Planning a cocktail party? Having an Open House this season? Here is a wonderful Hors d’ Oeuvre to present on the table.
- 1 container of boconcini cheese, drained
- 10 sun dried tomatoes, drained if packed in oil
- ½ cup Monteray Jack cheese, grated
- pinch of salt and pepper
- 1 tbsp. well aged balsamic vinegar
Place all the ingredients in a food processor and process until grainy.
Scoop up scant teaspoons of the mixture and form 24 balls with your hands. Repeat until all used up.
Chill in the refrigerator for about 3 hours.
Garnishes
- 24 basil leaves
- olive oil
- aged balsamic vinegar
This should be one of many delectable treats for your guests to munch on and mingle.
Serve the truffles at room temperature on individual basil leaves and have a bowl of olive oil and balsamic oil for dipping. Always have picks and napkins available.
Red Bell Pepper Soup With Lime And Basil
If you have an intimate dinner around the corner for 4 people, this would be a delicious starter course. It can be served hot or cold and thereby you don’t need to worry about the weather.
- 3 large red bell peppers, seeded and quartered
- 1 large orange bell pepper, seeded and quartered
- 1 pound roma tomatoes, trimmed and quartered
- 1/2 cup sliced onion
- 2 garlic cloves, sliced thin
- 2 tbsp. olive oil
- 1 3/4 – 2 cups chicken broth, divided
- 2 tbsp. chopped, fresh basil, divided
Preheat oven (or bbq) to 425 degrees. Spray a large baking sheet with Pam. Arrange the peppers and tomatoes on the sheet, cut side up. Scatter the onion and garlic over the tops and drizzle with olive oil all over the vegetables. Sprinkle with a light touch of salt and pepper.
Roast until the peppers are soft and beginning to brown around the edges. turn these vegetables occasionally. Remove from the oven.
Place the yellow pepper in a paper bag for 10 minutes, then peel the skin off and finely chop, using for garnish.
Transfer half of the mixture, 1 tbsp. broth and 1 tbsp. basil and lime peel to the blender and puree until smooth. Transfer to a large saucepan. Puree remaining mixture in the blender with 3/4 cup of broth and puree until smooth. Add to the saucepan. Thin soup if too thick.
When ready to serve, return to the saucepan and reheat. Ladle into 4 soup bowls. Garnish with the yellow pepper and remaining basil.
Remember, this can be served cold. Oh, I’m sorry, would you like a glass of wine with that?
1 tsp. grated lime peel
Phyllo Pizza With Mozzarella Cheese And Cherry Tomatoes
I can think of a few in our family who will run from this recipe (they don’t like tomatoes) so change it and add whatever you will eat, basically. This is a simple pizza without heavy foods piled on top. After all, it is a phyllo dough. Actually, I can see my son-in-law making this. He makes a mean bruschetta as well.
This would make an awesome hors d’oeurve in the summer, on the patio, glass of wine in hand…what else is there?
- 12-14 oz. pear shaped and/or cherry tomatoes
- 1 tbsp. olive oil
- generous pinch of sea salt
- 1/2 tsp. dried basil
- 12 – 12 x 9 inch sheets of frozen phyllo pastry, thawed
- 6 tbsp. unsalted butter
- 5-6 tbsp. finely grated Asiagpo cheese, packed, divided
- 1/2 orange or yellow bell pepper, cut into thin strips
- 2 tbsp. coarsely chopped fresh basil
Preheat oven to 400 degrees. Toss the tomatoes with oil, salt and dried basil in a medium bowl; and scatter on an parchment lined baking sheet. Bake until they start to collapse (about 18-20 minutes).
Remove from the oven and let the tomatoes cool down. Keep the oven temperature at 400 degrees.
Place the phyllo on a work surface and cover with a damp towel. Place 1 sheet at a time on a baking sheet and brush with melted butter (Another neat trick here is to melt the butter and place in a spray bottle. Just mist the dough with the melted butter. Stack each sheet, one at a time, misting each one. Every third layer of dough, also sprinkle some of the Asiago cheese. This will use up the cheese by the time you finish the layers.
Leave a 1 inch border all around the pizza without anything on it.
Top with the roasted tomatoes, pepper strips and fresh basil and bake for about 25-27 minutes. Loosen with a large spatula and slide onto a cutting board. Slice into squares and serve.
As I mentioned before, pour a glass of chilled white wine, invite some friends, serve this pizza and the conversation and laughter will abound.
Enjoy!
Tapenade
Okay, you want to do something ‘special’ to go with your signature drinks prior to dinner….or just an evening together with good friends. Try this and surprise them and yourself. Remember your mantra “Damn, I can do this”.
