6 sheets frozen phyllo dough (18x14 inch sheets), thawed
1/2 of a 6 oz jar marinated artichoke hearts
3 8 oz package cream cheese, softened
1 1/4 cups crumbled feta cheese (5 oz)
1/2 tsp. garlic powder
3 eggs
1/2 cup sliced green onions
Plum tomato slices (optional)
Whole Greek or ripe olives (optional)
Fresh basil leaves (optional)
Brush bottom and sides of a 9 inch springform pan with some of the margarine or butter. Cut sheets of phyllo into 13 inch round. Ease one sheet in pan off-center so that phyllo extends 3 inches up sides of pan. Brush with margarine or butter. Repeat with remaining phyllo and margarine or butter, placing sheets off-center to cover bottom and sides of pan. Make 2 slits in the center of phyllo for steam to escape. Bake in a 400░ oven 9 to 10 minutes or till lightly golden. Cool on a wire rack. Decrease over to 325░. Drain and chop artichokes, reserving 2 tablespoons of the marinade. Set aside. In a large mixer bowl beat cream cheese till smooth. Add feta, oregano, and garlic powder. Beat well. Add eggs; beat just till blended. Do not overbeat. Stir in artichoke heatrs, reserved marinade, and onion. Pour into crust. Bake in a 325░ oven for 35 to 40 minutes or till center is soft set and sides stay firm when shaken gently. Cool. Cover; chill for 2 hours or up to 24 hours. Serve slightly chilled or at room temperature. To serve, remove from pan; top with plum tomato slices, whole olives, and basil leaves, if desired. Cut into wedges. Makes 14 appetizer servings.
6 large baking potatoes
2 tsp. cooking oil
1 tsp. chili powder
Several dashes bottled hot pepper sauce
2/3 cup chopped Canadian-style bacon or chopped, cooked turkey bacon
1 medium tomato, finely chopped
2 Tbsp. finely chopped green onion
4 oz cheddar cheese or lower-fat cheddar cheese, shredded (1 cup)
1/2 cup diary sour cream (optional)
Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once. (Or, bake potatoes in a 425░ oven for 40 to 45 minutes or till tender.) Cool. Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4 inch thick shell. Cover and chill the leftover fluffy white part of potatoes for another use. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green
onion. Top with cheese. To make ahead, cover and chill for up to 24 hours. Bake in a 450░ oven for 10 to 12 minutes or till cheese is melted and potato quarters are heated through. Serve with sour cream, if desired.
6 elephant garlic cloves or 12 large garlic cloves, peeled
1 tablespoon vegetable oil
2 tablespoons (1/4 stick) butter
1 medium-size red onion, thinly sliced
1 tablespoon(packed golden brown sugar
10 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 tablespoon balsamic vinegar
1/4 cup thinly sliced fresh basil
baguette slices
Pre heat oven to 350 degrees. Arrange garlic cloves in glass baking dish. Drizzle with vegetable oil. Cover and bake until garlic is very tender, about 40 minutes for elephant garlic or 30 minutes for regular garlic. Transfer garlic to rack and cool. Melt butter in heavy large skillet over medium heat. Add onion and saute until tender and beginning to brown, about 15 minutes. Add brown sugar; stir until melted. Remove from heat and cool. Arrange onion mixture on bottom of 8x8-inch glass baking dish. Sprinkle cheese over. Arrange roasted garlic atop cheese. Preheat oven to 350 degrees. Bake garlic mixture until cheese melts but mixture is not bubbling, about 25 minutes. Add balsamic vinegar; stir until well blended. Season to taste with salt and pepper. Transfer mixture to medium bowl. Sprinkle with basil. Serve warm or at room temperature with baguette slices. Makes 6 appetizer servings.1 cup pitted ripe olives
2 tsp. balsamic or red wine vinegar
1 tsp. capers, drained
1 tsp. olive oil
2 cloves garlic, minced
2 medium red and/or yellow tomatoes, chopped (1 cup)
1/3 cup thinly sliced green onion
1 Tbsp. olive oil
1 Tbsp. fresh snipped basil or oregano or 1 tsp. dried basil or oregano
leaves, crushed
1/8 tsp. pepper
1 8 oz loaf French Bread (baguette) with sesame seed
2 Tbsp. oilve oil
1/2 cup grated or shredded Parmesan cheese
For the olive paste, in a blender container or food processor bowl combine olives, vinegar, capers, the 1 teaspoon oilve oil, and garlic. Blend or process till a nearly smooth paste forms, stopping and pushing mixture down as necessary. If desired, cover and chill the mixture for up to 2 days. For the tomato topper, in a small bowl stir together chopped tomatoes, green onion, the 1 tablespoon olive oil, basil or oregano, and pepper. If desired, cover and chill for up to 2 days. For the toasts, cut bread into 1/2 inch thick slices. Brush both sides of each slice lightly with the 2 tablespoons olive oil. Place on an ungreased baking sheet. Bake toasts in a 425░ oven about 5 minutes or till crisp and light brown, turning once. If desired, transfer the cooled toasts to a storage container. Cover and store the toasts at room temperature for up to 24 hours. To assemble, spread each toast with a thin layer of olive paste. Top each with about 2 tablespoons tomato topper; sprinkle with Parmesan cheese. Return slices to the ungreased baking sheet. Bake in a 425░ oven for 2 to 3 minutes or till cheese starts to melt and toppings are heated through. Serve warm. Makes about 24.
