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Trio of Mediterranean Canapés


WB00882_.GIF (263 bytes)  Kale and Pine Nuts WB00882_.GIF (263 bytes)

WB00955_.GIF (255 bytes) Fava Beans and Peccorino Cheese WB00955_.GIF (255 bytes)

WB01066_.GIF (242 bytes) Chickpea Puree with Lavender or Toasted Cumin Seeds WB01066_.GIF (242 bytes)

Although these recipes don't exactly fit the one-dish Sunday Supper theme of this website, the canapés are so much fun for outdoor summer cocktail parties that I wanted to share them with readers of this website before the summer is over.

The toppings are served on a toasted baguette slices, which are rubbed with garlic. This is useful technique to have in your repertoire for other uses. Each canapé has a distinctive flavor and the three together look pretty when combined on one plate. (I present the three canapés on one big platter so guests can take their choice.)  The flavors remind us of a languid cocktail hour, sipping rosé wine on balmy nights in St. Tropez as the warm Mediterranean sun is setting over the Maûres mountains.


WB00882_.GIF (263 bytes) Kale and Pine Nuts WB00882_.GIF (263 bytes)
 
(sweet and tangy)

1 clove of garlic put through a press
1 lemon (juice and zest)
3 TBS. sherry vinegar (or more to taste)
1/3 cup toasted pine nuts, coarsely chopped
½  cup golden raisins, coarsely chopped
salt and pepper
additional olive oil (to taste)


WB00955_.GIF (255 bytes) Fava Beans and Peccorino Cheese WB00955_.GIF (255 bytes)
   
(mellow and pungent)


WB01066_.GIF (242 bytes) Chickpea Puree with Lavender or Cumin WB01066_.GIF (242 bytes)
 
(a hint of unusual flavor)


Assembly (same for all 3 recipes):

Notes:

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