The Rural Voice, 2002-11, Page 26Rural Living
Appetizers with international flair
Selected by Bonnie Gropp
As we heat/ into the final month ,'/
the year. the season for entertaining
is upon us. Though frozen prepared
appetizers can make entertaining
easier. they do not give the sense of
pride in creating taste -tempting
dishes yourself Also with the world
literally at our fingertips in grocery
and specialty stores. we can now
create a rather eclectic mix of tasty
tidbits for guests. Whether a simple
appetizer to serve with drinks or a
more ambitious selection there is
enough diversity in recipes to please
every palate.
MIXED MUSHROOMS ON
CROSTINI
skinny baguette
1 tbsp (15 mL) olive oil
12 oz (375 g) mixed mushrooms,
including cremini, portobello.
shiitake. oyster and white button
1 onion, diced
2 cloves garlic. minced
1/2 tsp (2 mL) dried basil leaves
1 tbsp (15 mL) each balsamic
vinegar and water
1/2 cup (125 mL) diced smoked
ham or prosciutto
2 tbsp (25 mL) chopped fresh
parsley
1/2 cup (125 mL) freshly grated
asiago or parmesan cheese
salt and pepper
Slice baguette into 1/3 -inch (8 mm)
thick rounds. Brush with a little olive
oil and broil until lightly golden in
colour.
Clean mushrooms; slice small ones
and chop larger ones to make 4 cups
(1 L).
In large non-stick skillet, heat
remaining oil over medium-high heat.
Add onion and cook until lightly
softened, about 1 minute. Stir in
mushrooms and garlic; cook for 4
minutes. Stir in basil, then add
vinegar and water; cook for 1-2
minutes or until liquid has
evaporated.
Remove form heat. Stir in ham,
parsley and half the cheese. Season to
taste with salt and pepper. Spoon
mixture onto toasted bread (crostini);
sprinkle with remaining cheese
22 THE RURAL VOICE
Make -ahead
tip:
Cool filling.
cover and
refrigerate.
Before serving,
warm briefly in
microwave.
spoon onto
toasted bread
(crostini),
sprinkle with
cheese.
Crostini can
also be made
ahead. cooled
and stored in
airtight
container at
room tempera-
ture for up to
two days.
Healthy, yet rich tasting, Potato Hummus is a cross between
Skordalia, a Greek potato and garlic dip and a Middle Eastern
Hummus. The bonus is that the flavour improves when made
day or two ahead.
MEDITERRANEAN
VEGETABLE SQUARES
Topping:
1 medium onion. halved and thinly
sliced
2 cloves garlic. minced
1 tbsp (15 mL) olive oil
pinch dried rosemary leaves
1 cup (250 mL) shredded
mozzarella cheese
4 medium rip tomatoes, thinly
sliced
cup (250 mL) sliced mushrooms
1 tsp (5 mL) dried basil leaves
1/2 tsp (2 mL) dried oregano leaves
1/4 tsp (1 mL) black pepper
1/2 cup (125 mL) grated parmesan
cheese
Preheat oven to 425°F (220°C).
Prepare 15x10 -inch (40x25 cm)
baking pan by sprinkling with 2 tsp
(10 mL) cornmeal.
In small glass microwaveable
bowl. pour oil over onion and garlic.
Microwave, uncovered at High for I
minute, or until softened. Stir in
rosemary, set aside.
Alternatively, heat oil in saucepan
over medium-high heat and cook
onions and garlic until softened,
about 5 minutes.
Crust:
1/4 cup (50 mL) cornmeal
a
1 3/4 cups (425 mL) all-purpose
flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1/3 cup (75 mL) cold shortening
3/4 cup (175 mL) milk
In bowl, combine remaining
cornmeal, flour, baking powder and
salt. With pastry blender or two
knives, cut in shortening until
mixture resembles coarse crumbs.
Add milk all at once, stirring with a
fork to make a soft, slightly sticky
dough. Turn out onto lightly floured
surface; knead 10 times. Roll out to a
rectangle to fit pan. Pat into pan.
Sprinkle mozzarella cheese over
crust. Arrange tomatoes, mushrooms
and onion mixture on cheese.
Sprinkle with basil, oregano, pepper
and parmesan cheese.
Bake in bottom third of preheated
425°F (220°C) oven for 10 minutes
or until cheese is bubbly and crust is
browned. Slide off pan onto cooling
rack. Let cool for 5 minutes. Transfer
to cutting board, cut into 24 equal
squares with sharp knife.
Make -ahead tip:
Bake and cut into squares when
completely cool. Place squares back
in pan, cover and refrigerate
overnight. Before serving, remove
cover and reheat in 350°F (180°C)