Do you ever just want to skip dinner and snack?
I do! I love snacking! I love hors d'oevres or tapas style eating with lots of little nibbles to pick from. My husband was working late last night and I didn't feel like cooking another dinner, so I checked the fridge and decided to make us some appetizers instead.
First up is a lovely spinach and artichoke dip. This is great to serve if you have a few people over. Just slice a baguette or open some tortilla chips and let everyone dig in. I use fresh spinach and artichokes, but you could use one package of drained frozen spinach and a can of artichokes with no problem and just a small sacrifice in taste!
Ingredients:
- 1 package of fresh baby spinach
- About 10 prepared artichoke hearts
- 1/2 cup grated parmesan
- 1/2 cup grated mozzarella
- 1/4 cup mayonnaise
- 2 cloves of garlic, finely diced
- 1 package of cream cheese
- sprinkle of Italian seasoning
- salt and pepper to season
Wash the spinach and saute in a little butter for a minute or two until just wilted. I find if you put a lid on your saute pan you will get a better texture, as the spinach steams and sautes. Allow to cool.
Cream the cream cheese with the mayonnaise. Add in garlic, parmesan, mozzarella and seasonings.
Roughly Chop the spinach and artichokes and fold into the creamy mixture. Spoon into a buttered oven dish and bake at 200C/400F for about 20 minutes or until bubbling and brown on top. Serve hot.
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Second up we have my capresi salad. This is such a common dish these days with variations on just about every restaurant menu, that I've tried to come up with a unique marinade. It's got a hint of sweetness to it which seems to bring out much more depth in the tomatoes and works so well with the mozzarella. This is by no means authentic, but I have had four different Italians ask me for the recipe, so that must say something! ;-)
If you can get buffalo mozzarella, do as it really is superior to the cows version. As for the tomatoes, I like vine ripened, as they have the best flavour. A lot of people go with Roma tomatoes for their shape, but they are actually pretty flavourless in comparison to fresh vine tomatoes. Fresh basil is also essential here, although in a pinch I've used dried. It's not the same at all though, so it will be a bit of a let down. Ok.. off my ingredient soap box now!
Ingredients:
- 1/2 cup extra virgin olive oil
- 1/8 cup white balsamic vinegar
- splash marsala wine
- splash regular balsamic vinegar
- 2 large balls buffalo mozzarella
- 4 large vine ripened tomoatoes
- About 4-5 large basil leaves
- salt and pepper to season
Whisk the olive oil, vinegars and wine until a nice emulsion forms.
Slice the tomatoes and mozzarella so there is an equal number of each. Place in a dish.
Stack basil leaves and roll up. Slice into a chiffonade with a sharp knife.
Pour the marinade over, sprinkle with basil and leave in the fridge until ready to serve. Don't leave longer than a couple of hours if using the softer buffalo cheese, as the texture will be compromised.
To serve arrange on a plate alternating tomatoes with cheese. Pour remaining marinade over the arrangement. Season with salt and pepper and garnish with extra basil if desired.
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