Cuisine: Hors d'oeuvres
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.
By - 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
Herb Coeur à la Crème
I made Ina Garten's Herb Coeur à la Crème, which turned out to be a big hit. It's meant to be made in a heart-shaped mold with holes in the bottom. I made mine in a sieve with cheesecloth. It's quite tangy and fresh tasting. Serve it with crackers.
- Prep: 15 mins
Blackberries, Mint & Mozzarella
Instead of serving typical Caprese skewers at your summer party, try these Blackberries, Mint & Mozzarella. The mint pairs beautifully with the sweet blackberries and salty mozzarella.
- Prep: 15 mins
- Yields: Makes 25 skewers
Cantaloupe, Mint & Mozzarella
Instead of serving typical Caprese skewers at your summer party, try these Cantaloupe, Mint & Mozzarella. The mint pairs beautifully with the sweet cantaloupe and salty mozzarella.
- Prep: 15 mins
- Yields: Makes 25 skewers
Artichoke Parmesan Fritters with Labneh
These Artichoke Parmesan Fritters with Labneh are delicious. They are almost like potato latkes, but with artichokes, lemon and Parmesan. Labneh is Greek yogurt that’s been strained. It’s strained to remove most of its whey, resulting in a thicker consistency. Once strained, you add lemon zest and juice and chopped fresh dill.
