BRUSCHETTA TO DIE FOR
12 oz frozen artichoke hearts, thawed
1/2 cup olive oil
4 garlic cloves crushed
1/3 cup chopped italian parsley
1/3 cup broth
2 red bell peppers (or yellow) - cut out core and shake off seeds. Broil peppers, remove skins and cool.
1 - 2 teaspoons dried oregano
1 - 2 cup grated parmesan
1/3 cup drained capers
2 tbl lemon juice (fresh)
drizzle balsamic
1 loaf crusy italian break or baquette cut into 2/3 inch slices
extra virgin olive oil
2 large garlic cloves, peeled
8 oz goat cheese, room temp
Medium skillet heat lightly the oil, add the artichoke hearts, parsley and garlic Season with salt and pepper and saute about 5 min. Add broth or water during cooking if needed. Remove from skilled and chop coarsely.
Cut bell peppers into thin strips or chop coarsley. In a medium bowl combine the artichokes, bell peppers, oregano, cheese, capers and lemon juice. Season with salt and pepper and set aside to marinate for 30 min.
Preheat the oven to 400 F. Brush the bread slices with oil and bake for a few min. Remove from the oven and rub one side of the bread with the garlic clove. Set aside to cool.
Spread goat cheese on each slice and top with the artichoke bell pepper mixture. Garnish with parsley leaves and serves.
Serves 6 - 8.
ARTICHOKE DIP
16 servings
1/2 cup low fat cream cheese
1/2 cup nonfat sour cream
1/4 cup grated parmesean cheese
1/2 cup grated mozzarella cheese
2 tbl lemon juice
1 1/2 t salt
1 1/2 t black pepper
1/2 cup chopped green chili
2 cups canned artichoke hearts, drained and rinsed
Preheat oven to 400 deg.
Combine cream cheese and all ingredients except for artichoke hearts in a food processor. Mix well. Add artichokes and pulse until chunky. Place in a 8 inch baking pan and bake for 10 - 15 min. or until bubbly.
HUMMUS
8 servings
1 t ground cumin
1 15 oz can garbanzo beans
2 t minced garlic
2 T fresh squeezed lemon juice
2 Y olive oil
Pinch black pepper
1 t salt
1 T plus 1 t sesame tahini (found in specialty stores)
Preheat oven to 350 deg. Drain garbanzo beans and reserve liquid. Combine all ingredeiants in food processor and puree. Use reserved liquid to adjust consistency. Serve.
DEVILED EGGS
6 eggs
1/4 cup mayonnaise
1 T minced parsley
1 t sweet pickle juice
1 t dijon mustard
1 t apple cider vinegar
1/4 t cayenne
1/8 t dry mustard
salt to taste
Boil the eggs, remove from the water and cool in refrigerator. Remove shells and slice in half lengthwise. Separate yolks and place in a bowl. Combine all the the other ingredients with yolks and mask together until cream and smooth. Using a large plastic bag or piper, place mixture in bag, cut off small corner of bag. Fill each egg white. Refrigerate and serve cold.