Update on July 12th post (Nonna's Pickled Eggplant).
Today was opening day! Opening the jar that had been marinating in the fridge for 1 week, that is...
I'm embarrassed to admit that there is only 1/2 a jar left - that's right, Nonna's Pickled Eggplant was amazing, and I've made a pig of myself!
I've decided there's only one solution...
Need. More. Eggplant.
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Sunday, July 19, 2009
Thursday, September 18, 2008
Blue Cheese Cream Toasts with Walnuts
Calabres Con Nuezes
Another tasty, yet super quick and easy, Tapas recipes!
Yield: 10-12 toasts
Ingredients
French baguette, cut in half inch slices
2 Tbl Extra Virgin Olive Oil
8 oz Cabrales, or other bleu cheese (Cabrales really is the best!)
2 Tbl sour cream
Fresh ground black pepper, to taste
1/2 cup English walnut halves, shelled
Directions
Preheat oven to 375F. Brush each slice of baguette with olive oil, and place on baking sheet. Bake for about 5 minutes, until golden brown.
In medium bowl, crumble Cabrales, add sour cream, and mix lightly with a fork. Do not overmix - mixture should not be smooth. Season with pepper to taste. Spread a tsp of cheese mixture on each slice of baguette, top with a walnut half.
That's all there is to it! Serve with cocktails, sparkling white wine, or as a finger food with other appetizers.
Another tasty, yet super quick and easy, Tapas recipes!
Yield: 10-12 toasts
Ingredients
French baguette, cut in half inch slices
2 Tbl Extra Virgin Olive Oil
8 oz Cabrales, or other bleu cheese (Cabrales really is the best!)
2 Tbl sour cream
Fresh ground black pepper, to taste
1/2 cup English walnut halves, shelled
Directions
Preheat oven to 375F. Brush each slice of baguette with olive oil, and place on baking sheet. Bake for about 5 minutes, until golden brown.
In medium bowl, crumble Cabrales, add sour cream, and mix lightly with a fork. Do not overmix - mixture should not be smooth. Season with pepper to taste. Spread a tsp of cheese mixture on each slice of baguette, top with a walnut half.
That's all there is to it! Serve with cocktails, sparkling white wine, or as a finger food with other appetizers.
Thursday, April 17, 2008
Mexican chorizo Pizzas
These little pizzas make a great easy meal, or terrific appetizers!
This recipe serves 3 as a meal (everyone gets their own pizza), or 6 as an appetizer.
Red and Green Salsa (recipe below)
8 oz Chorizo sausage
1 cup (4 oz) shredded Cheddar cheese
1 cup (4 oz) shredded Monterey Jack cheese (you may alternatively use 8 oz of 'mexican blend', which is a combination of Cheddar and Monterey Jack)
3 (10 inch) flour tortillas
Prepare Red and Green Salsa.
Remove and discard casing from chorizo. Heat a medium skillet over high heat until hot. Reduce heat to medium, and crumble chorizo into skillet. Brown 6 - 8 minutes, stirring to separate. Remove with slotted spoon, and drain on paper towels.
Preheat oven to 450F. Mix cheese in bowl.
Place tortillas on baking sheet (use more than one if necessary). Divide chorizo evenly between tortillas, leaving 1/2 inch from edge of tortilla uncovered. Sprinkle cheeses over top.
Bake 8 to 10 minutes until edges are crisp and golden brown, and cheese is melted.
Transfer to serving plates, and cut each tortilla into 6 wedges. Sprinkle with Red and Green Salsa.
Red and Green Salsa
1 small red bell pepper
1/4 cup coarsely chopped cilantro
3 green onions, sliced thin
2 fresh jalapeno peppers, seeded and minced
2 Tbl fresh lime juice
1 clove garlic, minced
1/4 tsp salt
Cut bell pepper lengthwise in half, remove seeds and veins. Cut halves lengthwise into thin strips, cut strips in half. Mix all ingredients in bowl. Let stand, covered, at room temperature for 1-2 hours before serving, to blend flavors.
