Ingredients

• 12 chicory leaves
• • 1/4 cup lavender guava jam
• • 1/4 cup pecan chunks
• 150 grams of goat cheese

Fill each chicory leaf with two tablespoons of goat cheese, top with one teaspoon of walnuts, and drizzle with one teaspoon of jam. Serve immediately.

Ingredients

• 150 grams of goat cheese
• 1/4 cup guava jam with mint
• 1 piece of crispy French baguette
• 1 drizzle of olive oil

Ingredients to make caramelized onion

• 1 Yellow onion cut into julienne strips
• A drizzle of olive oil
• A splash of balsamic vinegar from Modena
• 1 splash of water
• 1 1/2 tablespoons sugar
• A pinch of salt

Add the oil to a pan, add the onion and a little salt, and cook over a meager heat with the lid on. Once the onion is completely shiny and transparent, add the sugar and turn the heat to very high to caramelize.

Do not stop stirring with a spoon. When the onion turns golden brown, add a splash of Modena vinegar to enhance its flavor and color. Add a small splash of water to prevent burning. Remove from heat and let stand.

Cut the baguette into slices about 2cm wide. Brush each slice with olive oil. Grill or bake the bread until golden brown and crispy. When cool, spread goat cheese on each slice and top with the caramelized onions and mint guava jam. Enjoy!

Ingredients

• 1 1/4 cups ricotta cheese
• Ripe pear slices
• • 1/4 cup pecan chunks
• Coarse salt and ground pepper
• Guava jam with lavender
• 1 piece of crispy French baguette

Cut the baguette into slices about 2cm wide. Brush each slice with olive oil. Grill or bake the bread until golden brown and crispy. Divide the ricotta cheese between the slices of bread. Cover each piece with several slices of ripe pear and a few pieces of walnut. Season with salt and pepper, drizzle each with jam. Serve immediately.

Ingredients

• 80 g of Serrano ham
• 1 handful of arugula
• 2 tablespoons of lavender guava jam
• 1 teaspoon lemon juice
• 1 Salt and pepper to taste
• 1/2 tablespoon extra-virgin olive oil
• 2 slices of focaccia
• 80 g Manchego cheese

Heat olive oil in a griddle or skillet over medium heat for about 1 minute. Add the bread and toast until golden brown, about 2 minutes. Reduce heat to low.

Remove the bread from the grill and place it on a plate. Unta la mermelada de guayaba en cada rebanada de pan, agrega el queso manchego y el jamón serrano

In a medium bowl, toss arugula with lemon juice, olive oil, salt, and pepper to taste until evenly coated. Add to the bread, and enjoy.

Ingredients

• 1/4 cup mint guava jam
• Salt and pepper to taste
• 1 drizzle of olive oil
• 1 piece of Baguette
• 250 grams of whole milk ricotta
• 10 slices of bacon

Cook the bacon until cooked but not too crispy; set aside. When cool, cut each slice into three pieces. Cut the baguette into slices about 2cm wide. Brush each slice with olive oil. Grill or bake the bread until lightly browned; place it on a plate. dd ricotta over each slice and top with a small spoonful of guava jam. Add the bacon, sprinkle salt and pepper to taste. Enjoy!

Ingredients

• 1 block of feta cheese approx. 200 grams
• A drizzle of olive oil
• 4 tablespoons of Guava Jam with Mint
• A handful of nuts.
• Ground black pepper
• Toasted baguette, pita bread, and crackers on the side

Toasted baguette, pita bread, and crackers on the side Place the feta block in an oven-safe or air fryer bowl. Drizzle the feta cheese with olive oil, then sprinkle it with black pepper. Bake at 200°C for 20 minutes or until the cheese is golden brown, then remove from the oven. Decrease the oven temperature to 180° C.

Stir the feta cheese with a spoon until creamy. Pour the mint guava jam and walnuts on top and bake for another 12 minutes or until the jam is hot. Remove the feta dip from the oven and place the bowl on a tea towel or baking sheet, as the dish will boil. Serve the baked feta dip with toasted baguette, pita bread, and/or crackers.

Ingredients

• A whole sourdough bread or a round French ball about 15 to 20 cm in diameter.
• 2 tablespoons olive oil
• 1/2 cup guava jam with lavender
• A wheel of Brie cheese
• 1 tablespoon chopped fresh chives

Preheat the oven to 200°C. Take the brie cheese and use it to measure about a circle on the bread. Then, carefully cut the circle out of the bread, making sure not to go over the bottom.

Remove the bread from the center and cut it into small pieces. Add it to a baking sheet and drizzle with olive oil. Use a serrated knife to remove the top crust from the brie.

Place half of the jam on the bottom of the bread, then place the cheese and top it with the remaining jam. Bake with the pieces of bread, for 15 minutes or until the cheese has melted Add the fresh chives and serve, use the bread to dip it in the brie.

Ingredients

• For the base: toasted rolls, toast, crackers, or any other base you choose.
• Goat cheese
• Guava jam with lavender
• A handful of nuts.

Preparation:

Put a piece of cheese on the chosen base, a half walnut on top and cover with a little jam.

Ingredients

• 1 piece of brie cheese
• 1/4 cup lavender guava jam
• 1/2 cup pistachios
• a sprig of rosemary for garnish
• baguette cut into slices or slices of toast to go with

Preparation

Heat the brie cheese in the oven or air fryer at 200° C for 12 minutes. Remove from the oven and top with the pistachios and a rosemary sprig. Add the guava jam with lavender. Serve with the bread.

Ingredients

• 1 1/2 cups strawberries, washed and halved
• 3 tablespoons balsamic vinegar
• 2 tablespoons guava jam with mint
• black pepper to taste
• 1 wheel of Brie cheese
• crackers or sliced baguette on the side

Preparation

Heat the brie cheese in the oven or air fryer at 200° C for 12 minutes until the cheese is soft and warm but not melting from the crust. While the brie is baking, add the balsamic vinegar and guava jam with mint, strawberries, and pepper and stir to combine. Please bring to the stove over medium heat until the strawberries are tender but still have their shape. Top the warm Brie cheese with the strawberry mixture. Serve with assorted crackers or sliced baguette.