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Turkey, Fig & Brie Sandwich
Turkey, Fig & Brie SandwichThe easiest elevated spring sandwich for hosting If you’re hosting this Easter (or honestly any spring gathering), this is one of those recipes that feels elevated but takes almost no effort. It’s the perfect mix of sweet, savory, creamy, and fresh — and it looks beautiful served on a platter. I love recipes like this because they feel thoughtful without being complicated. You can prep everything ahead, pop it in the oven, and slice right before serving. It’s one of those “everyone asks for the recipe” kind of dishes. What You Need Whole wheat or sourdough bread Mayo Fig preserves Brie cheese, sliced Turkey (thinly sliced, honey roasted is best) Arugula Balsamic glaze How To Make It Preheat oven to 350° Lay bread slices on a baking sheet Spread mayo on each piece of bread Top with a layer of fig preserves Add slices of brie to one side of each sandwich Bake until the brie is melted Remove from oven and layer turkey on top Add fresh arugula Drizzle with balsamic glaze Top with the other slice, cut, and serve How To Serve Slice into halves or quarters and serve on a platter for the prettiest presentation. Perfect for Easter brunch, hosting, or a spring lunch with friends.
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Peanut Vinaigrette Kale Salad with Seared Everything Bagel Tuna
A Chic Home kitchen favorite There are certain meals that feel both effortless and impressive, and this is one of them. It’s the kind of dinner that tastes like something you’d order at a beautiful café but is simple enough to make on a weeknight. The star of the dish is a creamy peanut vinaigrette that’s bright, nutty, and slightly spicy from chili oil. Tossed with ribbons of kale and crunchy peanuts, it creates a fresh base for perfectly seared everything bagel tuna steaks. The result is balanced, satisfying, and just a little bit elevated — exactly the type of recipe we love sharing at Chic Home. Peanut Vinaigrette Ingredients 2 tbsp rice vinegar 2 tbsp crunchy peanut butter 2 tbsp coconut aminos 1 tbsp lime juice (about ½ lime) 1 tsp minced garlic 1 tbsp minced ginger 1 tsp sesame oil 1 tsp chili oil Instructions Combine all ingredients in a food processor or blender. Blend until smooth and creamy. Set aside. Kale Salad Ingredients 2 bunches lacinato kale ½ cup chopped peanuts Peanut vinaigrette Instructions Fold each kale leaf lengthwise and remove the stems. Roll the leaves and slice into thin ribbons. Place kale in a large bowl. Top with chopped peanuts and toss with peanut vinaigrette until evenly coated. Everything Bagel Tuna Ingredients Tuna steaks Everything bagel seasoning Olive oil Instructions Generously coat tuna steaks with everything bagel seasoning on all sides. Heat olive oil in a cast iron skillet over medium-high to high heat until very hot. Sear tuna for about 2 minutes per side, depending on thickness. Slice and serve over the kale salad. ✨ Serving Tip: Slice the tuna and layer it over the dressed kale so the vinaigrette lightly coats the fish. xoxo, Ashley
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Roasted Tomato Boursin Appetizer
There is just something about warm, jammy roasted tomatoes and creamy Boursin that feels effortless but impressive. This is the appetizer I make when I want something that looks beautiful on a platter but takes almost no time to throw together. The tomatoes roast down with garlic, olive oil, and fresh herbs until they’re soft and bursting. Then they’re spooned right over a thick layer of room-temperature Boursin and finished with a drizzle of balsamic glaze. Serve it with toasted baguette slices and watch it disappear. It’s perfect for girls’ night, holiday gatherings, or a slow Sunday afternoon snack. Ingredients 1 package Boursin (let it soften at room temperature) 3 cups cherry tomatoes, halved 1 tablespoon minced garlic Fresh parsley, chopped Fresh basil, chopped Salt and pepper Olive oil Balsamic glaze Baguette, sliced and toasted Instructions Preheat oven to 400°. Place halved cherry tomatoes on a baking sheet. Sprinkle with minced garlic, salt, pepper, parsley, and basil. Drizzle generously with olive oil and toss to coat. Roast for 16–20 minutes, tossing halfway through, until tomatoes are soft and slightly caramelized. Spread the softened Boursin onto a serving platter. Spoon the warm tomato mixture over the top. Drizzle with balsamic glaze and add extra fresh basil if desired. Serve with toasted baguette slices. This is one of those recipes that tastes like you spent all day in the kitchen… but you absolutely did not.
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