If you have the ingredients on hand, this tasty dip can be ready to serve in about 5 minutes. Serve it with crudités, crackers or pumpernickel rounds for an elegant appetizer at room temperature for 20 minutes before serving.
Category Archives: Appetizers
Walnut Dusted Cheese Balls
The combination of soft, sweet mascarpone, slightly astringent Gorgonzola and bittersweet walnuts is quite glorious. Spread this on a plain cracker and enjoy with a glass of robust red wine.
Potato Tortilla with Peppers
This variation on tortilla, a traditional Spanish tapas dish resembling an omelet, adds green and red bell peppers, a chile pepper and a liberal amount of sharp cheese to the traditional potato and egg combination. Traditionally it is served cold or at room temperature.
Fresh Tomato Salsa
Salsa and tortilla chips
Fresh Tomato Salsa
This is a Mexican fresh salsa, often called pico de gallo. Make it when tomatoes are in season — otherwise the results are likely to be disappointing. It’s delicious with tortilla chips. It also makes a great accompaniment to Fresh Corn Cakes
Mango Spiked Salmon Ceviche
Because it is made from a cold water fish, this is not a traditional ceviche but it is delicious nonetheless. Serve it on tostadas, tortilla chips, plain crackers or even crisp lettuce leaves such as hearts of romaine. If you’re offering larger servings, think about spooning it into chilled martini glasses and passing forks or small spoons.
Grilled Vegetable Bruschetta and Bacon-Studded Cheese and Onion Tart
This is a great bruschetta to make in late summer when gardens are overflowing with eggplant, zucchini and peppers. Add some freshly picked herbs and a bit of garlic and you have a very tasty treat.
Goat Cheese and Sun-Dried Tomato Crostini
Simple, elegant and delicious, these crostini get any meal off to an excellent start.
Suneeta’s Cilantro Mint Chutney
Suneeta’s Cilantro Mint Chutney
This recipe is adapted from one that appeared in Easy Indian Cooking by Suneeta Vaswani. It makes a very fresh-tasting salsa that is delicious on Green Plantain Chips (page 211) or tortilla chips. It also makes a wonderful dipping sauce for cold boiled shrimp or samosas