Finger foods…to me they are synonymous with “it’s party time!”
Whether you’re munching away on Spicy Korean baked chicken wings or avocado egg rolls while watching sports (can’t believe football season is almost here!) or hosting a more tame get together with chicken pesto pizza or roasted grapes hazelnut goat cheese crostini, one thing is for certain – eating with your fingers in the company of loved ones is the best way to celebrate.
And boy, did I have a reason to celebrate this week. If you follow me on Instagram, you know that I’m….
officially a Registered Dietitian!!! (As you can see, Kona’s happy for me too.)
I’ve worked so hard for this very moment, and I just can’t believe that it’s finally here! I must say that it wasn’t until the next morning while updating all my social media accounts to say “RD” instead of “RD to be” that reality started to sink in. You can read all about my journey here. I wish I could say that I’m done, but I still have 2 more courses in my grad program. Finish strong, I must!
So you see, finger foods were a must this week…and some wine and cheese. I had this gorgeous bunch of arugula in my CSA box that needed to be eaten ASAP (greens were starting to turn yellow thanks to my negligence – EEKS!). Upon first taste, it was milder and less peppery than the ones I’m used to. Thus I knew I could be quite generous with its usage. The Hungryman won’t eat arugula unless it’s mixed in with other greens as he finds its flavor too pronounced. I knew he could handle this one. Or could he? 😉
I debated whether or not to post this recipe because there’s really nothing to it. Not to mention there are no exact measurements. However, sometimes what you need is an effortless yet healthy and delicious inspiration. And that’s what I hope I bring to you today.
I used whole wheat naan but you could use ciabatta, a baguette, etc. The important thing is to toast the bread so it’s nice and crispy in order to withstand the toppings without becoming a soggy mess. Obviously my choice didn’t end up as crunchy as some of the alternatives, but I’m really digging naan these days. Next, spread a generous amount of cheese (I used Boursin – garlic and fine herbs). Toss the arugula with some balsamic vinegar and extra virgin olive oil, and place a generous amount on top of the naan. Grate some lemon zest to finish and you’re done!
The Hungryman freaked out just a tad bit when he saw the heaping mound of arugula, but I managed to coax him into trying a piece. He said I went a bit happy with the lemon zest (note to self), but other than that, he found it very enjoyable. The balsamic vinegar brightened the green while mellowing out the peppery kick, and the decision to go with whole wheat definitely added an earthiness that helped balance the vibrant topping. And who doesn’t love a flavorful cheese spread? It provided a rich creaminess to anchor each bite. The Hungryman may not realize it yet, but I think I’m changing his taste buds :). Score!
- Naan preferably whole wheat or some other type of bread like a baguette, ciabatta, etc.
- 1 bunch of arugula
- Boursin cheese
- drizzle of extra virgin olive oil
- Balsamic vinegar I used 2 teaspoons
- Lemon zest
- Toast naan. Spread a generous amount of cheese on top. Top with arugula tossed in olive oil and balsamic vinegar. Taste and feel free to add more or less. Sprinkle lemon zest to finish.