Moving was such a pain –not to mention the packing, unpacking and organizing. I finally have most of my kitchen stuff unpacked, cleaned and ready for use. Nelson and EW are coming over for lunch and to check out the new house. They’re my first guests over and the house is still somewhat of a mess. I thought I make it easy on myself by making a simple starter.
I wanted to use up the last of my ricotta cheese because it was about to expire! I hate waste and I wasn’t about to let it go into the trash. I had some prosciutto slices so I thought about using them in crostini. I picked up some arugula and some gorgeous organic brown figs. These crostini were so tasty! I’ll have to serve them at my next dinner party.
I used heirloom tomatoes for this dish well, because I have it and I didn’t want to let the tomatoes sit on the counter any longer than they have to. I’m not a fan of overly soft tomatoes. I know roma/plum tomatoes are usually used for this dish but heirloom is just as good, if not —better (in my opinion) and prettier.
A couple of nights ago, I had turned the left over chili into a nacho plate and it was surprisingly good! Based on that statement, it’s obvious I don’t make nachos at home all that often. I think this is a great way to use up any kind of homemade chili. You can also use your favorite canned chili but I prefer mine freshly made. I did a combo of pepper jack and shredded cheddar. I think it gives it a nice color contrast. I also used my pickled jalapeno peppers for this —it was fantastic!