Cook the Issue 2010: Fresh cherry relish and goat cheese crostini

Pielove, member

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This was an interesting appetizer and very good.  The ricotta toned down the goat cheese a little but made it more spreadable and added a buttery taste.  The relish was excellent-- full of bright flavors, along with succulent fruit.  I noticed someone else in the Challenge had used walnuts instead of jicama-- I did the same and it was really good.  This would be excellent with some swanky gin cocktails.  Mmm, so thirsty...

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Cook the Issue 2010: Sauteed Sausages and Cabbage with Mango Chutney

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Cook the Issue 2010: Linguine with Roasted Asparagus and Almond Pesto