Fireworks in your Mouth

The 4th of July, I used to love it, the brightly colored themed food,the cook out and of course the fireworks. My Dad would travel every year and buy us good fireworks since they were illegal in the state we lived in. I still to this day do not know where he found the time to go cause we never saw him leave to go up there and would just be surprised on the 4th with whatever he decided to bring back for us. And lucky for us we lived on a cul de sac so he would just go in the street and set off the fireworks for us and all the neighbors to see. We got to help occasionally but most of the time my Mom deemed them too dangerous for us to be near. But of all of the fireworks we did my sister and I loved Sparklers and would try to hold as many as possible with out burning ourselves. I think back and I'm sure we loved them because my Dad bought so many that we could have one lit almost the whole time he was setting them off. But now that I'm an adult I see the other side of it, all the prep that it takes to put on a 4th of July Party. So this weekend when I attend some parties that my friends are having I will appreciate all the work that they do and I will try my darnedest to help with a themed dessert. So this is dessert number one, kind of an upscale themed dessert, no food coloring here!

Red White and Blue Crostada

1 lb of strawberries, hulled and sliced
1 cup of blueberries
1 tablespoon of sugar

80z cream cheese, softened
2 tablespoons of flour
2 tablespoons of sugar
1 tablespoon of vanilla extract

1 pie crust, store bought or homemade

Preheat oven to 400 degrees. Line a sheet pan with parchment paper, and place the pie crust on the parchment paper. In a bowl combine the strawberries, blueberries and sugar and stir to combine and coat all of the strawberries and blueberries with some of the sugar. In a bowl combine the cream cheese, flour and sugar until smooth. Add in the vanilla extract and stir to combine. Using an off set spatula spread an even layer of the cream cheese mixture leaving an inch border all the way around. Place the berry mixture so that they cover all of the cream cheese mixture, it will be a big mound on top but will reduce in the oven. Fold the edges over about every inch to inch and a half and continue all the way around. Bake for 20-25 minutes or until the crust is a light golden brown. Let cool on a cooling rack completely and serve at room temperature or slightly warm.

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