Appetizers & Condiments

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Ricotta Stuffed Fresh Figs with Pistachios and Honey

15 December 2011

Grape Focaccia – Schiacciata con L’uva

Grape Schiacciata con L’uva is a traditional bread made during the Tuscan grape harvest. Adorning this Tuscan-themed focaccia with both red and dark purple seedless grapes made for a seasonally gorgeous and tasty flat bread.

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14 October 2011

Drunken Fig Jam (using brandy or Cognac!)

26 comments

This is a darn tasty recipe that yields an excellent texture and flavored fig jam.

If you’re familiar with proper canning procedures, a jar of homemade fig jam would be a lovely, from-the-heart gift for the holidays.

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5 October 2011

Ricotta Stuffed Fresh Figs with Pistachios and Honey & The Loss of Visionary, Steve Jobs

16 comments

This is a quickie appetizer that’s fantastic to serve at small gatherings or kickin’ back enjoying a bottle of wine your better-half. Besides the deliciousness that are figs, the honey with the salty pistachios are just lovely.

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30 August 2011

Small Bites: Homemade Mini Appetizer Buns

25 comments

Small Bites: Mini Homemade Appetizer Buns

Versatile and good texture. Fill these breads up with tasty ingredients or salads and pair them with an appropriate wine. They make a fun and interesting presentation when served on a platter with dozens of these small bites enticingly arranged.

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4 August 2011

Marinated Salmon Sliders with Carrot Slaw

33 comments

These mini sandwiches pack a healthy, tasty punch. Marinated Salmon adorned with fresh carrot slaw tossed in a Greek yogurt dressing with Dijon mustard, fresh dill and plenty of crispy cabbage. Besides the distinct salmon flavors, the texture and freshness of the carrot slaw just shines through. This could be an easy sale to otherwise finicky eaters…they just look so cute and colorful!

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29 July 2011

Spinach-Feta Turnovers (Individual-sized Spanakopita)

17 comments

Here’s a spin on a classic Greek dish. Savory, spinach pie with feta that’s traditionally made with phyllo dough, Spanakopita is instead baked up with an outer golden crust of buttery, flaky puff pastry.

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22 June 2011

Fresh Peach with Prosciutto, Ricotta & Honey Drizzled Crostini

22 comments

There’s something both sexy and alluring about this appetizer…I think it’s the drizzling of honey on both the crostini and the plate before serving. These are easily appetizers/small bites or a side dish.

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9 May 2011

Roasted Mini-Heirloom Tomatoes with Basil & Fresh Mozzarella

28 comments

Beautiful jewel colored mini-heirloom tomatoes are roasted with olive oil, fresh basil and cloves of garlic – topped with fresh whole-wheat bread crumbs combined with Parmesan. Pair this light fare with a glass of Pinot Gris or Sauvignon Blanc for truly good eats.

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