Avocado Tomato Confit Bruschetta
Crisp baguette toasts topped with lime-spiked avocado and slow-roasted plum tomato confit, a Saturday-afternoon hors d'oeuvre.
Category
Hors d'oeuvres
15 recipes
Chicken Satay
Thin strips of chicken marinated in soy, turmeric, grated onion and garlic, grilled on skewers and served with a lime-spiked peanut sauce.
Crudités with Hummus, Ranch Dip, Sesame Dip and Eggplant Dip
A platter of raw and roasted vegetables for a busy house full of teens, with four dips: hummus, ranch, sesame and roasted eggplant.
Fish Tartare
Sushi-grade fish diced fine and tossed with capers, red onion, cornichons, chives and lime, molded and served with toasts and salad.
Frederic's Onion Tart
A thin yeasted olive-oil crust piled with slowly caramelized onions and thyme, baked until crisp.
Fresh Spring Vegetable Rolls
Chilled rice-paper rolls filled with a gingery cabbage slaw and avocado-edamame spread, with three dipping sauces to choose from.
Fried Cauliflower Florets with Aioli Sauce
Blanched cauliflower florets in a light anchovy batter, fried golden and served with a hand-whisked aioli.
Fried Zucchini Blossoms
Two ways with summer's edible flowers: a crisp beer batter, or a delicate dusting of rice flour and salt.
Guacamole
Chunky avocado with red onion, tomato, cilantro and plenty of lime, served in the avocado skins with crudités.
Parmesan Nut Ring / Bacon Nut Ring
A savory baked nut loaf in a ring mold, made either with Parmesan for herbivores or bacon for carnivores, good at breakfast, lunch or tea time.
Quinoa Carrot Croquettes
Golden pan-fried patties of quinoa, grated carrot, herbs and cottage cheese that children and grown-ups reach for equally.
Roasted Eggplant Caponata Dip
A whole roasted eggplant pulsed with olives, roasted red pepper, capers and pine nuts into a room-temperature dip for pita crisps and crudités.
Salmon Flan (Salmon Gefilte Fish)
A Passover twist on gefilte fish: ground salmon, sautéed onion and dill baked in a bundt pan water bath and served with horseradish.
Wild Mushroom Egg Rolls
Chanterelles and morels stir-fried with ginger, Napa cabbage and hoisin, rolled in egg roll wrappers and fried until crisp.
Zucchini Fritters
Zucchini strips dipped in buttermilk egg and an herbed Parmesan breadcrumb coating, then fried or baked and served with spicy marinara.