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1 Tbsp. soy sauce
24 good quality toothpicks
3 Tbsp. olive oil
kosher salt and pepper to taste
Mix the wasabi and mayonnaise
together in a small bowl. Set aside or
chill until ready to serve.
Combine tuna, lime juice and soy
sauce in medium bowl; toss to coat.
Chill and marinate for 1 hour.
Preheat oven to 450°F. Thread tuna
on the toothpicks. Brush a baking
sheet with sides with 1 Tbsp. of olive
oil. Arrange the tuna kabobs on the
baking sheet and brush the kabobs
with the remaining oil. Lightly season
the kabobs with salt and pepper. Cook
the kabobs for 5 minutes. Serve the
kabobs with the sauce on the side.
Makes 24 appetizer kabobs.

Cheddar, Arugula And
Red Onion Bruschetta
3 Tbsp. olive oil
2 cups thin sliced red onion
2 Tbsp. balsamic vinegar
2 cups shredded sharp cheddar
cheese
1 Tbsp. grated lemon peel or zest
1 thin French baguette, any flavor,
cut into 1/2-inch rounds
1/4 cup extra virgin olive oil
2 cups fresh baby arugula leaves,
cut into thin strips
Heat oil in a large nonstick skil-
let over medium-high heat. Add the
onions and sauté until the onions are
very soft and beginning to brown. Stir
in the balsamic vinegar. Allow to cool
completely. Set aside.
Mix cheese and grated lemon peel or
zest. Set aside.
Preheat oven to 350F. Arrange the
baguette slices on a baking sheet with
sides and brush with the extra-virgin
olive oil. Bake for 10 minutes or until
the breads are toasted. Remove from
oven and cool for 5 minutes.
Top the bread rounds with the
onions and sprinkle with cheese. Bake
for 10 minutes or until the cheese is
melted. Arrange the toasts on a serv-
ing dish and sprinkle with the arugula.
Makes 24 bruschetta.

Garlic And Basil
Mozzarella Balls
24 mini fresh mozzarella balls
1/2 cup extra-virgin olive oil
2 Tbsp. minced garlic
1/4 tsp. dried crushed red pepper
1 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Toss mozzarella with half of the olive
oil in a medium bowl. Set aside.

Heat remaining oil in a large skil-
let over medium heat. Add the garlic
and crushed pepper and cook, stirring
occasionally until the garlic is golden.
Allow to cool before adding to the
mozzarella. Toss with the basil and
seasonings. Allow to marinate for 1
hour at room temperature or chill until
ready to serve. Bring back to room
temperature before serving.
Heat 2 tablespoons oil in small skil-
let over medium heat. Add garlic and
crushed pepper and stir just until
garlic begins to color, about 2 minutes.
Remove from heat; stir in oregano, salt,
and pepper. Cool. Stir in capers and
remaining 4 tablespoons oil. Spoon
over cheese slices.

ze

Robert P. Di Pilla, DDS, PC

Green Olive Tapenade
2 cups (about 10-12 oz.) pitted
good quality green olives
6 anchovy fillets, drained
3 medium peeled garlic cloves
1 Tbsp. drained capers
1 Tbsp. fresh lemon juice
1/8 tsp. (or more to taste) ground
cayenne pepper
sea salt to taste
Combine all ingredients in bowl of
a food processor and pulse until finely
chopped. Adjust salt and cayenne pep-
per to taste. Transfer to a serving dish
and serve with French bread rounds or
gourmet crackers. Makes 12 servings.

Aesthetic and Rejuvenation Dentistry

Brie With Pear Chutney
Also wonderful with any cheese as a
topping.
6 medium pears, peeled and cut
into 1/2-inch chunks
1 1/2 cups chopped onion
3/4 cup cider vinegar
1 cup brown sugar
1 cup golden raisins
1/4 cup minced peeled fresh gin-
gerroot
1 yellow bell pepper, chopped
1 tsp. kosher salt
1/8 tsp. ground cayenne pepper, or
more to taste
1 kilo brie (or smaller quantity
for smaller portions)
Combine all ingredients in a large
saucepan. Bring to a boil over medi-
um-high heat. Reduce heat to simmer
and cook for 1 hour. Allow to cool in
the pan and chill until ready to serve.
Arrange brie on a serving platter.
Cut a large wedge from the brie round
and arrange on top of the remaining
brie. Spoon chutney over the brie (you
will not need all the chutney) so that
it drizzles down the sides of the brie.
Serve with gourmet crackers or French
bread rounds. Makes 20 servings. II

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