Cooking Corner - Hors d’oeuvres
A crazy winter has turned into a crazy windy unpredictable Spring. Summer seems finally to be trying to arrive. So, time to get thinking about deck, dock and back yard get togethers. We like to simply put out charcuterie or cheese boards and Toasts with really tasty stuff on them. Here are four suggestions to get things going.
Portions: Make as little or as much as you deem necessary for the crowd you are impressing.
Note: For simplicity I am using slices of baguette = crostini’s. I heat the loaves from frozen - into the oven at 350 in tinfoil for 15 minutes. I cut them thin for appetizers, thicker if part of the dinner. Alternatively you can use Melba Toast, Crackers, whatever. I usually don’t toast the crostini’s. If you do – butter and under the broiler 1 minute a side. Underdone is better than over-done.
STUFFED MUSHROOMS – Preheat oven to 350 degrees
12 Button Mushroom Caps or more – destemmed and gills removed – one bight size – larger and you’ll need a knife and fork.
12 Oz Feta Cheese
2 Garlic Cloves, minced
1 Cup Breadcrumbs
1 Tbsp Fresh Parsley, chopped
½ Cup Parmesan Cheese, finely grated
½ Cup Gruyere Cheese, Finely grated
1Tsp Salt – 1 Tsp Pepper
NOW – In Food Processor or Blender, combine, Feta, Garlic, Egg, Breadcrumbs, Parsley, salt and Pepper until blended nicely to form the stuffing. Stuff mixture into mushroom shells, sprinkle with Gruyere and Parmesan.
Bake until puffed and golden. 10 minutes? Keep an eye.
SMOKED SALMON – Ingredients by each Crostini. This is a go to for unexpected guests. Quick and easy. Or when I have a craving while drinking Sauvignon Blanc.
Cream Cheese – Spread cheese generously on each crostini.
Red Onion – Chop a slice of Onion very fine (you may need more). Spread lightly over each crostini.
Capers – 4 on each crostini.
Smoked Salmon – I buy pre-sliced packages, pull them apart and break into pieces sufficient to cover the individual crostini’s. It comes in small packages that thaw in cold water in 10 minutes.
DONE. Guests impressed. Mission Possible.
GARLIC GOAT CHEESE WITH FIG JAM
10 Oz Goat Cheese softened. I used a Goat Cheese with Herb and Garlic. So I skipped the Garlic.
Salt and Pepper to Taste
2 Garlic Cloves Minced – unless you’re using garlic flavoured Goat Cheese
2 Tablespoons Sun-Dried Tomatoes chopped finely – optional – alternative touch of tomato paste
2 Tsp Parsley, chopped
Mix Goat Cheese, Garlic, Tomatoes, and Parsley. Spread on Crostini. Add a dollop of Fig Jam on top of each Crostini. Try one, you’ll figure out how much. I suppose you could substitute Marmalade or some other citrus jam. Yum.
BRIE & PROSCIUTTO
8 Oz Brie cut into thin slices – Hint: Cool Brie in the freezer first, it cuts easier.
6 Slices Prosciutto Ham – I buy it pre-sliced – very easy to handle – cut each in half
Aged or not so aged Balsamic Vinegar for drizzle.
Arugula Leaves for garnish
Cover each Crostini with Brie. Mess up a half slice of prosciutto so it has height on the Crostini above the Brie. Top with a small Arugula leaf. Drizzle a few drops of Balsamic Vinegar over each and Serve.
BONUS SUGGESTION: If you do buy Prosciutto, also buy a Cantaloupe Melon. Cut the orange flesh into bight size pieces, wrap in Prosciutto and secure with a toothpick. Delicious. Salt and Sweet.
I know I’ve used some one off fancy items for all of this. All I can say is it’s all available to us in the local reach of this paper. Great ingredients make great meals.
Another suggestion I have for BBQ season is Chicken Grilled Sandwiches on a bun instead of Burgers. Grill boneless, skinless chicken breasts, plain or with BBQ sauce or Cajun Spice. Then melt on top with Cheddar and/or Swiss, sautéed mushrooms, cooked bacon or whatever else you can imagine. I always try to think of alternatives to the same old, same old. My neighbour gave me 38 eggs and 4 Duck eggs today. I better get researching and inventing.