This recipe serves 3 as a meal (everyone gets their own pizza), or 6 as an appetizer.
Red and Green Salsa (recipe below)
8 oz Chorizo sausage
1 cup (4 oz) shredded Cheddar cheese
1 cup (4 oz) shredded Monterey Jack cheese (you may alternatively use 8 oz of 'mexican blend', which is a combination of Cheddar and Monterey Jack)
3 (10 inch) flour tortillas
Prepare Red and Green Salsa.
Remove and discard casing from chorizo. Heat a medium skillet over high heat until hot. Reduce heat to medium, and crumble chorizo into skillet. Brown 6 - 8 minutes, stirring to separate. Remove with slotted spoon, and drain on paper towels.
Preheat oven to 450F. Mix cheese in bowl.
Place tortillas on baking sheet (use more than one if necessary). Divide chorizo evenly between tortillas, leaving 1/2 inch from edge of tortilla uncovered. Sprinkle cheeses over top.
Bake 8 to 10 minutes until edges are crisp and golden brown, and cheese is melted.
Transfer to serving plates, and cut each tortilla into 6 wedges. Sprinkle with Red and Green Salsa.
Red and Green Salsa
1 small red bell pepper
1/4 cup coarsely chopped cilantro
3 green onions, sliced thin
2 fresh jalapeno peppers, seeded and minced
2 Tbl fresh lime juice
1 clove garlic, minced
1/4 tsp salt
Cut bell pepper lengthwise in half, remove seeds and veins. Cut halves lengthwise into thin strips, cut strips in half. Mix all ingredients in bowl. Let stand, covered, at room temperature for 1-2 hours before serving, to blend flavors.
Sunday, March 23, 2008
All those Easter Eggs - Now What?
I hope everyone enjoyed the Easter holiday. Now, it's time to find interesting ways to use all those lovely hard boiled eggs that you had such a great time decorating with the wee ones. Here are two easy and delicious ways to get the family to eat them up!
Quick and Easy Deviled Eggs
6 peeled hard boiled eggs
1/4 cup bottled Thousand Island Dressing
sliced black olives
julienned pimento strips
Cut each egg in half vertically, and remove yolk, using a teaspoon. Place yolks in medium bowl and mash, arrange whites on platter. Add Thousand Island Dressing to yolks, and mix well. Spoon egg yolk mixture into center of whites, mounding well. Place one pimento strip and one sliced olive on top. Makes 12.
**You may increase or decrease the amount of Thousand Island dressing, for a drier, or moister filling.
Egg and Olive Salad
6 peeled hard boiled eggs, coarsely chopped
1 cup pitted Kalamata olives, coarsely chopped
1/4 cup roasted red peepers (drain all juices if using canned or bottled peppers)
1 tsp sea salt
1/2 tsp coasely ground fresh black pepper
1 cup mayonnaise
1/2 tsp celery seed
Combine all ingredients in bowl, and refrigerate for at least one hour to allow flavors to meld. Spread on bread of your choice as a sandwich, or serve with herbed crackers.
Tuesday, November 6, 2007
Appetizer Toasts Neopolitan Style
This is a wonderful cocktail party appetizer. If you (or your guests) aren't fond of anchovies, try the roasted pepper variation. Or make both - and everyone will be happy!
1/2 cup extra virgin olive oil
16 slices Italian bread, sliced 1/2 inch thick
16 slice mozzarella cheese, sliced 1/4 inch thick
32 anchovy fillets, rinsed and patted dry, chopped
1 lb fresh plum tomatoes, cut into 16 thin slices
salt and pepper, to taste
Preheat oven to 400F.
Brush oil on one side of bread slices and place oiled side up on flat baking sheet. Cover each slice of bread with a slice of mozzarella, sprinkle with chopped anchovy, and top with a slice of tomato. Brush with oil and sprinkle with salt and pepper. Bake 10 minutes.
