But may I suggest a really unusual but nothing-less-than-mouthwatering appetizer to start things off?
It's Nolan Konkoski's Bacon, Brie, & Peach Toasts from my book. To die for. Really.
It's simple to prepare (i.e., you can make it in a jiffy, right before your guests arrive, without even breaking a sweat). It's complex in nature (i.e., salty, sweet, crunchy, and creamy -- all in one bite). And it's impressive to serve (i.e., you'll wow everyone, including Aunt Martha!).
So, here you go, folks. Enjoy! And Happy Thanksgiving.
BACON, BRIE, & PEACH TOASTS
Nolan Konkoski, chef/owner of SOHO Kitchen & Bar
8 slices center-cut bacon
1/2 cup peach preserves
8 (1/4-inch-thick) slices French baguette, cut crosswise
5 ounces mild Brie cheese (such as D'Affinois), cut into 8 thin pieces, rind removed if desired
- Preheat the oven to 450 degrees.
- Saute the bacon in a skillet over medium-high heat until just beginning to crisp. Transfer to paper towels to drain. (Discard the bacon grease.)
- Spread 1 tablespoon of the preserves over one of the baguette slices. Top with a piece of bacon, add a piece of Brie, and place on a baking sheet. Repeat with the rest of the baguette slices.
- Bake for about 4 minutes, or until the Brie begins to melt and the bread is just toasted. Serve warm.