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Monday, March 5

Snack Time


This past weekend, I was a busy bee in the kitchen. A good friend was turning 40, and she asked me if I would make some snacks for her birthday party. Work is very busy (no complaining here!), so I needed something easy and simple – my mission cocktail snacks that are healthy and yummy at the same time. I love cooking. But I didn’t want to be in the kitchen all day or not be able to socialize at the party.

What I served:



Grilled bread with ricotta and roasted grapes

This is one of my new favorites. Adapted from a recipe in Real Simple.

Preheat oven to 450. Spread red grapes on a baking sheet. Drizzle with olive oil. Sprinkle with sea salt and pepper and fresh thyme. Place in the oven for 15-20 minutes. In the mean time, slice bread and also put it on a baking sheet and toast in the oven. When the grapes are ready, spread ricotta on the toasts and then put the roasted grapes on top. I drizzle just a touch of honey and then sprinkle a little coarse sea salt on top.



Slow roasted Roma tomatoes

This one I originally found from Tyler Florence and it couldn’t be any easier. Great by itself, or over a piece of bread. I like to make a large quantity and then I can use the extras in to make a big bowl of pasta (like I did this time with the leftovers – a very easy Sunday dinner.)

Preheat oven to 300. Slice Roma tomatoes in half (lengthwise). Toss with olive oil and minced garlic. Sprinkle sea salt and pepper and fresh thyme. Place in the oven for about 3 hours. You don’t have to do a thing to them. They are slowly roasting and smell wonderful. The slow roasting evaporates all the water from the tomatoes and concentrates the flavors.


Marcona almonds (I bought these from Trader Joe's.) I have to confess - sometimes just mixing something store bought and already done is okay.



Marinated olives with rosemary and Meyer lemon peel

I buy lots of mixed olives and then add in fresh lemon peel -I prefer Meyer lemons- and fresh rosemary. Easy to put in multiple bowls.

Roasted asparagus wrapped in prosciutto

Preheat oven to 450. Spread asparagus on a baking sheet. Drizzle with olive oil. Sprinkle with sea salt and pepper. Place in the oven for 15-20 minutes. Let the asparagus cool and then wrap a piece of prosciutto around each stem. Always looks great on a plate. I had some really good aged balsamic vinegar leftover from a holiday dinner party that I drizzled it on top.

Edamame and arugula hummus

Adapted from Gourmet.

In a food processor, put 2 cups of cooked edamame, ¼ cup of olive oil, juice and zest of one lemon, salt, pepper, 1 bag of arugula, and 2 cloves of garlic. Pulse in the food processor until everything is smooth and integrated together. If the mixture gets stiff, you can always add in a little water. Add more lemon, salt and pepper or garlic to your taste.

14 comments:

Jennings and Gates said...

Grant, everything looks tantalizing- I'm going to try your hummus this week, and I love the roasted grapes. Completely agree about mixing store bought and homemade. Such an easy, yummy, sophisticated way to pull a party together quickly and make guests feel special. I like to keep an eye out for these kinds of "helpers" when I'm out and stash them in the pantry.

An Urban Cottage said...

The hummus sounds great and what a beautiful green!

Karena said...

Grant delicious and very healthy, beautifully displayed appetizers. I love the variety of color and flavors!

Xoxo
Karena
Art by Karena

cindy hattersley design said...

These all sound amazing..love the simplicity and freshness!

Anonymous said...

Oy vey! Delicious!!!

Amy

Anonymous said...

So good

Sent from my iPad

Windlost said...

grant, everything looks simple, elegant and most importantly - delicious!!

Victoria said...

It all looks wonderful and sounds healthy. I'll have to try them.
Best...Victoria

serena at FarmHouseUrban said...

These look all so delicious! I'm inspired to try them all. Love your blog - just subscribed!

Anonymous said...

Um....DELISH! What a lucky girl! OK gotta go have lunch - you just made me starving. ;)

Dawn

Anonymous said...

My goodness Grant, you need your own show...cooking and designing...we could do it together! I LOVE both with the passion...ops, forgot the most important thing...I LOVE to eat my own food too. Yu-m-m-Y!

Connie

Peggy said...

Grant, how did you know I needed new appetizer ideas? We're having a family birthday party this Friday for my mom and I'm making at least two of these recipes. Quick, tasty and celebrating Spring emergence. Thanks! Peggy

katiedid said...

You are a VERY good friend!

The Magical Christmas Wreath Company said...

Going to try this tonight.

Paul

 

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