Variation: In place of anchovies and plum tomatoes, use 1/4 cup black or green pureed olives, and 2 large roasted red peppers cut in 1/4 inch strips. Spread bread with olive puree, lay on Mozzarella cheese, and cover with two crossed strips of red pepper. Bake as above.
1/2 cup extra virgin olive oil
16 slices Italian bread, sliced 1/2 inch thick
16 slice mozzarella cheese, sliced 1/4 inch thick
32 anchovy fillets, rinsed and patted dry, chopped
1 lb fresh plum tomatoes, cut into 16 thin slices
salt and pepper, to taste
Preheat oven to 400F.
Brush oil on one side of bread slices and place oiled side up on flat baking sheet. Cover each slice of bread with a slice of mozzarella, sprinkle with chopped anchovy, and top with a slice of tomato. Brush with oil and sprinkle with salt and pepper. Bake 10 minutes.
Variation: In place of anchovies and plum tomatoes, use 1/4 cup black or green pureed olives, and 2 large roasted red peppers cut in 1/4 inch strips. Spread bread with olive puree, lay on Mozzarella cheese, and cover with two crossed strips of red pepper. Bake as above.
Sunday, November 4, 2007
Eggplant in Savory Sauce
This dish is best prepared the night before serving, to allow the eggplant to absorb the wonderful flavor of the sauce. To serve as a finger food with cocktails, roll up eggplant slices, and secure with toothpick.
* 6 small, or 3 medium eggplants
* Extra virgin olive oil
* 6-8 fresh oregano leaves, minced
* 2 cloves garlic. peeled
* 4 or 5 anchovy fillets, drained
* 1/4 tsp hot red chili pepper flakes
* 4 or 5 sprigs fresh parsley
* 3 Tbl balsamic vinegar
* Fresh basil leaves for garnish
Directions
1. Preheat oven to 350F.
2. Cut eggplant into 1/4 thick rounds. Brush with olive oil, and sprinkle with oregano. Bake, turning once, until soft, 10-20 minutes.
3. Place garlic, anchovies, hot red pepper, and parsley in a food processor or blender. Add 3 Tbl olive oil and the vinegar - puree.
4. Arrange eggplant slices on serving plate and pour sauce over them. Refrigerate, covered, for at least 2 hours. (overnight is even better)
5. Let dish come to room temperature before serving. Garnish with basil leaves.
* 6 small, or 3 medium eggplants
* Extra virgin olive oil
* 6-8 fresh oregano leaves, minced
* 2 cloves garlic. peeled
* 4 or 5 anchovy fillets, drained
* 1/4 tsp hot red chili pepper flakes
* 4 or 5 sprigs fresh parsley
* 3 Tbl balsamic vinegar
* Fresh basil leaves for garnish
Directions
1. Preheat oven to 350F.
2. Cut eggplant into 1/4 thick rounds. Brush with olive oil, and sprinkle with oregano. Bake, turning once, until soft, 10-20 minutes.
3. Place garlic, anchovies, hot red pepper, and parsley in a food processor or blender. Add 3 Tbl olive oil and the vinegar - puree.
4. Arrange eggplant slices on serving plate and pour sauce over them. Refrigerate, covered, for at least 2 hours. (overnight is even better)
5. Let dish come to room temperature before serving. Garnish with basil leaves.
Grande Antipasto All'Italiana
Antipasto is probably the most well-known of all Italian appetizers. This recipe is the 'grandaddy' of all antipastos!
* 12 thin slices of Proscuitto
* 12 thin slices of Genoa Salami
* 12 thin slices of baked or boiled ham
* 12 thin slices of Mortadella
* 24 slice Mozzarella, about 3 lbs.
