Glorious Summer Appetizers—Dinner in Small Bites!
Wednesday, June 9, 2021 6:30 PM ET via Zoom
When the weather turns warm and the markets are filled with beautiful produce, it’s the perfect time to invite a few friend for appetizers on your patio, deck, porch, or in your backyard. An array of tempting small bites can even serve as dinner! Betty will share some of her favorite openers in this class, including fresh cherry and cheese tartines as well as smoked salmon, avocado, and red grapefruit toasts. Both can be made ahead and served at room temperature. On the grill, you can cook apricot and lime glazed spicy chicken wings garnished with cilantro and lime wedges. You’ll also learn how to prepare a fabulous dish of baked feta and cherry tomatoes to serve warm atop garlic-rubbed crostini. And, if you need new ideas for your cheese and charcuterie boards Betty will show you how to combine both for a showstopper presentation. Cheers! Santé! Cin Cin! Skol!
Cherry and Cheese Tartines
Fresh cherries, pitted and poached in red wine, are arranged over creamy Gorgonzola that is spread on toasted slices of French bread.
Smoked Salmon, Avocado, and Red Grapefruit Toasts
Sliced smoked salmon, thinly sliced avocado, and ruby red grapefruit segments make great toppings for crispy baguette slices. The salty smokiness of the fish paired with the creaminess of the avocado and the fresh accent of citrus form a delicious trio.
Grilled Chicken Wings with an Apricot and Lime Glaze
Marinated in apricot preserves, lime juice, soy sauce, and a hint of sriracha, and garlic, these wings are grilled until lightly charred on the outside and tender beneath. They are sweet, tart, hot, and spicy all at the same time.
Roasted Feta and Cherry Tomatoes with Garlic Rubbed Crostini
A block of feta, surrounded by red, yellow, and orange cherry tomatoes and garlic cloves is roasted in a baking dish until the cheese starts to melt and the tomatoes are soft. Serve this dish warm or at room temp by spreading crostini with some melted cheese and then spooning some tomatoes and a sprinkle of basil on top.
Extra Special Summer Cheese and Charcuterie Board
With a little extra effort, a typical cheese board can become a showstopper dish. For this version, a selection of cheeses is garnished with fresh cherries along with sage and rosemary sprigs plus sliced breads, dark crackers, and apple wedges. Thin prosciutto slices are ruffled and dusted with crushed Marcona almonds, while-paper thin slices of good salami are fanned out on the board.
Instructor: Betty Rosbottom
Fee: $30.00
