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Don't tell your guests how quick and easy this appetizer is to make! The big flavors will have them thinking you were in the kitchen all day.  1 French Baguette
Olive Oil 8 oz Fresh Mozzarella 2/3 lbs Prosciutto – Thin Sliced ½ c Pre-made Pesto 1 tsp Lemon Zest 1 tsp Lemon Juice Pre-heat the broiler to medium high heat. Slice the baguette into about 1/4 inch slice and place on a baking sheet. Lightly drizzle the slices with olive oil. Place in the oven and broil for about 2 - 3 minutes, or until lightly golden brown. Flip the slices over, drizzle with a little bit more olive oil and broil for about a minute, or until golden brown. Remove from oven and let cool. In a bowl combine the pesto, lemon zest and juice. Cut the mozzarella in half and then slice it into half moons. Slice each of the prosciutto slices in half. Top each baguette slice with about a tsp of pesto, a half moon slice of mozzarella and half a slice of prosciutto. Finish each slice with a dollop of pesto. Arrange on a platter and serve.
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This is really easy appetizer that you can make ahead of time for a stress free party.  For the Salad: 2 15oz cans Chick Peas - Drained and Rinsed 1 Red Bell Pepper - Finely Diced 1/2 English Cucumber - Peeled, Seeded and Finely Diced 1 Medium Shallot - Finely Diced about 1/4 c 1 Garlic Clove - Crushed 1/3 c Crumbled Goat Cheese 2 Tbsp Chopped Flat Leaf Parsley 2 - 3 Endive Lettuce Heads Fresh Ground Black Pepper & Kosher Salt For the Vinaigrette: 1 Heaping Tbsp Dijon Mustard 1 Tbsp Honey 2 Tbsp Chopped Oregano 1 tsp Chopped Thyme 1 tsp Chopped Rosemary 1 Tbsp Flat Leaf Parsley 1 Garlic Clove - Crushed 1 Small Shallot - Grated about 2 Tbsp 1/2 c Red Wine Vinegar 1 c Extra Virgin Olive Oil - Approximately Fresh Ground Black Pepper & Kosher Salt In a medium size bowl whisk together the dijon mustard, honey, oregano, thyme,rosemary, parsley, garlic, shallot, red wine vinegar, a large pinch of kosher salt and a few grinds of black pepper. Slowly drizzle in the extra virgin olive oil while whisking. The dressing should look like it is completely blended, not oil on the top and vinegar on the bottom. Give the dressing a taste and add additional salt and pepper if needed. In a large bowl combine the chick peas, red bell pepper, cucumber, shallot, garlic, goat cheese and parsley. Coat the chick pea mixture with the vinaigrette, you might not need all of the vinaigrette. Add either kosher salt or fresh ground pepper if needed. Refrigerate the chick pea salad for at least 1 hour, overnight is best. Before plating remove the chick pea salad from the refrigerator about an hour before hand. To serve, separate the endive lettuce leaves and place on a platter. Give the chick pea salad a stir to recoat it all with the vinaigrette. Put a spoonful of the chick pea salad into each endive leaf and then serve. Makes approx. 30 bites Any leftover vinaigrette should be refrigerated. It is delicious on a kale salad. You might also have some leftover chick pea salad. Top your kale salad with it and you have another meal. Yum!
A supper quick and easy cocktail for your next BBQ. The flavors are light and refreshing... perfect for a hot summer day!  1 c Mango Flavored Rum 1/4 c Peach Schnapps 1 c Orange Peach Mango Juice Blend 1.5 L Pinot Grigio 4 oz Pinapple Bits with Juice 1 c Sliced Strawberries 1/2 c Blueberries Seltzer Water In a pitcher combine the Mango flavored Rum, Peach Schnapps, juice and Pinot Grigio. Slice the strawberries and add to the pitcher. Add the pinapple bits with juice and the blueberries. Stir to combine all the fruit. Refrigerate the wine mixture for at least 2 hours before serving. To serve, add a spoon full or two of the fruit to the glass and fill with the wine mixture. Top off each glass with a bit of seltzer water. Enjoy responsibly! This is a perfect way to start off spring!  1 c Brandy 1/2 c Triple Sec Juice of 2 Oranges 1/2 c Sugar 1.5 L Pinot Noir 1 Orange - SIiced 1 Honey Crisp Apple - Half Sliced the Other Half Diced 1 c Sliced Strawberries 1/2 c Raspberries 1/2 c Blueberries Seltzer Water In a pitcher combine the Brandy, Triple Sec, orange juice and sugar. Stir to combine and to dissolve the sugar. Add the Pinot Noir and stir again. Slice the orange and strawberries and add to the pitcher. Core the apple. Slice half the apple and dice the other half. Add to the pitcher. Add the raspberries and blueberries. Stir to combine all the fruit. Refrigerate the wine mixture for at least 2 hours before serving. To serve, add a spoon full or two of the fruit to the glass and fill with the wine mixture. Top off each glass with a bit of seltzer water. Enjoy responsibly! This dip is a breeze to make! It only takes a few minutes to blend it all together, but if you can give it a bit of time to sit. The longer it sits, the more the flavors blend together and it just becomes more flavorful.  4 oz Smoked Salmon
8 oz Cream Cheese - Softened Juice of one Lemon Zest of one Lemon 1/2 Tbsp Dried Dill Kosher Salt Fresh Ground Black Pepper In a food processor bowl place the smoked salmon and softened cream cheese. Pulse the mixture a few time to break it up and start to combine it. Add the zest of a lemon and the juice of it. Add the dried dill and a pinch of salt and a few grinds of black pepper. Pulse the mixture until it becomes a smooth mixture. Transfer the mixture to a bowl and cover. Refrigerate until you are ready to serve. Serve the dip with pita chips or pita crackers. This is a classic party food in my house (my mom's too!). Feel free to use whatever veggies you like, these are just some of my favorites.  For the Dip:
16 oz Container of Sour Cream 1.7 oz Packet of Italian Dressing For the Veggies: Carrot Sticks Celery Sticks Zucchini Sticks Broccoli Florets Mushrooms Grape Tomatoes In a medium bowl combine the sour cream and the Italian Dressing packet. Cover the bowl with plastic wrap and place in the refrigerator for at least 3 hours (overnight is best). Place your veggies on a platter. Serve the dip in either the bowl you mixed it in, or transfer to a serving bowl. 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. 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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