2 8 oz package cream cheese, softened
1/2 cup crumbled feta cheese
1/4 tsp. garlic powder
1/8 tsp. ground red pepper
1/2 cup diary sour cream
2 eggs
1 1/2 tsp. finely shredded lemon peel
1/4 cup thinly sliced green onion
1/2 cup chopped roasted sweet peppers or canned pimiento
1/3 cup chopped ripe olives
1/2 cup snipped parsley
Edible flower, such as snapdragons, or pansies (optional)
Chives (optional)
Purple kale or leaf lettuce (optional)
Assorted crackers
Line bottom of an 8x4x2 inch loaf pan with foil. Grease sides; set aside. In a medium mixing bowl beat cream cheese till smooth. Add feta cheese, garlic powder, and ground red pepper. Beat well. Add sour cream, eggs, and lemon peel. Beat just till blended. Do not overbeat. Stir in onion, sweet
pepper or pimiento, and olives. Pour into prepared pan; spread evenly. Place loaf pan in a large baking pan. Pour boiling water into the larger pan to a depth of 1 inch. Bake in a 325░ oven for 50 minutes or till center is soft set and stays firm when shaken. Transfer loaf pan to a wire cooling rack; cool completely (about 1 hour). Cover and chill for 4 to 24 hours. To serve, slip knife around the sides of the pan to loosen, then invert onto a serving platter. Remove foil. Gently press parsley onto side of the terrine, leaving top plain. Garnish the top with edible flowers and chives for stems, if desired. Sprinkle more edible flowers on the platter. Line the edge of the platter with purple kale or leaf lettuce, if desired. Serve with crackers. Makes about 20 appetizer servings.
1 Tbsp. olive oil or cooking oil
1 clove, garlic, minced
1 8 oz package Italian bread shells (2 shells)
1 recipes Italian Caponata
Bibb lettuce or Boston lettuce (optional)
1 recipe Herbed Goat Cheese
5 to 6 figs, cut into wedges or 1/2 of a medium cantaloupe, scooped into
melon balls
Assorted fruits and vegetables such as pear shaped yellow and/or red
Combine olive oil and garlic. Place bread shells on a baking sheet and brush with olive oil mixture or till golden. Cut bread shells into wedges; set aside. Spoon Italian Caponata into a small bowl and place on a large serving platter. Line the rest of the platter with lettuce. Arragne Herbed Goat Cheese, figs or melon, and desired fruits and vegetables on the platter.
Serve with bread wedges. Makes 12 to 15 appetizer servings.
In a small bowl combine goat cheese, basil, onion powder, and pepper. Stir till thoroughly combine. If dry, stir in a little milk (2 to 3 teaspoons) till of desired consistency. Shape into a 4 inch log. Cover with plastic wrap and chill till needed, up to 1 week. Makes 12 to 15 appetizer servings.
1 small eggplant, peeled and cut into 1/4 inch cubes (4 cups)
1/2 cup chopped onion
2 Tbsp. olive oil or cooking oil
2 medium tomatoes, chopped
1/2 cup chopped yellow and/or green sweet pepper
3 Tbsp. wine vinegar
2 Tbsp. tomato paste
1 tsp. sugar
1/2 tsp. salt
Dash ground red pepper
1/2 cup sliced pitted ripe olives
1 Tbsp. snipped fresh parsley or basil
1 Tbsp. drained capers
Fresh parsley sprigs (optional)
In a large skillet cook eggplant and onion in hot oil over medium heat for 5 to 6 minutes or till just tender. Stir in tomatoes, sweet pepper, wine vinegar, tomato paste, sugar, salt, and ground red pepper. Cook, uncovered, over low heat for 3 minutes, stirring occasionally. Remove from heat. Stir in olives, parsley or basil, and capers. Cover; chill 2 to 24 hours. Let stand at room temperature for 30 minutes before serving. Top with fresh parsley sprigs, if desired. Makes 12 to 15 appetizer servings (2 2/3 cups).
