Thursday, April 06, 2006

it's greek to me

Here are a couple of appetizer recipes adapted from Gourmed.

Cheese and Garlic Dip

1/2 lb feta cheese
3 cloves garlic
1/3 t oregano
2-4 T olive oil

Put cheese, garlic, and oregano in food processor, pulse until crumbly, then turn the machine on and add the oil slowly until the mixture is a creamy consistency. Serve with crackers or crostini.

Kalamata Olive Tapenade and Marscapone in Prosciutto

To make the tapenade, add (in a food prcoessor)

3 c kalamata olives
3 T capers (drained, rinsed, and sqeezed dry)
3 cloves garlic
3 t dijon mustard
2 t chopped fresh thyme (1 t dried)
2 T lemon juice
1/4 c olive oil

Mix until smoothly pureed.

To finish the recipe:

1/2 lb prosciutto, sliced about 1/16 of an inch thick
marscapone cheese
plain breadsticks

Take a breadstick and spread marscapone around the top part, about the same width as the slice of prosciutto. Lay the prosciutto out flat and the breadstick near one end. Spread a layer of the tapenade on the rest of the prosciutto and then roll the breadstick up in it, so it looks like an Italian ham popsicle.

To read the post that goes with these recipes, click here.