Prosciutto-Wrapped Pears with Creamy Blue Cheese

Mixing it up with some hors d’oeuvres-y things today!

A tray of Prosciutto-Wrapped Pears with Creamy Blue Cheese ready to be devoured!

Because, I mean, what are the holidays without some delicious appetizers to snack on throughout the day? These Prosciutto-Wrapped Pears with Creamy Blue Cheese are certainly topping my list of delicious bites to get me through the day RN, especially as an extra-hungry breastfeeding mom. It doesn’t hurt that I am also completely reveling in the fact that I can enjoy charcuterie and moldy, stinky cheeses again!


Yes, these Prosciutto-Wrapped Pears do involve some pungent, creamy blue cheese (my favorite) but I do understand that not everyone is as freaky about stinky cheese as I am. That being said, you could easily sub in something a bit mellower like brie or even your favorite hard cheese. Just do me a solid and try the prosciutto-pear-cheese combo roasted up in the oven ASAP…You won’t be sorry!

I have always been a fan of fruit and cheese. After all, we’re all about balance here on this site and mixing in some fresh fruit with sometimes slightly more indulgent (although still arguably with some health benefits) cheese is a great way to cut back on the crackers and breads and get in some extra fiber and nutrients at the same time. A win-win in my book!

A platter of Prosciutto-Wrapped Pears with Creamy Blue Cheese is the perfect appetizer for entertaining.

In fact, you can rarely find my entire family getting together for any sort of occasion without some sort of cheese and charcuterie selection making an appearance, so you can bet these Prosciutto-Wrapped Pears with Creamy Blue Cheese will be one of our hors d’oeuvres selections for Thanksgiving, Christmas and more!

They’re sweet, salty and creamy all in one (or maybe two) bites and will absolutely just melt in your mouth. Plus, they’re pretty darn easy to assemble, so almost anyone should be able to assist in putting them together. I made a batch for my mother-in-law’s birthday at the beginning of October and they disappeared quicker than you can say “prosciutto.”

So let’s talk about the recipe for a minute. I decided to bake said Prosciutto-Wrapped Pears with Creamy Blue Cheese to give the pears a nice roast-y flavor and the prosciutto a little crispy crunch, but I’d be lying if I told you it didn’t end up being a little messy. That being said, if you love warm, oozy, roasted hors d’oeuvres, definitely give these babies their time to shine in the oven. But, if you’d rather keep things neat and simple (and also leave room for more important things, like a roasted bird or green bean casserole, in the oven) than it’s perfectly acceptable to serve these uncooked as well.

Prosciutto-Wrapped Pears with Creamy Blue Cheese can also be served completely raw for an even easier hors d'oeuvres recipe.

Tell me, besides making these Prosciutto-Wrapped Pears with Creamy Blue Cheese, what are your plans for Thanksgiving? Are you traveling to visit family and friends or staying put and entertaining on your own at home?

We’re gathering up the babe and headed up to NorCal on our first road trip with her. So far our game plan is to just take things slow and stop when needed (it’s normally about a four-hour drive) but I’d love to hear any suggestions you have for taking a newborn on a long car ride.

Delicious roasted Prosciutto-Wrapped Pears with Creamy Blue Cheese ready to be enjoyed as a holiday appetizer.

I hope you have a wonderful week filled with lots of delicious food!

A tray of Prosciutto-Wrapped Pears with Creamy Blue Cheese ready to be devoured!
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Prosciutto-Wrapped Pears with Creamy Blue Cheese
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

The flavors of sweet, salty and creamy all come together in this quick and easy appetizer that is perfect for entertaining. 

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
  • 5 ounces prosciutto, cut into thin strips
  • 7 ounces creamy blue cheese (or your favorite cheese to pair with pears)
  • 4 pears, cut into 6 wedges each
Instructions
  1. Preheat oven to 375 degrees Fahrenheit and line a jelly roll pan with aluminum foil.

  2. Take one strip of prosciutto and spread on a small amount of creamy blue cheese. Wrap around a slice of pear and place on baking sheet.