16 6x1-inch paper thin slices country ham or prosciutto
16 uncooked large shrimp, peeled, deveined
8 bamboo skewers, soaked in water 30 minutes
1/2 cup Dijon mustard
3 tablespoons bourbon
Vegetable oil
2 tablespoons dark brown sugar
Wrap 1 peice of ham around each shrimp. Thread 2 shrimp on each skewer; place on baking sheet. Mix mustard and bourbon in small bowl. Brush on both sides of shrimp. Chill 30 minutes to 2 hours. Prepare barbecue (medium-high heat). Brush grill with oil. Press 1 tablespoon sugar through sieve over shrimp. Turn shrimp over. Repeat with remaining sugar. Let stand 15 minutes. Grill shrimp until cooked through, about 3 minutes per side. Transfer to plates and serve. Serves 8.1 14 1/2 ounce can diced tomatoes
1 cup long grain white rice
1 cup thinly sliced green onions
1/2 cup (packed) finely chopped fresh mint (about 3 bunches)
1/2 cup (packed)finely chopped fresh dill (about 4 bunches)
1/2 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
2 large garlic cloves, minced
52 (about) grape leaves from jar (about two 2-pound jars)
1/4 cup fresh lemon juice
Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper. Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf towared stem end. Fold sides over filling. Starting at stem end of leaf, roll up tightly as for egg roll. Place in Dutch oven, seam side down. Repeat with more leaves and rice mixture, layering dolmades when bottom of pot is filled. Pour lemon juice ove dolmades. Cover with grape leaves (about 6). Add enough water to pot so that dolmades are almost covered. Place heatproof plate atop dolmades to weigh down. Cover pot and bring to boil. Reduce heat to low; simmer until rice is tender and almost all liquid is absorbed, about 35 minutes. Remove from heat; uncover. Allow dolmades to cool in pot. Drain any liquid remaining in pot. Arrange dolmades on platter. Makes about 40.18 thin slices prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deviened
19 bamboo skewers, soaked in water 30 minutes
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil
Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in proscuitto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. Prepare barbecue(medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season with salt and pepper. Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce. 6 appetizer serverings.1 fresh salmon steak, 3/4 to 1 inch thick (8 oz)
1 8 oz package light cream cheese
3 Tbsp. fresh dill or 1 Tbsp. dried dillweed
2 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. white or black pepper
Bibb lettuce or leaf lettuce (optional)
1 3 1/2 oz. jar capers, drained
1 small red or white onion, finely chopped (1/4 cup)
1 large cucumber, cut into 1/4 inch thick slices
1 loaf baguette-style French bread, thinly sliced
Lemon slices (optional)
Fresh dill sprigs (optional)
Place the salmon steak on the unheated rack of a broiler pan, Broil 4 inches from heat for 5 to 7 minutes on each side or till salmon flakes easily when tested with a fork; cover and chill till cool or till needed. Remove skin and bones from the cooled salmon. Place salmon in a food processor bowl or blender container. Add cream cheese, dill, lemon juice, salt, and pepper. Cover and process or blend mixture till smooth and combined. Cover and chill up to 24 hours before serving. To serve, if desired, line the center of a large platter with lettuce. Mound the salmon spread in the center of the lettuce. Arrange the capers and onion next to the salmon spread. Fill the rest of the platter with the cucumber and bread slices. To assemble canapes, spread cucumber or bread slices with salmon spread and top with capers and onion. If desried, top platter or canapes with lemon slices and fresh dill. Makes about 40 appetizers.
3/4 cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons (packed) chopped fresh dill
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
6 ounce cream cheese, room temperature
24 thin sliced sourdough baguette
6 ounce thinly sliced smoked salmon, cut into 24 pieces
Stir first 5 ingredients in small bowl to blend. Season with salt and pepper. Spread cream cheese over baguette slices. Top each with 1 salmon piece, then with generous 1 teaspoon relish. Arrange appetizers on platter. Makes 24.1/4 cup olive oil
2 cups sliced onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1/3 cup chopped pitted brine-cured black olives (such as Kalamata)
Heat oil in heavy large skillet over low heat. Add onions; saute until dark brown, occassionally scraping up browned bits, about 30 minutes. TRansfer onions to processor. Add tomatoes and olives. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. Makes about 1 cup.1 1 1/2 poundunsliced round sheepherder's bread
2 8-ounce packages cream cheese, room temperature
1 cup mayonnaise
1 tablespoon prepared white horseradish
3 6 1/2-ounce cans minced clams, drained
4 large green onions, chopped
Preheat oven to 350 degrees. Slice top 2 inches off bread and reserve for lid. Cut out insides of bread, leaving 1-inch-think shell. (Reserve cut out bread for another use.) Using electric mixer, beat cream cheese, mayonnaise and horseradish in large bowl until blended. Mix in clams and greem onions. Season with salt and pepper. Spoon filling into bread. Place reserved lid on bread. Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy large baking sheet. Bake until filling is very hot and bread is crusty, about 1 1/2 hours. Unwrap bread. Place on large tray. Remove lid; lean lid against bread at angle. 12 to 14 servings.
