Category Archives: Appetizers

Kalamata Olive Tapenade

11 Thursday Sep 2014

Posted by in Appetizers, Healthy, Quick and Easy, Vegan, Vegetarian

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Kalamata Olive Tapenade

This tapenade comes together very quickly and is a perfect accessory to cocktail hour, especially if martinis are being served!  If olives aren’t your thing (don’t worry–I personally hate olives too!) this can be made using sun-dried tomatoes instead.  Just swap the 1 cup of Kalamata olives for 1 cup of sun-dried tomatoes (use the kind that are packed in herbed oil, then use slightly less EVOO in the recipe since the tomatoes already contain oil), and add 1 tsp. each of dried basil and oregano.

Kalamata Olive Tapenade
Yield:  1 cup
Time:  15 minutes

¼ cup plus 1 tbsp. extra virgin olive oil (EVOO)
3 cloves garlic, minced
1 cup Kalamata olives, pitted (drained and rinsed)
1 tbsp. capers (drained and rinsed)
2 tbsp. fresh parsley, coarsely chopped
½ tsp. red wine vinegar
¼ tsp. fresh ground pepper

1.  Place the minced garlic and 1 tbsp. EVOO in a small sauté pan.  Cook over medium heat for about 3-5 minutes, until garlic is browned and roasted.

2.  Combine the roasted garlic and all remaining ingredients in the bowl of a food processor.  Pulse until coarsely chopped (not puréed).  Mix to evenly distribute all ingredients.

Serve with a sliced baguette, herbed crackers, or with slices of crispy polenta*.

*The easiest way to make crispy polenta slices is to buy a tube of prepared polenta from the grocery store.  Slice it into round pieces, each roughly ¼-inch thick.  Place on a greased baking sheet and broil for 12 minutes.  Flip and broil for another 5 minutes, or until lightly browned.

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Ricotta and Summer Squash Flatbread

09 Wednesday Jul 2014

Posted by in Appetizers, Bread, Quick and Easy, Vegetarian

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Ricotta Summer Squash Flatbread

A surplus of fresh summer squash forced me to get creative with how to use it all up before it went bad, and shortly thereafter this recipe was born!  I love how the refreshing lemon flavor pairs so well with the creaminess of the ricotta.  These flatbreads make a delicious summer appetizer, or you could pair them with soup or a salad for a main course.

Ricotta and Summer Squash Flatbread
Yield:  4 to 6 appetizer servings (12 pieces total)
Time:  15 min prep; 10 min cooking; 25 min total

2 flatbreads (the kind I use are roughly 7″ x 9″ each)
1 yellow summer squash
1 cup part skim ricotta cheese
2 tbsp. fresh parsley, coarsely chopped
1 tbsp. fresh lemon zest
1 tbsp. olive oil
½ tsp. salt
¼ tsp. pepper
¾ cup freshly grated Parmesan cheese
½ cup grated mozzarella cheese

1)  Preheat the oven to 400°F.

2)  Slice the squash into very thin pieces.  Toss with ¼ tsp. salt and set in a colander for 10-15 minutes.  This helps to pull out some of the squash’s natural moisture.

3)  Place the flatbreads on a lightly greased cookie sheet.  Lightly spray the tops of the flatbreads with cooking spray.

4)  In a medium mixing bowl, combine the ricotta, parsley, lemon zest, olive oil, remaining ¼ tsp. salt, and pepper.  Stir until well mixed.  Fold in ½ cup of the Parmesan cheese and ¼ cup of the mozzarella cheese.  Distribute the ricotta mixture evenly between the two flatbreads.  Using the back of a spoon or a spatula, spread it over the entire surface of the flatbreads, all the way to the edges.  Sprinkle the remaining Parmesan and mozzarella cheeses on top of the ricotta mixture, splitting the cheese evenly between the two flatbreads.

5)  Bake at 400°F for 8 minutes, until cheese is bubbly.  Broil on high for 1½ to 2 minutes, until parts of the cheese begin to turn slightly golden brown.  Remove from the oven and allow to cool for 1-2 minutes.  Transfer to a cutting board and cut into six pieces (3×2).  Serve warm.

Ricotta and Summer Squash Flatbread

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Caprese Skewers con Prosciutto

15 Sunday Jun 2014

Posted by in Appetizers, Quick and Easy

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Caprese Skewers con Prosciutto

This recipe is one of my go-to summer appetizers.  They’re crowd pleasers and a perfect accompaniment to cold beers on the roofdeck on a Friday evening.  They come together quickly, can be made hours in advance and stored in the fridge, ready and waiting to be pulled out in time for happy hour!

