Pull Apart Bread Rolls

http://theitaliandishblog.com/imported-20090913150324/2010/1/8/harvest-grape-bread-and-a-tribute-to-dorothy-gaiter-and-john.html

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Potato Scallion and Kale Cakes

http://smittenkitchen.com/blog/2015/04/potato-scallion-and-kale-cakes/

12 scallions (mine were very thin; I’d use fewer if yours are on the thick side)
1 handful kale leaves, rolled in a stack and sliced into very thin ribbons
2 eggs, lightly beaten
1/4 teaspoon freshly ground nutmeg (I totally skipped this)
1/2 teaspoon coarse or kosher salt (use less if your mashed potatoes are already seasoned)
Freshly ground pepper
1/3 cup fresh bread crumbs or panko (plain and lightweight)
1 1/2 cups cold leftover mashed potatoes
1 tablespoon olive oil
2 tablespoons vegetable oil

Clean and trim the scallions, leaving about 2 inches of green stems; I reserved the darker green tops for garnish and salad additions. Cook in boiling water until tender, about 5 minutes. Drain, wring out well, and chop finely. Place the scallions in a medium-sized bowl, add the kale, eggs, nutmeg (if using), salt, pepper, bread crumbs and potatoes and stir to combine. The batter will be loose and wet; this is just fine.

Heat the oils in a large skillet over medium-high heat until very hot but not smoking. Use about 2 tablespoons batter (I used a cookie scoop that holds slightly less) per pancake, flattening them as they hit the pan. Cook until golden brown underneath, just a couple minutes, before flipping them and cooking them on the reverse side until golden and crisp as well. Drain on paper towels, but be gentle as they are still fragile. You can keep them warm in a 200 degree oven while cooking off the rest of the batter, adding more oil as needed and letting pan cool between batches if it gets too hot.

Serve scattered with reserved scallion stems, if desired, topped with a crispy egg or alongside a dollop of sour cream or plain yogurt. They also make a wonderful meal with a big salad. Leftovers keep well in the fridge for a few days

Cheesy Pesto Pull Apart Bread

http://www.thecookingjar.com/cheesy-pesto-pull-apart-bread/

INGREDIENTS
  • 1 baguette
  • ½ cup butter, melted
  • ½ cup pesto
  • 1½ cups Italian five cheese blend, shredded
INSTRUCTIONS
  1. Using a serrated knife, make 1″ diagonal cuts across the baguette while leaving the bottom intact. Repeat by cutting it again in the opposite direction
  2. Pour the melted butter in between the cuts of the bread and distribute evenly
  3. Using a spoon of butter knife, spread the pesto along the cuts
  4. Transfer to aluminum foil and generously stuff the cheese in between cuts
  5. Wrap up completely in aluminum foil and bake at 375 degrees F for 15 minutes
  6. Open up the foil to expose the bread and bake for another 10 minutes to make it crunchy
  7. Remove from oven and let it sit for 10 minutes
  8. Dish and serve hot

Strawberry Balsamic Goat Cheese Dip

  • 1 baguette, cut into 1/4-inch slices
  • Extra-virgin olive oil, for brushing and greasing
  • 14 ounces goat cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons honey
  • 1/3 cup balsamic vinegar (see note above)
  • 2 1/2 tablespoons granulated sugar
  • 12 ounces strawberries, hulled and diced
  • 1/4 cup lightly packed fresh basil leaves, cut into ribbons

http://www.seriouseats.com/recipes/2015/02/balsamic-strawberry-goat-cheese-dip-recipe.html