Tag Archives: appetizer

Caramelized Onion Tart with Gruyere

onion tart tastefood

This tart is a vehicle for two of my favorite things – caramelized onions and Gruyere cheese. Caramelized onions are super sweet, thanks to the cooking process which takes the time to allow the natural juices and sugars to release and reduce, resulting in a squidgy caramelized heap of onion. Gruyere cheese is a wonderful Swiss melting cheese (and a key ingredient in fondue) which is nutty and piquant and tames the sweetness of the onions. Serve this tart as a light meal, or cut into thin slivers and pass around as an appetizer.

Caramelized Onion and Gruyere Tart
Serves 8

1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter,  cut in 1/4-inch cubes
3 tablespoons ice water

2 tablespoons olive oil
2 pounds yellow onion, peeled and thinly sliced
1 teaspoon salt
2 tablespoons Calvados
1 teaspoon freshly ground black pepper
2 ounces finely grated Gruyère cheese
1 teaspoon fresh thyme, plus extra for garnish
1 egg, slightly beaten

1. Prepare the crust: Combine the flour and salt in a food processor and pulse once or twice to combine. Add the butter and pulse until the dough resembles coarse meal, with some pieces of the butter visible. Add the water and pulse once or twice – just until the dough comes together, adding another tablespoon of water if necessary. Dump the dough onto a work surface and form it into a disk. Wrap in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 375°F.
3. Heat the olive oil over medium heat in a deep skillet or pot. Add the onions and salt. Cook the onions, stirring occasionally, until they are golden brown, soft and squidgy, about 30 minutes. Add the Calvados and black pepper and cook until the liquid evaporates, about 2 minutes, stirring frequently. Remove from the heat and cool slightly.
4. Roll out the dough to fit in the bottom and up the sides of a 10-inch round tart tin. Sprinkle half of the cheese over the bottom of the tart. Spread the onions in the shell and sprinkle the thyme over the onions. Brush the exposed crust rim with the egg wash. Sprinkle the tart and crust with the remaining cheese.
5. Bake the tart until the crust is firm and golden and the onions are deeply colored. without blackening, about 30 minutes. Remove and cool slightly. Serve slightly warm or at room temperature garnished with additional thyme.

Roasted Figs with Prosciutto, Goat Cheese and Rosemary

Certain food combinations are not meant to be messed with – and this is a classic example: Plump seductive figs, salty supple prosciutto, and fresh creamy goat cheese are a holy triumvirate. Teamed up with rosemary (does that make it a quadrumvirate?) and roasted in the oven until crispy, bubbling, and luscious, you have a sensational appetizer – period; forget the Latin lesson.

Roasted Figs with Prosciutto, Goat Cheese (and Rosemary)

The rosemary sprigs do double duty as a toothpick and aromatic, infusing the cheese and figs with woodsy aroma while they bake in the oven. The trick is to discard the roasted sprigs and replace them with fresh leaves as a decorative garnish for serving.

Makes 16

8 ripe figs
3 ounces soft fresh goat cheese
1/4 teaspoon freshly ground black pepper
8 slices prosciutto, halved lengthwise
16 (3/4-inch) rosemary sprigs with stem
Extra-virgin olive oil
Fresh rosemary leaves
Runny honey
Finely grated lemon zest for garnish

Heat the oven to 375°F. Cut each fig in half lengthwise and place on a work surface, skin side down. Gently make a small indentation in each center with a teaspoon. Mix the goat cheese and pepper in a small bowl until smooth. Fill the indentation with goat cheese. Wrap a prosciutto slice, cross-wise, around the fig, like a belt. Spear a rosemary sprig through the center to hold the prosciutto in place. Repeat with remaining fig halves.

Place the figs in a baking dish and lightly brush the prosciutto strips with olive oil. Bake in the oven until the prosciutto begins to crisp, about 15 minutes. Remove and transfer the figs to a platter. Gently remove and discard the baked rosemary sprigs; fill the incision with a few fresh rosemary leaves. Lightly drizzle the figs with honey and garnish with lemon zest. Serve immediately.

Hot and Sweet Pepper Crostini

crostini peppers

Late summer reaps brimming bushels of peppers in a kaleidoscope of color and shapes. I shop with my eyes, because the first thing I do when I get home is pile my peppers into a bowl where they do double-duty as a decorative centerpiece. Gnarly basques, pristine cherries, sturdy pimentos, and pert jalapeños vie for my attention, and I slowly pick away at my psychedelic pile of peppers as I cook throughout the week, adding them to salads, stews, pasta, and pizzas.

This simple recipe showcases a colorful assortment peppers on crostini and makes a great starter to a meal. I like to use a mix of sweet and hot for more complex flavor. When using hot peppers, such as poblanos, serranos, and jalapeños, remember that they can vary in heat, so take a small bite to test their strength. The heat is concentrated in the ribs and seeds of the pepper, so remove as much as desired with kitchen gloves or the tip of a paring knife to protect your fingers from the oils.

