CHAPTER FOUR
Appetizers and Snacks
Tomato and Almond Pesto
MAKES ABOUT 4 CUPS
PREP TIME: 15 MINUTES
This tomato and almond pesto is a unique twist on traditional basil pesto. Made with a mix of fire-roasted and plain tomatoes and toasted almonds instead of pine nuts, it retains a distinctly Mediterranean flavor. Serve it with toasted pita bread.
¾ CUP SLIVERED ALMONDS
ONE 28-OUNCE CAN DICED TOMATOES, DRAINED
ONE 14-OUNCE CAN FIRE-ROASTED TOMATOES, DRAINED
1 CUP FRESH BASIL LEAVES
1 TABLESPOON RED WINE VINEGAR
¾ CUP EXTRA-VIRGIN OLIVE OIL
½ CUP GRATED PARMESAN CHEESE
SALT AND PEPPER TO TASTE
1. Heat a large skillet over medium-high heat and add the almonds. Toast the almonds for 3 to 5 minutes in the dry pan, stirring often, until golden.
2. Transfer the almonds to a food processor and process until ground into a fine powder.
3. Add all the tomatoes, the basil, and red wine vinegar. Blend until smooth. With the food processor running, pour in the olive oil slowly. Blend for 30 seconds. Add the Parmesan cheese, salt, and pepper, and pulse several times to combine.
4. Serve at room temperature or chill until ready to serve.
Roasted Eggplant Feta Dip
SERVES 10 TO 12
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
This hearty dip goes perfectly with slices of warm pita bread. Herb-Tossed Olives would make a nice companion dish.
1 EGGPLANT
2 TABLESPOONS LEMON JUICE
¼ CUP EXTRA-VIRGIN OLIVE OIL
¼ CUP DICED RED ONION
½ CUP DICED RED BELL PEPPER
1 JALAPEÑO PEPPER, SEEDED AND MINCED
2 TABLESPOONS CHOPPED FRESH BASIL
1 TABLESPOON CHOPPED FRESH CHIVES
½ CUP CRUMBLED FETA CHEESE
SALT AND PEPPER TO TASTE
1. Preheat the broiler and line a baking sheet with foil.
2. Using a sharp knife, make small slits in the flesh of the eggplant to vent steam while it roasts. Place the eggplant on the baking sheet.
3. Roast the eggplant, turning it every 5 minutes, until the flesh pierces easily with a knife, about 15 minutes. Transfer to a cutting board and let sit until cool enough to handle.
4. Cut the eggplant in half and spoon the tender flesh into a medium bowl. Add the lemon juice and then the remaining ingredients, and stir until well combined. Serve warm.
Herbed Olive Oil Bread Dip
SERVES 4
PREP TIME: 5 MINUTES
This herbed dipping oil is the perfect complement to a crusty loaf of whole-grain bread, which is a staple of the Mediterranean diet.
¼ CUP EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON CHOPPED FRESH THYME
1 TABLESPOON CHOPPED FRESH CHIVES
1 TABLESPOON CHOPPED FRESH ROSEMARY
½ TEASPOON SEA SALT
FRESH BREAD, FOR SERVING
1. Combine the oil, herbs, and salt in a small bowl and stir together well.
2. Serve the oil at room temperature with slices of fresh bread for dipping.
Watermelon Gazpacho
SERVES 6
PREP TIME: 10 MINUTES
Gazpacho is traditionally made with tomatoes, but here it is made with watermelon, flavored with a hint of lime. It’s the perfect appetizer on a hot day.
8 CUPS CHOPPED SEEDLESS WATERMELON
1 SEEDLESS CUCUMBER, CHOPPED
2 CELERY STALKS, CHOPPED
2 RIPE TOMATOES, CHOPPED
1 TEASPOON MINCED GARLIC
3 TABLESPOONS FRESH LIME JUICE
2 TABLESPOONS RICE VINEGAR
2 TABLESPOONS CHOPPED FRESH CILANTRO
1 TABLESPOON CHOPPED FRESH BASIL
SALT
1. Set aside 1 cup of chopped watermelon and place the rest in a food processor.
2. Add the cucumber, celery, tomatoes, and garlic. Pulse several times until finely chopped but not quite puréed.
3. Transfer to a large bowl and whisk in the lime juice, vinegar, herbs, and salt.
4. Pour the soup into a storage container and stir in the reserved watermelon.
5. Cover and refrigerate for at least 2 hours. Serve chilled.
Easy Antipasto Salad
SERVES 8
PREP TIME: 15 MINUTES
Antipasto salad is an iconic Mediterranean recipe that can be enjoyed as an appetizer, first course, or entrée.
2 HEARTS OF ROMAINE LETTUCE, CHOPPED
1 CUP PACKED PARSLEY LEAVES, CHOPPED
ONE 8-OUNCE JAR ROASTED RED PEPPERS, DRAINED AND CHOPPED
TWO 6-OUNCE JARS ARTICHOKE HEARTS, DRAINED AND CHOPPED
1 CUP ASSORTED PITTED OLIVES, DRAINED
1 CUP PEPPERONCINI, DRAINED
4 CUPS CHERRY TOMATOES, HALVED
1 RED ONION, HALVED AND THINLY SLICED
VINAIGRETTE
⅓ CUP EXTRA-VIRGIN OLIVE OIL
3 TABLESPOONS RED WINE VINEGAR
1 GARLIC CLOVE, MINCED
½ TEASPOON SUGAR
PINCH OF SALT AND PEPPER
1. Spread out the romaine in a layer on a large platter and top with parsley, roasted red peppers, artichokes, olives, pepperoncini, tomatoes, and onion.
