Tag Archives: Delicious Appetizer

Roasted Peppers

roasted-peppers

 

Want to add something delicious , elegant and easy to make to your table? Then roast your own  peppers!
Roasted peppers are used as condiments to meats, can me chopped and used in salads, to top pizza, can be served as a tapas or easy appetizer , and are a must to roasted pepper and gorgonzola panini! 
Choose large, unblemished sweet peppers for roasting.  They can be roasted on a grill, in the oven or simply on the stovetop.  Any color of sweet pepper will do, we found that the red, yellow and orange ones seamed a lot more appealing roasted than the green or purple varieties.  Fell free to add a poblano  pepper to the mix if you want some zing.

Ingredients: ( for 1 cup of roasted peppers)

4 whole sweet peppers intact , washed   
1  plastic zip-top  bag
salt and pepper to taste 
drizzle of olive oil

OVEN METHOD:

Adjust oven rack to middle position. Pre heat oven to 375 degrees.  Place whole peppers  ( yes with stem and all) on one side on a baking tray . Cook for 15 minutes or till you see skin turning slightly black. Use a pair of cooking tongs to carefully remove from oven and place in the bag. Close the bag and let stand for 30 minutes or until they are cool enough to handle. Place peppers in a bowl and peel skin off with your fingers capturing  the juices coming from the peppers in the bowl. Remove and discard stem and seeds. Add salt pepper and drizzle with extra virgin olive oil. ENJOY!

Grill/ Stovetop method:

Set stovetop to medium high. With the aid of cooking tongs, carefully place peppers , one at a time , on your stovetop. If you have electric coils, place pepper sideways  directly on the coils. Let cook till that side turns slightly black and turn . Repeat for the other side. Remove from heat  and place in the bag. Close the bag and let stand for 30 minutes or until they are cool enough to handle. Place peppers in a bowl and peel skin off with your fingers capturing  the juices coming from the peppers in the bowl. Remove and discard stem and seeds. Add salt pepper and drizzle with extra virgin olive oil. ENJOY!
 

 

The peppers will keep in their juices in a fridge for a week. 

Zucchini Fingers

Thinking of unique appetizer that is on the healthy-side? Try using zucchini!

If you are calorie conscious, bake the zucchini in a 375 degree oven for 20 mins.

This dish is so versatile  that it can be an appetizer or a side dish;

either way, boring zucchini never tasted this good!

Ingredients:

2 medium zucchini
2 tbsp olive oil
salt & pepper to taste
freshly grated Pecorino Romano
2 tbsp fresh tomato sauce

Wash the zucchini thoroughly and pat dry. Heat the oil in a heavy pan and cook the zucchini till golden brown. You will need to do this with a very hot pan or broil them in a hot oven so the zucchini don’t become a mush. Drain excess oil over paper towels. Salt and pepper to taste. Arrange on a serving dish, sprinkle with grated pecorino romano and a small dish of fresh tomato sauce for dipping. Enjoy with Fernet Branca and friends.

Caprese Panini

Ready for somthing simple, quick , delightful and elegant? Try this caprese panini. It’s the traditional Insalata Caprese in delicious panini bread . Insalata Caprese means salad as it’s done in Capri:  sliced fresh mozzarella  , sliced ripe plum tomatoes and fresh basil. It is seasoned with salt, and black pepper to taste and a little olive oil and you are set to go! Use our very own panini bread recipe or any hearty Italian rustic bread of decent consistency such as ciabatta.

Ingredients : for two panini:

2 panini breads, sliced for sandwich
4 slices fresh mozzarella
2 plum tomatoes, Sliced sideways
Salt and pepper to taste
4 leaves fresh basil
2 Tbls extra virgin olive oil

 

In a shallow dish, salt and pepper the tomato slices on both sides, let sit. Meanwhile, heat up panini grill or griddle, toast the bread on one side only. Flip bread add the mozzarella to one side and the tomato to the other. When you see the mozzarella about to melt ( about 2 mins) remove from heat on to serving dish and assemble this way:  drizzle tomato with olive place basil on top then place the other side ( mozzarella side facing in). Serve at once!

Ricotta Stuffed Tomatoes

Sometimes you can’t pass a good deal on Roma tomatoes! And thanks to modern markets, they are available year round. 
That’s what inspired this delicious appetizer that can be served hot or cold.
Try these for Christmas parties, wine tastings, barbecues or a nice brunch. The leftovers ( if any) go very well cold on top of greens or hot with pasta.

 

Ingredients:

8 Roma tomatoes, cut on a diagonal, cored & drained, (put upside down on paper towel for 10 minutes)
1 cup ricotta cheese
1/2 cup chopped scallions sautéed in olive oil
4 Tbls grated Pecorino Romano or Parmesan
pinch of grated nutmeg to (leave out in case of nut allergies)
 salt & pepper to taste

Mix the ricotta with the other ingredients in a bowl. Salt and pepper to taste.
Spoon the mix in the tomatoes. Garnish with green onion, grated cheese or olives.
If served hot, broil in a 450 Degree oven for 5 minutes

Tomato And Artichoke Salad

This Fresh salad is just the answer to a hot summer day! It goes well with grilled meats and burgers alike. Serve instead of the traditional lettuce and tomato salad  for grilled and barbecued meats.

It can also be served as an exiting fresh  tapas

 

Ingredients: (4 servings)

8 ripe salad tomatoes, cut into eighths
1 jar marinated artichokes, drained. Reserve 4 Tbls of the marinade liquid
2 springs fresh basil
salt and pepper to taste
2 Tbls olive oil

Place tomatoes in individual serving bowls, place artichoke pieces on top , tear the leaves off the basil, and sprinkle on tomato-artichoke mix.
In a mixing bowl add the oil to the reserved marinade liquid, add salt and pepper and whisk with a fork to form an emulsion. Pour on the salad , and serve immediately. Enjoy!