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Caprese Salad Sticks

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Caprese salad sticksThis perfect party appetizer is hardly reinventing the wheel, but sometimes we just need gentle reminders about the simplicity of eating real food. You’ll be reaching for these cute and colourful little finger food skewers when all your cherry tomatoes ripen at the same time, but they’re really a nice treat at any time of the year.

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Caprese Salad Sticks
Recipe type: Appetizer, Salad
Cuisine: Italian, Mediterranean
Prep time: 
Total time: 
Serves: 5 servings
 
Ingredients
  • 1 cup cherry tomatoes
  • Extra virgin olive oil
  • Balsamic vinegar
  • Sea salt
  • 1 cup bocconcini (mini size) or mozzarella balls (similar in size to tomatoes)
  • Fresh basil leaves
  • Wooden skewers or medium-sized toothpicks (for smaller skewers)
Instructions
  1. Add the cherry tomatoes to a medium sized mixing bowl, drizzle with olive oil and balsamic vinegar, sprinkle generously with sea salt, and toss to coat.
  2. Add the bocconcini to a second medium mixing bowl, drizzle with olive oil and balsamic vinegar, sprinkle generously with sea salt, and toss to coat.
  3. Thread the tomatoes, bocconcini, and basil onto the skewers in this order: tomato, bocconcini, basil (fold larger leaves in half), tomato, basil, bocconcini (for smaller skewers/toothpicks, one ingredient per stick works best). Repeat with the remaining skewers. Arrange on a platter.

 

Prosciutto Wrapped Asparagus

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Prosciutto wrapped asparagusSophisticated yet simple, this salty and savoury appetizer is the perfect beginning to any fancy dinner party.

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Prosciutto Wrapped Asparagus
Recipe type: Side Dish
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 pounds asparagus, trimmed
  • 1 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste
  • 16 paper-thin slices prosciutto (2 packages)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Trim off tough ends of each asparagus.
  3. Drizzle with olive oil and brush to coat evenly.
  4. Sprinkle with sea salt and pepper.
  5. Wrap 4-5 spears of asparagus in one slice of prosciutto.
  6. On a parchment-lined baking sheet, roast until asparagus is tender, about 10-15 minutes.
  7. Arrange on a platter and serve warm.

 

Baba Ganoush

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Baba GanoushThere is no better way to be introduced to the wonderful world of eggplant than through this creamy, hummus-like dip called baba ganoush.

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Baba Ganoush
Recipe type: Condiments/Dressings
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 1 eggplant
  • 2 tbsp tahini paste
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • Pinch of cumin
  • Sea salt to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Slice eggplant in half lengthwise. Brush with olive oil. Bake face up on a foil lined pan until the eggplant is soft, approximately 45 minutes.
  3. Scoop insides of eggplant into a food processor. Add tahini paste, lemon juice, garlic and cumin. Mix until smooth.
  4. With food processor running, slowly pour in olive oil and continue mixing.
  5. Add sea salt to taste.