be made ahead of time)
Add the Balsamic Vinegar and brown sugar in a heavy bottomed saucepan over low heat. Simmer, stirring frequently, until the vinegar has thickened. It should coat the back of a spoon. Remove from heat and cool.
Smokey Cranberry Sauce (This can also be made ahead of time)
- Juice and zest from 1 organic orange
- ½ C brown sugar
- ¾ C white sugar
- ¼ C Crofter’s Orange Jam
- ½ t cinnamon
- ¼ t ginger
- ¼ t allspice
- 1 bag (12 oz.) cranberries
- 1-1½ t Smoked Paprika
- *The spices all came from our Bulk Herbs department at Ozark Natural Foods. When a recipe calls for just a pinch of an unusual spice, or if you want to test out a new culinary herb—bulk is the best option. Buying a little at a time will ensure freshness and save you money!
- Mix everything in saucepan and bring to a boil.
- Reduce heat and stir almost constantly for about 10 minutes.
- The cranberries will start to pop and it will become a delicious sauce! Taste and see if you need any more sugar. (You might!)
- Mix in your Smoked Paprika
- 1 bottle Pinot Grigio (I use Post since it is local!)
- ½ bottle R.W. Knudsen Cider & Spice Apple Cider
- ¾ C whole cranberries
- ¼ C halved cranberries
- ¼ C simple syrup
- 1 organic orange, sliced + more for garnish
- 3 sprigs organic rosemary + more for garnish
- Combine your wine and simple syrup in a pitcher. Stir to incorporate.
- Add in your cranberries, orange slices, and rosemary, stir.
- Let chill in your refrigerator for 4-5 hours.
- Pour your Sangria in the glasses; add an orange slice to each glass. You can add some sparkling water if you want to it to be bubbly. Gently stir.
- Add in some cranberries and a sprig of rosemary.
You could also freeze some cranberries to add into the drinks when serving!