Greek Salad Skewers

356 Comments

1. Roasted Tomato – Honey Bruschetta with Ricotta

   2 pints cherry or grape tomatoes, halved lengthwise
   1 1/2 tablespoons extra-virgin olive oil
   2 tablespoons clover honey and additional for drizzling and honey on the side
   2 teaspoons thyme leaves
   1 teaspoon kosher salt
   1/8 teaspoon freshly ground pepper
   12 baguette slices, cut 1/2 inch thick on the bias
   1 cup fresh ricotta (8 ounces)
   6 basil leaves, thinly sliced or torn

   1. Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.
   2. Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.
   3. Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the honey, sprinkle with the sliced basil and serve with additional honey on the side.

   Make Ahead The roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before serving.

   Note: If you can get fresh ricotta from your local cheese market it makes a huge difference. Or you can make your own!

   Adapted From Food and Wine Magazine

2. DREAMSICLE DIP

   1 8oz Cream Cheese
   1 jar (approx 7 oz) Marshmallow Fluff or Cream
   1 Orange
   Assorted Fruits

   Mix softened cream cheese, marshmallow and juice from orange. Add orange zest if desired. Serve with assorted fruits.

   1. Terri-
      This post made me giggle because I just made this yesterday (very similar) and it’s posting to MBA this week!
      –Jamie

3. CHICKEN DIP

   1 8oz Cream Cheese
   1 can Underwood Chicken Spread (found in aisle with Tuna Fish)
   1 Tbsp Mayonnaise
   1 tsp Soy Sauce
   Minced Onions (or dry onions) – Optional
   Chopped Parsley, Nuts or Cracker Crumbs

   Mix softened cream cheese, chicken spread, mayonnaise, soy sauce and onions until well blended. Chill for several hours or overnight. Can be formed into a log or ball and topped with chopped parsley, nuts or cracker crumbs. Serve with crackers.

4. I haven’t blogged about this yet, but this is a favorite appetizer in my family. Usually, we make it to accompany to antipasta course at Christmas and Easter. It’s super easy.

   Marinated Mozzarella Salad

   1 lb mini mozzarella balls (sometimes sold as Bocconcini)
   ½ cup olive oil
   ½ cup basil, chopped
   Salt, pepper, red pepper flakes and Italian seasoning, to taste

   1. Use a strainer to drain mozzarella well. Place in a Tupperware container.
   2. Mix basil, salt, pepper, red pepper flakes and Italian seasoning with olive oil in a small bowl.
   3. Pour oil mixture over mozzarella. Either stir to coat, or place lid on container and give it a few shakes.
   4. Cover container with lid and place in the refrigerator. Allow mozzarella to marinate for as much time as possible before serving. One hour will do, but a couple of hours will bring out all the flavors.
   5. Let come to room temperature before serving.

5. Baked Brie en Croute

   INGREDIENTS
   1 (9 1/2 by 9-inch) sheet frozen puff pastry , thawed
   1 large egg , beaten
   1 (8-ounce) wheel soft Brie
   1 large egg , beaten (for baking)
   1/4 cup apricot preserves , orange marmalade, or hot pepper jelly

   INSTRUCTIONS
   1. Line the bottom of a pie dish (or cake pan) with parchment paper; set aside. Roll the puff pastry out to a 12-inch square on a lightly floured work surface. Using another pie dish or other round guide, trim the pastry into a 9-inch circle with a paring knife. Brush the edges of the pastry circle lightly with the beaten egg. Place the Brie in the center of the circle and, following the illustrations below, wrap it in the pastry, leaving a small opening in the top. Transfer the Brie to the prepared pie dish.
   2. TO STORE: Wrap the pie dish with plastic wrap, being careful not to press down the pleating or rim of the puff pastry, and refrigerate for up to 3 days, or freeze for up to 1 month.
   3. TO SERVE: If frozen, let the Brie thaw in the refrigerator for 24 hours. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the Brie and brush the pastry with the beaten egg. Bake until the exterior is a deep golden brown, 30 to 35 minutes.
   4. Transfer the cheese to a wire rack and, using the tip of a paring knife, cut into the top of the Brie to check its consistency. If the cheese is just softened, let it sit for 5 minutes before serving; if the cheese is melted and soupy, you will need to let it sit and cool until thickened for 30 to 40 minutes before serving. Spoon the preserves into the exposed center of the Brie as it cools.