  3. Repeat this process with the rest of the pear wedges.

  4. Roast in the oven for 5-10 minutes, or until the prosciutto looks slightly crispy and the pears slightly roasted.

  5. Let cool at least 5 minutes before serving.

Recipe Notes

You can also just assemble the pears and skip the roasting part for an even easier method!

Prosciutto-Wrapped Pears with Creamy Blue Cheese | CaliGirlCooking.com

Bruschetta Bar

Who’s ready for a party??

A Bruschetta Bar is perfect for entertaining guests, with tons of options for toppings like Classic Tomato Bruschetta with Mozzarella, Mushroom Bruschetta and Roasted Eggplant White Bean Spread!

Because today I’m bringing you a fun, inventive way to serve up some light snacks to your next party guests – a homemade Bruschetta Bar!


In all honesty, today’s post should only be considered the tip of the iceberg, because the possibilities are endless. I’ll get you started with some of what I consider the “must-have” basics for any Bruschetta Bar, and then leave it up to you to get creative from there and come up with some of your own toppings. You could even add these Butternut Squash Crostini with Crispy Prosciutto and Sage or these Goat Cheese, Apricot and Pistachio Crostini with Honey to the spread if you really want to wow everyone. There are endless possibilities!

As I mentioned in Monday’s post, I came up to the Bay Area last week for a friend’s baby shower. She’s due just a few weeks before me (another girl!) and I am so excited to be going on this journey with her. It has been great to have someone to talk to and compare stories with as we both experience pregnancy for the first time. It is a pretty big life change, after all!

So when my friend asked if I’d be willing to help with some food for her shower, of course I jumped at the chance. She’s been having a little rougher time with morning sickness than I have, so I was sure to ask her what types of food were sounding best to her before planning the menu. I would hate to show up to her shower with a bunch of food that made her feel sick!

A Bruschetta Bar would not be complete without both a sweet and savory option: Classic Tomato Bruschetta with Mozzarella and Honeyed Ricotta Goat Cheese Spread with Fresh Nectarines!

After a little discussion back and forth, we decided on a Bruschetta Bar. We thought it would be the perfect “light snack” to have available for a mid-afternoon shower, would hold up well in the heat (this was an outdoor shower in the month of August, after all) and actually sounded appetizing to her.

So how do we create a Bruschetta Bar?? Well, my friends, it is incredibly easy (like, you’re going to smack yourself in the forehead after reading this if you have never thought of serving a Bruschetta Bar at a get-together before.) You simply put out a bunch of different topping options (or, better yet, have your friends each bring a topping, potluck style), toast up a big batch of crostini and set it all out for your guests to go to town. That’s it, no last-minute frantic rush in the kitchen or need to dish out plates for your guests. My favorite kind of entertaining!

A Bruschetta Bar is an easy entertaining idea that will keep all guests happy, especially with a Classic Tomato Bruschetta with Mozzarella and Roasted Eggplant White Bean Spread!

As you can see by now (and as I mentioned before), there is really a myriad of directions you could go for your Bruschetta Bar. Here are the basics I settled on for my friend’s shower:

Classic Tomato Bruschetta with Mozzarella
Mushroom Bruschetta
Roasted Eggplant White Bean Spread
Honeyed Ricotta Goat Cheese Spread with Fresh Nectarines

Each topping is incredibly easy to make, with minimal ingredients and not a lot of cooking required. At first glance it may seem intimidating, but I promise you it’s a breeze to throw together. You can also prep a lot of the toppings ahead of time, which means less pressure on you to be in the kitchen and more time to sit and enjoy the company of your guests.

A Roasted Eggplant and White Bean Spread stars in this super-easy Bruschetta Bar.

Read on for the topping recipes, toast up some crostini and be sure to tell me about some of your other favorite variations in the comments below!

Classic Tomato Bruschetta with Mozzarella | CaliGirlCooking.com
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Classic Tomato Bruschetta with Mozzarella
Prep Time
10 mins
 

Fresh tomatoes, garlic and basil come together to form the perfect topping for golden crostini when paired with creamy mozzarella.

