Finger food RECIPE for Bron, and Donna, you'll love it!

[Guest guest]

This one is veg, not vegan, but oh so awesome... if you want it vegan,

you can use vegan sour cream and you'd be golden...

 

Red Potato and Black Olive Caviar Canapes, also from " Vegetarian

Appetizers " by Paulette Mitchell

 

makes about 30

 

potato disks:

6 red potatoes, scrubbed but not peeled

2 tbsp olive oil

salt & freshly ground black pepper to taste

 

canape layers:

2/3 c creme fraiche, sour cream or room temp goat cheese

1 recipe black olive caviar (follows)

minced fresh chives for garnish

 

to make the potato disks: Preheat the oven to 375*F. Trim the ends off

the potatoes and discard. Cut the potatoes into 1/4 " thick slices and

toss with the olive oil in a small bowl. Arrange the slices on a

baking sheet and sprinkle with salt & pepper. Bake for 20to 35

minutes, or until the potato slices are lightly browned.

 

To assemble: Spread each potato slice with about 1 tsp of the creme

fraiche, sour cream, or goat cheese. Top with 1 tsp of the black olive

caviar and sprinkle with chives.

 

The Black Olive Caviar

 

one 2 1/4 oz can sliced black olives, drained and finely chopped (you

can buy a can of chopped if you like, just be sure to drain well on a

paper towel since it holds the liquid more than the sliced)

1 tbsp fresh minced basil

2 tsp balsamic vinegar

2 tsp olive oil

1 clove garlic, minced

1/8 tsp red pepper flakes

1/8 tsp ground black pepper

 

Stir together all ingredients in a small bowl. Taste and adjust the

seasoning. Try not to eat it before you put it on the potatoes...

 

*hugs*

Amy

[Guest guest]

Yum-MY! does that keep well? I mean, will they still be awesome for about 15

minutes in the car on the way?

 

Thanks, Amy. :>)

 

Bron

 

 

On 12/8/05, Amy <sandpiperhiker wrote:

>

> This one is veg, not vegan, but oh so awesome... if you want it vegan,

> you can use vegan sour cream and you'd be golden...

>

> Red Potato and Black Olive Caviar Canapes, also from " Vegetarian

> Appetizers " by Paulette Mitchell

>

> makes about 30

>

> potato disks:

> 6 red potatoes, scrubbed but not peeled

> 2 tbsp olive oil

> salt & freshly ground black pepper to taste

>

> canape layers:

> 2/3 c creme fraiche, sour cream or room temp goat cheese

> 1 recipe black olive caviar (follows)

> minced fresh chives for garnish

>

> to make the potato disks: Preheat the oven to 375*F. Trim the ends off

> the potatoes and discard. Cut the potatoes into 1/4 " thick slices and

> toss with the olive oil in a small bowl. Arrange the slices on a

> baking sheet and sprinkle with salt & pepper. Bake for 20to 35

> minutes, or until the potato slices are lightly browned.

>

> To assemble: Spread each potato slice with about 1 tsp of the creme

> fraiche, sour cream, or goat cheese. Top with 1 tsp of the black olive

> caviar and sprinkle with chives.

>

> The Black Olive Caviar

>

> one 2 1/4 oz can sliced black olives, drained and finely chopped (you

> can buy a can of chopped if you like, just be sure to drain well on a

> paper towel since it holds the liquid more than the sliced)

> 1 tbsp fresh minced basil

> 2 tsp balsamic vinegar

> 2 tsp olive oil

> 1 clove garlic, minced

> 1/8 tsp red pepper flakes

> 1/8 tsp ground black pepper

>

> Stir together all ingredients in a small bowl. Taste and adjust the

> seasoning. Try not to eat it before you put it on the potatoes...

>

> *hugs*

> Amy

>

 

[Guest guest]

> Yum-MY! does that keep well? I mean, will they still be awesome for

> about 15 minutes in the car on the way?

 

 

Yes! Just put them in a covered dish and wrap the dish in a towel to

keep them a little warm (then be careful taking the lid off so you

drip the condensation *off* the dish. :-) They're even yummy at room

temp...

[Guest guest]

> Oh, they were fabulous at room temp. :>) Found out right quick!

> They were a hit, and all the recipes I took were that way. Got

> multiple requests for recipes and gasps of amazement, " this is

> vegetarian? WOW! " and so forth. :>)

 

Bron - so glad they were a hit!! What a way to lead the uneducated

masses...

[Guest guest]

Amy -- Yeah, it's kind of a double whammy, because we are new to this church

and we are already somewhat of an anomaly/rarity to everybody here, as we

met online; dh is from Pennsylvania and I'm from Texas...lots of very

interesting and curious things about us. And now to find out we're

vegetarians and I'm a good cook--probably blows the minds right out the

stained glass windahs...LOL...in a very positive way, you understand!

 

Bron

 

 

On 12/13/05, Amy <sandpiperhiker wrote:

>

> > Oh, they were fabulous at room temp. :>) Found out right quick!

> > They were a hit, and all the recipes I took were that way. Got

> > multiple requests for recipes and gasps of amazement, " this is

> > vegetarian? WOW! " and so forth. :>)

>

> Bron - so glad they were a hit!! What a way to lead the uneducated

> masses...

>

>

>

>

>

>

[Guest guest]

> Amy -- Yeah, it's kind of a double whammy, because we are new to this

> church and we are already somewhat of an anomaly/rarity to everybody

> here, as we met online; dh is from Pennsylvania and I'm from Texas...

> lots of very interesting and curious things about us. And now to find

> out we're vegetarians and I'm a good cook--probably blows the minds

> right out the stained glass windahs...LOL...in a very positive way,

> you understand!

 

*grin* Just keep on truckin', Bron! :-)