Smack dab in the middle of NYC packing and planning! It’s a lot of work, but also really exhilarating. Adventure is both exciting and unpredictable. When things don’t quite line up like you hoped or planned, you have to learn to roll with the punches.
I’m not naturally one of those “punch-rollers”. Workin’ on it.
Lately, a nice break from the madness often involves a glass of wine with good friends. Which leads to little tasty bites on my Tiny Kitchen today!
Because they were made to be enjoyed with il vino:)
These Toasted Cheese & Chocolate Bites were invented/created/brilliantly-inspired by Steve: my co-worker, fellow trouble maker, exceptional Physical Therapist, and impressive chef:)
You see, Steve works magic in the therapy world, but also enjoys the wondrous hobby of COOKING!! I’m pretty sure that’s why we’re friends.
Well that, and he adjusts my neck…so I need to stay on his good side.
He is also sly, and somehow managed to skip out on the photo below, hah. I just said good-bye to my therapy team here in Colorado last week. Sad day, but have felt nothing but support, encouragement, and excitement from them.
Steve has a variety of different ways to go about making these.
a.) Broil them in the oven, or b.) Fry them in a pan. Fortunately, you can’t really mess them up, unless you burn them of course.
- Aged White Cheddar (or grated Parmesan, for the brave ones – it’s strong!)
- Chocolate Chips/Chunks. ( DARK, of course. [sorry Steve haha] Ok, ok… MILK works too)
- Baking sheet
Set oven to broil. Chop your cheese in small chunks (or grated ‘stacks’) and lay them in rows on sheet, not too close.
Broil them for 1 minute till softened. Pull them out and top each with a chocolate morsel.
Place back in the oven for 1 more minute. Pull them out and cover with foil for 5-7 minutes so they melt softly, but not completely melted all over the pan. You still want them to be relatively intact, bite-sized morsels.
The “combination” factor, is the glorious nature of this appetizer. Cheese AND Chocolate: all in one! It’s fancy, richly flavored, and a fantastic wine pairing.
*if you choose to use the stove top, try to melt them slowly with a lid on the frying pan. Low heat, and monitor.
from my Tiny Kitchen,