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
  • 4 large tomatoes, chopped
  • 2 large garlic cloves, peeled and minced
  • 1 1/2 cups fresh basil, chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh mozzarella cheese, cut into slices the size of your crostini
Instructions
  1. Add all ingredients to a large mixing bowl and stir to combine. For best results, refrigerate for at least an hour before serving. Serve in a bowl with a platter of mozzarella alongside.

 

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Mushroom Bruschetta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Finely chopped mushrooms sauteed in olive oil with a touch of fresh tarragon make the perfect addition to a fun Bruschetta Bar.

Course: Appetizer
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons olive oil
  • 12 ounces mushrooms, cleaned and chopped
  • 1 tablespoon chopped fresh tarragon
  • 2 large garlic cloves, peeled and minced
  • Squeeze of fresh lemon juice
  • Salt and pepper to taste
Instructions
  1. Add oil to a saute pan over medium heat. Once oil is warm, add mushrooms, stirring over medium heat until they begin to sweat. Add tarragon and garlic and continue stirring until mushrooms are cooked through. Squeeze in lemon juice and add salt and pepper to taste. Serve warm or at room temperature.

 

Roasted Eggplant White Bean Spread | CaliGirlCooking.com
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Roasted Eggplant White Bean Spread
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Roasted eggplant and white beans come together to form a smooth, silky spread that is perfect to spread on toasted crostini.

Author: CaliGirl Cooking
Ingredients
  • 1 medium eggplant, peeled and diced
  • 5 cloves peeled garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. In a medium mixing bowl, toss together the eggplant, garlic, olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread mixture out on a parchment-lined baking sheet and roast at 400 degrees for 20 minutes. Remove from oven and let cool slightly.

  2. Add roasted eggplant and garlic, cannellini beans, olive oil and lemon juice to the bowl of a food processor and process until a smooth puree forms. Add salt and pepper to taste, pureeing between each addition to incorporate. 

  3. For best results, refrigerate for at least an hour before serving.

 

Honeyed Ricotta Goat Cheese Spread with Fresh Nectarines | CaliGirlCooking.com
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Honeyed Ricotta Goat Cheese Spread with Fresh Nectarines
Prep Time
10 mins
 

This sweet, tangy and creamy spread is delicious when paired with fresh nectarines and used to top crunchy crostini.

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
  • 15 ounces ricotta cheese
  • 4 ounces creamy goat cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup plus 1 tablespoon honey
  • 6 fresh nectarines, thinly sliced
Instructions
  1. Stir together ricotta, goat cheese, cream cheese and honey in a medium mixing bowl. Refrigerate for at least an hour before serving. Serve in a bowl alongside a platter of the freshly sliced nectarines.

Cherry Salsa

My cherry obsession is still going strong…

A bowl of delicious Cherry Salsa just waiting to be eaten with your favorite tortilla chips!

I honestly can’t get enough! Do you ever obsess about a certain produce item coming into season so much that your list of what to do with it is about a mile long? Hi, yea, looking at me right here. This Cherry Salsa is just another in the long list of recipe ideas I’ve been dreaming about since cherries went out of season last year, and I’m so excited about the way it turned out!


I know I’ve been inundating you with the cherry recipes lately, so I can only hope that you’re enjoying these Cherry Bourbon Breezes and this Herbed Cherry and Ricotta Crostini as much as I am. If so, I’m confident that you’ll be totally digging on this Cherry Salsa as well.

It’s an easy recipe, with no cooking involved, that can easily be served up on its own as an appetizer or snack, or as a topping for your favorite barbecued meat (I have some juicy grilled pork chops in mind.) Might I also mention it would be the perfect addition to your Father’s Day menu this weekend?

This Cherry Salsa is the perfect appetizer or snack for any barbecue or family get-together you're having this weekend!

Speaking of, what are your plans for celebrating Dad on Sunday? We’re so lucky that both of our dads live relatively close to each other, so we’re heading up to the Bay Area to spend some quality time with them, and of course to make them some delicious food!

