By entertainment-world standards, the Grammys are already old news. In the couple weeks since, the Oscars have come and gone, and
unfortunately apparently Snooki got pregnant. But since I, in all my hipness, hardly knew a single artist that was up for a Grammy anyway, I may as well blog about them weeks late, right?
I have to admit that I was a bit horrified when I looked at the list of nominees this year. Aside from Adele, who you’d have to be living in a cave with no internet not to know, there were only a handful of others I recognized. I had a moment of, “Oh my gosh, what’s happened to the music world?” followed by a panicked, “Oh my gosh, how old am I?” Truth is, I don’t listen to the radio, so I rarely hear new stuff. The satellite in the car is usually set to “Deep Tracks” or “The Bridge” and you don’t get a lot of Nicki Minaj going on there. And I’m perfectly happy in my Deep Tracks world, thank you very much…
Anyway, a big digression to get to these:
All I really wanted to do was share this dish that I made for a Grammy cocktail party menu, because even though I’m way late to the Grammy party, these tartlets are too perfect not to shout about from the rooftops.
Do you ever have those moments when you bite into something you’ve made and “Hallelujah” starts playing in your head because it’s that good? Well, this was one of those moments. It’s hard to go wrong with balsamic caramelized onions and two kinds of cheese, and I love everything else about these, from the hint of thyme, to the texture of the filling.
So click here and then just ignore all the Grammy-babble at the top and scroll down to the recipe. It’s worth it, I promise. (There’s also a grilled shrimp cocktail recipe that isn’t too shabby either.)