Tuesday, December 11, 2012

{appetizers for dinner}





I like appetizers. A lot.  I'm generally reminding myself at social get togethers to not embarrass myself by taking the entire plate of appetizers off of a server's tray as they are passing through.  Maybe it's because I love tiny food so much and the general idea of an appetizer is to be cute and bite size.  This past weekend, Chris and I were trying to brainstorm up a menu for a little night spend in and after only finding appetizer ideas that sounded appealing we decided to make a dinner out of a dishes you would usually find on the "starters" menu.  Rather than sit down for a proper meal, we spent the evening cooking in the kitchen together and enjoying the appetizers as they became ready.   We cooked up three different dishes (click on the different elements below for recipe links):



 {charred red peppers for the romesco sauce}




{a maple old fashioned to accompany the cooking}



 {pan fried cauliflower on a bed of romesco topped with flat leaf parsley & garlic toasted panko}


{grilled asparagus with friend egg and romesco sauce}


                              {crostini with mortadella spread topped with spinach & balsamic cashews}


what you need
  • 1/2 lb mortadella
  • 1 cup chopped baby spinach
  • 1/3 cup chopped cashews
  • 1/3 cup balsamic vinaigrette
  • 1/2 sliced french baguette
  • 1/3 cup olive oil
  1. Chop cashews and lightly toast. Toss with balsamic vinaigrette and set aside. 
  2. Cut mortadella into small chunks and place in food processor with about 1/4 to 1/3 cup of olive oil until mixture reaches a spreadable consistency.
  3. Toast baguette slices.
  4. Spread about 3 tablespoons of the mortadella onto each toasted slice.
  5. Top with chopped spinach and large spoonful of the balsamic cashew mixture.
  6. Lightly salt to taste.

2 comments:

  1. Can you please come cook for me? Ugh. this looks amazing.

    ReplyDelete
  2. This looks so good! I will be pinning! :)

    ReplyDelete