852 crumble recipes

Warm and cheesy hors d’oeuvres that are easy to make. Bacon, cheddar and spinach naturally go together and are oh so tasty.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

This tasty curried tofu salad can be used in many ways, as a filling of whole wheat pita, or you can just spread them on top of the toasted bread.

Sweet-juicy watermelon cubes, peppery arugula leaves, salty and creamy feta cheese are tossed with a light balsamic-olive oil vinaigrette. A great summer salad that adds some refresh-ness to your BBQ.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.

Beet, walnut, blue or goat cheese are perfect combination. The salad tastes earthy, nutty and creamy. A refreshing and wholesome salad on a hot summer day with any your favorite BBQ.

Everybody likes spring rolls.This recipe is very easy to make and tastes delicious. Try it!

This pizza is coated with garlic olive oil, topped with freshly made bruschetta, quick, easy, and refreshingly delicious! It can be grilled on your Barbecue as well!

The perfect make-ahead breakfast, it keeps well in the fridge for 4-5 days. The subtle flavor of lemon works beautifully with both leeks and tangy goat cheese.

The balsamic-honey glaze gives the earthy beets a nicely caramelized flavor that goes very well with peppery arugula and creamy goat cheese. The toasted walnuts adds the nutty flavor and crunchy texture, which is well paired with the dried cranberries or cherries. A delicious combination and refreshing salad.

Cheese-stuffed hamburger patties with four global variations: French with brie, Mexican with Monterey Jack, Italian with mozzarella, and Greek with feta. Grilled over charcoal.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!

Nutty farro tossed with roasted beets, blanched beet greens, crumbled feta, toasted walnuts, and fresh herbs in a sherry-balsamic vinaigrette. A hearty vegetarian grain salad served warm or at room temperature.

I make triangles and leave out the mizithra or cottage cheese (too wet for these). Great appetizers if you make them small.

Asparagus is one of our favorite spring vegetables. In this recipe, roasting develops tons of deliciousness from both asparagus and cherry tomatoes, then tossed with penne, peppery arugula and creamy goat cheese with a light vinaigrette. Yum!

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.