* 1 (6 oz) jar of marinated artichoke hearts
* black pepper, to taste
* 1 (3 and 1/4 oz) can rolled anchovies, drained
* 4 hard-boiled eggs, peeled and cut into thin rounds
* 1/2 lb mixed Italian cured green and back olives
* ripe cherry or grape tomatoes, about 15-20
* Fresh Italian flat-leaved parsley, for garnish
1. Alternate the different meats, arranging them in a decorative pattern (I usually use a wagonwheel pattern) on a large round platter, leaving space in the center for the Mozzarella and artichokes. The meats may be rolled, or folded into quarters, creating a triangle shape, whichever you prefer.
2. Alternate the Mozzarella and artichoke hearts in a circular pattern in the center of the platter.
3. Place the eggs at various spots around the edge of the platter. Place the anchovies in the very center of the platter, and scatter the olives over all. Garnish with parsley.
* 12 thin slices of Proscuitto
* 12 thin slices of Genoa Salami
* 12 thin slices of baked or boiled ham
* 12 thin slices of Mortadella
* 24 slice Mozzarella, about 3 lbs.
* 1 (6 oz) jar of marinated artichoke hearts
* black pepper, to taste
* 1 (3 and 1/4 oz) can rolled anchovies, drained
* 4 hard-boiled eggs, peeled and cut into thin rounds
* 1/2 lb mixed Italian cured green and back olives
* ripe cherry or grape tomatoes, about 15-20
* Fresh Italian flat-leaved parsley, for garnish
1. Alternate the different meats, arranging them in a decorative pattern (I usually use a wagonwheel pattern) on a large round platter, leaving space in the center for the Mozzarella and artichokes. The meats may be rolled, or folded into quarters, creating a triangle shape, whichever you prefer.
2. Alternate the Mozzarella and artichoke hearts in a circular pattern in the center of the platter.
3. Place the eggs at various spots around the edge of the platter. Place the anchovies in the very center of the platter, and scatter the olives over all. Garnish with parsley.
Wednesday, October 31, 2007
Cheese Stuffed Bread Round
This easy appetizer will make your guests think you're a gourmet cook!
* 1 round loaf of Italian bread, about 6 inches in diameter
* 1 cup coarsely shredded Mozzarella cheese
* 3/4 cup Ricotta cheese
* 1 small green bell pepper, cored, seeded, and chopped fine
* 1 small red bell pepper, cored, seeded, and chopped fine
* 1/4 cup freshly grated Parmesan or Romano cheese
* 1 tsp ground cumin
* 1/2 tsp garlic powder
* 1/4 tsp salt
* 1/4 tsp pepper
Directions
1. Place oven rack in middle position in oven, and place a second rack in next lowest position, preheat oven to 400F. Slice 1 inch off the top of the loaf, and set it aside. Scoop out the center of the bread, leaving a 1/2 inch shell, set aside. Cut the scooped out bread into 1 and 1/2 inch cubes.
2. Combine Mozzarella and Ricotta cheeses, green and red peppers, Parmesan, cumin, garlic powder, salt and pepper in a medium bowl. Spoon the mixture into the bread shell and replace the top. Wrap bread snugly in foil, then place on an ungreased baking sheet and bake for 1 hour on middle oven rack.
3. Spread the bread cubes on an ungreased baking sheet, place on lower rack, and bake, uncovered, until crisp and golden - about 10 minutes.
4. Carefully remove the foil, lift off the top, and stir the cheese mixture until creamy. Replace top, tilting it slightly to the side, and place loaf on serving platter. Surround with bread cubes for dipping. Serve immediately.
* 1 round loaf of Italian bread, about 6 inches in diameter
* 1 cup coarsely shredded Mozzarella cheese
* 3/4 cup Ricotta cheese
* 1 small green bell pepper, cored, seeded, and chopped fine
* 1 small red bell pepper, cored, seeded, and chopped fine
* 1/4 cup freshly grated Parmesan or Romano cheese
* 1 tsp ground cumin
* 1/2 tsp garlic powder
* 1/4 tsp salt
* 1/4 tsp pepper
Directions
1. Place oven rack in middle position in oven, and place a second rack in next lowest position, preheat oven to 400F. Slice 1 inch off the top of the loaf, and set it aside. Scoop out the center of the bread, leaving a 1/2 inch shell, set aside. Cut the scooped out bread into 1 and 1/2 inch cubes.
