Some
Christmas Appetizers
Bruschetta alla melanzane (eggplant bruschetta
)
Ingredients
60ml
olive oil
1
large eggplant, cut into 5 mm – thick slices
75
ml. Shredded fresh mint
60
ml extra virgin olive oil
15
ml red wine vinegar
1
garlic crushed
2
Ciabatta bread char grilled to serve
Method
1.
Heat 60 ml.olive oil in a frying pan over medium heat.
2.
Cook eggplants for 4 to 5 minutes each side or until golden brown and
tender.
3.
Tranfer to a plate lined with paper towel and season.
4.
Meanwhile combine the mint, olive oil, red vinegar and garlic in a
dish.
5.
Add the grilled eggplants and toss to combine.
6.
Set aside for 1 hour to marinate then serve with sliced char
grilledCiabatta bread
Marinated
Greek feta
Ingredients
500 gr. Greek Feta Cheese
300 ml. Olive oil
3 ml. Fresh ground pepper
3 ml. crushed oregano
leaves
1 bay leave
500 gr marinated Greek
kalamata olives
Crusty bread to serve
Method
1. Cut the feta into 2 cm
cubed. Place in a dish or bowl. Combine oil, pepper, oregano and bay
leave in container Mix well.
2. Pour over the feta
cheese .Cover and refrigerate overnight or longer
3. Serve with crusty bread
or hard crackers
Basil and
smoked trout crostini
Ingredients
1/2 day-old French bread stick
(baguette) cut into 20 thin slices
Olive oil
110 g pkt goats cheese
30 ml thick cream
75 ml chopped fresh basil
500 gr. sliced smoked trout
Small fresh basil leaves, to serve
1. Preheat oven to 170°C. Line 2
baking trays with non-stick baking paper. Place the bread on the
trays. Sprinkle with oil. Bake, turning once, for 15 minutes or until
crisp. Set aside to cool completely.
2.
Meanwhile, combine goat’s cheese, cream and chopped basil in a bowl
3.
Spread the crostini with goats cheese mixture. Top with trout and
basil leaves.
Ttruly
Canadian Antipasto Recipe
This has to be one of my best
antipasto recipes ever.( for a large party )
500
gr. Olives, ripe, sliced
500
gr Olives, green, sliced
2
heads cauliflower florets, small
500 gr.small picked opinions
110 ml olive oil
500 gr sliced mushroom
2 green peppers, chopped
500 gr. green beans cooked, chopped
500 ml. ketchup
500 gr.small picked opinions
110 ml olive oil
500 gr sliced mushroom
2 green peppers, chopped
500 gr. green beans cooked, chopped
500 ml. ketchup
750
gr, cooked small shrimps tails removed
300
gr. tuna in water
500
gr dill pickles chopped
150
ml vinegar
Method
1. Mix first 5 ingredients in large pot. Boil 3 minutes.
2. Add next 4 ingredients, boil 5 minutes.
3. Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
Marinate
for a few hours or until cold and ready to serve
Grilled
Antipasto Platter
Ingredients
GARLIC
AND HERB OIL:
225
ml. Olive oil
6
cloves garlic chopped
4
spring’s fresh rosemary chopped
4
spring’s thyme chopped
Salt
and freshly ground pepper 10 baby artichokes
2
lemon halves
225
ml extra virgin olive oil more if needed
2
medium eggplants sliced thick
4
medium zucchini sliced
4
red peppers halved and cored
1
bunch scallions or green onions
5
tomatoes halves
225
gr. Green olives pitted sliced for garnish
150
gr ricotta for garnish
Fresh
basil for garnish
Method
