Antipasto

Artichoke Hors D’oeuvre

Makes 6 to 8 servings

1 can artichoke hearts, drained and finely chopped

1 cup grated Cheddar, Parmesan or Romano cheese

1/2 cup diced tomatoes

3/4 cup mayonnaise

1/2 teaspoon fresh dill

1 package dry Good Seasons Italian salad dressing mix, optional

1 French baguette, cut into thin slices

Preheat the broiler. Mix together all ingredients except the baguette slices. Top each slice with some artichoke mixture and place on a baking sheet. Broil until toppings are bubbly and golden brown. Serve immediately.

Note: Instead of serving on a baguette, the mixture can be baked at 350 degrees F for 20 minutes and then served on Melba toast or crackers.

Artichoke Crescent Roll

Makes 4 to 6 servings

1 small jar marinated artichoke hearts, drained and minced

1 cup fresh Parmesan cheese, grated

4 cloves garlic, pressed

1/4 cup mayonnaise to moisten

1 can crescent rolls, flattened

Preheat oven to 375 degrees F. In a bowl, mix artichokes, cheese, garlic and mayonnaise. Spread mixture on flattened rolls, and then roll up and bake for 15 minutes, or until golden.

Artichoke Squares

Makes 4 to 6 servings

2 (6-ounce) jars marinated artichokes

1 small onion, chopped

1 clove garlic, minced

1/4 teaspoon Tabasco Sauce

3 tablespoons chopped fresh parsley

8 ounces Cheddar cheese, grated

Preheat oven to 350 degrees F. Drain the oil from 1 jar of artichokes into a skillet. Discard the oil from the other jar. Chop the artichokes and set aside. Sauté onions and garlic in the oil until tender. Beat the eggs in a medium bowl until frothy. Add the breadcrumbs and the seasonings. Stir in the cheese, artichokes and sautéed onions. Put the mixture into a buttered 11 x 7-inch glass dish and bake for 35 to 45 minutes, or until top is golden brown. Cut into small squares and serve warm or at room temperature.

Antelope Hunt, 1938, by Narcisco Abeyta, Navajo, #54006/13. Museum of Indian Arts and Culture/Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.

Tomato Tarts

Makes 2 tarts, serves 12 to 16

1 package pie crusts, 2 (9 inch)

Dijon mustard

1/2 pound grated Gruyère cheese

1/2 pound Asiago cheese

Coarsely ground pepper

6 to 7 large tomatoes, sliced 1/4 inch thick

Freshly chopped basil leaves

Preheat oven to 375 degrees F. Cut rounded edges off pie crusts so you have rectangles. Brush a light coating of Dijon mustard on each pastry rectangle. Mix the two cheeses together in a bowl and spread evenly over each rectangle. Sprinkle with pepper, and then cover with tomato slices, trimming to fit so they are tightly layered. Fold edges of pastry to form 1/2-inch border. Bake until crust is brown, about 40 to 45 minutes. Sprinkle with basil and cut into slices; serve warm.

Oregano-Flavored Feta Spread

Makes about 1 cup

1-1/4 cups crumbled feta cheese, separated

4 ounces cream cheese

1 teaspoon dried oregano

Ground black pepper

Place 1 cup of feta in the bowl of a food processor; process to a fine texture. Add cream cheese, oregano and pepper; process until smooth. Scrape into a bowl; stir in remaining feta. Transfer to a serving bowl or storage container.

Olive, Lemon and Thyme Spread

Makes about 1 cup

2 medium garlic cloves, peeled

1/4 cup fresh parsley

1/2 teaspoon dried thyme leaves

1/4 teaspoon finely grated lemon zest

2 tablespoons juice from a lemon

2 tablespoons extra virgin olive oil

1-1/4 cups pimento-stuffed olives from a 10-ounce jar, drained

Place garlic, parsley and thyme in the bowl of a food processor; process until finely minced. Add lemon zest and juice, olive oil and olives; pulse until olives are chopped to a fine gravel texture. Transfer to a serving bowl or storage container.