   Adapted from Cook’s Illustrated.

6. Roasted Red Pepper Dip

   INGREDIENTS
   6 tablespoons tahini , stirred well (see note)
   2 tablespoons extra-virgin olive oil , plus extra for drizzling
   1 (14-ounce) can chickpeas , drained and rinsed (see note)
   1/4 cup jarred roasted red peppers , rinsed and dried thoroughly with paper towels
   1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
   1/2 teaspoon table salt
   Pinch cayenne
   3 tablespoons juice from 1 to 2 lemons
   2 teaspoons chopped fresh parsley

   INSTRUCTIONS
   1. Whisk together tahini and 2 tablespoons oil in small bowl or measuring cup.
   2. Process chickpeas, roasted red peppers, garlic, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
   3. Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

   Adapted from Cook’s Illustrated.

7. Super Easy Cream Cheese Rotel

   1 lb sausage (I use mild Jimmy Dean)
   16 oz. cream cheese
   1 can mild Rotel

   Cook the sausage in a skillet until it is thoroughly browned. While the sausage is cooking, heat the cream cheese and Rotel in a pot together over low heat. Once the sausage is cooked, pour the melted cream cheese and Rotel into the skillet with the sausage and mix everything together. Put into a bowl or dip dish or whatever you want to serve your dip in, allow it to cool, and serve with tortilla chips. Serves approximately 6-8.

8. Here’s my recipe!

   Vols-au-Vent with Stilton and Apricot Preserves

   Puff pastry
   Egg wash (1 egg mixed with water)
   Apricot Preserves
   Stilton or another good blue cheese

   1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
   2. Roll out the puff pastry to about 1/8-inch thick. Cut several small circles out of the dough (I used the back of a pastry bag tip). Cut smaller holes out of the center of half the circles. Prick the solid circles with a fork, and leave the circles with the centers removed plain. Brush the solid circles with egg wash, and then place the rings on top. Brush the rings with egg wash as well. Be careful not to allow the egg was to drip down the sides of the circles.
   3. Bake the puff pastry shells until they are nicely browned. Allow them to cool.
   4. Fill each pastry shell with a small slice of Stilton cheese and top with a spoonful of apricot preserves.

   1. Ooops, here’s the link!
      http://cupcakemuffin.blogspot.com/2009/09/september-daring-bakers-vols-au-vent.html

9. I love Giada’s recipe!

   Tomato, Watermelon and Basil Skewers (foodnetwork.com)

   1/4 cup balsamic vinegar
   1/4 cup sugar
   1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes
   32 small basil leaves (or torn larger leaves)
   16 cherry tomatoes, halved
   2 tablespoons extra-virgin olive oil
   Kosher salt

   Special equipment: 16 (6-inch) skewers

   Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.
   Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.
   Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

10. Bacon Pinwheels

    1 tube of crescent roll dough
    2 ounces cream cheese
    About 5 bacon slices, fried and chopped
    1 bunch of green onions, chopped (optional)
    About a cup of cheddar cheese
    Sprinkling of garlic salt

    Unroll the crescent roll dough and squeeze together the seams. Roll it out with the rolling pin to flatten it a bit. Spread with 2 ounces of softened cream cheese, right out to the very edges. Sprinkle with garlic salt. Sprinkle on the cheese and bacon (and green onion, if using) as evenly as possible. Roll it up from long end to long end. Slice into ½ to 1 inch slices and place on a baking sheet. Bake as directed on the crescent roll package.