We raided our recipes to share our top two appetizer recipes, perfect for any Kitchen Strong serving board!
- 1 baguette or French bread
- 3-4 beefsteak tomatoes
- 8oz of burrata or mozzarella cheese
- Fresh basil (12-14 leaves)
- 2 tablespoons of olive oil
- 4 tablespoons of balsamic reduction
Step 1: Preheat oven to 375 degrees F
Step 2: Slice baguette at an angle in 1⁄4 inch slices and place on baking sheet.
Step 3: Drizzle olive oil over bread slices and sprinkle with salt.
Step 4: Bake bread slices for 5 minutes.
Step 5: Cut tomato into thin slices ( 1⁄4 inch).
Step 6: Cut burrata into small pieces, until the cheese is the same texture as cottage cheese. If using mozzarella cheese, cut in thin slices. Place burrata in a bowl, then add a little olive oil and salt and pepper (to taste) – mix well.
Step 7: Assemble the bruschetta on a wood serving board, we suggest our Napa board. Start with bread then layer slices of tomato (the amount depends on the size of your bread slice), followed by the burrata or mozzarella cheese, top with basil then drizzle with balsamic reduction.
Recipe: Coconut Shrimp
- 1/3 cup all-purpose flour or whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs, beaten
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp, peeled and deveined with tails attached
- 3–4 Tablespoons vegetable oil or coconut oil*
- Optional for topping: 1 Tablespoon finely chopped cilantro
Serving Sauce (Optional)
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons orange, peach, or apricot jam or preserves
Step 1: Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
Step 2: Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Step 3: Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time– do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
Step 4: Place the finished coconut shrimp on plate lined with a paper towel as you fry the rest. Once frying is complete, transfer to all shrimp to a wood serving board, we suggest the Isle board. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
Step 5: Cover and store leftover shrimp in the refrigerator for up to 3 days.
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