Hot and Sweet Pepper Crostini with Mozzarella

Choose a variety of peppers to your taste – for this recipe I used poblanos, hungarian pimentos, and gypsy peppers. Makes 12 large crostini.

1/4 cup extra-virgin olive oil
1 garlic clove, minced
Pinch of salt
12 slices baguette, cut on the diagonal, ½-inch thick

1 tablespoon extra-virgin olive oil
3/4 pound sweet summer peppers, stemmed and seeded, thinly sliced
1 garlic clove, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper, plus extra for garnish

8 ounces buffalo mozzarella, thinly sliced
¼ cup basil leaves, torn into small pieces

Make the crostini:
Heat the oven to 375°F. Whisk the oil, garlic, and salt in a small bowl. Arrange the bread on a baking sheet and lightly brush with the oil. Transfer to the oven and bake until the bread is lightly toasted, 12 to 15 minutes.

Saute the peppers:
Heat the oil in a large skillet over medium heat. Add the peppers and saute until crisp tender, about 3 minutes. Add the garlic, salt, and black pepper and saute 1 minute. Remove from heat.

Arrange a slice of mozzarella over each crostini. Top with some of the peppers. Broil in the oven until the cheese begins to melt, 1 to 2 minutes. Remove and  garnish with fresh basil.  Serve immediately.

Duck Crostini with Radicchio Slaw and Roasted Apricots

Duck Crostini TasteFood
Messy is ok sometimes – especially when you are heaping lots of delectables onto crisp crostini. In such the case it’s inevitable that some of the ingredients will tumble onto the plate, creating random ‘garnishes’. This is when the term rustic comes in handy. Rustic implies comfort and nothing too fancy, with an emphasis on adjectives such as finger-licking and delicious. Or at least that’s how it works here.

Crostini are a fun way to present a light and casual meal. They are also a great way to showcase simple fresh ingredients and use up interesting leftovers. For this recipe I used duck meat that was leftover from my current cookbook project. I shredded the leg meat and quickly caramelized it in the oven, then mounded it over the toasts. While chances are you may not have leftover duck loitering in the back of your fridge, duck legs can usually be found at your local market or butcher. Otherwise, shredded pork is a great substitute. The point is to have a little fun building your crostini, and try to be creative with what you’ve got. And it’s ok if they are messy – just call them rustic.

Duck Crostini with Radicchio and Apricots
Makes  12

Radicchio slaw:
1 small head radicchio, shredded
1  1/2 tablespoons rice wine vinegar
1  1/2 tablespoons fresh lime juice
1/4 teaspoon salt
Pinch of black pepper

2 apricots, halved and pitted
Vegetable oil
Salt and freshly ground black pepper

6 (1/2-inch thick) ciabatta or sourdough bread slices, cut in half
Extra-virgin olive oil

8 ounces cooked and shredded duck leg meat with skin
1 tablespoon rendered duck fat (or vegetable oil)
1/4 teaspoon ground coriander
1/4 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper

Coarsely chopped Italian parsley leaves for garnish

1. Combine the radicchio slaw ingredients in a bowl and stir to combine. Let stand at room temperature for at least 30 minutes.
2. Heat the oven to 375°F. Brush the apricots with oil and lightly season with salt and pepper. Place in a baking dish and bake, skin-side down, until the flesh is soft, about 10 minutes. Remove and cool; do not turn off the oven.
3. Arrange the bread slices in one layer on a baking tray. Brush the bread  with the olive oil and lightly season with salt. Bake in the oven until golden and crisp, 8 to 10 minutes. Remove and cool.
4. Turn on the oven broiler. Combine the duck ingredients in a bowl and stir to combine. Spread in a baking dish and broil until brown and beginning to crisp in parts, 3 to 4 minutes, stirring once.
6. Drain the radicchio. Arrange the bread on a serving platter. Mound some of the radicchio over each bread slice. Top with a few pieces of duck and a small dollop of apricot flesh. Garnish with parsley and additional salt and pepper. Serve immediately.

Ricotta Beet Bruschette with Garden Pesto

beet pesto plate tastefood
There’s something very pleasing about an open-faced sandwich a.k.a. bruschetta in Italy, tartine in France, or smørrebrød in Scandinavia. The filling becomes the topping, which is a lovely reflection of the sum of its parts and a visual tease, beckoning a bite. It begins with day old bread which gets a revitalizing browning on the grill. From there you can get as creative as you like. This rendition includes fresh ricotta, roasted beets and a generous smear of a garden pesto I made with parsley and mint.

Ricotta Beet Bruschette with Garden Pesto
Makes 6.

