RECIPE

Olive and Tomato Toasts

These “toasts” – either baked and served hot from the oven or unbaked and served at room temperature – are great to pass around at large parties. The fresh tomatoes cut into little cubes have a sweet taste that goes well with the concentrated taste of the oil-cured black olives.

Ingredients:

4 Tbsp virgin olive oil
16 slices from a baguette, preferably homemade, cut ½ inch thick
2 tomatoes, seeded and cut into ¼ inch dice (1 1/3 cups)
½ c oil-cured black olives, pitted and cut into ¼-inch pieces
4 Tbsp minced fresh cilantro leaves
½ tsp freshly ground black pepper
¼ tsp salt
1 ½ Tbsp grated parmesan cheese

1. Preheat the oven to 400 degrees.
2. Spread 2 Tbsp of the oil on a cookie sheet, and dip both sides of the bread slices in the oil. Arrange on the sheet, and bake at 400 degrees for 6 to 8 minutes, until l ...

Goat Cheese Crostini with Grape Salsa

Ingredients:

1 cup red grapes, diced
1 cup blue and/or black grapes, diced 
1/2 small red onion finely chopped
1 Jalapeno pepper, finely chopped
3 Tbsp. chopped fresh cilantro or flat leaf parsley, leaves for garnish
2 Tbsp. red wine vinegar
1 baguette, thinly sliced 
6 ounces herbed goat cheese, slightly softened
1/3 cup mayonnaise
1. Combine grapes, onion, jalapeno pepper, cilantro and vinegar in medium bowl. 
Season, if desired with salt and pepper. Let stand at least 30 minutes
2. Preheat oven to 375. Arrange bread on large baking sheet in a single layer and 
bake, turning over, 8 minutes or until lightly golden brown and crisp on both sides.
Remove and let cool.
3. Combine goat cheese with mayonnaise in small bowl until smooth. Spread 
cheese mixture onto crostinis, ...

Lillet Marshmallows

Makes about 64 marshmallowsActive Time: 25 minutes - Start to Finish: 3¾ hour (includes time for setting)

Ingredients:

About ½ cup confectioners’ sugar for dusting and dredging
A stand mixer fitted with whisk attachment
A candy thermometer
3 (¼) envelopes unflavored gelatin
¾ c Lillet Blanc, divided (½ c for dissolving gelatin and ¼ c for the syrup)
1 ½ c sugar
1 c light corn syrup
¼ c water
• Lightly oil an 8-inch square baking pan.
• Sprinkle gelatin over ½ cup Lillet (water for non-alcoholic version) in bowl of mixer and let soften while making syrup.
• Stir together sugar, corn syrup, and a pinch of salt. Add ¼ cup water plus the remaining ¼ cup Lillet, (or for nonalcoholic add ½ cup water) in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240 degrees F. R ...

Goat Cheese Tarts with Lemon Fig Compote

These dainty little bites are surprisingly simple to prepare. The phyllo pastry shells are sold in the frozen food section in the supermarket. Thaw before filling. 

The lemon-fig topping lends a subtly sweet note to the savory goat cheese filling.

Prepare the compote up to 2 days in advance and store in the refrigerator. 
For Herb Day, a purchased fig jam was used in lieu of the compote.
Yield: 15 servings (serving size 2 tarts)

Ingredients:

Compote:
2 cups finely chopped dried black Mission figs
1 cup water
½ cup Marsala wine
1 T brown sugar
1 T grated lemon rind
1 T fresh lemon juice
⅛ tsp. salt

Tarts:
2 (2.1 ounce) packages mini phyllo shells (such as Athens)
½ cup (4 ounces) fat free cream cheese, softened
1 (4 ounce) package goat cheese
1 large egg white
1 ...

Spiced Pecans

Ingredients:

2 c pecan halves
1/4 c brown sugar firmly packed
1/4 c melted butter 4 tsp Mexican hot pepper sauce (Cholula)
1 tsp salt
1/2 tsp black pepper
Preheat oven to 350. 
Lightly spray olive oil on a cookie sheet (cover cookie sheet with foil).
Mix all ingredients. 
Spread on pan in one layer. 
Bake 10 minutes until lightly toasted, stirring once. 
Cool. 

(Herb Day 2014 hospitality table recipe)

Glazed Bacon Strips

Ingredients:

1 pound bacon, (slices cut in half)
1 (16-oz) box brown sugar (enough to coat bacon well)
Roll each slice of bacon in brown sugar covering both sides. Place on broiler pan or rack. Bake at 325 degrees F for 15 to 30 minutes. Keep checking until bacon is browned and fat cooked from it. Place cooked bacon on foil to cool. It will crisp as it cools. Serve at room temperature. This can be made early in the day or the day before and stored covered in refrigerator until ready to use. 
Serve on a silver tray. 
Yield: 30 or more pieces

Rolled Asparagus Sandwich

Preheat oven to 350°

Cut crusts from bread, spread with mayonnaise that has been seasoned with a little onion juice, paprika and French dressing. Roll an asparagus (from canned) crosswise and secure with a toothpick. Brush with melted butter and toast until hot. 
Better served hot. May add chopped chives if available.

(an Herb Day 2010 hospitality table recipe)

Honey Apple Brie Bites

Ingredients:

1 lemon
1 c toasted walnuts
2 medium red baking apples such as Jonathans (2 cups finely diced)
¼ c honey
1 4” round of Brie or Camembert cheese with rind
2 pkgs prepared mini phyllo shells

Directions:
1. Heat oven to 400°. Zest lemon to measure 1 tsp. Coarsely chop walnuts. Finely dice apples. Combine all with honey and mix gently.
2. Cut Brie or Camembert into 30 ½-inch cubes. Arrange phyllo shells on large baking sheet. Place one cheese cube in each shell, top with apple mixture.
Bake 6-8 minutes until cheese is melted.
Try improvising on ingredients. I used pecans instead of walnuts. Also, I think a piece of bacon in each shell with other ingredients would be delicious. Another variation would be some fig preserves topping the cheese instead of the apples mixture. Enjoy!