Caprese Skewers con Prosciutto
Yield:  24 skewers
Time:  10-15 minutes total

12 large cherry tomatoes, each cut in half
24 small balls of fresh mozzarella (I prefer the kind that comes marinated in olive oil and herbs)
a large handful of fresh basil, cut into roughly 1½-inch pieces
8 oz. thinly sliced prosciutto, cut into 2-inch wide strips
24 toothpicks / party picks

1.  Thread a ball of mozzarella on a toothpick.

2.  Fold the basil in half, thread onto the toothpick, sliding on next to the mozzarella.

3.  Fold the prosciutto into a ribbon-like shape and thread onto the toothpick.

4.  Spear a tomato half to finish the skewer.

Enjoy!!

Caprese Skewers con ProsciuttoCaprese Skewers con Prosciutto

 

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Party Perfect Guacamole

09 Sunday Feb 2014

Posted by in Appetizers, Quick and Easy, Vegan, Vegetarian

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Party Perfect Guacamole

There are certain recipes I always make when I have ingredients that are on their way out.  I turn overripe, brown bananas into banana bread, days-old watermelon or honeydew into smoothies, dozens of near-expiry eggs into frittatas, cherry tomatoes into fresh pasta sauce, and mushy avocados into guacamole!  This party perfect guacamole recipe is sure to be a hit at your next football party or margarita night with the ladies.

Party Perfect Guacamole
Yield:  2 cups
Time:  15 minutes total

2 avocados
2 tbsp. lime juice
2 garlic cloves, minced
¼ of a red onion, minced
12 cherry tomatoes, minced
1 tbsp. fresh jalapeño, minced (optional)
1 large handful fresh cilantro, coarsely chopped
¼ tsp. salt

1.  Mash the avocados in a medium-sized mixing bowl.  To get a quick and uniform mash, I like to use a muddler (yes…the same tool you use to muddle together limes and fresh mint to make delicious mojitos!).  It’s much quicker than mashing the avocados with a fork!

2.  Stir in the lime juice, garlic, and salt.  Fold in the red onion, tomatoes, jalapeño and cilantro.  Mix until all ingredients are evenly distributed.

3.  Serve with tortilla chips.  And margaritas, Coronas, and mojitos if you’re in that kinda mood!  Enjoy!

Party Perfect Guacamole

 

 

 

 

 

 

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White Bean Dip

08 Sunday Dec 2013

Posted by in Appetizers, Healthy, Quick and Easy, Vegetarian

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White Bean Dip

This recipe is one of my all time favorites for a few reasons:

1–It’s a total crowd pleaser.  Without fail, guests always ask for this recipe.  (Who doesn’t love the taste of roasted garlic??)  Also, it’s vegetarian, so it’s a safe appetizer to make for large crowds in case someone doesn’t eat meat.  (Also vegan if you omit the cheese.)

2–It comes together really quickly.  Last time my husband called me to say he was bringing home hungry friends, I threw this together in less than 15 minutes total, including clean-up time!

3–It is made entirely of ingredients that I always have on hand in my pantry and fridge.

White Bean Dip
Yield:  12 servings
Time:  25 minutes total

5 cloves garlic, finely chopped
½ cup plus 1 tbsp EVOO (extra virgin olive oil)
30 ounces cannellini beans, drained and rinsed
5 tbsp lemon juice
¼ cup grated Parmesan cheese
1 large handful (about ½ to ¾ cup) fresh parsley (just the leaves, stems removed)
salt and pepper (to taste)

Serve with:  pita chips and/or chopped veggies (I like to use serve this dip with Stacy’s naked pita chips as well as zucchini, carrots, celery, broccoli, bell peppers, cucumbers, and grape tomatoes.)

1.  Place the garlic and 1 tbsp EVOO in a small sauté pan.  Cook over medium heat until the garlic browns and begins to get crispy, about 3-5 minutes.

2.  Combine the following ingredients in a food processor:  cannellini beans, ½ cup EVOO, lemon juice, Parm, parsley, and roasted garlic (with any remaining oil).  Process until smooth and season with salt and pepper to taste.  Serve room temperature or heated gently.

Note:  To change up the flavor, I’ll often add two or three roasted red peppers prior to processing.

White Bean DipWhite Bean Dip Dippers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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