Garden Pesto:
2 cups fresh parsley
1 cup fresh mint
1 small garlic clove
1/2 cup extra-virgin olive oil, plus extra as needed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

6 slices day-old ciabatta or country loaf bread, about 3/4-inch thick each
Extra-virgin olive oil
Fresh ricotta cheese
6 roasted and peeled baby beets, cut into wedges
Sea salt
Freshly ground black pepper
Fresh baby oregano and thyme flowers

Make the pesto:
Place the parsley, mint, and garlic in the bowl of a food processor. Process until finely chopped. With the motor running add the 1/2 cup oil in a steady stream until blended. If too thick, add extra oil to your desired consistency. Season with salt and pepper.

Heat the oven broiler or a grill. Brush the bread slices with oil. Broil or grill until toasted golden on both sides but still tender in the center. Remove and cool the bread for 5 minutes. Smear the ricotta on the bread, then drizzle some of the pesto over the ricotta. Top with beets. Brush the beets with a little oil and season the bruschetta with salt and pepper. Garnish with fresh oregano and thyme flowers. Serve whole or cut in half for smaller bites.

Prosciutto, Fennel, Mint Rolls – a different kind of Spring Roll

prosciutto rolls tastefood These Italian-inspired rolls are bursting with fresh spring ingredients, including baby fennel, mint, and lemon. In method, they are inspired by Vietnamese rice paper spring rolls, where fresh vegetables are wrapped in a sheet of rice paper and served raw. In this appetizer, prosciutto replaces the rice paper as the wrap, adding a salty savory component to the crisp vegetables and piquant Parmesan. Serve these rolls as a bright appetizer. You can prepare them up to 4 hours in advance – lightly brush the rolls with oil, then cover with plastic and refrigerate. Let stand at room temperature for about 15 minutes before serving.

Prosciutto Rolls with Arugula, Fennel and Mint
Makes 16

8 slices prosiutto, halved lengthwise
Extra-virgin olive oil
Finely grated lemon zest
Freshly ground black pepper
2 cups baby arugula leaves
1 medium fennel bulb, core and fronds removed, halved lengthwise, each half thinly sliced lengthwise
4 ounces Parmesan cheese, shaved
16 mint leaves

Place a slice of prosciutto on a work surface, short end closest to you. Lightly brush with olive oil. Sprinkle with a pinch of lemon zest and freshly ground black pepper. Arrange 4 to 6 arugula leaves horizontally at the base. Place a few slices of fennel and Parmesan shavings over the arugula. Top with a mint leaf. Roll up from the base, tucking the prosciutto tightly around the vegetables, and continue to roll, placing 1 or 2 additional arugula leaves in the fold as you roll up. Place seam side down on a platter. Repeat with remaining ingredients.

Cheddar and Horseradish Potato Poppers

potato poppers tastefood

I was tempted to give you a recipe for a deflated cheese soufflé for the upcoming Superbowl, but decided to rise above deflategate and make these little poppers instead. Twice baked mini-potato poppers are a great appetizer to enjoy while watching the big football game. While they are a little time consuming to make, they can easily be prepared in advance then popped into the oven at the last minute.

Cheddar and Horseradish Potato Poppers

Something tells me that crispy bacon bits would be a great extra addition to the filling…. just saying. If you agree, then consider mixing a small handful of rendered bacon bits into the potato filling, or sprinkle on top in place of the thyme.

Makes 20; serves 4 to 6

20 round small potatoes, about 1 1/2 inches in diameter
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup sour cream or whole milk Greek yogurt
1/4 cup finely grated Cheddar cheese
2 tablespoons unsalted butter, room temperature
1 to 2 tablespoons finely grated fresh horseradish
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely grated Parmigiano Reggiano cheese
Fresh thyme leaves

Heat the oven to 425°F.
Trim the potatoes: Slice a small tip off of each potato to create a flat bottom for the potatoes to stand without rolling or tilting. Slice about 1/4 off of the tops and discard the tops. Place the potatoes in a bowl with the oil and toss to coat. Arrange on a parchment lined baking sheet, cut-side down. Bake until tender, about 30 minutes. Remove and cool slightly.
Using a teaspoon, scoop out the centers of the potatoes without piercing the bottoms. Place the potato flesh, garlic, sour cream, cheddar cheese, butter, horseradish, salt, and pepper in a bowl. Using a fork, mash until well combined. Carefully spoon the filling back into the potato shells, mounding the stuffing. Arrange the potatoes, stuffed-side up, on a baking sheet. (The potatoes may be prepared up to 2 hours in advance to this point. Cover and refrigerate, then let stand at room temperature 15 minutes before continuing).
Sprinkle the Parmigiano over the potatoes, then transfer the potatoes to the oven and broil until the cheese is melted and golden, about 2 minutes. Serve warm, garnished with thyme.

