A couple of days late, for sure – but to continue my overview of our Easter dinner, one of the appetizers we made was from the blog of my Taste & Create partner, Krishna of Cooking from A to Z. I’ve got to admit, I had a bit of a tough time finding something to choose from her blog, not because she doesn’t make fabulous food (she does!), but because I’m a through and through meat eater, and most of her recipes use protein replacements – I didn’t want to butcher (excuse the pun!) her recipes by adding meat where she had tofu.
But her recipe for Lavash topped with Brie and Chutney was perfect, although I had to make a couple of last-minute substitutes. As hard as I looked, I just couldn’t find pears on Easter eve, so I ended up buying some Stonewall Kitchen Old Farmhouse Chutney for some savory pieces, and used some of the Kumquat Marmalade that I got from We Love Jam for a few sweeter ones. Both were absolutely delicious, and flew off the plate in no time flat. Excellent recipe, and one that I will serve again at other dinner parties.