I think some Cherry Salsa might definitely need to make an appearance alongside the tri tip, chicken and sausages we’re already planning on serving. Still need to think of some more sides and dessert though. Any fun suggestions?

As I mentioned above, this Cherry Salsa is a breeze to make, and you can have it ready to serve in under 20 minutes. It involves basically all of the same ingredients as a regular pico de gallo salsa, but subs in fresh, pitted cherries instead of  tomatoes. That’s it! So easy, right?

Fresh cherries, rinsed and ready to be made into delicious Cherry Salsa!

And if you’re looking for another, more traditional salsa to serve alongside (or instead) of this one, be sure to check out my Spicy Homemade Salsa. You could even go with a fancy selection and add this Mango Salsa to the mix! Clearly I’m a salsa-lover and I’m not ashamed to show it.

Even if you have no plans for Father’s Day, this Cherry Salsa needs to make an appearance in your household in the next week. Cherries are at the top of their game right now and you wouldn’t want to miss out on another great opportunity to use them.

An overhead shot of a big bowl of delicious Cherry Salsa.

Happy Monday and I hope your week is made even better with this delicious recipe!

A bowl of delicious Cherry Salsa just waiting to be eaten with your favorite tortilla chips!
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Cherry Salsa

A fun take on everyone's favorite Mexican condiment, this salsa uses the season's best fresh cherries in lieu of tomatoes - a delicious twist!

Course: Appetizer, Side Dish, Snack
Servings: 6 people
Author: CaliGirl Cooking
Ingredients
  • 16 ounces fresh red cherries, pitted and diced
  • 1 jalapeno, seeded and diced
  • 1/2 white onion, diced
  • 3 cloves garlic, peeled and minced
  • 1/3 cup chopped fresh cilantro
  • Juice of 1/2 a lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Add all ingredients to a medium bowl and stir to combine. Refrigerate for a half hour or so for best results. Serve with tortilla chips!

Cherry Salsa | CaliGirlCooking.com

Herbed Cherry and Ricotta Crostini

Because no good barbecue ever started without a delicious appetizer!

A pile of Herbed Cherry and Ricotta Crostini to make for your next get-together.

And one that’s loaded with fresh basil, sweet cherries and creamy ricotta cheese. Yea, I’m pretty sure these Herbed Cherry and Ricotta Crostini are going to be the only appetizer you want to serve at get-togethers for as long as you can get your hands on the fresh cherries that are loading Farmer’s Markets and grocery stores right now.


I warned you on Friday that I’m having a bit of cherry-fever right now, so bear with me as I get just one more cherry-based recipe out of my system. I mean, don’t you want something delicious to snack on while you sip on your equally delicious Cherry Bourbon Breezes this afternoon?

We’re up in Tahoe enjoying one more full day before heading home, and it’s my hubby’s birthday! Big plans for the day include relaxing in the sun, most likely doing some sort of outdoor activity and eating lots and lots of food. I may even need to make a trip to the store so we can whip up some Herbed Cherry and Ricotta Crostini! What are you up to today?

Rows upon rows of delicious Herbed Cherry and Ricotta Crostini, the perfect appetizer for your next get-together.

I hope you have lots of great food on the menu. Having an excuse to get a bunch of friends together and eat all day is one of my favorite things about long weekends. Bonus if you can enjoy some time outdoors while the weather is this beautiful! Is it just me or does getting out in the fresh air and sunshine really do a body good? I think I took it for granted for so long because of the multi-year drought we’d been suffering through in California. We really had no bad weather days, and TBH I was missing it! But that all changed this past year and we’ve gotten quite a bit of rain and crummy weather, which is definitely helping us get out of the drought but also made me appreciate the nice weather more!

So I hope you take your party outside today and whip up some Herbed Cherry and Ricotta Crostini in addition to all of the other delicious things you’ll be making. Because they are too good not to!

I was going back and forth between making a watermelon caprese or cherry salsa, but since I just shared this Spicy Homemade Salsa and I already have this summery Hazelnut Pesto Caprese Couscous in the lineup, I decided to mix it up and make a savory-sweet crostini. After all, handheld foods are the best foods, especially when cooking for a casual crowd!

