4 large sweet peppers, roasted and large chop TT salt, pepper, red pepper flakes EVOO 12 anchovy filets, rinsed and blotted 12 black olives 1 tsp capers Basil leaves, for garnish Combine peppers, salt, pepper, flakes, EVOO and marinate a while Arrange peppers on platter, lay on anchovies Top pepper combo with olives, capers, basil
Category: Appetizers
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Avocado Toast
2 large slices crusty, chewy sourdough bread 1 ripe avocado, halved, pitted, scooped out of shell Olive oil Flaky salt, coarse ground black pepper ½ lemon or lime Optional garnishes (poached eggs, pickled or fresh chiles, basil, etc.) Toast bread Drizzle oil, sprinkle salt and pepper, mash half avocado into bread Squeeze citrus over top, […]
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Roquefort, Leek, and Walnut Tart
Dough for small pizza Bacon (2 oz diced) Leeks (1 cup chopped, mainly whites) Walnuts (⅓ cup chopped) Roquefort or other blue cheese (4 oz) Creme fraiche (3 TBS) Salt (large pinch) Preheat oven to 400 Roll out pizza dough on parchment Blend cheese and creme with salt, spread on dough Sautee bacon to semi-crisp, […]
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Black Bean Hummus
1 clove garlic, roasted and minced 1 can black beans, drained 2 TBS reserved fluid 2 TBS lemon juice 1-1/2 TBS tahini 3/4 tsp cumin 1/2 tsp salt 1/4 tsp cayenne 1/4 tsp paprika (garnish) Process ingredients and top with garnish.
Roasted red peppers in a jar mean instant impromptu entertaining. I found this little relish sauce — a variation on romesco — paired with goat cheese for an appetize rin a Spanishrestaurant. It is as beautiful as it is delicious — a little wonder to stir into last minute spaghetti, or to use as a […]
Ingredients: 12 baguette slices 4 oz mild, creamy Gorgonzola at room temperature 2 ripe Bartlett pears, halved, cored, and peeled Fresh ground pepper Instructions: 1. Preheat oven to 400F. 2. Place the baguette slices on a non-stick or ungreased baking sheet. Toast until lightly golden, about 10 minutes. Remove and set […]
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Obazta – Bavarian Camembert Spread/Dip
Most bavarian beergardens and restaurants have this Camembert spread/dip on their menu also called “angemachter Camembert”. Great as appetizer or in between meals enjoyed with a cold Hefeweizen. It’s usually served on a Whole Grain or Rye Bread or personal favorite a fresh, warm Brezel. Garnish Obazta with thinly sliced red onion rings and lettuce. […]
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Apricot Ricotta Toasts
Olive oil 2TB Apricots 4 fresh Country bread 4 slices ½” Prosciutto 4 slices Ricotta, room temperature ½ Cup Mint leaves, 6-8 roughly torn (optional) Heat grill pan, coat with olive oil then: toast prosciutto toast apricot both sides til just tender toast bread While toasts are warm: spread with ricotta top with prosciutto […]
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White Bean Hummus
Ingredients 1 (24-ounce) can cannellini beans (or 1/2 pound dried cannellini beans*) 1 lemon, juiced 1 teaspoon ground cumin 1 garlic clove, roasted and chopped 1/2 cup tahini paste 1/2 tsp salt 1/2 cup olive oil
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Smoked Trout Pate
3/4 lb of smoked trout filets (boneless). The quality of this sets the flavors. Get the best. I used Draeger’s Brand 1/2 cup very finely diced onion 1/2 cup chopped fresh chives 1 cup Mayonnaise (Best Foods) 1/4 teaspoon salt 1/4 teaspoon pepper Lemon juice to taste ( I usually add juice of 1 meyer […]
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Herbed Farmer’s Cheese
8 oz of Farmer’s cheese, preferably Cowgirl Cremery about 1/2 cup of finely chopped fresh herbs (depends on what is available and good. Dill is always good, I added chives and parsley too. About 2 tablespoons of each. Basil works well too. Amount and type is determined by your taste. 2-3 tablespoons of minced green […]
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Lemon Hummus
3/4 cup dried chickpeas soaked overnight 1/4-1/2 preserved lemon, rind only, chopped ( can replace this with zest of 2 lemons. I used Meyer lemons) 1/4 cup tahini 1/4 cup extra virgin olive oil 4 tablespoons fresh lemon juice (used Meyer lemons again) 2 garlic cloves smashed (use green garlic if available – about 2 […]
This recipe celebrates the first oil from the mill, which is best used as drizzling oil. Although bitter and pungent, it is tamed when paired with food. 2 Fuyu persimmons 4 slices rustic bread, about 1/2- to 3/4-inch thick, lightly grilled or toasted 4 slices of prosciutto 2 to 4 Tbsp extra-virgin olio nuovo, to […]
This tapa is marvelous eaten with crisp toasts to support the silken pepper, and drizzle with lots of the garlicky pepper juices. For a more rambunctious starter, rub the toasts with raw garlic first. A plate of serrano ham and green olives would not be remiss with these peppers, nor with a glass of chilled […]
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Warm Brie in Golden Puff Pastry
Hot and flaky outside, creamy inside – the secret of this pastry appetizer begins with the brie. It must be firm and very cold or frozen when baked. Brie Pastry Package: 1 sheet (8-oz) frozen puff pastry, thawed 1 round (8-oz) cold, firm brie 1 egg, beaten mushroom filling Cut 1/3 off 1 side of […]
Served as an antipasto with prosciutto and figs or as garnish for a salad. From the “Chez Panisse Cookbook.” 12 ounces fresh ricotta cheese, or 15 ounces commercially packed ricotta, drained (see note) salt, to taste fresh marjoram, sage and thyme sprigs fresh ground pepper to taste extra virgin olive oil Preheat the oven to […]
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Provencal Reverie
Adapted from “American Country Cheese”, by Laura Chanel and Linda Siegfried. (Addison Wesley, 1989) 1 cup fruity olive oil 1 large head garlic, cloves peeled and slivered 1 large bay leaf 1/4 cup fresh thyme leaves generous ground black pepper 8 ounces fresh goat cheese, thinly sliced sliced baguette Combine the oil, garlic and bay […]
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Charlie’s Curry Dip
1 cup mayonnaise 1 tsp garlic powder 1 tsp onion, minced 1 tsp wine vinegar 1 tsp horseradish 1 tsp curry powder 1 tsp dry mustard (optional) Mix all ingredients together.
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Bacon-Wrapped Dates
This appetizer, commonly seen in tapas restaurants, is quick and easy to prepare. The dates can be stuffed with a variety of soft cheeses including blue and ricotta. Laiola in San Francisco serves them stuffed with house-made chorizo. 10 Medjool dates, pitted 5 slices applewood smoked bacon, halved crosswise Preheat oven to 375 degrees. Wrap […]
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Crostini with Olive Tapenade
Both the crostini and tapenade may be prepared 24 hours in advance. Adapted from a recipe from Rey Hernandez, executive chef with Bon Appetit at Pacific Bell Park. 1 country-style baguette olive oil or garlic and shallot-infused olive oil Tapenade: 7 ounces pitted and finely chopped kalamata olives (approximately 11 ounces unpitted) 7 ounces […]