Appetizers – Page 4

Appetizers, Breads, Pasta, Rice, Grains, Summer, Vegetables and Salads, Vegetarian

Hot and Sweet Pepper Crostini

August 16, 2015July 25, 2018by Lynda Balslev3 Comments

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.

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

Peppers:
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.

Appetizers, Poultry

Duck Crostini with Radicchio Slaw and Roasted Apricots

July 16, 2015by Lynda Balslev3 Comments

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
Salt

Duck:
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.

Appetizers, Vegetables and Salads, Vegetarian

Ricotta Beet Bruschette with Garden Pesto

June 7, 2015June 7, 2015by Lynda Balslev4 Comments

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.

Appetizers, gluten-free, Grilling, side dish, Summer, Vegetables and Salads, Vegetarian

5 Salads for your Memorial Day Grill Menu

May 23, 2015July 25, 2018by Lynda Balslev2 Comments

It’s Memorial Day weekend, which not only is the gate to summer, but an excuse to get outside and grill. Here are 5 fresh salads to see you through the upcoming BBQ season, perfect to accompany any grill menu.

No -Mayo Peppery Potato Salad – hard to believe there’s no mayonnaise in this creamy salad, chock-a-block full of peppers, chiles and onion.

Mixed Greens with Fava Beans and Mint – the essence of late spring on a plate.

Corn and Tomato Salad – this classic summer salad is sweet, juicy and fresh with the kick of poblano chiles and crisp red onion.

Blue Potato and Mustard Salad – another no-mayo potato salad, napped with olive oil and spiked with fresh mustard leaves. Use blue potatoes if you can find them for color value. Otherwise, yellow potatoes will work too.

Fattoush Salad – a hearty and fresh Middle Eastern salad fragrant with mint and coriander, composed of crisp greens, crumbled feta and grilled pita bread.

Appetizers, gluten-free

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

May 13, 2015July 25, 2018by Lynda Balslev3 Comments

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.

Appetizers, gluten-free, Soups and Stews, spring, Vegetables and Salads

Chilled Pea Soup with Crème Fraîche and Tarragon

March 12, 2015March 7, 2019by Lynda Balslev7 Comments

This chilled soup is light and luscious. Each billowy spoonful is a harbinger of spring in both its simplicity and presentation. A sweet blend of English peas is balanced by the brightness of lemon and the tang of crème fraîche. The licorice notes of tarragon and slivers of peppery radish finish the soup, adding freshness and texture, not to mention a beautiful swath of pink to the emerald purée.

Chilled Pea Soup with Crème Fraîche, Lemon and Tarragon

Makes about 2 1/2 cups

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
1 cup chicken stock
3 cups shelled English peas
1 cup chicken stock (or water)
1 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup crème fraîche (or plain Greek yogurt)
1/2 teaspoon finely grated lemon zest
Fresh tarragon
Sliced radishes

1. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until translucent without coloring, 3 to 4 minutes. Add the peas and sauté until bright and crisp-tender, 2 to 3 minutes. Add the stock, salt, and pepper and simmer until the peas are very tender, about 4 minutes.
2. Carefully transfer to a food processor and process until smooth. Add the 1 cup water, ¼ cup at a time, until you reach your desired consistency. The soup should be a little thick and not too runny. Transfer to a bowl to cool and taste for seasoning.
3. Whisk the crème fraîche and lemon zest in a small bowl.
4. Divide the soup between serving bowls or small cups. Add a spoonful of the cream to the soup and gently swirl, leaving light traces of the cream visible. Garnish with snipped tarragon leaves and sliced radishes.

Appetizers, Condiment, Vegetables and Salads, Vegetarian

Havarti Cheese Fonduta

February 26, 2015August 1, 2016by Lynda Balslev5 Comments

Roasted Potatoes and Broccolini with Havarti Cheese Fonduta

No, this is not about fondue…or not quite. Fonduta, is an Italian specialty hailing from the Piedmont and Valle d’Aosta regions. Like its French and Swiss alpine cousins, fonduta consists of melted cheese. Where it differs is in its preparation. While fondue is made in a pot with wine and simmered table-side over a flame, requiring constant stirring to prevent curdling, fonduta is a melty blend of cheese, milk, and often egg yolk, with a creamy yet stable consistency, allowing for more versatility, such as dipping or pouring.

Vegetable Cruditées with Havarti Cheese Fonduta

This recipe is an easy variation of fonduta, which takes advantage of the robust flavors of havarti cheese. The egg is omitted and the milk is partly replaced with cream, creating a rich canvas to allow the cheese to shine through. Served warm on a plate with roasted vegetables, it provides a comforting “soup” or drizzle. Served warm in a cup, it’s a lovely complement to crisp fresh cruditées.

Havarti Cheese Fonduta
Makes about 1/2 cup

4 ounces melting cheese, such as Havarti, coarsely grated
1 teaspoon cornstarch
1/4 cup heavy cream
1/4 cup whole milk
Pinch of freshly ground black pepper

In a bowl, toss the cheese and cornstarch to coat. Heat the cream and milk in a small saucepan until it just comes to a boil. Reduce the heat to low. Add the cheese in 2 batches, stirring constantly to melt the cheese before adding the next batch. Stir until smooth, then remove from the heat. Season with black pepper. Serve immediately as a bed for hearty roasted vegetables or with cruditées for dipping.

Appetizers, entertaining, gluten-free, Parties, Vegetables and Salads, Vegetarian

Cheddar and Horseradish Potato Poppers

January 26, 2015August 26, 2018by Lynda Balslev13 Comments

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.