A beautiful display of Herbed Cherry and Ricotta Crostini, ready to be enjoyed by all of your dinner party guests!

The two very great things about these Herbed Cherry and Ricotta Crostini are that (a) you can prep the time-consuming stuff in advance and (b) once that stuff is prepped the recipe comes together in a flash.

And when I talk about time-consuming…It’s really not that bad folks. All I’m referring to is toasting the crostini and pitting the cherries. We can all handle that, right?

Note: On pitting cherries, you need no fancy equipment whatsoever, just a handy straw! Simply poke the straw through the center of the cherry and the pit should pop right out the other end. Easy!

When I made this recipe, I toasted my crostini first thing in the morning and then went back and added the toppings right before I wanted to serve it. I also made the cherry topping in the morning and stored it in the refrigerator until I was ready to use it.

But can we just talk about this cherry topping for a second? Because I was sort of winging it but am SO happy with the way it turned out. And it’s soooo easy. All it consists of are the cherries, lemon zest, a shallot and balsamic vinegar. Nothing more, nothing less. Now I think that’s something we can all handle, am I right?

A close-up shot of a piece of Herbed Cherry and Ricotta Crostini. You won't be able to stop eating these!

Once you have your toasted crostini and you’re ready to serve, slather each piece with some creamy ricotta and then sprinkle on a light dusting of salt and pepper.

Next, top each crostini with a fairly generous scoop of the cherry topping.

Finally, sprinkle on some chopped fresh basil. All ready to go!

I’m not going to lie, I ate about five of these crostini for lunch when I made them and then proceeded to eat about eight more that night with dinner. I could not stop! I’m pretty sure if you give these a shot you’ll be in the same boat as me, so try your best to share 😉

Rows of Herbed Cherry and Ricotta Crostini ready to be consumed at your next cookout!

I hope you all have a wonderful day filled with fun, food and friends!

Herbed Cherry and Ricotta Crostini | CaliGirlCooking.com
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Herbed Cherry and Ricotta Crostini
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

With fresh cherries and basil gracing ricotta-smothered bread slices, these fresh, vibrant crostini will help you welcome in summer with ease.

Course: Appetizer
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 1 baguette, thinly sliced
  • 1/4 cup olive oil
  • 16 ounces fresh cherries, pitted and diced
  • 1 small shallot, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon balsamic vinegar
  • 10 ounces ricotta cheese
  • Salt and pepper
  • 1/3 cup chopped fresh basil
Instructions
  1. Turn the broiler in your oven on high. Cover a cookie sheet or large jelly roll pan with aluminum foil and place as many baguette slices as you can on it. Brush each slice (on both sides) with olive oil and place under broiler. Broil on high for 2-4 minutes each side (keep a close eye on them as they can go from perfectly toasted to burnt in a matter of seconds!) then remove and let cool. 

  2. In a medium bowl, combine the cherries, shallot, lemon zest and balsamic vinegar. 

  3. Once your crostini are cool, start generously spreading ricotta on each piece, then lightly sprinkle on salt and pepper.

  4. Place a big spoonful (about a tablespoon and a half depending on the size of your slices) of the cherry topping on top of each piece, then sprinkle on the basil. 

Herbed Cherry and Ricotta Crostini | CaliGirlCooking.com

Portobello Hummus

It’s been far too long since I’ve brought you a homemade hummus recipe.

Portobello Hummus | CaliGirlCooking.com

So today we’re changing that! This Portobello Hummus will make any hummus hater do a complete 180 (true story) and want to eat chow down on this healthy snack nonstop.


But first, how was your weekend? This was the second weekend in a row we stayed in town (shocker, I know) and I have to say we’re kind of getting in the groove of this whole relaxing and having no plans thing. We did have a couple of fun activities up our sleeve, though. If you were following along on my Insta stories, you probably saw that we took a little road trip out to Ojai for a friends’ birthday party at Topa Mountain Winery. We always have a blast spending time in the quiet little mountain town. It’s a great escape from the hustle and bustle of Santa Barbara and is literally just 45 minutes away.

