Small Plates: Appetizers as Meals

Small Plates: Appetizers as Meals

by Marguerite Henderson
     
 

“Retrieve those precious small dishes from closets and shelves, fill them with scrumptious morsels of seafood, bread, pasta, or salad, and invite fortunate friends to experience the joy of small plates. Pepper the table with lively conversation and pour a few glasses of fine wine. A complete dining experience is in the making.” —Marguerite

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Overview

“Retrieve those precious small dishes from closets and shelves, fill them with scrumptious morsels of seafood, bread, pasta, or salad, and invite fortunate friends to experience the joy of small plates. Pepper the table with lively conversation and pour a few glasses of fine wine. A complete dining experience is in the making.” —Marguerite Henderson

Editorial Reviews

Library Journal
Building on the growing popularity of tapas, mezze, and dim sum, Henderson's second cookbook (after Savor the Memories) presents over 100 recipes geared toward easy entertaining. There is a wide variety of dishes to accommodate different tastes and occasions, including starters with Asian, Middle Eastern, and Mediterranean flavors, yet most of the ingredients can be found in supermarkets. The flavors of these dishes are bright, fresh, and seasonal. The Chicken Piccata Brochettes imply a spring menu; the Gazpacho Crabmeat Martinis, summer; and the Pear and Gorgonzola Crostada, fall. Henderson's background as a food consultant, teacher, and writer is evident, as the recipes are straightforward and work well together. In her introduction, she encourages readers to use the recipes as a "guideline" and tailor them to suit favorite flavors or ingredients. Several of the recipes would benefit from some adjusting of cooking time or ingredients, which experienced cooks would be able to do with little effort. Accompanied by many lush photographs, Henderson's latest will excite home chefs. Recommended for public libraries.-Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781586857813
Publisher:
Smith, Gibbs Publisher
Publication date:
02/24/2006
Pages:
192
Product dimensions:
7.64(w) x 9.80(h) x 0.56(d)
Age Range:
18 Years

Read an Excerpt

Mozzarella, Tomato, and Prosciutto Bruschetta

Bruschetta

1 loaf Italian bread

olive oil

Topping

1 container (16 ounces) bocconcini (bite-sized mozzarella balls), drained or 1 pound fresh mozzarella, cut into

1/2-inch cubes

1 pound grape tomatoes or pear-shaped baby tomatoes, cut in half lengthwise

1 clove garlic, minced

1/4 cup extra virgin olive oil

1/8 teaspoon red pepper flakes

4 paper thin slices prosciutto, cut into 1/4-inch-wide strips

1/4 cup chopped sun dried tomatoes in olive oil

1/2 cup chopped roasted red peppers

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1/2 teaspoon kosher salt

To make bruschetta, cut the bread into 1-inch-thick slices on the diagonal to make about 12 slices. Brush with olive oil, and then toast in the oven in single layer for 10 minutes at 375 F or grill on an outdoor grill.

In a medium bowl, combine the mozzarella, tomatoes, garlic, oil, red pepper flakes, prosciutto, sun dried tomatoes, red peppers, parsley, basil, and salt. Toss gently to combine. The recipe can be made several hours ahead up to this point. Place the toasted slices of bread on a serving platter. Top each slice with some of the mozzarella mixture. Drizzle lightly with more olive oil, if desired.

Makes 6 servings (2 each)

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