Appetizers

Slow-Roasted Roma Tomatoes August, 2011

In summer when tomatoes are plentiful in my garden, I often roast one or two pans of ripe plum tomatoes and serve them for appetizers or as a side dish. For lunch, I love to tear off a piece of crusty bread and eat it with 5 or 6 tomato halves and a chunk of Parmigiano Reggiano or whatever great cheese I happen to have on hand.

It’s hard to believe that anything this easy to make can taste so good. But like all recipes, you’ll get the best results when you start with the best ingredients. Make this when you have ripe, flavor-rich tomatoes in your garden or at your local market.

Stuffed Mushrooms on Sticks July, 2011

I believe Mushrooms are at their finest when simply served. These stuffed mushrooms are great as an appetizer. The corn flour used in this recipe is merely as a binding agent. I don't use it because I am quite partial to all those delicious mushroom juices. I prefer to serve these skewers over toasted bread that absorbs any juices. Oh and plan to make four times this quantity, I guarantee they will be wiped out EVERY time!

Roasted Vegetable Platter June, 2011

Not only does this appetizer look beautiful, but it tastes great and doesn’t fill everyone up before dinner. You can vary the selection and quantities of vegetables depending on the season, availability and personal preference.

Socca May, 2011

This batter can be made hours in advance, which makes it fast to assemble when your guests arrive. Socca can be served as is with drinks before a meal, or turned into a more substantial dish by topping it with feta, marinated beets or a salad.

Rustic Pea Spread with Whole-wheat Bruschetta May, 2011

In the height of spring I make this spread with fresh peas, but it is just as delicious and super quick to prepare with frozen peas.
Try this spread on oatcakes, in sandwiches or even as a side dish. You’ll also love eating it on its own!

Three Cheese Fondue December, 2010

Inspired by one of my dearest friends, Kelly—who just happens to have a 1970s fondue pot bought at a thrift shop for $3—as well as a trip to the local cheese shop in Thornbury, Ont., and 60 centimetres of snow (not a word of a lie) from the weather gods, this fondue recipe is just the thing for this time of year. It is also guaranteed to have your guests sharing great conversation over delicious, comforting food, and they will be in no rush to leave the table.

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce December, 2010

Meatballs are an easy appetizer. All you need to do to serve them is put them on a nice plate and offer toothpicks and napkins with them. They are filling and delicious, which always pleasures your guests. This recipe from Bon Appétit is different from the standard versions you may already be familiar with.

Almond and Chevre Cheese Balls December, 2010

This recipe is proving to be huge success. I found the recipe on the site Serious Eats. I served these at a function a couple of weeks ago and got an overwhelming positive response. (Did it help that I renamed them “Hand-Crafted Artisan Almond & Chevre Balls” and tripled the amount of vermouth?)

Breadless Panzanella September, 2010

Traditionally panzanella is made with crisp croutons that soak up all the flavorful juices created by tomatoes, cucumbers and the dressing. It is delicious and please don’t get me wrong I love Panzanella, but prefer to eat this salad with bread or a hearty grain on the side. It’s also extremely fast to make this way and since no oven is needed to make the croutons, it won’t heat up your kitchen.

Crab Pizza August, 2010

If you have conjured up an image of a traditional pizza topped with crab, baked in a wood-fired oven and cut into wedges – stop. This pizza is not baked, nor is there a thin, crisp crust. In fact, the only similarities to that Italian masterpiece we all recognize and love are: one, it is flat; two, the ingredients are layered; and three, cheese is an ingredient (albeit not mozzarella).

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Appetizers