- 20 oil cured black olives
- 2 medium garlic cloves, baked and removed from the base
- 2 tbsp. capers, really well drained
- 2 tsp. Dijon grainy mustard
- 2 tbsp. fresh lemon juice
- 2 tbsp. chopped basil
- 1/4 cup chopped Italian parsley, fresh only
- More Italian parsley
- pinch of cayenne pepper
- 1/2 cup really good olive oil
Place the olives on a cutting board and smash them down to remove the pits. Place the olives and everything except the olive oil in a blender and puree.
Be sure to scrape down the sides of the blender. Slowly add the olive oil and blend until completely absorbed.
Refrigerate and place in a pretty bowl on a platter of toasted/buttered toasted baguette or focaccio crisps. Snips bits of parsley and scatter over the bread so it can be added (or not) to the tapenade.
Yummy!
Mireille’s Bocconcini Salad
My husband’s niece gave us this recipe. It is refreshing and will probably become one of your favourite offerings for family and friends.
Serves 2
- 1 English cucumber
- About 20 Grape tomatoes
- Small bocconcini cheese balls
- Extra virgin olive oil
- Kosher salt, to taste
- Julienned sweet basil
The ingredients shown will serve two people, so depending on how many portions you need, add (by eye) what you will need.
Toss with a little olive oil to coat, add salt and mix together gently. Before serving, sprinkle the sweet basil over top and serve.
Truly Italian and truly tasty and Mireille truly clucks!
You will love this salad….fresh tasting, clean for the palate, crisp in the blending of flavours.
Tomato, Mozarella Cheese Plate
This is so easy but is wonderful to eat. Try it with a glass of white, crisp wine and you will see what I mean.
- Tomato slices
- Mozzarella cheese slices
- Chiffinade fresh basil
- Extra virgin olive oil
On small plates, arrange the tomato slices and cheese, alternating in a circle on the plate.
Carefully arrange fresh basil on top and sprinkle with extra virgin olive oil. As this is the start of the dinner, I would probably use maybe three slices of each per plate.
Note: Again, this is so simple but the presentation makes it look like more than it is. A feast for the eyes makes the stomach want it.
Try it and let me know.
Tomato, Mozzarella Cheese Plate
- Tomato slices
- Mozzarella cheese slices
- fresh basil, sliced really thin
- Extra virgin olive oil
On small plates, arrange the tomato slices and cheese, alternating in a circle on the plate.
Carefully arrange fresh basil on top and sprinkle with extra virgin olive oil. As this is the start of the dinner, I would probably use maybe three slices of each per plate.
Note: Again, this is so simple but the presentation makes it look like more than it is. A feast for the eyes makes the stomach want it.
Seared Duck Breast Hors d’Oeuvres
This, I will admit, is a bit off the wall but actually a ‘step up’ for a fabulous evening. Valentine’s is coming up soon. Maybe this is the answer. This would be great to have as a bite before going out for dinner and served with a signature drink.
- 8 oz. duck breast (frozen)
- 2-3 heads Belgian endive
- 1/2 cup roasted and salted almonds, coarsely chopped
- 2 pinches of hot paprika
- 8-10 basil leaves, very finely shredded
- 1/2 cup red currant jelly
Preheat oven to 400 degrees.
Score duck skin with shallow cuts in a diamond pattern. Place a small to medium size skillet over medium heat. Add breast, skin side down. Cook about 15-18 minutes until fat renders and the skin becomes deeply brown and crispy. To avoid spattering, pour off the excess fat into a small bowl as it accumulates.
Place skillet in oven.
Bake duck for about 8-9 minuites until it reaches an internal temperature of 135-140 degrees. (If made ahead, cover and refrigerate up to two days).
Separate endive leaves and lay out in a single layer on a work surface, Stir almonds with the paprika to taste (not kill). Crosswise, very thinly slice duck. Lay the slices on the leaves, add a generous pinch of the basil and a dab of the jelly. Scatter the tops with the almonds and serve immediately.
Have fun with this and remember when y ou finish reading through, be sure to say out loud “damn, I can do this.”
Green Goddess Dressing
If you want a luscious dressing for salads, or salmon this is it. Absolutely delectable.
- 1 ripe avocado
- 3 tbsp. white wine vinegar (read the whole line. yes! vinegar)
- 1 garlic clove, finely chopped
- 1 tsp. fresh lemon juice
- 1/2 tsp. fresh lime juice
- 1/4 tsp. sugar
- 3/4 cup olive oil
- 1/2 cup whipping cream
- 2 tbsp. finely chopped fresh flat leaf parsley
- 1 1/2 tbsp. finely chopped fresh tarragon
- 1 tbsp. finely chopped fresh basil
- 1 small shallot (finely chopped-no more than 1 tbsp.)
Puree first 7 ingredients until smooth.
With machine running slowly add the olive oil. Transfer this to a bowl and whisk in the cream. Season with salt and pepper to taste. Stir in the dry herbs. Cover and chill for at least 4 hours. When ready to serve, keep at room temperature for 15 minutes and rewhisk. Can be made one day ahead.
Taste Rating: 9