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Healthy Hors d’oeuvres
No party is complete without snacks, and these summer hors d’oeuvres are sure to impress your guests with both their flavors and nutritional value!
- Herb-Roasted Olives
- Garlicky Roasted Bell Peppers
- Bruschetta of Spring Vegetables
- White Bean Dip with Herbs
Herb-Roasted Olives
2 cups mixed green and black olives
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon oregano, crumbled
1/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely grated orange zest
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon coarsely chopped rosemary
Preheat the oven to 450. On a small baking sheet, toss the olives, oil, garlic, oregano, fennel, red pepper, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature. (NOTE: The olives can be refrigerated for up to three days.)
Garlicky Roasted Bell Peppers
3 large green bell peppers
3 large red bell peppers
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped garlic
salt and freshly ground pepper
warm crusty bread for serving
Preheat the broiler. Put the bell peppers on a large rimmed baking sheet. Broil as close to the heat as possible, turning frequently, until blackened on all sides, about 15 minutes.
Transfer the peppers to a medium bowl, cover with plastic wrap or put in a brown paper sack and let them steam for 10 minutes.
Set a coarse strainer or a colander over a bowl. Working over the strainer, peel the peppers and discard the stems and seeds. Reserve the pepper juices.
Cut the peppers lengthwise into 1/2 inch wide strips; transfer the strips to a clean bowl. Pour the strained pepper juices over the peppers and add the olive oil and garlic. Season the peppers generously with salt and pepper and serve with crusty bread.
Bruschetta of Spring Vegetables
6 baby artichokes
1/2 lemon
1 cup shelled fresh fava beans (from 1 pound in the pod)
6 tablespoons extra-virgin olive oil
8 small spring garlic cloves or 4 medium garlic cloves, thinly sliced
1 small shallot, minced
8 medium asparagus, peeled and cut on the diagonal into 1/2 inch lengths
12 scallions, cut into 1 inch lengths
1 cup shelled fresh peas (from 1 1/2 pounds in the pod)
salt
1 tablespoons chopped parsley
1/2 tablespoon finely chopped chives
1/2 teaspoon finely chopped tarragon
8 1/2 inch thick slices of sourdough bread, crusts removed
parchment paper
Preheat oven to 375. Pull outer leaves off the artichokes until you reach the yellow inner leaves. With a small, sharp knife, trim the stems and any dark green spots from the artichoke bottoms. Rub with the lemon. Cut the artichokes lengthwise into 1/8 inch thick slices and place in a bowl; squeeze the lemon half over them and toss to coat.
Blanch the fava beans in a medium saucepan of boiling water for about 15 seconds to loosen their skins. Drain and let cool, then peel the fava beans.
In a large, deep skillet, warm 6 tablespoons of olive oil. Add the garlic and shallot and cook over moderate heat until fragrant, about 3 minutes. Stir in the artichokes until coated with oil and spread in an even layer. Cover with a round of parchment paper an inch larger than the skillet, pressing it directly over the artichokes. Cover the skillet with a lid and cook over moderately low heat until the artichokes are barely tender, about 3 minutes.
Repeat the procedure with the scallions, peas, and fava beans, adding them at approximate 3-minute intervals and adjusting the heat so that all the vegetables sweat but do not brown. Season with salt, stir in the herbs and remove the skillet from the heat.
Put the bread slices on a baking sheet, lightly brush both sides with olive oil and bake until golden brown, about 4 minutes per side. Set the toast on plates, spoon the vegetables on top and serve.
White Bean Dip with Herbs
1/4 cup plus 2 tablespoons extra-virgin olive
oil
3 garlic cloves, very finely chopped
1 teaspoon finely chopped sage
1/2 teaspoon finely chopped rosemary
two 19 ounce cans cannelloni beans, drained (can use fresh cooked dried
beans)
2 tablespoons water
salt
cayenne pepper
pita chips, for serving
In a medium skillet, heat 1/4 cup olive oil until shimmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat.
Transfer the bean mixture to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree.
Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.
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