Cheesy Zucchini Cornbread

Cheesy Zucchini Cornbread

Ingredients:

1/2 cup unsalted butter

1 large zucchini

1 cup all-purpose flour

1/2 cup whole wheat flour

1 + 1/4 cup medium-grind cornmeal

1 teaspoon baking powder

3/4 teaspoon coarse salt

1/2 teaspoon baking soda

2 large eggs, lightly beaten

1/2 cup buttermilk

1 cup extra sharp cheddar cheese, shredded


Directions:

Preheat oven to 350° F. Butter a standard loaf pan or a 9" round or square baking pan.

Melt the butter and allow to cool.Meanwhile trim off the zucchini ends and thinly slice 6
or 7 rounds off the end for garnish. Coarsely grate the rest.

Into a large bowl sift both flours, cornmeal, baking powder, salt, and baking soda together.

Whisk the eggs and buttermilk into the cooled butter then stir in the zucchini then the cheese.

Add the zucchini mixture to the flour mixture and stir until just combined - the batter will be thick.

Transfer to the prepared pan and smooth out the top. Arrange the zucchini slices over top.

Bake until golden and a tester inserted into center comes out clean, 55-65 minutes.

Chesapeake Bay Crab Crostini with Artichoke Pesto

Chesapeake Bay Crab Crostini with Artichoke Pesto

Ingredients:

4 Crab Cakes - pre made and halved

8 slices French bread, 1” thick

2 Tbsp. olive oil

Artichoke Pesto:

1 c. canned artichoke hearts, chopped

1/3 c. shredded mozzarella cheese

2 Tbsp. prepared basil pesto

1 Tbsp. sundried tomatoes, packed in oil, minced


Directions:

Preheat oven to 375F.

In small bowl, mix artichoke hearts, cheese, pesto, and tomatoes.

Spread about 1 Tbsp. of artichoke pesto on each slice of bread.

Top with a crab cake  and brushed with olive oil.

Bake approximately 12 minutes or until center reaches 165F., bread is toasted and filling is hot.