Oh, I’m sorry, am I supposed to say something else?
Did you look at that picture? Do those not look like little bites that will impress your friends and relatives at cocktail hour?
Well, yes but are they easy to make? Hors d’oeuvres can be such a hassle, you say.
Don’t worry they are super easy to make. The only hard part is remembering to prepare the artichoke and sun-dried tomato topping a couple days before you want to serve them. The topping will be fine after 24 hours but give it three days and it goes from being just a base hit to being a home run when the bases are loaded in the bottom of the ninth during a tied game.
enough cream cheese to spread on all your crostini
In a small bowl combine artichoke hearts, tomato, and garlic. Coat with a healthy drizzle of olive oil, mix up until evenly coated then add spices and blend all togehter. Cover mixture and store in refrigerator for at least 24 hours but preferably up to three or four days.
Slice baguette and toast to taste. Spread each toasted slice with cream cheese, top with prepared artichoke and tomato topping, and serve!
Looking for a refreshing bite to eat in the last few days of lingering summer heat? Why not try this frittata with some roasted potatoes or a salad on the side?
What you’ll need:
2 yolks (we had used the whites already for something else)
a dash of heavy creams and water
1 teaspoon Mediterranean Oil Blend
1/2 cup chopped onion
2 cloves of garlic, minced
1/2 cup chopped kalamata olives
2/3 cup chopped bacon, cooked
Lightly sautee onions and garlic over low to medium heat. Mix eggs, cream, water, and seasoning. Add bacon, olives, cheese and egg mixture to the onions and garlic. Cover pan with a lid, a clear lid is better as a tell tale sign of your frittata being ready is seeing it puff up to meet the lid. Once this happens, about 20 mins, remove the pan from heat and remove the lid. The frittata will shrink back down so don’t be alarmed!
And easy too, just pull back the husk and get rid of all those hairs. Coat the corn with a little olive oil and sprinkle with the blend of your choice! We put our Mediterranean Oil Blend on half the ears and Grill Seasoning on the other half. Fold the husk back up and tie with culinary string. Now they are ready for the grill!
If you don’t want to mess around with the husk you can husk the corn completely. Once you have oiled and seasoned them, wrap the ears up in aluminum foil and throw them on the grill.