Elegant Herb Appetizers

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Elegant Herb Appetizers

You will find you can spruce up any appetizer with a small amount of

chopped herb!

Bruschetta

Ingredients:

12 pieces crusty Italian Bread, 1 inch thick

1/3 to 1/2 cup olive oil

2 large, ripe tomatoes, peeled, seeded and diced

2 tablespoons chopped fresh oregano

24-36 basil leaves, torn into small pieces

12 garlic cloves, peeled, and cut in half lengthwise

salt and pepper

Toast bread over a grill or a very hot oven of 425 degrees. Brown on

both sides. Remove and brush with oil. In a bowl combine tomatoes,

oregano and basil. Place cloves in separate bowl. Serve bread warm

and rub clove on bread, top with mixture and sprinkle with salt and

pepper.

 

I also sprinkle and with parmesan cheese and put under the broiler

for just a minute to heat top.

 

Salsa Verde

Ingredients:

3 cloves garlic; finely chopped

2 cups parsley, finely chopped

1 tablespoon mixed herbs; basil, thyme, sage, oregano

salt

4 tablespoons oil

juice of 1 or 2 lemons

1-2 teaspoons sugar

black pepper

Blend herbs, garlic and salt in processor or blender until they form

paste. Add the oil, a spoonful at a time, and mix well. Add the

lemon juice, and season with sugar, pepper and more salt to taste.

This is great with fish and also hard-boiled eggs! Try it on toasted

French bread too.

 

Cheese and Herb Spread

Ingredients:

2 (8 oz) packages cream cheese

4 ounces soft goat cheese

1/2 cup loosely packed cilantro, chopped fine

1 two inch long jalapeno, seeded and minced

1 tsp. minced garlic

3/4 tsp. each cumin and paprika

Garnish: thyme or parsley

Mix all items except garnish in a large bowl until blended. Place in

decorative bowl. Cover with plastic wrap for at least 24 hours. Up

to three hours before serving tuck in herb sprigs. Serve with baby

carrots,green pepper, and crackers.

 

Herbed Cheese Palmiers

Ingredients:

1 sheet frozen puff pastry, thawed as directed

1 egg, beaten with a fork

1 package (5.2 ounces) garlic and herb cheese spread

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil or 1 tsp. dry

Heat oven to 400 degrees. Have cookie sheet ready. Unfold pastry on

a lightly floured surface, and brush lightly with the egg. Spread

evenly with the cheese spread and sprinkle with herbs. Fold two

sides about 1 1/2 inches toward the middle. Repeat folds. Fold in

half lengthwise. Press gently. Cut crosswise in 1/2 inch thick

slices. Place cut side down on ungreased cookie sheet. Lightly brush

tops with egg. Bake 12-15 minutes until puffed and golden. Serve

warm or at room temperature. Makes 20.

 

Artichoke Dip

Ingredients:

1/2 cup sour cream-regular or no fat

3 tablespoons grated Parmesan cheese

2 scallions, cut in chunks (or green onions)

1 clove garlic, chopped

1 can (14 ounces) artichoke hearts, rinsed and drained

1/2 tsp. dried oregano, or 1 tsp. fresh

Process sour cream, cheese, scallions and garlic in food processor

or blender until blended. Add artichokes and oregano, then process

until finely chopped. Makes 1 3/4 cups.

 

Grilled Pita Breads

Ingredients:

4 pita breads

2 tsp. fresh rosemary

2 tablespoons olive oil

1/3 cup coarsely crumbled feta cheese

2/3 cup coarsely chopped mushrooms

1 tablespoons fresh oregano

Place a large piece of foil on the grill rack. Crush the rosemary in

the oil. Place pitas on foil, brush liberally with the rosemary oil,

and top with cheese, mushrooms and oregano. Grill on low heat with

the cover down until cheese melts. Cut into sections, as you would

for pizza.