Photo by Peter Vitale

White Bean Dip with Roasted Garlic Gremolata

Makes 12 to 15 servings

12 garlic cloves, unpeeled

1 (16 ounce) can cannellini beans

1/3 cup packed Italian parsley, chopped, rinsed and drained

1 (2x1/4-inch) lemon peel strip, chopped

3 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon salt

Freshly ground pepper

Preheat oven to 400 degrees F. Place garlic in a pie plate. Drizzle with olive oil. Roast until soft, but not brown, about 15 minutes. Cool slightly, then trim ends and peel. Mince parsley and lemon peel in processor. Add roasted garlic, beans, lemon juice, oil, and salt. Season with pepper; process until smooth. Transfer to a serving bowl. Can be prepared a day ahead. Cover and refrigerate. Bring to room temperature before serving.

Caponata

Makes 3 cups

3 cups peeled, cubed eggplant

1/4 cup olive oil

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup chopped celery

1 cup canned tomatoes

1/4 cup sliced black olives

1/4 cup sliced green olives

1 tablespoon capers

1 tablespoon pine nuts

1/4 cup red wine vinegar

1 tablespoon or more to taste, sugar

1/2 teaspoon salt

1/2 teaspoon pepper

In a skillet, brown the eggplant in oil and stir in green pepper, onion and celery. Cook covered for 10 minutes. Do not let these ingredients brown. Add tomatoes, olives, capers, pine nuts, vinegar and sugar. Simmer, covered, for 30 minutes. Add salt and pepper. Chill. Caponata will keep for a few days in the refrigerator.

Sicilian Chickpeas with Cured Italian Meats

Makes 24 hors d’oeuvres

1 (15-ounce) can chickpeas, drained and rinsed

3/8 cup very thinly sliced heart of celery, including some chopped leaves

1/4 red onion, minced

2 tablespoons minced fresh Italian parsley

1/4 teaspoon dried hot pepper flakes

1 clove garlic, very finely minced

3 tablespoons extra virgin olive oil

1/2 tablespoon champagne vinegar

Sea salt to taste

Large platter of Italian cured meats, thinly sliced

24 water crackers or toasted sliced baguette

Combine chickpeas, celery, onion, parsley, hot pepper flakes, garlic, olive oil and vinegar; toss well. Season to taste with salt. Serve immediately alongside a large platter of thinly sliced Italian cured meats (such as salami and prosciutto) with a basket of crackers.

Baked Olive Antipasto

Makes 12 servings

8 ounces mixed Italian olives, drained

1 (14-ounce) jar/can artichoke hearts, rinsed and chopped coarsely

1 (10-ounce) jar roasted peppers, drained and cut into thin strips

2 tablespoons olive oil

6 cloves fresh garlic, sliced thinly

2 teaspoons grated orange zest

1 teaspoon fresh thyme

4 ounces smoked mozzarella cheese, cubed

Preheat oven to 425 degrees F. Combine everything except cheese into shallow baking dish. Bake for 15 to 20 minutes. Remove from oven and let rest for 5 minutes. Stir in mozzarella. Bake in oven for 5 minutes. Serve with toasted bread.

Gathering Peppers, 1935, by Geronima Cruz Montoya, San Juan Pueblo, #52752/13. Museum of Indian Arts and Culture/Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.

Roasted Prosciutto-Wrapped Asparagus

Makes about 40 pieces

2 pounds asparagus, about 40 spears

1 pound thinly sliced prosciutto, sliced in half lengthwise

Olive oil

Salt and freshly ground black pepper to taste

Lemon wedges or zest for garnish

Preheat oven to 400 degrees F. Blanch asparagus by plunging into a large pot of boiling water for about 3 minutes; remove while still crisp. (If desired, add a pinch of salt and baking soda to the water to help the asparagus keep its bright green color.) Stop cooking by transferring the asparagus to a bowl of ice water. Drain and let dry. Wrap each asparagus spear diagonally with a strip of prosciutto. Drizzle with olive oil. Sprinkle with salt and pepper to taste.

Antipasto

Makes 8 servings

24 ounces thinly sliced prosciutto

2 cups toasted almonds

48 niçoise olives or other small brined black pitted olives

1/4 cup olive oil

48 picholine olives or other pitted green olives

Olive oil

Salt and pepper to taste

Arrange sliced prosciutto on large serving platter. Scatter almonds and olives over. Drizzle with olive oil; sprinkle with salt and pepper.

