Bistro Sandwich and Best Day Ever

One of our favorite parts of road trips are the parking picnics.  This past week during our road trip to, from and around Oregon, we had a great time packing up the car with all the necessities for car picnics and road trip snacks, loaded and ready to go.

During one of our days in Oregon, we had an afternoon rafting trip with Ouzel Outfitters planned on the McKenzie River, in Blue River. Before the rafting, we stopped at Paradise Campground where we were scheduled to launch and enjoyed a beautiful, sunny picnic by the river.  Best day ever!!

The perfect picnic!!

Couldn't ask for a more beautiful setting...the McKenzie River.

Someone REALLY liked their picnic!

Our new favorite salsa made in Bend, OR.
Must find this in Colorado.

Ready for a great day of rafting.

Before our Oregon adventure, I tried out a new weekend lunch sandwich at our house.  I think it's safe to say, this is our new ultimate sandwich for our "staycation" weekends.  It is so easy to make, luscious flavor and perfect any time of year to enjoy.

I made it with my mom's potato salad recipe and a nice cold glass of Arnold Palmer (ice tea/lemonade combo.)  I see this in tomorrow's future....errands, shopping, farmer's market, laundry, bistro sandwich, big nap!!

Our new weekend Bistro lunch.

Bistro Sandwich

1 loaf, rustic baguette
8 slices (1 package) prosciutto
4 slices Swiss cheese
butter
fig jam
olive oil
salt
pepper

Line a cookie sheet with foil or parchment paper.  Preheat oven to broil setting.

Cut baguette (crosswise) into 4 equal pieces.  Cut those pieces into halves (so you have a top and bottom piece.

Lay bread on cookie sheet.  On bottom portion bread, spread a layer of butter, then layer of fig jam. Place 2 slices of prosciutto on each bottom.  Add 1 slice of Swiss cheese on top of prosciutto. Drizzle a little olive oil on the cut top piece of bread and a little on the cheese.  Sprinkle a little salt and pepper on both breads.

Place cookie sheet under broil for about 1 to 1-1/2 minutes.  * Keep an eye on them, as they broil really fast.  Take out of oven and put top piece of bread on lower piece, while the cheese is still hot. Enjoy!!

Creamy Artichoke Bruschetta

It is now day 3 of Daylight Savings Time.  Everyone loves it when we "Fall Back" in time.  So far, I have not been a fan of it this year because all it means is one more hour of insomnia and the reminder that while everyone else is enjoying that extra hour of sleep, I am losing even more sleep.

I try to take advantage of any waking nights and am already thinking about upcoming holidays and family dinners.  For those of you entertaining this season, this is a great one for those guests.  Super easy, creamy and delicious!!  Sweet Dreams.

Creamy Artichoke Bruschetta
Adapted from www.thecookierookie.com

1 (8-ounce) package cream cheese, softened
1 loaf (small) baguette, cut into slices
1/2 cup Best Foods Olive Oil mayonnaise
1/8 cup sour cream
1 garlic clove, minced
1 (8-ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 tsp. garlic salt
2 tsp. fresh parsley, chopped

Preheat oven to 350 degrees.  Place the bread slices on a foil lined baking sheet and brush with olive oil.

Bake the bread for 8-10 minutes until crispy and golden, set aside.

In a food processor, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley and Parmesan cheese.

Spread about 2 Tablespoons (depending on the size of your bread) of the mixture onto each slice of bread and sprinkle with the shredded mozzarella cheese.

Broil in the oven on high for 5-7 minutes until cheese is bubbly and slightly golden on top. (Watch closely to prevent from burning).

* Forgive the burnt ends in my photo...I must have fallen asleep while watching the oven.

One Year Ago: Cherry Cheesecake Brownies

Baked Fontina Cheese Dip

It is the official week of the beginning of fall and it has definitely been showing around here.  The leaves are turning their beautiful colors and there is a crispness in the air each morning...and then it goes back to 85 degrees.  Well, at least it feels like fall for a few hours each day.

This charming little farm is near our old house and my husband called me as he was driving by it the other morning to let me know that the pumpkins were out and so wonderfully displayed.  Thankfully I had my camera with me and was able to catch this great shot.  

For those cool nights, here is a warm cheese dip to take the chill off.  I will give you one warning, be careful when you are taking it out of the oven.  The olive oil and cheese are bubbly and popping and I gained a new grease burn from it (which I of course proudly shared with the chef at my cooking class).

Baked Fontina

Courtesy of Ina Garten (Barefoot Contessa)

1-1/2 pounds Italian Fontina cheese, rind removed and cut into 1-inch cubes

1/4 cup olive oil

6 garlic cloves, thinly sliced

1 Tablespoon minced fresh thyme leaves

1 teaspoon minced fresh rosemary leaves

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 crusty French baguette

Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan.  Drizzle on the olive oil.  Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil.  Sprinkle with the salt and pepper and place the pan under the broiler for about 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family style, right out of the oven in the cast-iron pan with crusty chunks of bread.

** This recipe makes a large batch and is very rich, so I cut the recipe in half when I made it for our small family.