A little something to nibble while you sip.
Garlic Toasts With Cherry Tomatoes, Basil and Goat Chees
From “Wine Bites,” by Barbara Scott- Goodman (Chronicle Books). Serve with a chilled summery white wine like sauvignon blanc or chardonnay. Serves 6-8.
Ingredients
2 cups cherry tomatoes, preferably a mix of red and yellow, stemmed and sliced
2 tablespoons thinly sliced fresh basil
1 tablespoon extra-virgin olive oil
About 1/2baguette, cut into 16 slices about 1/4-inch thick
3 large cloves garlic, peeled and cut in half lengthwise
About 1/4cup olive oil
3 ounces goat cheese, at room temperature
Directions
In a bowl, combine the tomatoes, basil and extra-virgin olive oil, and toss to mix well. Let the mixture stand at room temperature for at least 30 minutes and up to 1 hour.
Preheat the oven to 400 degrees.
Arrange the bread slices in a single layer on a baking sheet/tray. Rub the garlic halves over one side of the bread and brush lightly with the olive oil. Bake until golden brown and crispy, about 5 minutes.
Spread each toast with the goat cheese, top with a spoonful of the tomato mixture and serve at once.
Potatoes With Mustard Cream (gluten-free, vegetarian)
Recipe from “125 Gluten-Free Vegetarian Recipes,” by Carol Fenster (Avery). Serves 8 (makes 16).
Ingredients
FOR THE POTATOES
16 small new red potatoes, unpeeled
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon smoked hot paprika
FOR THE MUSTARD CREAM
1/2 cup nonfat cream cheese or vegan cream cheese, softened
1 small garlic clove, minced
1 pinch sea salt
1 tablespoon chopped chives
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
1 pinch freshly ground black pepper
FOR GARNISH
2 teaspoons chopped fresh rosemary
2 tablespoons chopped pimientos
Directions
Place a rack in the middle of the oven and preheat to 425. Line a 9-by-13-inch nonstick baking sheet with parchment paper.
Wash and pat the potatoes dry. Cut into 3/4-inch coins (discard ends or use for soup) and toss with olive oil until well coated. Place in a single layer on baking sheet, then sprinkle with salt and pepper. Cover tightly with foil.
Bake until potatoes are tender, about 15 to 20 minutes. Discard the foil, turn the potatoes over gently with a fork, and sprinkle evenly with the paprika. Continue baking until deep golden brown, about 5 to 8 minutes. Cool the potatoes while preparing the mustard cream.
To make the mustard cream: Place the cream cheese in a small bowl. Stir in the garlic, salt, chives, mustard, lemon, cayenne and black pepper until well blended.
To serve, top each potato slice with a small dollop of the mustard cream and garnish with a sprinkle of rosemary. Top with a strip of pimiento and serve immediately.