Other than that, I had a work meeting on Sunday and we literally just relaxed, which was amazzzzing. After a year of wedding planning, wedding-related activities, starting my own business and tons of travel, I’ve realized I almost forgot what relaxing is! I’m soaking it all in while I can because who knows how long this will last 😉

One other thing we did this weekend was eat a TON of this Portobello Hummus. I mean, we’re talking two of my favorite things coming together in one healthy snack. What could be better?

Portobello Hummus | CaliGirlCooking.com

If you’ve been reading the blog for any significant amount of time, you’ll know that I’m no stranger to fun flavor combos in my hummus. During the fall pumpkin season, I love whipping up this perfectly spiced Pumpkin Curry Hummus. Once we get into the warmer weather months, I tend to make this zesty Mango Sriracha Hummus. But my go-to year-round flavor has always been this Roasted Cauliflower Hummus with Rosemary and Garlic. Until now, that is! With the addition of this tasty Portobello Hummus, I now have TWO all-weather hummus flavors up my sleeve to whip up at a moment’s notice. And so do you!

So here’s the trick with this hearty, savory Portobello Hummus: You’ve GOT to saute the Portobello mushrooms in a luxurious bath of olive oil, salt and pepper before adding them to the white bean mixture. This gives the hummus a much deeper, more intense flavor than if you were to just add raw Portobellos to the mix.

It also gives the hummus an incredibly silky texture, which is part of the reason my sister-in-law’s dad was found dipping his carrot sticks in it when he is an alleged hummus-hater. He claimed that he usually doesn’t like hummus because it is “gritty,” but he said this was nice and smooth and full of flavor. I think I may have made a convert out of him!

Portobello Hummus | CaliGirlCooking.com

[It is worth noting that I also used Great Northern beans instead of the usual garbanzo beans in this recipe, which could have been another contributing factor to the consistency of the dip.]

The other keys to this tasty, creamy spread are what have come to be my go-to’s for almost any homemade hummus I make – fresh garlic and rosemary!  I seriously don’t know what it is, but these two ingredients are natural compliments to the white beans and tahini and make a WORLD of a difference in almost all of the hummus I’ve made.

Aside from the key ingredients I mentioned above, all you’ll need to make this delicious Portobello Hummus is some olive oil, lemon juice and the requisite tahini. Oh, and some salt and pepper (always) and a food processor or high-powered blender. That’s it!

What I love about homemade hummus is that it’s such an easy, healthy snack to whip up in no time at all, and most of the ingredients are things you’ll already have on hand in your pantry. In just as much time as it takes to go to the store and buy some big brand hummus with who knows how many ingredients, you can mix up a batch of Portobello Hummus where you have complete control over what goes into it.

Portobello Hummus | CaliGirlCooking.com

That looks like the perfect weekday treat if I’ve ever seen one!

5 from 1 vote
Portobello Hummus | CaliGirlCooking.com
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Portobello Hummus
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. The perfect healthy snack!

Course: Snack
Servings: 2 cups
Author: CaliGirl Cooking
Ingredients
  • 5 tablespoons olive oil, divided
  • 2 medium Portobello mushrooms, diced
  • 1 15-ounce can Great Northern white beans
  • 3 cloves garlic, peeled
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
Instructions
  1. Heat 2 tablespoons olive oil in a saute pan over medium heat. Add diced Portobello mushrooms and sprinkle on salt and pepper. Saute mushrooms until soft and fragrant. Turn off heat.

  2. Combine beans, garlic, rosemary, tahini and lemon juice in a food processor. Add sautéed Portobello mushrooms and pulse until mixture begins to break down. With food processor on, slowly stream in remaining 3 tablespoons of olive oil. Continue pureeing until hummus is smooth. 

  3. Add salt and pepper to taste and refrigerate for at least 30 minutes before serving. Serve with crackers, pita chips or fresh cut veggies. 

Portobello Hummus | CaliGirlCooking.com