Hummus

Makes 2-1/2 cups

1 (10-ounce) can garbanzo beans

1/2 cup yogurt

2 to 3 tablespoons lemon juice

2 to 3 tablespoons tahini paste

3 cloves garlic, minced

1/4 to 1/2 teaspoon ground cumin

4 tablespoons finely chopped parsley

Pita chips or raw vegetables

Drain garbanzo beans, saving some of the juice. Place beans, yogurt and lemon juice in a blender; puree. Add remaining ingredients, taking care to blend in the tahini paste, which tends to stick together. If too dry, add bean juice and/or lemon juice to achieve desired consistency. When serving, drizzle a little virgin olive oil on top. Serve with pita chips and fresh vegetables for dipping.

Eggplant-Chèvre Mousse

Makes about 4 cups

1 large eggplant (1-1/2 to 2 pounds)

Olive oil for coating

1 head garlic, roasted, pulp squeezed from the cloves

1 red bell pepper, roasted, peeled, seeded and finely diced

4 ounces unaged chèvre cheese

1 scallion, thinly sliced

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh cilantro leaves and stems

Juice of 1/2 lemon

2 teaspoons red wine vinegar

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 450 degrees F. Halve the eggplant lengthwise and rub the flesh with a little of the olive oil. Place the halves, cut sides down, on a baking sheet. Roast until very soft, about 20 minutes. Remove and let cool to room temperature. Scrape the eggplant pulp out of the skin with a large spoon. Discard the skin; very finely chop the pulp. Combine remaining ingredients in a large mixing bowl. Mash together with a fork until well combined. Taste for seasoning; depending upon how tangy the chèvre is, you might desire more salt or vinegar. Serve at room temperature with pita chips or cover and refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving.

Roasted Garlic, Brie and Grape Crostini

Makes 24 crostinis

30 cloves garlic, peeled

1/2 cup olive oil

3/4 teaspoon thyme

2 cups seedless grapes, halved (red and green)

1/3 cup Ruby Port

3/4 teaspoon chopped fresh rosemary

Pinch sugar

1 baguette, cut diagonally into 24 slices and toasted

8 ounces Brie cheese, rind removed, room temperature

Preheat oven to 325 degrees F. Combine garlic and oil in a small baking dish. Bake until garlic is tender, about 35 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to food processor. Add thyme and reserved oil and puree. Mix grapes, port, rosemary and sugar in a bowl and let stand 30 minutes. Spread each baguette slice with 1 teaspoon garlic. Spread 2 teaspoons cheese over and top with grape mixture.

Photo by Peter Vitale

Tapenade

Makes 1-1/2 cups

1 (6-ounce) can albacore tuna, drained

1/3 cup fresh lemon juice

1 (2-ounce) can flat anchovies, drained

1/4 cup capers, drained

1 (8-ounce) can pitted black olives

1 generous tablespoon cognac or brandy

1/4 cup olive oil

Freshly ground pepper to taste

Combine tuna, lemon juice, anchovies, capers, olives and brandy in a blender or food processor and whirl until smooth. With machine running, add olive oil in a slow, steady stream until mixture is thick and creamy. Season to taste with pepper. Transfer to serving bowl and surround with crudités. This will keep for a week in the refrigerator.

Olive Puffs

Makes 24 servings

1/2 cup butter (pack tightly to measure)

1 cup flour

2 cups grated sharp Cheddar cheese

1/8 to 1/4 teaspoon cayenne pepper, to taste

1 (7-ounce) jar stuffed green olives

Preheat oven to 400 degrees F. Allow both cheese and butter to soften. Mix butter, flour, cheese and cayenne pepper. Drain and dry olives. Wrap each olive with cheese mixture. Freeze individually on a cookie sheet. Transfer to a freezer bag. Keep frozen until ready to bake. Bake for 20 minutes.

Hot Olive Spread

Makes 20 servings

1 cup chopped black olives

3/4 cup mayonnaise

1/2 cup chopped green onions

1/2 teaspoon salt

1-1/2 cups shredded sharp Cheddar cheese

1/2 teaspoon curry powder

Toasted bread rounds

Preheat oven to 350 degrees F. Mix all ingredients well. Spread mixture on bread rounds. Bake 10 minutes or until brown and bubbly. Serve hot. This spread may be stored for 2 to 3 weeks in the refrigerator.

