Mediterranean Inspired Appetizers

Dec 07, 2016

Hello, all! Your Harvest Market Dietitian, here!

Last night, I was able to share some of my favorite Mediterranean-inspired appetizers during a cooking class in our Nook. I want to thank all of you that came to enjoy good food, good drinks and good stories! If you missed it - no worries! I've included all the delicious recipes right here. If you have any questions- feel free to leave a comment or email me! Be sure to keep a look out for more classes happening in the Nook.

Happy (and healthy) cooking!

-Emily

Classic bruschetta with crostini

Ingredients:

  • 1 pound roma tomatoes
  • 1-2 cloves garlic, finely minced
  • 3-4 basil leaves, roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons red or white wine vinegar
  • Pinch sugar
  • Salt and pepper to taste

Directions:

1. Place all ingredients in a large bowl and stir to combine.

2. Cover and refrigerate for 30 minutes up to 1 day before serving.

Artichoke stuffed mushrooms

Ingredients:

  • 16 oz whole mushrooms
  • 1 small shallot or onion, minced
  • 4 teaspoons olive oil
  • 2 cloves garlic, finely minced
  • 1 14oz can artichoke hearts, roughly chopped
  • 3 tablespoons whole wheat bread crumbs or panko
  • 2 tablespoons parmesan cheese
  • Salt and pepper to taste
  • Pinch dried thyme
  • Zest and juice of 1 lemon

Directions:

1. Preheat oven to 475 degrees F. Line a baking sheet with aluminum foil or spray with non-stock spray.

2. Wash the mushrooms and pluck off the stems. In a bowl, toss the mushrooms with 1-2 teaspoons olive oil and a pinch of salt/pepper.

3. In a separate bowl, add the shallot (or onion), garlic, artichoke hearts, breadcrumbs/panko, parmesan cheese, salt and pepper, thyme, zest and juice of lemon and 2 teaspoons olive oil. Mix together well.

4. With a small spoon, carefully fill each mushroom cap with the stuffing (don’t push
too hard- the mushroom will break!) and place on prepared baking tray.

5. Top each mushroom with an extra sprinkle of panko/breadcrumb and parmesan
cheese for a crispier topping! (optional)

6. Bake in the oven until the mushrooms are tender and the topping is browned,
about 20-25 minutes. Let cool slightly before serving.

Mezze platter with tzatziki & hummus

Adapted by Ina Garten

  • Tzatziki
  • Hummus (store bought or homemade)
  • Olives
  • Roasted red peppers
  • Marinated herbed feta cheese
  • Toasted whole wheat pita

For the tzatziki:

  • 1 hothouse cucumber, shredded
  • 1-2 cups nonfat plain greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced fresh dill or 2 teaspoons dry dill
  • 2 cloves garlic, finely minced
  • Salt and pepper to taste

Directions:

1. In a food processor with a shredding attachment, shred the cucumber. Or, shred the cucumber using a hand box grater.

2. Place cucumber in a fine mesh sieve placed over a bowl (make sure the sieve is not touching the bottom!)

3. Sprinkle the cucumber with a generous pinch of salt and stir well. Refrigerate and let drain at least 2 hours (can sit overnight as well).

4. In a large bowl, mix all of the ingredients, adjusting salt/pepper/vinegar/lemon juice/dill to taste. Place in refrigerator and let sit at least 30 minutes before serving.

For the hummus:

  • 1 – 15oz can chickpeas, rinsed and drained
  • 2 heaping tablespoons tahini
  • ¼ cup fresh squeezed lemon juice
  • 6-8 mini sweet peppers, assorted colors
  • 2-4 basil leaves
  • 2-3 cloves garlic, peels removed
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp chopped red pepper, 1 tsp chopped parsley for garnish (optional)
  • 1-3 tbsp olive oil, plus more for garnish (optional)
  • 2-4 tablespoons warm water

Directions:

1. Preheat oven to 450 degrees F. Cover a sheet pan with aluminum foil and place sweet peppers and garlic cloves on pan. Drizzle with olive oil, sprinkle with salt/pepper. Place in oven and cook until skins are brown and bubbly, about 10-15 minutes.

2. Carefully remove peppers from oven and let cool.

3. Combine ½ can chickpeas, tahini and lemon juice in food processor. Process until creamy and smooth, scraping bottom/sides with rubber spatula as needed. Add the rest of the chickpeas and continue to process until creamy, adding in warm water/olive oil if needed to create desired consistency.

4. Once peppers are cool, pull of the green tops (skins can stay on- they are thin and loaded with flavor!) With the blade running of the food processor, add each pepper followed by basil, minced garlic, salt and pepper. Puree until smooth. Add salt/pepper/lemon juice to taste.

5. Place hummus in serving dish. Top with a drizzle of olive oil, chopped red pepper and parsley for garnish, if desired.

For the roasted peppers:

  • 6 large red bell peppers
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1-2 teaspoons chopped fresh thyme
  • Salt and pepper to taste

Directions:

1. Preheat oven to broiler or 500 degrees F. Line a sheet pan with aluminum foil.

2. Place the red peppers on the sheet pan and broil until the skins are wrinkled and the peppers are very charred – about 30 minutes. Turn them about 2 times during roasting to evenly cook.

3. When done, remove peppers from oven and immediately cover the entire pan with aluminum foil. Set the peppers aside for 20-30 minutes, until they are cool enough to handle.

4. When cool, remove the blackened skin, stems and seeds. Cut the peppers lengthwise into strips.

5. Place the peppers in a bowl and add olive oil, lemon juice, thyme, salt and pepper. Wrap and place in fridge for a few hours up to 1 day to let the flavors marinate!

For the feta:

  • 1 ½ teaspoons dried thyme
  • ½ teaspoon fennel seeds
  • 1 ½ pounds greek feta, drained and sliced to about ½ inch thickness
  • 1-2 teaspoons minced fresh thyme
  • 1/3 cup olive oil
  • Salt and pepper to taste

Directions:

1. Slice and arrange feta on a platter.

2. Mix all the herbs together in a small dish and sprinkle over feta.

3. Drizzle with olive oil and sprinkle with salt and pepper.

4. Cover in plastic wrap and let sit in the fridge for up to 4 hours before serving.

Baked tomato-ricotta cheese dipping sauce

Ingredients:

  • Approx. 28oz can (or 2 – 14oz cans) of your favorite pasta or pizza sauce (I like Dei fratelli’s pizza sauce)
  • ½ - 1 cup part-skim ricotta cheese
  • Pepper & fresh basil to taste

Directions:

1. Preheat oven to 375 degrees F.

2. Pour the sauce into an oven safe baking dish or cast iron skillet.

3. Place heaping tablespoons of ricotta on top of the sauce (in a pattern if you’d like!)

4. Bake for 10-15 minutes, or until the cheese is bubbly and cooked through.

5. Sprinkle with fresh basil and pepper, if desired. Serve with toasted baguette.



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