The Art of Food: easy appetizer

Showing posts with label easy appetizer. Show all posts

Vidalia Onion Dip

1 6 oz. jar Bella Cucina Vidalia Onion Pesto

¼ cup Mayonnaise

¼ cup Grated Parmesan Cheese

Combine pesto and mayonnaise and place in an oven proof baking dish. Top with Parmesan Cheese and bake until golden brown. Serve with Bella’s dipping crackers.

Cucumber, Chickpea + Feta Rustico Antipasti

CUCUMBER, CHICKPEA + FETA RUSTICO ANTIPASTI

2 sheets Pane Rustico flatbread, toasted
1 cup thinly sliced english cucumbers
1/2 cup chickpeas
salt + pepper to taste
3 ounces fresh {goat} feta cheese

In a medium bowl, add the cucumbers, chickpeas {using the marinade liquid from the chickpeas as the dressing}. Taste for seasoning. Crumble the feta and add to the cucumber and chickpea mixture. Toss lightly just until coated with dressing.
Spoon on top of bite size pieces {break up large sheets} and serve immediately.

Note: the pane rustico will begin to soften, so best not to assemble until ready to serve.

Grilled Haloumi in Fig Leaves with Meyer Lemon Relish

GRILLED HALOUMI with MEYER LEMON RELISH

  This recipe is a great way to use fig leaves. If you aren't growing them in your backyard, you can substitute pickled grape leaves. Find them at a specialty grocer or online.

8 ounces Haloumi cheese

 2-4 fig or grape leaves, depending on size 

2 skewers, soaked in water for 10-15 minutes

 3 Tablespoon Meyer Lemon Relish

1 teaspoon Peperoncini + Pimenton salt

Toasted crostini bread rounds   Rinse and dry the leaves. Lay them out flat and overlap them to make a nice bedding for the cheese. Place the cheese in the middle of the leaves. add 1 Tablespoon Meyer lemon relish {Sometimes I like to add a pinch of crushed peperoncini chili flakes.} Fold the leaves over the cheese, like making a package. Secure the leaves by threading the skewers through the leaves and cheese on opposite ends.   Place on the grill and cook about 3-4 minutes on each side, or until the leaves are nicely charred and the cheese is very soft.   Place cheese on a platter, remove the skewers and open up the leaves. Top with the remaining

Meyer Lemon Relish.

Baked Portabello Mushrooms with Walnut Pesto Stuffing

Portabellos have long been a favorite funghi because of their unique shape and earthy, almost meaty flavor when cooked. They are a wonderful accompaniment to other dishes when grilled or sauteed, but extra special when filled with a savory stuffing.

Baked Portabello Mushrooms with Walnut Sage Filling

6 medium-sized portabello mushrooms (or a dozen or so baby bellas}

½ cup walnut sage pesto

2 Tbs. butter, melted

3 Tbs. grated parmesean cheese

3 Tbs. parsley, chopped

Preheat oven 350 degrees.

Brush off any excess soil on the mushroom caps with a soft, damp cloth. Gently remove the stem with a paring knife. Cut the stems into 1/4 inch pieces. In a small bowl, toss the chopped mushroom stems, walnut pesto, 2 Tablespoons parmesan cheese and 2 Tablespoons parsley until combined.

Place mushroom caps in an ovenproof baking dish coated with butter. Fill each mushroom cap with 2 to 3 Tablespoons of the walnut pesto and mushroom mixture. Sprinkle with the remaining cheese. Bake until the mushrooms are golden brown, soft and bubbling- about 20 to 30 minutes. Remove from oven. Garnish with the remaining chopped parsley. Serve as a first course on a bed of greens tossed with Balsamic vinaigrette, or plate as a side dish with roasted meats, chicken or fish. For an easy appetizer, use baby bellas instead of the portabello mushrooms.

Serves 4-6