Cut into desired shapes and place on prepared cookie sheet. Brush with a bit of oil and dust with extra polenta. Bake approximately 10 minutes, until the polenta is golden brown.
Heat 1 tablespoon of oil in a medium-size sauté pan over medium-high heat; add onion, garlic, parsley, and mushrooms. Cook for 4 to 5 minutes, stirring occasionally. Meanwhile, mix together goat cheese, sour cream, and 1 tablespoon oil to form a silky paste.
Spread cheese mixture onto polenta canapés.Top with spinach leaf, then the mushroom mixture.
The base of this canapé is actually a slice of one of my favorite pears—Asian. They are round and crunchy, with a delicious taste, and can be found in Asian markets or most grocery stores. Gorgonzola is a creamy Italian cheese of the blue cheese family and is also easy to find in most grocery stores. However, if it is not obtainable, substitute blue cheese. We produce a superb variety in the United States called Maytag. You can buy candied walnuts, but making them is easy. There is such dimension to this fruity canapé.
Asian Pear Canapés
Serves 10-12
2 Asian pears (about 1 pound), cut into 1/2 -inch-thick slices
5 ounces sliced Gorgonzola cheese, room temperature
1 tablespoon butter, melted
1 tablespoon maple syrup
1/3 cup walnuts
First, prepare the candied walnuts. Preheat oven to 300°. Line baking sheet with unbleached parchment paper. Mix together maple syrup and butter in a small mixing bowl. Add whole walnuts to coat. Spread out nut mixture on baking sheet and bake for 10 to 12 minutes, until crunchy. Let cool. Top pear slices with Gorgonzola and garnish with candied walnuts.
Oh, what a treat to make these for your guests! Don’t count on there being any left after the party, either. I love these during early summer, when the first new potatoes arrive. Potatoes are one of those vegetables that should be eaten only if organic.
The filled potato skins can be made in advance and refrigerated. Grill them just before your guests arrive. These will melt in your mouth!
My good friend Susie Burke taught me to make “spuds” the Irish way—she is from Belfast. First, rub the cleaned potatoes in oil, followed by the sea salt, and then bake. This gives an extra crunch to them. Of course, you can omit the sea salt step.
New Potato Skins with Sour Cream
Serves 10-12
30 small new potatoes, halved
2 tablespoons sunflower oil
1 tablespoon coarse sea salt
10 ounces sour cream
4 ounces sharp cheddar cheese, grated
Finely chopped rosemary for garnish
Preheat oven to 400°. Line a baking sheet with unbleached parchment paper. Place potatoes on prepared baking sheet; bake for 30 minutes, or until cooked through. When cool enough, spoon out the flesh, leaving a 1/4-inch border; discard flesh. Return potatoes to baking sheet and bake for another 30 minutes, or until crisp.
In the meantime, combine the sour cream and grated cheddar. Fill crisp potato skins with cheese mixture; broil on baking sheet for 2 minutes. Place on a serving plate and garnish with rosemary.
Okay, I just had to put in this old-fashioned recipe because my mum always made these “back in the day.” Actually, I think everyone in our village made these. I used to gobble them up. They are very easy to make and easy to love. Make some with bacon and some without for your vegetarian friends.
Cheddar Cheese and Marmalade Canapés
Serves 10
10 slices whole wheat bread, cut into squares
3-4 tablespoons orange marmalade
5 ounces sharp cheddar cheese, thinly sliced
5 bacon strips, cut into 3-inch strips, partially cooked
Preheat oven to 400°. Toast one side of bread before assembling. Spread a small portion of marmalade on pretoasted bread. Add a square of cheese smaller than the piece of bread and top with bacon (if using). Place on baking sheet and cook until bacon is crisp and cheese is melted. Serve warm.
IIf you have the chance to travel to the Middle East, you will likely be served this dipping sauce in homes and restaurants. It is simple, healthy, and absolutely refreshing served with a tray of raw vegetables or toasted pita wedges.
It can also be used as a spread for a superb vegetarian sandwich, using whole wheat pita and a filling of grated carrots, sliced tomatoes, cucumbers, feta cheese, and black olives.
Tahini Lemon Dipping Sauce
Serves 4
1/2 cup tahini
1/2 cup Greek-style yogurt or whole milk yogurt
Juice and zest of 1 lemon
Pinch of cayenne (optional)
In a small bowl, mix ingredients together until well blended. Add a pinch of cayenne pepper, if desired. If dip is too thick, use water to thin.
I recently visited Toronto, where I lived in the 70s. It has always been a great city to me, but I was amazed at how clean and how many great restaurants there are serving healthy and eclectic food—it has become one of North America’s top culinary destinations. One night, while roaming the many charming streets, I was thrilled to find a cute bistro with great, and I mean great, pizzas. They were not only served on whole wheat crust, but thin whole wheat crust. Pizza heaven to me! When I returned home, I started making pizzas for parties, but my way, with a variety of vegetables. They became quite a hit. I do feel that by making your own sauce, you will enhance the taste. Now that whole wheat pizza dough is readily available in many stores, much time can be saved. Use any combination of vegetables you like. If buffalo mozzarella is not available, use a good quality, whole milk variety.
Oddly enough, this pizza is also delicious served cold. Add a composed salad and you have a great lunch.
For this recipe, a large rectangular baking sheet is recommended.
Vegetarian Pizza
Serves 10-12 people