Roasted Carrot, Chickpea and Harissa Hummus

carrot hummus tastefoodHealthy Party Appetizer: Roasted Carrot, Chickpea and Harissa Hummus

I have had my sights on making a carrot hummus for a while. My friend Steve over at Oui Chef got me thinking about a spicy variation of the chickpea hummus when he posted a tantalizing recipe on his blog inspired by theKitchn. Now that the holidays are *almost* behind us, I find myself with some welcome free time to dabble in the kitchen – plus I have to bring an appetizer to a party tonight, so I decided to make a rendition of carrot hummus. A carrot hummus, you say? Picture you’re favorite Middle Eastern hummus, a blend of chickpeas, tahini, garlic and lemon. Then send it further west to North Africa, picking up a few ingredients along the way: carrots, coriander, mint, and the oh-so special harissa, a fiery red chile paste. The result is a vibrant and zesty hummus, with a kick of heat and a gentle perfume of spice. A shower of chopped pistachios and chopped mint finish this dip, ensuring freshness and satisfying crunch while topping this healthy party dip with a festive crown.

Roasted Carrot, Chickpea and Harissa Hummus
Makes about 2 cups

3/4 pound carrots, peeled, cut into 1 inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper

1 (15 ounce) can chick peas, drained and rinsed
2 garlic cloves, chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons tahini
2 tablespoons harissa
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, plus extra for garnish
1/4 teaspoon ground coriander

1/4 cup coarsely chopped shelled pistachios
1/4 cup fresh mint leaves, chopped

1. Heat the oven to 400°F. Place the carrots in a small baking dish. Add the oil, salt, cumin, and black pepper and stir to coat. Roast in the oven until the carrots are tender, 25 to 30 minutes, stirring occasionally. Remove and cool slightly.
2. Transfer the carrots and any pan juices to the bowl of a food processor. Add the remaining dip ingredients and process until smooth. If too thick, add additional olive oil or warm water. Taste for seasoning.
3. Serve in a bowl, garnished with the pistachios, mint, and extra black pepper

Healthy Holiday Appetizers: Smoked Salmon Kale Wraps

kale salmon tf

Here is a healthy gluten-free appetizer that’s perfect for holiday entertaining . I can’t get enough of these wraps, and neither can my guests. Not only are they delicious, they are pretty to look at. Crisp kale leaves are stuffed with a delicious salad of warm-smoked salmon, lemon and dill. Thanks to the sturdiness of the kale leaves, they can be assembled in advance. I recommend making an extra batch of the salmon salad, because it’s that good.

Smoked Salmon Kale Wraps
The narrowest parts of the kale leaves work best for these wraps.

Makes 24 to 30

12 ounces warm smoked salmon, flaked
1/4 cup whole milk Greek yogurt
1/4 cup fresh lemon juice
1/4 cup finely chopped red onion
1 tablespoon capers, rinsed and chopped
1/2 teaspoon Tabasco
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup minced chives
8 to 10 lacinato (Tuscan) kale leaves

1 lemon, halved
Fresh dill sprigs for garnish

Combine the salmon, yogurt, lemon juice, red onion, capers, and Tabasco in a bowl. Stir with a fork to blend. Add the salt and black pepper and taste for seasoning. Fold in the chopped dill and the chives.

Cut the kale leaves crosswise into 2 inch pieces. Place 2 to 3 teaspoons salmon salad in the center of the leaves and fold the leaves around the salmon, pressing gently to hold in place. Repeat with remaining kale leaves. Arrange the wraps on a serving platter. Sprinkle with lemon juice and garnish with dill sprigs.

Green Olive and Almond Tapenade

green olive tapenade tastefood

Posted by Lynda Balslev

This is a recipe in my Almond book. I prepared this tapenade for each of the book signings I went to, and it was very popular. And now that it’s the official start to summer, I share this recipe with you. Salty, nutty, and seriously addictive, this tapenade is a perfect summer appetizer, spooned over bread or crostini. It’s also a great condiment, sprinkled over pizzas, salads or grilled fish. If you can, enjoy it with a glass of dry rosé for a heavenly pairing.

Green Olive and Almond Tapenade
from Almonds – Recipes, History, Culture (Gibbs Smith 2014)

Makes about 2 1/2 cups

1/2 cup raw almonds, toasted
2 cups pitted green olives
3 anchovies in oil, drained
1 large clove garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon capers, rinsed, coarsely chopped
1 teaspoon freshly ground black pepper

Place the almonds in the bowl of a food processor. Pulse a few times to coarsely chop. Add the remaining ingredients and process to a coarse paste. Refrigerate for at least one hour to allow the flavors to develop. The tapenade may be stored in the refrigerator for up to 2 days.