2. Combine Mozzarella and Ricotta cheeses, green and red peppers, Parmesan, cumin, garlic powder, salt and pepper in a medium bowl. Spoon the mixture into the bread shell and replace the top. Wrap bread snugly in foil, then place on an ungreased baking sheet and bake for 1 hour on middle oven rack.
3. Spread the bread cubes on an ungreased baking sheet, place on lower rack, and bake, uncovered, until crisp and golden - about 10 minutes.
4. Carefully remove the foil, lift off the top, and stir the cheese mixture until creamy. Replace top, tilting it slightly to the side, and place loaf on serving platter. Surround with bread cubes for dipping. Serve immediately.
Wednesday, October 10, 2007
Sausage Pizza Loaf
Here's a new recipe we tried tonight, courtesy of A Taste of Home Online http://www.tasteofhome.com/Recipes/Sausage-Pizza-Loaf. It received a five-star review with us!
Sausage Pizza Loaf
INGREDIENTS
* 1 pound bulk Italian sausage
* 1/4 cup each chopped onion, sweet red pepper and green pepper
* 2 packages (6-1/2 ounces each) pizza crust mix
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1/2 cup chopped pepperoni
* 1 egg, lightly beaten
* 2 tablespoons grated Parmesan cheese
* 1 teaspoon dried oregano
* 1/4 teaspoon garlic powder
DIRECTIONS
In a large skillet, cook the sausage, onion and peppers over medium heat until the meat is no longer pink; drain. Combine crust mixes; prepare according to package directions. With greased fingers, press onto the bottom of a greased 15-in. x 10-in. x 1-in. baking pan.
Combine the sausage mixture, mozzarella cheese, pepperoni and egg; spread over dough to within 1/2 in. of the edges. Sprinkle with the Parmesan cheese, oregano and garlic powder.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Arrange seam side down on pan and shape into a crescent. Bake at 400° for 30 minutes or until golden brown. Yield: 15 servings.
Sausage Pizza Loaf
INGREDIENTS
* 1 pound bulk Italian sausage
* 1/4 cup each chopped onion, sweet red pepper and green pepper
* 2 packages (6-1/2 ounces each) pizza crust mix
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1/2 cup chopped pepperoni
* 1 egg, lightly beaten
* 2 tablespoons grated Parmesan cheese
* 1 teaspoon dried oregano
* 1/4 teaspoon garlic powder
DIRECTIONS
In a large skillet, cook the sausage, onion and peppers over medium heat until the meat is no longer pink; drain. Combine crust mixes; prepare according to package directions. With greased fingers, press onto the bottom of a greased 15-in. x 10-in. x 1-in. baking pan.
Combine the sausage mixture, mozzarella cheese, pepperoni and egg; spread over dough to within 1/2 in. of the edges. Sprinkle with the Parmesan cheese, oregano and garlic powder.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Arrange seam side down on pan and shape into a crescent. Bake at 400° for 30 minutes or until golden brown. Yield: 15 servings.
Thursday, September 27, 2007
Mozzarella-Stuffed Portabellas
We tried a wonderful new recipe last night, courtesy of (believe it or not) Progresso's website. I normally don't pay much attention to the recipes put out by these mass manufacturers, but this time, I'm glad I did. In the following recipe, I won't be adding brand names for some of the ingredients - use the brand names you like - I'm sure the end result will be just as satisfactory!