2. To make the vinaigrette, whisk together the olive oil, vinegar, garlic, sugar, salt, and pepper.
3. Drizzle the vinaigrette over the salad and serve immediately.
Cool Cucumber Salad
SERVES 6
PREP TIME: 15 MINUTES
This cool cucumber salad is light and refreshing. It makes a quick and easy first course or snack—just what you need on a hot day!
1 LARGE SEEDLESS CUCUMBER, PEELED AND CHOPPED
2 SMALL PICKLING CUCUMBERS, THINLY SLICED
½ RED ONION, DICED
1 HEIRLOOM TOMATO, SEEDED AND DICED
DRESSING
¼ CUP WHITE WINE VINEGAR
1 TABLESPOON BALSAMIC VINEGAR
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
2 TEASPOONS HONEY
SALT AND PEPPER TO TASTE
1. Combine the chopped and sliced cucumbers, onion, and tomato in a large bowl. Toss well.
2. To make the dressing, whisk together the vinegars, olive oil, honey, salt, and pepper in a small bowl.
3. Pour dressing over the salad, toss to coat, and refrigerate until ready to serve.
Caprese Salad
SERVES 4
PREP TIME: 10 MINUTES
A caprese salad is a refreshing combination of ripe tomatoes, fresh mozzarella, and basil leaves, attractively arranged on a plate.
3 RIPE HEIRLOOM TOMATOES, THINLY SLICED
ONE 8-OUNCE BALL FRESH MOZZARELLA, SLICED THIN
1 BUNCH FRESH BASIL
SALT AND PEPPER TO TASTE
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON BALSAMIC VINEGAR
1. Arrange the tomato and mozzarella slices on a platter, alternating between the two and overlapping them slightly.
2. Tuck the fresh basil leaves between the mozzarella and tomato slices, and season with salt and pepper.
3. Whisk together the olive oil and balsamic vinegar, drizzle over the salad, and serve.
Herb-Tossed Olives
SERVES 4
PREP TIME: 10 MINUTES
Serve these savory olives in small bowls at your next dinner party. People love snacking on this quintessentially Mediterranean food.
3 CUPS ASSORTED PITTED OLIVES
2 TEASPOONS EXTRA-VIRGIN OLIVE OIL
⅛ TEASPOON DRIED OREGANO
⅛ TEASPOON DRIED THYME
⅛ TEASPOON DRIED BASIL
1 GARLIC CLOVE, CRUSHED
BLACK PEPPER TO TASTE
1. Place the olives in a medium bowl and drizzle with the olive oil.
2. Add the herbs and garlic and season with pepper.
3. Toss the mixture to combine and chill until ready to serve.
Marinated Olives with Feta
SERVES 4
PREP TIME: 10 MINUTES
Rich in flavor, these olives are incredibly easy to put together. You may want to keep a bowl in the refrigerator at all times for snacking!
2 CUPS PITTED KALAMATA OLIVES, DRAINED AND SLICED
½ CUP CRUMBLED FETA CHEESE
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS LEMON JUICE
2 GARLIC CLOVES, MINCED
1 TEASPOON GRATED LEMON ZEST
BLACK PEPPER TO TASTE
1. Place the olives in a medium bowl and toss with the feta cheese and olive oil.
2. Add the lemon juice, garlic, and lemon zest and mix well.
3. Season with pepper, and refrigerate until ready to serve.
Heirloom Tomato Basil Skewers
SERVES 4
PREP TIME: 10 MINUTES
If you are looking for a quick and flavorful appetizer or snack, these festive tomato and basil skewers are just the thing.
2 CUPS HEIRLOOM CHERRY TOMATOES, HALVED
2 CUPS SMALL FRESH MOZZARELLA BALLS (CILIEGINE)
1 BUNCH FRESH BASIL
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE
1. Thread 1 tomato half, 1 mozzarella ball, 1 basil leaf, and another tomato half on a wooden skewer or toothpick. Repeat with the remaining tomatoes, mozzarella, and basil.
2. Arrange the skewers on a tray. Drizzle with olive oil, season with salt and pepper, and serve.
Cucumber Mozzarella Skewers
SERVES 4
PREP TIME: 10 MINUTES
This recipe is a tasty twist on a traditional caprese salad, made with cucumbers instead of tomatoes. For the best flavor, take advantage of your local farmers’ market and buy fresh cucumbers in season.
2 SEEDLESS CUCUMBERS, SLICED ¼ INCH THICK
ONE 8-OUNCE BALL FRESH MOZZARELLA, THINLY SLICED
1 BUNCH FRESH BASIL
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON BALSAMIC VINEGAR
SALT AND PEPPER TO TASTE
1. Arrange half the cucumber slices on a platter, and top each one with a slice of mozzarella and a basil leaf.
2. Top the mozzarella and basil with another slice of cucumber, and skewer with a toothpick.
3. Whisk together the olive oil and balsamic vinegar, and season with salt and pepper to taste. Drizzle over the cucumber skewers and serve.