Spiced Olives

Makes 20 servings

1/2 teaspoon dried oregano

Coarsely ground black pepper to taste

3 thick lemon slices

1 cup each of Greek, Spanish and Italian olives (drained and seeded)

1 full branch thyme

Fresh thyme for garnish

In a saucepan, combine the oil, water and wine. Heat to just boiling and remove from stove. Add the seasonings and let stand for 30 minutes. In a glass container, put the lemons in the bottom and cover with the olives. Pour the liquid mixture over the olives and seal with a lid. Marinate at least a day ahead. Serve in a flat bowl garnished with the fresh thyme.

Green Olive Spread

Makes 8 servings

1 cup chopped green olives (Sicilian, pitted)

1/2 cup chopped parsley

1/2 cup chopped onion

3 tablespoons lemon juice

1/2 cup chopped pine nuts or walnuts

1/2 cup chopped green onions

1/3 cup olive oil

1/4 teaspoon red pepper

Combine all ingredients in a food processor. Using about 5 on/off turns, process just until mixture holds together (do not puree). Transfer to a small bowl. Season with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate.

Olive-Caper Spread

Makes 8 servings

1 cup Greek olives, pitted

5 tablespoons olive oil

2 tablespoons fresh basil, chopped

3 tablespoons capers, drained

5 cloves garlic, minced

In a food processor, puree all ingredients. Set aside until ready to serve. Mixture may be refrigerated for up to 3 days. Bring it back to room temperature before serving with crackers or toast.

Marinated Mushrooms

Makes 20 to 24 servings

1 pound fresh button mushrooms, stems removed

1 teaspoon crushed fennel seeds

1/4 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, minced

1 to 2 teaspoons finely chopped parsley

Combine all ingredients except mushrooms, garlic and parsley and boil 5 minutes. Put mushrooms into a large jar or bowl and pour boiled mixture over. Stir well. Add garlic. Stir to blend. Cover and refrigerate at least 12 hours. Drain and sprinkle with parsley. Serve with toothpicks.

Smoked Cheese Squares

Makes 25 to 30 squares

2 medium onions, sliced

2 tablespoons butter

1 tablespoon olive oil

1-1/2 tablespoons brown sugar

1 tablespoon balsamic vinegar

1/2 cup pitted whole dates, chopped

1/3 cup pine nuts

3/4 cup shredded mozzarella cheese

3/4 cup shredded smoked Gouda cheese

1/2 cup shredded Cheddar cheese

1 (16-ounce) Italian bread shell (Boboli)

Preheat oven to 450 degrees F. In a large skillet, cook the onions in butter and oil over medium heat for 10 to 12 minutes, stirring occasionally. Stir in sugar, vinegar and dates. Cook and stir 5 minutes more, or until onions are golden brown. Remove from heat and stir in pine nuts. In a bowl, combine all cheeses, and sprinkle evenly over the bread shell. Top with onion mixture. Place bread shell on an ungreased baking sheet. Bake for 8 to 10 minutes, until cheese is melted. Let stand 5 minutes, and then cut into 2-inch squares.

Roquefort and Bacon Pinwheels

Makes 10 to 12 pinwheels

1 sheet frozen puff pastry, thawed

4 to 5 ounces Roquefort bleu cheese

5 slices bacon, cooked crisp and crumbled

1 large egg, slightly beaten with 1 teaspoon of water

Preheat oven to 400 degrees F. Butter a 9-inch baking dish. Open the sheet of puff pastry and flatten with a rolling pin. Crumble the bleu cheese on the sheet, leaving a 1-inch border all around. Sprinkle with bacon crumbs. Roll up the pastry the long way and cut into 10 to 12 slices, 1/2 inch thick. Place the rounds on a prepared dish. Brush with egg wash. Bake 10 to 14 minutes, until puffed and golden brown. Serve.

Marinated Cheese

Makes 4 to 6 servings

5 to 7 ounces manchego cheese wedge

6 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon black or green peppercorns

1 large clove garlic, sliced thinly

Fresh tarragon and fresh thyme sprigs, broken into small pieces

Cut cheese into 1/2- to 3/4-inch cubes. Mix together remaining ingredients. Put all together in a small bowl and mix well. Cover and chill at least 2 to 3 days, inverting and remixing the cheese periodically to blend. When ready to eat, drain oil and serve with toothpicks, saving oil for restorage (if any cheese remains). Will keep at least 2 weeks in the refrigerator.

Pueblo Crafts, 1938, by Geronima Cruz Montoya, San Juan Pueblo, #54002/13. Museum of Indian Arts and Culture/Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.