Archive for October, 2011

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October 8, 2011

Lemon & Garlic Marinated Olives

Lemon & Garlic Marinated Olives

I tend to serve way too many appetizers when we have guests for dinner. I remember a Barefoot Contessa show where she said to only serve 2-3 starters and her examples were really simple.  A little cheese and crackers, some olives, maybe some mixed nuts… to me it didn’t seem like enough. We recently had 16 guests for dinner and in usual form I had lots of things to nibble on before dinner. With that many people I think you need to offer an assortment and this time I think my quantities we pretty good. My gauge is whether they eat their dinner… too many starters equals no room for the main course. I made these marinated olives as part of my spread and everyone enjoyed them. It’s an easy recipe that you need to make the day before. That’s one less thing for you to do the day your guests arrive. They look beautiful, too!

INGREDIENTS

  • 4 cups of mixed olives (nicoise, kalamata, greek olives – you pick, just make sure they aren’t already seasoned)
  • 10 strips lemon peel from one lemon (removed using vegetable peeler)
  • Juice of one lemon (about 1/4 cup)
  • 2 long sprigs fresh rosemary cut in half
  • 6 sprigs fresh thyme
  • 4 bay leaves
  • 3 large cloves garlic – sliced
  • Red pepper flakes – a healthy pinch
  • 1/2 cup olive oil
  • Fresh cracked pepper – very coarse ground

Place all the ingredients in a bowl and toss together. Put in the refrigerator overnight to marinate. I find it’s helpful to put them in a container with a lid so you can periodically shake the container around. Serve in a pretty dish. Delicious when served alone, with cheese and crackers or even as part of a Greek meal.

* You could easily cut this recipe in half. It makes a fairly large quantity… nice for a holiday party.

Posted in EAT, Starters | 8 Comments »

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October 2, 2011

Prosciutto Wrapped Figs with Goat Cheese & Balsamic

Prosciutto Wrapped Figs with Goat Cheese & Balsamic

When I look at a recipe or a menu, my eyes always scan the list of ingredients first. On a trip to the market I stumbled across fresh figs. They’re usually not available in my market. I just couldn’t resist. So I thought… sweet fresh figs, salty prosciutto, creamy goat cheese, tangy balsamic, fresh rosemary… what’s not to like about that combination?! So here’s what I came up with. They looked impressive, yet only took about 10 minutes to put together and less than 5 to cook. It’s a great choice for entertaining. An appetizer that is sure to impress your friends and family.

INGREDIENTS (serves 4-6)

  • 6 fresh figs
  • 6 slices prosciutto
  • Small wedge goat cheese
  • 1 sprig fresh rosemary
  • balsamic for drizzle

Cut the stems from each fig and slice in half lengthwise. Place about 1/2 tsp of goat cheese on each fig half. Top with 2 rosemary leaves (literally two little leaves). Slice each piece of prosciutto in half lengthwise, making two long strips per slice. Wrap each half slice of prosciutto around each fig half, covering the goat cheese. Place the figs on a foil lined sheet pan and broil for 3-5 minutes, until the prosciutto begins to crisp and the cheese is warmed through. Keep an eye on these while under the broiler, don’t walk away… they cook very quickly.

To serve, place on a plate and drizzle balsamic vinegar over each piece. It’s a taste sensation! Sweet, salty and savory flavors – perfectly matched with the bite from the vinegar. The creamy goat cheese and fig melt in your mouth. I will be serving these next time we entertain… assuming I can find fresh figs again at the market.

* You can experiment with these by substituting gorgonzola for the goat cheese or make them without the prosciutto to keep it vegetarian. Without the prosciutto, I would only broil them for a minute to warm the cheese. Again, don’t walk away from these when placed under the broiler.

Posted in EAT, Starters | 2 Comments »

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