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We frequently make last minute dinner party plans. This is a perfect appetizer for those nights. It is a breeze to put together and while you are making the rest of dinner the flavors will have a chance to meld together. When your guest arrive you will look like a kitchen rock star! 
This "spread" is super versatile. It is super yummy on it's own and can be added to your favorite salad greens to give them a boost. My favorite way is to serve it on toast, as pictured above. In a medium large bowl, make the vinaigrette. Using a micro plane or box grater, grate the small shallot and garlic cloves into the bowl. Crush the Herb de Provence in your hand and add to the shallot and garlic. Add a pinch of salt (not too much cause the olives can be salty) and a few grinds of pepper. Add the red wine vinegar and with a whisk combine the ingredients. Slowly stream in the EVOO while whisking to incorporate all ingredients. Set aside.
Drain and rise the white beans. Add them to the vinaigrette. Drain the black olives and Mazanilla olives. Add half of the wedges to the white beans and vinaigrette. Chop the other half of black olives to a chunky texture and add to the mixture. Add the chopped parsley and stir to combine. Cover and refrigerate for at least an hour before serving. Serve with toast or your favorite crackers.
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The is a perfect way to use the fresh tomatoes and peppers you might have growing in your garden during the summertime. Don't have a garden?? Head out to your local farmer's market and have them do the growing for you.  4 Large Tomatoes 1 Anaheim Pepper 1 Jalapeño Pepper 1/2 Medium Red Onion 2 Cloves Garlic 1/3 c Cilantro – Chopped Kosher Salt Juice of 2 Lime Core and quarter the tomatoes. Give each quarter a gentle squeeze to remove the seeds. Dice the tomatoes and place in a bowl. Sprinkle the tomatoes with a pinch or two of salt to help bring out their natural flavors and juices. Remove the stem and the seeds of the jalapeno and Anaheim peppers. The veins of the peppers contains a lot of heat as well, so if you want it more mild make sure to remove them as well. Very finely dice the peppers and add them to the tomatoes. Finely dice the onion and add to the tomatoes. Crush the garlic and add to the tomatoes as well. Add the chopped cilantro and lime juice. Stir to combine all ingredients. Season the mixture with salt to taste. Cover and refrigerate for at least an hour. Serve this salsa along side your favorite tortilla chips or use it to top your tacos and burritos. If you want a bit more heat in the salsa mix in some of the seeds from the jalapeno and Anaheim peppers. Just be careful… The salsa will continue to develop it flavor and heat as it sits.
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Dawn GreenblatWhat's Cooking With Dawn Archives
May 2022
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