Tuna Tapanade

I don't have a big repertoire of appetizers. When someone asks me to bring one I always want to bring something beyond crudités. This dip looks like a lot of work but it was fast, easy and delicious!

Tuna Tapenade
Adapted from Barefoot Contessa How Easy is That?

10 to 12 ounces canned or jarred Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally

Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

Serve on toasted slices of French bread or with crackers.

Lauri's Bruschetta

Lauri's Bruschetta

This recipe comes from my cousin, Lauri. It is so simple and so delicious. Lauri made it for us the last time we all visited with my grandmother. She served it on toast as a snack/appetizer. I have also served it over noodles for dinner. The key is in the tomatoes. I used different colored cherry tomatoes. Also, I did not have fresh oregano so I used dried.

Sauté garlic, fresh basil, fresh rosemary and fresh oregano in olive oil or I use olive oil cooking spray to keep it lighter. Slice baby heirloom tomatoes in half and add them in. Continue to sauté until tomatoes soften but don't break down. Put in a bowl and let them get to room temperature. Then tear up fresh mozzarella and mix it in.

If you cant find baby heirlooms, use a mix of small tomatoes. The variation in flavor is really nice- cherry, grape, etc

Antipasto

This was really special. I usually do not like antipasto but I could not resist it from the photo in Food Network Magazine. It was so easy!

Antipasto with Prosciutto and Pickled Vegetables
Adapted from Anne Burrell, Food Network Magazine

1/2 pound mushrooms, stems removed, caps sliced thin
1/2 small red onion, sliced thin
1/4 head cauliflower, sliced thin
3 sprigs thyme, leaves picked
Pinch of red pepper flakes
1/4 cup red wine vinegar
Kosher salt
1 cup coarsely grated parmigiano-reggiano cheese
1/2 pound prosciutto, sliced thin
2 cups baby arugula
Extra-virgin olive oil

Combine the mushrooms, onion, cauliflower, thyme, red pepper flakes, vinegar and salt to taste in a bowl. Toss well to combine, cover and let sit outside of the fridge for at least an hour, stirring once or twice.

Preheat the oven to 375 degrees F. On a large baking sheet lined with a silicone mat or parchment paper, make 4 flat circles of parmigiano-reggiano. Bake 8 to 9 minutes, or until the cheese looks golden and lacy. Remove the cheese rounds from the oven and let cool on the baking sheet for 1 to 2 minutes, then loosen them with a spatula. Let cool completely.

Divide the prosciutto among 4 plates. Toss the mushroom mixture (with some but not all the liquid) with the arugula and a drizzle of oil. Arrange a pile of the veggie mix on top of the prosciutto on each plate. You may need to add salt and pepper. Crumble the parmigiano disks on top.

Red Pepper Hummus

Christian is a HUGE hummus fan but I can take it or leave it. Usually I only like the hummus at California Pizza Kitchen. This, however, was delicious! I served it with toasted pita wedges. We ate the entire batch in one day.



Red Pepper Hummus

2 (16-ounce) cans chickpeas, rinsed and drained
4-5 garlic cloves
1/2 cup jarred roasted red bell peppers, drained
1/2 cup tahini
1/4 cup water
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/3 to 1/2 cup fresh lemon or lime juice

Process first 9 ingredients and 1/3 cup lime juice in a food processor or blender until smooth, stopping to scrape down sides; add additional lime juice, if necessary, until desired consistency.

Cover and chill until ready to serve.

Note: You can easily double this recipe. Stir the tahini thoroughly before measuring it.