Cuisine: Hors d'oeuvres
Veggie Ceviche
Last week I went for socially distant drinks pool-side and met a new friend that made this very interesting Veggie Ceviche. Hearts of Palm are the substitute seafood element. This versatile vegetable which is harvested from the core of palm trees and is rich in anti-inflammatory antioxidants and high in potassium, which can help balance sodium levels. This rather simple dish is absolutely delicious and fresh tasting. You can eat it plain or serve it with crackers.
By - Prep: 15 mins
- Yields: 4 Servings
Bacon-Wrapped Grissini
These Bacon-Wrapped Grissini are crispy, sweet and salty. The breadsticks get wrapped in bacon and rolled in a brown sugar chili powder mixture and baked. They are so good that they don't last long!
- Prep: 5 mins
- Cook: 25 mins
- Yields: Makes 2 dozen breadsticks
Deviled Eggs with Cornichon Tapenade
My friend Nick made these outstanding Deviled Eggs with Cornichon Tapenade from David Lebovitz's Drinking French. The tapenade, which is a Provençal name for a dish consisting of puréed or finely chopped olives, capers, and anchovies, gives these eggs incredible flavor. If you close your eyes, maybe you could envision yourself on the French riviera! It's worth a try anyway!
- Prep: 25 mins
- Cook: 10 mins
- Yields: Makes 6 appetizer-size servings
Amish Cheese Pennies
Amish Cheese Pennies are a cheesy cracker popular in the 1950's. These have few ingredients and are bound only by butter and cheese. You are supposed to roll them out to the diameter of a quarter. So why are they called cheese pennies!? The nice thing is the recipe makes 4 rolls that you can keep in the freezer and make them whenever someone stops by, which, let's face it, is unlikely to happen any time soon!
- Prep: 20 mins
- Cook: 10 mins
- Yields: Makes 8 dozen
Socca
This recipe for Socca is from Drinking French, by David Lebovitz. I decided to make it because I have leftover chickpea flour from my Onion Bhaji recipe. Socca, farinata, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Elba island. The great thing is that it's gluten-free. It has a very interesting texture and is really good served with an ice-cold rosé from Province.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 6 Servings
Dill Pickle Hummus
I keep seeing Dill Pickle Hummus everywhere. Trader Joe's makes it, but I decided to concoct my own. My husband likes anything with pickles. When we were dating about 100 years ago, I remember going to the market and he bought a jar of pickles and ate the whole thing in the car on the way home! This should have been a tip-off!
- Prep: 10 mins
- Yields: 6 Servings
Artichokes French
So after my Chicken French research, I found out you can "French" other things. This Artichoke French is superb using a can of artichoke hearts. It makes a wonderful hors d'oeuvre. I guess you could say I am not obsessed!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 3 - 4 Servings
Josephina’s
I used to cater a big party on New Year's Eve every year and someone always brought this hors d'oeuvres called Josephina’s. It was one of the most delicious appetizers I've ever had. People inhaled them, or as they say in England - "Hoovered" them up. You've got to try them!
- Prep: 10 mins
- Cook: 10 mins
- Yields: Makes 10 - 16 slices
Mexican Street Corn Dip
This Mexican Street Corn Dip is Mexican Street corn turned into a dip! The combination of mayonnaise, Mexican Crema, cotija cheese and lime juice. It's creamy, cheesy and delicious.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 10 Servings
Creamy Goat Cheese, Bacon and Date Dip
This decadent Creamy Goat Cheese, Bacon and Date Dip is whipped with goat cheese, cream cheese and topped with crispy bacon, sweet chewy dates and sliced almonds. It's served warm out of the oven.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 - 8 Servings
