Tagged "Appetizer"


Mango Shrimp Bites

Posted by Rachel Dougherty on

 

Keep a bag of frozen cooked shrimp in your freezer to have on hand for this tasty, healthy, and simple appetizer!

Ingredients:

1/2 Pound cooked, peeled and deveined shrimp, chopped
1/2 Mango, diced (about 1 Cup)
1/4 Cup red onion, finely chopped
2 Tablespoons fresh cilantro, chopped
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon lime juice
2 teaspoons fresh ginger, grated
1/4 teaspoon salt
Pepper to taste
24 endive leaves or about 3 small heads

Method:

Gently remove endive leaves from head and wash with cold water, allow to dry. Combine the rest of the ingredients in a bowl and stir to combine. Spoon mixture into endive leaves right before serving.

Makes 24 pieces

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Roasted Red Pepper & Feta "Caprese"

Posted by Rachel Dougherty on

 

This is a tiny departure from the traditional tomato, mozzarella, and basil caprese and tastes just as good if not better!

Ingredients:

1 12oz Jar of Roasted Red Peppers
2 Cloves Garlic, peeled and chopped
1/4 Cup Basil Olive Oil
4 ounces Feta Cheese
2 Tablespoons Fresh Chives, chopped
Salt & Cracked Pepper to taste

Method:

To avoid tearing, carefully remove roasted red peppers from jar and drain well. Place peppers in a small bowl and cover with about half of the olive oil. Chop garlic and add to mix, along with salt to taste. Gently mix so as not to break up the pepper pieces. Chop chives and cut 2 slices of feta for each serving.

To Serve:

Drizzle a small amount of oil on each plate. Place 2 slices of roasted red pepper over the oil and top with 2 slices of feta cheese. Drizzle a little more oil over the stack, top with salt & pepper, and chopped chives.

Serves 4

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Dipping Oil

Posted by Rachel Dougherty on

Dipping oils are fun to serve, are very versatile, and are easy to put together. Any pure olive oil will work and most any flavored oil can be used, along with flavored Balsamic vinegars depending on what flavor you're after. The recipe below is a basic starting dip, experiment with your favorite flavors!

Ingredients:

1/2 Cup Extra Virgin Olive Oil
1 Clove Garlic, finely chopped
Traditional Dark Balsamic, a drizzle
2-3 Tablespoons Parmesan cheese, grated
Red Pepper Flakes,a pinch
Salt & Pepper to taste

Method:

Place Olive Oil in a shallow decorative bowl. Swirl a drizzle of Balsamic in the center of the bowl. Add remaining ingredients and swirl to combine. Serve with crusty bread such as Italian or French.

Variations:
-Try adding a flavored Oil or Balsamic such as Tuscan Herb Olive Oil or Oregano Balsamic.
-Add your favorite dried or fresh herbs to enhance flavor combinations.
-Instead of serving with bread, serve with sliced veggies such as bell peppers, fennel, radicchio, endive, or cucumbers.

 

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Roasted Cherry Tomato Bruschetta with Basil and Ricotta

Posted by Rachel Dougherty on



Ingredients
1 loaf of good quality crusty Italian or French Bread
2 cups fresh, good quality ricotta cheese
1/2 cup UP EVOO - Picual, Hoji, or Koroneiki would go well here
1/4 cup Tuscan Herb or Garlic Olive Oil
3 cups super sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup good quality sun dried tomatoes in oil, drained well
2 teaspoons sea salt
fresh cracked pepper to taste

Preheat a grill, BBQ or oven to 425 F.

In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.

Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.

Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.

Sundried tomato and basil pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.

For assembly

Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.

Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of UP EVOO or infused olive oil of your choice. Serve immediately!

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