I can’t even form sentences right now. Seriously, I think my brain is broken. So, this post will be…special. And short. I went to the Pats game yesterday and was hanging out with a bunch of guy friends all weekend and three days of eating and drinking like a guy has me feeling…like a disgusting, smelly dude. I can’t wait to eat vegetables and shower daily and paint my nails and talk about clothes and celebrity gossip and my period and hair products and go to bed at 8PM every single night this week.
Anyway, when I talked about my Boozy Book Club last week, I said I’d post the recipe for the raspberry goat cheese crackers I served. They’re yummy snacks—the perfect mix of sweet and tart—and they look pretty, too. I got the idea for them here.
Makes about 25.
- 1 package raspberries
- Goat cheese, room temp
- Crackers of your choice (I used gluten-free rice crackers because gluten-free is, like, so hot right now)
- Mint leaves
- ½ a lemon
- 1 tbsp honey (plus more for drizzling)
Start by making the raspberry honey reduction syrup stuff (I can’t think of words. Brain broken). On medium-low heat, simmer ½ cup of raspberries, the juice from ½ a lemon and 1 tbsp honey. Mash up the raspberries with a wooden spoon and stir as it heats. You’ll know it’s ready when it starts to get frothy looking.
Smear the crackers with about a ½ tsp of goat cheese each (Ew. “Smear.”). Plop on some of the raspberry honey syrup stuff. Top with a whole raspberry. Garnish with a tiny mint leaf. Drizzle plate with honey.
Serving = 3 crackers
Calories from Fat: 20
Total Fat: 2g
Saturated Fat: 1.5g
Total Carbohydrate: 8g
Dietary Fiber: .5g
“Serving size = 3 crackers.” Ha! I ate like 15 at book club the other week.