Monthly Archives: April 2013

Tomato Canapés

Appetizers and Snacks
  • Tomato Canapés1 loaf French bread
  • Fresh tomatoes, chopped
  • 1 (8-ounce) brick of cream cheese, softened
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • Fresh basil leaves
  • Pine nuts 

Tomato-Onion Relish:

  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 2 tomatoes, finely chopped
  • 1-2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar 

To make relish, combine olive oil and chopped red onion in large skillet over medium low heat. Cook until softened, about 5-10 minutes. Lower heat and add tomatoes (save some for garnish), brown sugar and vinegar. Cook until thickened, about 10 more minutes.

Preheat broiler. Cut the bread into slices and place in single layer on ungreased baking sheet. Broil for 1 minute; flip slices and broil for 30-60 seconds, or until slightly browned. Remove slices from baking sheet and set aside.

Place cream cheese in mixer or food processor bowl. Process until it has softened and looks almost like frosting. Add salt and pepper, then process another 10-15 seconds.

Spread cream cheese on bread slices and top with chopped tomatoes and tomato-onion relish. Garnish with fresh basil leaves and pine nuts. Serve immediately, or cover tightly and refrigerate up to a few hours.

Cheese & Pear Plates

Appetizers and Snacks

Cheese & Pear Plates

  • Fresh pears
  • Cheese wedges
  • Chocolate shavings

Slice pears and cheese into wedges and arrange on a plate (pears are ripe when the neck yields to the pressure.) Garnish with chocolate shavings. Pair Bartlett or Red Bartlett pear slices with wedges of Camembert, Cheddar, Gouda or Fontina cheese. Pair d’Anjou pears with slices of Camembert or Brie. Serve as an appetizer, dessert or snack.