Showing posts with label naan bread. Show all posts
Showing posts with label naan bread. Show all posts

Monday, July 15, 2019

Blueberry Lemon Naan Bread Appetizer / #BlueberryWeek

If you are a blueberry lover, this is the week for you! I have joined in with some blogging friends to offer a fun and tasty week of blueberry recipes! There are so many lip smacking blueberry ideas to check out, that I think I need a trip to the market for more berries!

I am starting the week with a Blueberry Lemon Naan Bread Appetizer. It is definitely on the sweet side of appetizers, and I think it would make an excellent dessert also. I used a new favorite product I found, called Naan Dippers. They are little Naan Breads that are only 2-3 bites in size. 

This recipe can be made in small pockets of time. The creamy topping and the chunky blueberry sauce can be made and refrigerated until it is time for your event.

 Blueberry Lemon Naan Bread Appetizer
 (makes 10-15 appetizers)
 (printable recipe at end of page)

 Creamy Topping
12 ounces Cream Cheese, softened 
6 tablespoons Sour Cream, softened
2 tablespoon Sugar
1 teaspoon Vanilla

Blueberry Sauce
1/2 cup Sugar
1 teaspoon Lemon Zest
1 pint fresh Blueberries
1/2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon fresh Lemon Juice 

Naan Bread Dippers
additional Lemon Zest and Blueberries for topping 


 
Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
 In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar. (don't ask me how I know!!)
Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off. 
 Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect. 

I hope you will give this recipe a try. If you are a blueberry lover, I know you will love this Blueberry Lemon Naan Bread Appetizer! Let me know what you think and don't forget to keep reading to find many more blueberry recipes to enjoy!



Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.

Blueberry Week Recipes
Breakfast
Drinks and Appetizers
Sauces and Spreads
Dinner
Dessert





 Thank you for stopping by today!






Blueberry Lemon Naan Bread Appetizer

Yield: 10-15
Author:

ingredients:

Creamy Topping
  • 12 ounces Cream Cheese, softened
  • 6 tablespoons Sour Cream, softened
  • 2 tablespoon Sugar
  • 1 teaspoon Vanilla
Blueberry Sauce
  • 1/2 cup Sugar
  • 1 teaspoon Lemon Zest
  • 1 pint fresh Blueberries
  • 1/2 teaspoon Cornstarch
  • 1 teaspoon Water
  • 1 tablespoon fresh Lemon Juice
Additional Items Needed
  • Naan Bread Dippers
  • additional Lemon Zest and Blueberries for topping

instructions:

How to cook Blueberry Lemon Naan Bread Appetizer

  1. Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
  2. In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar.
  3. Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
  4. The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
  5. Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
  6. I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off.
  7. Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect.
blueberries, naan bread, cream cheese, fresh blueberries, lemon, blueberry sauce, appetizers, dessert
appetizer, dessert, starter, party food
Created using The Recipes Generator









 

Wednesday, September 14, 2011

Hummus w/ Mini Toasts & Naan Bread

Hummus is one of those recipes that everyone should have in their recipe box. It's a basic dip or spread that can be served at the fanciest dinner party or your weekend football bash. Also, everything on the menu can be kept in your pantry, ready at a minutes notice.
2   15 oz. cans of Chickpeas (Garbanzo Beans)
1/4 cup Tahini
Salt & Pepper
Extra Virgin Olive Oil
2 cloves Garlic
1/2 cup Cold Water
Naan Bread
Mini Toasts
Drain and rinse the beans.
Place the beans in the food processor.
If a food processor is not available, place the beans in a bowl.
Peel the garlic, and cut the ends off.
Cut the garlic in half.
Turn the garlic and chop.
Add the garlic to the food processor.
Add the salt & pepper.
Add the tahini, the water and the olive oil.
Pulse the ingredients together until the ingredients are
pureed. If you are not using a food processor,
mix all the ingredients with a large spoon or a 
potato masher. 
 Refrigerate until ready to serve.
When you are ready to serve, fill your serving bowl,
and arrange the naan bread and mini toasts.
Enjoy!


Thank you for joining me today!

Please join me tomorrow for this weeks entree~
Baked Chicken!

Thanks for stopping by!!