Cheddar and Horseradish Potato Poppers

Active Time: 45 minutes
Total Time: 1 hour and 45 minutes
Makes 20 poppers

20 round small potatoes, 1 to 1 1/4-inch in diameter
1 tablespoon olive oil
Salt
1/4 cup sour cream or whole milk Greek yogurt
1/4 cup (packed) finely grated sharp Cheddar cheese
2 tablespoons unsalted butter, softened
2 tablespoons (packed) finely grated fresh horseradish
1 large garlic clove, minced
1/2 teaspoon freshly ground black pepper
1/4 cup (packed) finely grated Parmesan cheese
Fresh thyme leaves, for garnish

1. Heat the oven to 400°F.

2. 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 medium bowl with the oil and 1/2 teaspoon salt and toss to coat. Arrange on a parchment-lined baking sheet, top-side down. Bake until tender, about 30 minutes. Remove and cool to the touch.

3. Using a teaspoon, gently scoop out the centers of the potatoes without piercing the bottoms. Place the potato flesh, sour cream, cheddar cheese, butter, horseradish, garlic, 1 teaspoon salt, and the pepper in a bowl. Using a fork, mash until well combined. Carefully spoon the filling back into the potato shells, mounding the stuffing.

4. Arrange the potatoes, stuffed-side up, on a baking sheet. (The potatoes may be prepared up to 6 hours in advance to this point. Cover loosely with plastic wrap and refrigerate. Let stand at room temperature 30 minutes before continuing.)

5. Heat the oven to 350°F. Top each potato with a generous pinch of Parmesan cheese. Transfer to the oven and bake until the potatoes are hot and the cheese is melted, about 20 minutes. Serve warm, garnished with fresh thyme.

Appetizers, Breads, Pasta, Rice, Grains, Pizza, Vegetarian

Roasted Cauliflower Pizza with Calabrian Chiles and Green Olive Tapenade

January 22, 2015July 25, 2018by Lynda Balslev5 Comments

I’ll get right to the point. The star of this pizza is the tapenade, which teams up with oily fiery Calabrian chiles in a smashing combination. Sprinkled over roasted cauliflower, fresh peppers and creamy mozzarella, this is one fresh and feisty pizza. The tapenade is so good, you might find yourself munching spoonfuls straight from the bowl, smearing it on a piece of bread, or swiping the prepped cauliflower through it before you have a chance to assemble the pizza. So make a double batch – then you can have your nibbles and eat your pizza, too.

Pizza with Roasted Cauliflower, Calabrian Chilies and Green Olive Tapenade

Calabrian chilies may be purchased in the Italian specialty section of your grocery store. When selecting the fresh chile peppers for the pizza topping, try to select a variety of sweet and hot to your taste. Be sure to taste each pepper before using, as the heat will vary from pepper to pepper. I used an Anaheim and a mild Fresno pepper on this pizza. Serves 2 to 4.

For the pizza:
2 cups cauliflower florets cut into 1/2-inch pieces, about 1/2 medium head
1 cup thinly sliced assorted chile peppers, such as Fresno, Hungarian, sweet red
Extra-virgin olive oil
1/2 teaspoon salt, or to taste
1 favorite fresh pizza dough – enough for one large pizza
1 (8- ounce) ball fresh buffalo mozzarella, shredded
2 tablespoons chopped Calabrian chiles
1/2 cup Green Olive Tapenade
1/4 cup finely grated Pecorino Romano cheese
1 teaspoon fresh lemon zest
Freshly ground black pepper

Make the pizza:
Preheat the oven to 500°F (or prepare the grill for direct cooking over high heat) and preheat a pizza stone on the lowest oven rack or on the grill grates.
Toss the cauliflower and sliced peppers with 1 tablespoon olive oil and 1/2 teaspoon salt in a medium bowl. Thinly roll out or stretch the pizza dough to desired shape on parchment paper. Lightly brush the dough with olive oil and lightly season with salt. Scatter the mozzarella over the dough, then spread the cauliflower and peppers over the crust, keeping a 1/2-inch border all around. Scatter the calabrian chilies on top, then evenly sprinkle the pecorino cheese all over the pizza. Slide the pizza onto the preheated pizza stone. Bake until the cauliflower is tinged, the crust is golden brown and the cheese is bubbling, 13 to 15 minutes. Transfer the pizza to a cutting board. Drop teaspoons of the tapenade over the pizza. Drizzle with a little olive oil. Sprinkle with lemon zest and black pepper. Serve immediately.

Appetizers, Condiment, gluten-free

Superbowl Party Dips for Vegetables and Chips

January 17, 2015July 28, 2018by Lynda Balslev8 Comments

I am a diehard playoffs fan. Which is to say I am pretty oblivious to any sports season – until it gets to the playoffs. My last minute interest is amplified when it’s a Boston or a San Francisco team, due to history and my current zip code. As you can imagine, this can pose a dilemma. I have found myself at times the lone cheerleader for the other team, the guest-non-grata, risking loss of friends or getting pelted with tortilla chips. I can’t help it. Birthright rules, and so does Boston. This year, once again, I am gearing up for the Superbowl, where the Patriots are on their way, and fortunately this year I have absolutely no conflict of interest. I may even be invited to a party.

Superbowl Party Dips for Vegetables and Chips

I get the chips, but if I am going to nosh for 3 hours while I watch a football game, I crave vegetables too. Here are a few of my favorite dips that go well with chopped veggies and chips alike – including this recipe for Guacamole.

Carrot Harissa Hummus