I have a profuse love of Rosemary. I love cooking with it, decorating with it, and I love it in the form of cosmetics such as scented soaps and oils.
Rosemary has a very vivid history. Medicinally, it is thought to improve memory, relieve muscle spasms and pain, stimulate hair growth and treat indigestion, just to name a few.
Rosemary has origins in the Mediterranean, but with the food movement it quickly migrated all over the world. It thrives in warm and sunny climates.
My own rosemary, about five years old, as taken on a life of its own. Even with our NC Winters, it manages to remain green and vivacious. With its woodsy-scented pine-needle type stems, it thrives along my front sidewalk (its nestled within my landscaping) and welcomes me home after a long day at work.
I love to run my hands through it and take a
large, invigorating whiff.
Other than culinary uses, I love to tuck some of these fragrant stems into both fresh and silk flower arrangements. I generally keep a bunch of cut stems by the sink, within easy reach while I am cooking.
Below, I am sharing a beloved recipe for Caramelized Onion and Goat Cheese Focaccia with Rosemary. Its ease in preparation makes it a perfect appetizer for guests. It starts with pre-bought focaccia bread. Simple on the budget and easy on the time.
Ingredients:
2 tablespoons unsalted butter
3 medium yellow onions, halved and cut into 1/4-inch thick slices
1/2 teaspoon sea salt, divided in half
1/4 teaspoon freshly ground pepper, divided in half
3 Roma tomatoes, seeded and sliced
15 Kalamata olives, halved
1/2 cup crumbled goat cheese
2 tablespoons coarsely chopped fresh rosemary
Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
3 medium yellow onions, halved and cut into 1/4-inch thick slices
1/2 teaspoon sea salt, divided in half
1/4 teaspoon freshly ground pepper, divided in half
3 Roma tomatoes, seeded and sliced
15 Kalamata olives, halved
1/2 cup crumbled goat cheese
2 tablespoons coarsely chopped fresh rosemary
Extra-virgin olive oil, for drizzling
Preheat oven to 425 degrees F. In a large skillet, melt butter over medium heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring frequently, until onions are golden brown, about 20 minutes. Cool.
Arrange onions, tomatoes and olives over top; then sprinkle with goat cheese, rosemary and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Lightly drizzle with olive oil. Bake in lower third of oven until golden brown, about 25 minutes. Cool before serving. Just before slicing into serving sizes, lightly drizzle with a bit of extra olive oil.
I will be participating with Sheila at Notesongs in her bloggy event – Heart of the Home Party. The theme for this event is “Roosters and Chickens.”
I will be sharing a simple Flower Arrangement featuring Rosemary and of course, a Rooster. I have actually de-Roosterized my kitchen compared to how it used to be, but I saved a few special pieces. I have a large, green Rooster vase that offers lots of uses. It will be the perfect showcase for red peonies and rosemary.
Please join me and Sheila and all of the “Roosterites” on
Tuesday, August 9th.
My first bloggy party since returning back to Bloggerville.
Yay! Hope to see you then. 🙂
Barb
marty (A Stroll Thru Life) says
Love it. The oil sounds so good, I love seasoned oils and this is one I really need to make. Great recipe. Now I am starved. Can’t wait to see your post for Sheila’s party. Have a super weekend. Love ya! Hugs, Marty
View CommentPaula says
I love the scent of rosemary. When I work in the yard, I love to stroke the plant to get the wonderful scent on my hands.
Your recipe sounds delicious! Thanks for sharing.
I made some easy Rosemary Mint soap this summer that you may want to read about.
http://virginiasweetpea.blogspot.com/2011/07/make-your-own-herbal-soap-and-giveaway.html
View CommentLinda (Nina's Nest) says
I gree with you! I LOVE rosemary. Basil is a close runner-up though. I have both in a large pot on my deck. Your recipe sounds fantastic! Would love to try it. Linda
View Comment