IN I,

Summer Specials

Quick appetizers help you take advantage of the longer days.

ANNABEL COHEN
Special to the Jewish News

S

ummer officially begins tomorrow with the
longest days of the year.
We invite friends and family over "just
because" and promise good food. Nothing's
better for summer eating than easy, savory appetiz-
ers. What happens next — whether it's simple
grilled fare or an elaborate meal — is almost second-
ary. With all this daylight, we want to walk around
outside as long as we possibly can.
The following appetizers are great additions to
your favorite appetizer repertoire. Some are uncom-
plicated versions of more time-consuming classics,
such as ratatouille, nachos and pizzas.
There are some other quick ideas for newer

starters as well. What these all have in common is
that you spend your precious, fleeting summertime
hours actually enjoying instead of cooking.

Dot the salmon with a small amount of the mayon-
naise mixture and sprinkle with pepper and
chopped parsley. Makes 36 appetizers.

GOAT CHEESE, SPINACH
AND PISTACHIO TOASTS
1 pkg. (10 oz.) frozen chopped spinach, thawed
1 10-oz. log soft goat cheese (such as Chevre),
softened
4 oz. cream cheese, softened
1 cup chopped shelled pistachios
fresh ground pepper to taste
fresh basil leaves (about 36-40)
1 thin baguette or other bread, cut into 1/4-inch
rounds
Preheat oven to 375E Squeeze the thawed spinach
with both hands to remove excess water (you may
need to do this in 2 or 3 turns if your hands are
small).
Combine the spinach, goat cheese, cream cheese,
and pistachios in a medium bowl and stir well.
Arrange the bread rounds on one or two baking
sheets. Spread the spinach-and-cheese mixture over
the breads. Bake uncovered, for 10-15 min-
utes, until the cheese is melted and
browning. Sprinkle the toasts
with black pepper and press a
basil leaf on top of each
round.
Serve immediately or
keep warm, covered
with foil, for up to 30
minutes. Makes about
36-40 appetizers.

MINI FRENCH BREAD PIZZA ROUNDS
1 thin baguette or other bread, cut into 1/4-inch
rounds
olive oil
1 can (about 28 oz.) chopped Italian seasoned
tomatoes, drained well
1 cup finely chopped red onion
1/2 cup basil leaves, cut into thin strips
2 cups grated Brick, Provolone or Asiago cheese
2 T. dried oregano
Preheat oven to 350E Brush rounds lightly with
olive oil and place them on a baking sheet. Bake the
breads for about 10-12 minutes, until lightly toast-
ed. Remove from oven and cool for 10 minutes.
Heat the oven to 400F. Spoon small amounts of
the drained, seasoned tomatoes over the breads. Top
with the chopped onions and basil strips. Sprinkle
the cheese over the rounds and sprinkle a small
amount of oregano over the cheese. Bake the pizzas
for about 8-10 minutes, until the cheese is melted.
Serve immediately. Makes 36-40 mini pizzas.

SMOKED SALMON
PATE WITH WASABI
MAYONNAISE
1 T. prepared wasabi
(Japanese horseradish)
8 oz. mayonnaise (low-fat is fine)
1 pound smoked salmon or lox
1/2 cup chopped fresh chives
36 Belgian endive spears, seedless cucumber
rounds, gourmet crackers or party pumpernickel
breads cut into circles with a cookie cutter
fresh ground black pepper
fresh chopped parsley, garnish
Prepare wasabi mayonnaise: Combine wasabi with
the mayonnaise in a small bowl and stir well. Set
aside.
Chop the smoked salmon by hand or pulse a few
times in the bowl of a food processor fitted with a
metal blade. Add the chives and stir or pulse to
combine.
Arrange the endive spears, crackers or breads on a
baking sheet or serving tray. Spoon small amounts
of salmon on the white, square portion of the
spears, or in the center of the crackers or breads.

BLUE CHEESE AND WALNUT TOASTS
1 thin baguette or other bread, cut into 1/4-inch
rounds
olive oil
1 cup very thin sliced red or Bermuda onion
1 cup chopped walnuts
2 cups crumbled Roquefort or Gorgonzola
cheese
fresh chopped parsley, garnish
Preheat oven to 350E Brush rounds lightly with
olive oil and place them on a baking sheet. Bake the
breads for about 10-12 minutes, until lightly toast-
ed. Remove from oven and cool for 10 minutes.
Heat the oven to 400E Divide the onions among
the breads. Sprinkle the walnuts over the onions and
the cheese over all. Bake the toasts for about 10-12
minutes until the cheese appears slightly melted.
Remove from oven, sprinkle with fresh chopped
parsley and serve warm. Makes 36-40 toasts.

MARINATED MINI FRESH
MOZZARELLA BALLS
1 pound fresh water-packed mozzarella cheese
balls (about 3/4-inch in diameter)
1/4 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
1 T. dried parsley flakes
1 t. minced garlic
1/2 t. dried red pepper flakes
1 t. dried oregano
1 t. kosher salt
fresh ground black pepper to taste

APPETIZERS

on page 82

env

6/20
2003

81

