Top Menu

Archive | Appetizers & Dips

Crab Cakes de Provence

Print Crab Cakes de Provence Yield: 6 cakes Makes 6 cakes Ingredients 2 Tbsp butter plus additional pat for grilling 1/4 cup finely chopped scallions 1/4 cup finely chopped fresh parsley 1/2 cup unseasoned, dry bread crumbs 1 tbsp Dijon-style mustard 1 tsp Worcestershire sauce 1 tsp Herbs de Provence 1 garlic clove, minced 1/8 […]

Herbed Cheese in a Pot

Print Herbed Cheese in a Pot Yield: 1 cup Makes 1 cup Ingredients 4 oz cream cheese 4 oz grated cheddar cheese 2 Tbsp Fines Herbs Instructions Combine all ingredients and mix well. Spoon mixture into a small crock and press down firmly with the back of a spoon. Refrigerate for at least a day […]

Pesto Cheesecake

Print Pesto Cheesecake Yield: Serves 18 Yields 18 servings Ingredients 1 Tbsp unsalted butter or margarine 1/4 cup fine dry unseasoned bread crumbs 1/2 cup freshly grated Parmesan cheese 2 8-ox packages cream cheese 1 cup whole-milk ricotta cheese 1/8 tsp salt 1/4 tsp freshly ground pepper 3 large eggs 1/4 cup toasted slivered almonds […]

Roasted Red Pepper Pesto Crostini

Print Roasted Red Pepper Pesto Crostini Yield: Makes 24 crostini Makes 24 crostini Ingredients 1 baguette, cut into 1/4-inch-thick slices 1/4 cup plus 2 tsp 1 garlic clove, peeled 6 oz Roasted Red Pepper Pesto w/Capers 4 oz goat cheese 1 Tbsp fresh parsley, chopped Instructions Preheat an electric panini press. Arrange the baguette slices […]

Marinated Shrimp in Snow Peas

Print Marinated Shrimp in Snow Peas Yield: 50 Individual Servings 50 Individual Servings Ingredients 25 snow peas, fresh 1/2 cup 3 Tbsp balsamic vinegar 3 Tbsp Dijon mustard 1 Tbsp chopped shallots or leeks 1 Tbsp fresh dill 1 pinch sugar Salt and pepper, to taste 5 medium shrimp (peeled, deveined and steamed) Instructions String […]