Need one more hors d'oeuvre--help!
Having people over for dinner tonight, and plan to put out good olives and an old-fashioned hors d'oeuvre my grandma used to make (chopped onion+mayo+parmesan spread onto baguette slices and broiled--delicious!). I want to put out one more thing, but I can't think of anything besides crudite that isn't also creamy/cheesy/full of fat. Any suggestions on how to round this out would be appreciated!
Simple and easy... wrap sugar dates with prosciutto and bake at 350° till the prosciutto takes on just a little color. Salty, sweet, easy, and just a touch exotic.... oh and realy, realy, good!
How about crostini's? Cut a baguette at an angle into slices, brush each side with olive oil, and broil each side for a few mintues till brown. Top with whatever. I love tomato slices with some type of sharp cheese, stick back under the broiler for a couple minutes. Sprinkle a bit of sea salt, drizzle with truffle oil if you have it, if not EVOO.
Could do something simple like hummus, or tapenade premade from the store.
Always a hit at my parties.
Hmm, maybe asparagus wrapped in prosciutto--if I find time to run out for asparagus! I feel like I need something fresh and/or raw (nothing on bread, nothing with cheese) to balance the rest.
This requires a small amount of prep, but overall it's relatively easy and even somewhat heathy. Assuming your grocery store has aspagus......
3/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons chopped red onion
2 tablespoons lemon juice
1 tablespoon plus 1 teaspoon capers, drained and chopped
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon pepper
Asparagus spears, cut into 4-inch lengths
Cold water with ice for cooling asparagus
1 1/2 teaspoons kosher salt
Mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, onion powder, sugar and pepper together. Refrigerate.
Cook asparagus (either by steaming or light simmer) until tender, about 6 to 8 minutes. Mix water and kosher salt together in a large bowl. Remove asparagus from the pan into the cold water. Transfer to a plate and refrigerate. Serve with dipping sauce.
my standby is always medjool dates with a toasted walnut half and a shard of parmesan
easy and wonderful ~~ got the idea originally from "America's Test Kitchen" cookbook