Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Roasted Cherry Crostini

Roasted Cherry Crostini

Jill Fergus
Savory

I love entertaining and I love experimenting with seasonal flavors. These two passions come together in this delicious crostini! Roasting the cherries brings out their flavor and intensifies their sweetness. Pairing these gems with cheese (from Blue to Brie to Chèvre) and a few additions works some magic. And, the balsamic soy glaze really elevated the whole thing (and many other dishes)! I don’t have a formal recipe for this one (yet) but shared my how to on my Instagram feed and I’ll share it below...

As usual, make any adjustments or substitutions you like. It’s hard to go wrong when you like the elements you choose!

Roasted Cherry Crostini 

What you need and how to get it done-

•Crusty Sourdough, sliced, toasted and brushed with good olive oil

•Cherries-organic (about 2 cups), roasted at 375F for 10 minutes, Cooled, pitted and torn or cut in half.

•creamy Blue Cheese of choice (Gorgonzola, Cayuga Blue (goat)...) *I also serve some with Brie or Chèvre for those who don’t like blue cheese. You may also go with good Parmesan exclusively.*

•Garlic- cloves peeled and cut in half, lengthwise

•finely chopped Walnuts, about 1/4 cup, lightly toasted best

•a few handfuls of Baby Arugula (rocket)

•syrupy Balsamic Soy Drizzle*** (for every 2 tsp of balsamic, 1/4 tsp soy sauce or tamari)

•fresh Thyme and Basil

•Flaky Sea Salt and fresh ground Pepper


Rub crostini with garlic cloves and spread or top with cheese. Add a pinch of chopped walnuts and top with arugula and then cherries. Drizzle with balsamic soy glaze and sprinkle fresh herbs, flaky sea salt and fresh ground pepper.


***if you can’t find a syrupy balsamic vinegar, reduce the balsamic you have in a double boiler, stirring occasionally, until desired consistency is achieved. Be patient, it may take a while, but worth it!

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