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Elegant Herb Appetizers
By Brenda Hyde
I have found that a touch of herbs add elegance and make my guests
feel special, as if I went the extra mile to entertain them. I am amazed
that something so simple can make people feel so special in my home.
If you don't grow your own herbs, you can usually find them in the produce
section of your grocery store or the farmer's market. Be sure to rinse them
well and pat dry before using, and buy organically grown herbs if at all
possible. You will find you can spruce up any appetizer with a small amount
of chopped herb!
Bruschetta
Ingredients:
12 pieces crusty Italian Bread, 1 inch thick
1/3 to 1/2 cup olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh oregano
24-36 basil leaves, torn into small pieces
12 garlic cloves, peeled, and cut in half lengthwise
salt and pepper
Toast bread over a grill or a very hot oven of 425
degrees. Brown on both sides. Remove and brush
with oil. In a bowl combine tomatoes, oregano and
basil. Place cloves in separate bowl. Serve bread
warm and rub clove on bread, top with mixture and
sprinkle with salt and pepper.
I also sprinkle and with parmesan cheese and put
under the broiler for just a minute to heat top.
Blend herbs, garlic and salt in processor or
blender until they form paste. Add the oil,
a spoonful at a time, and mix well. Add the
lemon juice, and season with sugar, pepper
and more salt to taste. This is great with fish
and also hard-boiled eggs! Try it on toasted
French bread too.
Cheese and Herb Spread
Ingredients:
2 (8 oz) packages cream cheese
4 ounces soft goat cheese
1/2 cup loosely packed cilantro, chopped fine
1 two inch long jalapeno, seeded and minced
1 tsp. minced garlic
3/4 tsp. each cumin and paprika
Garnish: thyme or parsley
Mix all items except garnish in a large bowl until
blended. Place in decorative bowl. Cover with
plastic wrap for at least 24 hours. Up to three hours
before serving tuck in herb sprigs. Serve with
baby carrots,green pepper, and crackers.
Herbed Cheese Palmiers
Ingredients:
1 sheet frozen puff pastry, thawed as directed
1 egg, beaten with a fork
1 package (5.2 ounces) garlic and herb cheese spread
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil or 1 tsp. dry
Heat oven to 400 degrees. Have cookie sheet ready. Unfold
pastry on a lightly floured surface, and brush lightly with
the egg. Spread evenly with the cheese spread and sprinkle
with herbs. Fold two sides about 1 1/2 inches toward the
middle. Repeat folds. Fold in half lengthwise. Press gently.
Cut crosswise in 1/2 inch thick slices. Place cut side down
on ungreased cookie sheet. Lightly brush tops with egg.
Bake 12-15 minutes until puffed and golden. Serve warm or
at room temperature. Makes 20.
Artichoke Dip
Ingredients:
1/2 cup sour cream-regular or no fat
3 tablespoons grated Parmesan cheese
2 scallions, cut in chunks (or green onions)
1 clove garlic, chopped
1 can (14 ounces) artichoke hearts, rinsed and drained
1/2 tsp. dried oregano, or 1 tsp. fresh
Process sour cream, cheese, scallions and garlic in
food processor or blender until blended. Add
artichokes and oregano, then process until finely chopped.
Makes 1 3/4 cups.
Grilled Pita Breads
Ingredients:
4 pita breads
2 tsp. fresh rosemary
2 tablespoons olive oil
1/3 cup coarsely crumbled feta cheese
2/3 cup coarsely chopped mushrooms
1 tablespoons fresh oregano
Place a large piece of foil on the grill rack. Crush the rosemary
in the oil. Place pitas on foil, brush liberally with the rosemary oil,
and top with cheese, mushrooms and oregano. Grill on low heat
with the cover down until cheese melts. Cut into sections, as you
would for pizza.
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. Stop by and visit her garden blog, Garden of Grace & Whimsy, and her photography blog, A Dance of Words & Photos.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
Memorial Day: Backyard Grilling Memorial Day signals the start of barbecue season. Everyone wants to light that fire and charcoal that first meal. A few tips might pre- vent your entree from becoming a "Burnt Offering."
Read these tips for plenty of grilling ideas, make this year's barbecue perfect!
Growing and Using Garlic Chives Garlic chives, Allium tuberosum, is a hardy perennial (Zones 3-9) that will grow to about 12 inches high. The stems are skinnier and flat, instead of hollow as are regular chives, with greenish white blooms that are about an inch wide and not as rounded. They bloom in the summer rather than spring. The bloom stalks grow much taller than the leaves, sometimes up to 30 inches.
The stems and blooms are both edible and have a mild garlic onion taste. I've noticed many writers will list this as primarily as an Asian herb, as they are also known as Chinese chives, Chinese leeks, ku chai (China) or Nira (Japan), but it has many other uses as well!
The Perfect Porch Swing Perhaps it is the soothing rhythm or the reassuring creak of the porch swing that attracts us. Perhaps it is the companionable silence or quiet conversation. Or maybe swings simply remind us of more genteel times.
Although porch swings can be purchased in a wide range of materials, the most common are wicker and wood. You can also make your own porch swing from one of the myriad of woodworking patterns available at garden centers, hardware stores, or on the Internet.
Ingredients:
Memorial Day: Backyard Grilling
Growing and Using Garlic Chives
The Perfect Porch Swing