Mozzarella-Stuffed Portabellas
6 servings
6 large fresh portabella mushrooms, stems and gills removed
4 Tbl extra-virgin olive oil
2 Tbl balsamic vinegar
Dash of sea salt
Dash of freshly ground black pepper
3/4 cup Italian style bread crumbs
1/2 cup shredded Parmesan cheese (fyi - the recipe will be much improved by buying aged block Parmesan, and grating it yourself)
2 Tbl freshly chopped parsley
2 Tbl freshly chopped basil
1 and 1/2 cups shredded Mozzarella (again, use block mozzarella, and grate it yourself, to improve flavor)
Heat oven to 425F. In medium bowl, toss mushroom caps, 2 Tbl olive oil, balsamic vinegar, salt and pepper to coat. Arrange mushroom caps on ungreased baking sheet. Bake about 10 min, or until soft. Cool completely.
Meanwhile, mix bread crumbs, Parmesan, parsley, basil, and remaining 2 Tbl olive oil.
Divide mozzarella cheese equally among mushroom caps. Spoon bread crumb mixture evenly over cheese.
Roast 7 - 10 min, or until mozzarella is melted and bread crumb mixture is golden brown. Serve hot with Marinara sauce.
Mozzarella-Stuffed Portabellas
6 servings
6 large fresh portabella mushrooms, stems and gills removed
4 Tbl extra-virgin olive oil
2 Tbl balsamic vinegar
Dash of sea salt
Dash of freshly ground black pepper
3/4 cup Italian style bread crumbs
1/2 cup shredded Parmesan cheese (fyi - the recipe will be much improved by buying aged block Parmesan, and grating it yourself)
2 Tbl freshly chopped parsley
2 Tbl freshly chopped basil
1 and 1/2 cups shredded Mozzarella (again, use block mozzarella, and grate it yourself, to improve flavor)
Heat oven to 425F. In medium bowl, toss mushroom caps, 2 Tbl olive oil, balsamic vinegar, salt and pepper to coat. Arrange mushroom caps on ungreased baking sheet. Bake about 10 min, or until soft. Cool completely.
Meanwhile, mix bread crumbs, Parmesan, parsley, basil, and remaining 2 Tbl olive oil.
Divide mozzarella cheese equally among mushroom caps. Spoon bread crumb mixture evenly over cheese.
Roast 7 - 10 min, or until mozzarella is melted and bread crumb mixture is golden brown. Serve hot with Marinara sauce.
Tuesday, September 11, 2007
Mozzarella Impananta (Breaded and Fried Mozzarella)
These quick and yummy appetizers are perfect as a before dinner snack (in which case this recipe serves 4) or part of the game day buffet. If you make them for game day, be advised - you'll need to at least triple the recipe, or risk having some disappointed football fans!
Mozzarella Impanata
10 ounces fresh mozzarella, cut in four 1 inch thick slices
2 large eggs, lightly beaten with a pinch of salt
1 cup plain or seasoned bread crumbs, spread evenly over a sheet of foil
Vegetable oil for frying
8 leaves fresh basil, finely shredded by hand
Dip Mozzarella slices into egg, shake off excess, and dredge completely in bread crumbs, pressing crumbs in with the palms of your hands.
Heat one inch of oil in medium skillet over high heat.
When oil is very hot, lower slices of mozzarella into oilwith slotted spoon - do not crowd. When slices are golden brown, (less than one minute) turn and fry other side. W
With slotted spoon, transfer to paper towel - lined plate to drain.
Serve piping hot, topped with shredded basil.
Mozzarella Impanata
10 ounces fresh mozzarella, cut in four 1 inch thick slices
2 large eggs, lightly beaten with a pinch of salt
1 cup plain or seasoned bread crumbs, spread evenly over a sheet of foil
Vegetable oil for frying
8 leaves fresh basil, finely shredded by hand
Dip Mozzarella slices into egg, shake off excess, and dredge completely in bread crumbs, pressing crumbs in with the palms of your hands.
Heat one inch of oil in medium skillet over high heat.
When oil is very hot, lower slices of mozzarella into oilwith slotted spoon - do not crowd. When slices are golden brown, (less than one minute) turn and fry other side. W
With slotted spoon, transfer to paper towel - lined plate to drain.
Serve piping hot, topped with shredded basil.
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