Quick Appetizer Round-up
In these lazy days of summer it is so great to just make a simple dish to enjoy with chilled wine, an icy cocktail or a lemonade (preferably one with so many ice cubes that they hit you in the nose when you take a sip!).
Here’s a round-up of some great, quick appetizers to whet your appetite as the meat cooks on the grill:
Grissini: Italian breadsticks are often served before the main course. Check out these appetizers from the San Francisco Chronicle.
A friend of mine just mentioned an appetizer that she had with grilled peaches and prosciutto. That sounded just perfect to me so here are a few recipes that incorporate grilled peaches with or without meat:
Grilled Peaches with Pecorino Cheese and Prosciutto
Grilled Peach and Red Bell Pepper Salsa: serve this one with grilled meats such as lamb or chicken.
Grilled Jerk Pork with Curried Peach Relish: Serve this with a Riesling or a light beer
Bruschetta has become one of my favorite appetizers to serve because it is quick and easy and it always impresses the guests. Here are some links to bruschetta (that’s Broo-sket-ah) plus my own, quick version:
Bruschetta with Goat Cheese, Roasted Red Pepper and Basil
Bruschetta with Swiss Chard, Pine Nuts and Currants
Jenny’s Quick Bruschetta:
Ingredients:
3-4 medium-sized tomatoes, seeded and chopped in a small dice
8-10 leaves of basil, sliced thinly chiffonade-style
5 tablespoons of good quality olive oil, divided
salt to taste
freshly ground pepper, about 1-2 teaspoons
2-3 cloves of garlic, minced finely
1 baguette, sliced into 1/2 inch rounds
Directions:
Preheat the oven to 350 degrees. Brush the baguette slices with 2 tablepoons of olive oil and place on a cookie sheet. Toast the baguette slices for about 7-10 minutes until the tops are browned lightly. Let the baguette slices cool.
While the baguette slices toast in the oven, mix the rest of the ingredients together in a small bowl and set aside.
To serve, place the baguette slices on a large platter and top each baguette slice with about 1 1/2 tablespoons of the tomato mixture. Serve with extra basil leaves as a garnish. This appetizer is also great with some freshly-shaved parmesan cheese on top.
Enjoy!
June 21st, 2007 at 9:02 pm
Thanks! Appetizers are my favorite! There is a recipe for garden tomato salad on panbread in the June issue of More magazine, I think that would make a great appetizer too!
June 26th, 2007 at 10:41 am
Good to see you back, Jenny!