FOODWORTHY

Ingredients

red seedless grapes

dash of salt

olive oil

white or regular balsamic vinegar

ricotta *

roasted garlic *

rosemary

pepper

french bread

1. Heat the oven to 400.
2. Lightly coat the grapes in olive oil, balsamic and salt.  Wrap in tinfoil and cook until the grapes begin to shrivel, about 20 minutes.
3. Cut the bread into one inch slices and toast until lightly browned.
4. Once the grapes have cooled slightly, cut in half.
5. Spread the roasted garlic over the bread, layer with ricotta, and top with grapes.  Sprinkle with finely minced rosemary and pepper.

Note: What I like about this recipe is that it’s built upon small ingredients with big flavor.  This is very much about personal taste.  Roast the grapes without the vinegar or substitute rosemary for thyme.  Regardless of variation the result is the same: a savory sweet toast that is easy to prepare.

* see recipe post

"You got it backwards, Dill," said Jem. "Clowns are sad, it's folks that laugh at them."

Ingredients

8 oz. container of Greek style yogurt

1/2 TBL extra virgin olive oil

1/4 tsp salt

3 large cloves of garlic, minced

juice of half a lemon

1/2 cup grated cucumber

1 tsp fresh dill

Mix all ingredients together

Tips

• I used a micro-plane/rasp to mince the garlic.
• It is very important to wring out all of the water from the cucumber, and then wring it out again.  And again.  Cucumber has a high water content and you do not want it diluting the taste of your tzatziki.
• It is best if let to settle in the fridge for at least a few hours – even make it a day ahead.
• Greek style yogurt can now be found in most supermarkets.  Trader Joe’s and Whole Foods also carry various brands.

* The quote is To Kill A Mockingbird

Thanksgiving stuffing in a cocktail bite

Ingredients

1 box of puff pastry sheets

1 & 1/2 cups onion, diced

1 TBL butter

1 & 1/2 cups celery, diced

1 TBL olive oil

2 eggs

2 TBL (heaping) fresh thyme

1/2 cup heavy cream

1 cup Gruyere

1/4 tsp salt

1/4 tsp pepper

1. Preheat oven to 375.
2. Lightly toss celery with olive oil, salt and pepper.  Roast for 30 min.
3. Melt butter over medium high heat and cook onions until browned, about 10 minutes, salting lightly.  Set aside.
4. Once the celery is finished, reduce heat to 325.
5. Whisk together the cream, eggs, salt and pepper.
6. Using a non-stick mini muffin pan as a guide, cut out enough rounds from the dough to make 36, and place in the pan.
7. Into each shell, place about 1/4 tsp onion, 1/4 tsp celery, 1/2 tsp cheese, a few leaves of thyme, and top with egg mixture.
8. Bake for 45 minutes.

Ingredients

1/2 cup finely chopped green olives

1/2 cup finely chopped black olives

1 cup cubed mozzarella

2 TBL olive oil

1 tsp fresh oregano

1 garlic clove, minced

Juice of half a lemon, or to taste

1 package of wonton wrappers
(at least 48)

1. Combine all ingredients.
2. Refrigerate at least half an hour.
3. Fill wontons with one tablespoon of filling.
4. Roll according to instructions on wonton package.
5. Fry until crispy (thermometer should read 350) or bake at 375 for 20 minutes, turning once.