2 Appetizers From Vegetarian Planet

[Guest guest]

Here are two appetizers from Vegetarian Planet. They have not been

tested yet but they sound wonderful:

 

* Exported from MasterCook *

 

Technicolor Tapenade on Toast

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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20 lg Kalamata olives -- pitted

3 tbsp extra-virgin olive oil

2 tsp lemon juice

3 cloves garlic -- minced

1/4 cup basil -- minced

1/4 cup scallions -- minced

1 heaping Tbsp capers

1/2 small red bell pepper -- seeded & minced

1/2 small yellow bell pepper -- seeded & minced

salt and freshly ground black pepper -- to taste

1/3 loaf French bread

 

In a food processor or by hand, chop fine (do not puree) all of the

ingredients except the salt, pepper and bread. Season with salt and

pepper, and add a little more lemon juice, if you like. Store the

tapenade in the refrigerator, covered, for up to 2 days, but bring it to

room temperature before serving it.

 

Preheat the oven to 350°F. Slice the bread diagonally 1/2 inch thick.

Lay the slices on a baking sheet, and toast them in the oven for about 5

minutes. Remove the pan from the oven, and let the slices cool. (You can

make the toasts up to 4 hours ahead.)

 

Spoon the tapenade onto the toasts. Place them on a plate, and serve

them with napkins.

 

Makes about 10 tapenade-topped toasts.

 

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* Exported from MasterCook *

 

Pepper-Masa Cheesesticks

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 50 Preparation Time :0:00

Categories : Appetizers And Snacks Cheese

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups unbleached white flour

1 cup masa harina

1 tsp salt

1 tsp baking soda

1 tsp freshly ground black pepper

2/3 cup Parmesan cheese -- grated

1/2 lb cold unsalted butter (2 sticks)

1 egg -- beaten

 

Preheat the oven to 400°F. Combine the flour, masa harina, salt, baking

soda, pepper, and Parmesan cheese either in a bowl for hand mixing, or

in a food processor.

 

If you're mixing by hand, stir until the ingredients are well mixed.

Chop the butter into tiny pieces, and, with a pastry blender or two

forks, work the butter into the flour mixture. Add 1/2 cup very cold

water, and stir until a mass forms, adding more water if necessary.

 

If you're using a food processor, turn the machine briefly on and then

off until the ingredients are thoroughly mixed. Chop the butter into

15-20 pieces, and add them. Turn the machine on and off until the

mixture has a sand-like consistency. Add 1/2 cup very cold water to the

mixture. Turn the machine on and off again until the dough begins to

come together.

 

Transfer the dough to a clean, floured surface. Form the dough into a

ball. With a rolling pin, roll it into a large rectangle, about 10x24

inches. Brush the entire surface with the egg (you won't need all the

egg). Cut the dough into strips 3/4 " wide and 10 " long. Cut the strips

in half crosswise. Carefully life them one by one, and place them on an

ungreased baking sheet.

 

Bake the sticks for 10 minutes, or until they are golden but not brown.

They are best served while they are still warm, but they will keep for

at least a week in a sealed container, to be reheated or eaten at room

temperature.

 

Makes about 50 5 " cheesesticks.

 

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RisaG