What can be better than appetizers to tease the pallet and savour the flavours of fresh produce and delicate spices.
The first morsel of food that tantalizes the taste buds. La piece de resistance. Then of coarse a small portion of salad to refresh and open up the appetite for the main coarse.
Enjoy these great recipes brought to you of coarse from our sponsors, friends and our kitchen.
Bocconcini and Sundried Tomatoes
Ingredients:
20 Grissol plain Hors d'œuvres
60 ml 1/4 cup Sundried tomatoes, cut in julienne strips
30 ml 2 tbsp Fresh basil, chopped or 10 ml (2 tbsp) of dried basil
60 ml 1/4 cup Olive oil
To taste Salt and freshly ground pepper
5 Pieces of Saputo Bocconcini cheese, cut into 4 equal sections
Directions:
1• In a bowl, mix dried tomatoes, basil, olive oil, salt and pepper.
2• With a cooking brush, lightly brush the oil mixture on the hors d'œuvres.
3• Top with one section of Bocconcini cheese.
4• Cover with the dried tomato and basil mixture. Season with salt and pepper.
Serves 4 people
Bruschetta
Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
2 red onions, cut into a small dice
Fresh basil leaves (12-15), chiffonade
1 tablespoon Balsamic vinegar
3 large tomatoes, diced
8 oz. fresh buffalo mozzarella, cut into small cubes
1 loaf of Italian bread, sliced
¼ cup olive oil
Salt and pepper to taste
Directions:
1• Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic and onion and sauté it for 2-3 minutes.
2• Add salt, pepper, and basil and sauté for another minute.
3• Add balsamic vinegar and tomatoes and cook for two minutes.
4• Remove the pan from the heat and add the mozzarella cheese to it. Do not let the cheese melt.
5• Cut the bread slices into 4 pieces and brush them generously with olive oil and bake in 350-degree oven for about five minutes or until golden.
6• Top each slice with a spoonful of the tomato mixture and serve.
Serves 6 to 8 people.
 Carpaccio entree
Ingredients:
2 tbsp minced baby onion
6 tbsp parsley, finely chopped
2 tbsp minced gherkins
1 cup extra virgin olive oil
2 tbsp minced capers
2 tbsp balsamic vinegar
2 anchovy fillets salt pepper
Directions:
1• Mix all the vegetables in a bowl, then add the anchovy, vinegar and the oil, slowly working it, adding a little oil at a time until the consistency is thick but light.
2• Add parsley and salt and pepper to taste.
3• Cover, but do not crown, the thinly sliced raw meat with the sauce and serve.
Serves 2 people.
Crostini
Ingredients:
1 loaf French or Italian bread, thinly sliced
1/2 cup olive oil
3 cloves garlic
salt to taste
Directions:
1• Preheat oven to 400 degrees F.
2• Brush slices of bread generously with olive oil on both sides.
3• Slice garlic cloves in half and rub a piece over each slice of bread.
4• Place bread slices on baking sheet and bake in oven until golden brown, about five minutes. Remove from oven and sprinkle with salt to taste. These toasts make an ideal base for canapes, or a delicious alternative to crackers.
Salmon (smoked) Cream Cheese Canape Entree
Ingredients:
Smoked Salmon
Cream Cheese
Baguette
Directions:
1• Cut baguette, white or whole wheat in canape style slices
2• Spread the cream cheese
3• Add slice of smoked salmon
4• Serve on large tray
Marinated Mushrooms
Ingredients:
1/4 cup pure olive oil
fresh parsley in 50 ml of water
1 small onion, sliced
1 garlic clove, minced
1 bay leaf
1/2 tsp each dried thyme and salt
1/4 tsp pepper
pinch ground cloves pinch
1 lb small mushrooms
Directions:
1• In medium pan, stir together olive oil, water, parsley with water, onion, garlic, bay leaf, thyme, salt, pepper and cloves.
2• Bring to a boil over medium-high heat; cook 2 minutes. Stir in mushrooms; cook 15 minutes over medium heat.
3• Let cool in marinade and refrigerate. Serve at room temperature. Keeps up to 4 days in the refrigerator.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 2 1/2 cups (625 mL)
Stuffed Peppers (Peperoni Ripieni) Piedmontaise
Ingredients:
4 large red bell peppers, roasted, peeled and seeded
4 tablespoons extra virgin olive oil
1/2 small onion, minced
3/4 cup fine breadcrumbs
Scant 1/2 cup grated fresh tomato (see Note)
6 tablespoons freshly grated pecorino cheese
2 tablespoons toasted pine nuts
2 tablespoons currants
2 tablespoons chopped fresh mint
8 strips anchovies
Sea salt and freshly ground pepper to taste
Directions:
• Preheat the oven to 375 degrees.
• Cut the peppers into inch-wide strips.
• Heat 1 tablespoon of the oil in a small skillet over moderate heat. Add the onion and saute until soft and sweet, about 5 minutes.
• Combine the onion, breadcrumbs, tomato, cheese, pine nuts, currants, mint and 2 tablespoons oil in a bowl. Stir well, then season with salt and pepper.
• Arrange half of the pepper strips in a shallow oiled baking dish. Top with half of the breadcrumb mixture, then arrange the remaining pepper strips over the breadcrumb mixture and top with the remaining breadcrumb mixture. Drizzle with the remaining 1 tablespoon oil. Add the strips of achnovies.
• Bake until well browned and crisp on top, about 30 minutes.
• Serve warm or at room temperature, not hot.
Note: To grate tomatoes, cut in half widthwise, remove the seeds, then grate against the large holes of a box grater.
Serves 6.
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