veev spirits

1 Nov

VeeV Spirits

I talked briefly about my experience with VeeV Spirits a little while back and now the time has finally come to share my recipe with you! This week my recipe and the delicious Fig & Honey cocktail are on VeeV’s Facebook Page. I am so excited about this and seriously had the best time working with Sharie! I also had a blast taste-testing and trying to come up with the perfect fall recipe to complement this drink. I hope you all enjoy it as much as I did!


Whipped Goat Cheese Crostini



Makes approximately 20 individual crostini


1 large French or sourdough baguette
6 oz. goat cheese, room temperature
2 oz. cream cheese, room temperature
2 medium red or sweet onions, sliced thick
1 tbsp. sage, finely chopped
2 tbsp. rosemary, finely chopped
1 garlic clove, minced (optional)
1 small butternut squash, peeled & diced into small cubes
1/2 cup roasted & salted Marcona almonds, finely chopped
Store-bought Balsamic glaze
Extra virgin olive oil
Salt & pepper to taste


Preheat oven to 400 F.

Whip together goat & cream cheeses. Lightly season with salt & pepper. Set aside.

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Peel & cut butternut squash into small cubes. In an even layer, spread butternut squash on a half sheet pan. Use approximately 3 tbsp. of extra virgin olive oil and season with salt & pepper. Toss the butternut squash to make sure it is evenly coated with the EVOO, salt and pepper. Bake for 30-40 minutes, turning halfway through. Set aside and allow to cool slightly.

While the butternut squash is cooking, heat 2 tbsp. of EVOO in a medium nonstick skillet over low heat. Sauté onions with rosemary and sage for 30 minutes or until dark golden brown. If using, add garlic in last five minutes.


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Cut baguette into 1-inch thick slices. Put in an even layer on a half sheet pan. Drizzle with extra virgin olive oil and season with salt & pepper. Place in oven and bake for about 7-10 minutes, or until lightly golden brown.

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Spread a thin layer of cheese mixture on toasted crostini. Top with caramelized onions, butternut squash, a drizzle of balsamic glaze, and chopped Marcona almonds.

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Fig & Honey Cocktail


2 oz VeeV Spirits
1 oz Lemon Juice
.5 oz Honey or Agave
Ginger Beer
1 Fig


Muddle fig in a cocktail shaker, add VeeV, lemon juice and agave/honey and shake with Ice.

Strain contents over ice into a your glass and top with Ginger Beer.

Slice half a small fig to place on top as a garnish.


Buon Appétito!


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