Appetizer Vegetarian

Pan-fried halloumi cheese with olives, dried apricots & hazelnuts

This recipe is really simple and so good, it comes together quickly and is made with minimal ingredients.
Serve it with crackers or some toasted bread.

Serves 8-10
½ cup hazelnuts
2 large shallots, thinly sliced
½ cup dried apricots, chopped
1 tbsp honey
1 tbsp red wine vinegar
1lb halloumi cheese
flour, as needed
½ cup olives, halved (Kalamata, Castelvetrano, etc)
crackers or toasted bread

Preheat the oven to 400°F

Spread the hazelnuts onto a baking sheet. Roast for about 8-10 minutes until golden. Let cool slightly. Use a kitchen towel to rub the skins off (it’s okay if some stay on). Roughly chop the hazelnuts and set aside. Lower the oven to 300°F.

Heat a skillet over medium heat. Add enough olive oil to coat the bottom of the skillet. Add the shallots and a pinch of salt. Let sauté until softened, caramelized, and somewhat crispy, stirring often.
Stir in the apricots, honey, and red wine vinegar. Bring the liquid to a simmer. Cook for a minute or so until slightly reduced. Turn off the heat and set aside.

Slice the halloumi cheese into ½” rounds. Toss with enough seasoned flour just to coat the slices on all sides.
Heat another skillet over medium heat. Add enough olive oil to come up the sides about a ¼ of an inch. Once the oil is hot, work in batches to fry the halloumi cheese until golden, about 2-3 minutes per side (shake off any excess flour as you add the cheese to the pan)
Remove the halloumi cheese and season with a pinch of salt.
Keep warm in the oven until the rest of the cheese is fried.
Meanwhile, heat the shallot mixture back over medium heat. Stir in the hazelnuts and olives. Cook another minute or so.

Serve the halloumi with the shallot mixture spooned over top. Add a drizzle of olive oil to finish. Serve with crackers or toasted bread.

Appetizer Vegetarian · Do-ahead · Gluten Free · Sauces

Cacik (Turkish yoghurt and cucumber)

Cacik is one of the simplest Turkish meze dishes to put together. No cooking, just assembly. It’s a creamy, refreshing and healthy side dish that pairs with just about anything. An essential for any Mediterranean-style dinner party spread.

1 cup Greek yoghurt plain
1 cucumber about 300g(deseeded then grated)
1 bunch dill about 50g (finely chopped)
1 garlic clove minced
salt and pepper
1 tbsp extra virgin olive oil
1 tbsp lemon juice
pinch sumac for garnish

Cut the cucumber in half and then using a spoon, scoop out the seeds and discard.
Coarsely grate the cucumber and then wrap in a clean tea towel. Squeeze out the excess water (keep the liquid and use, added to water for a refreshing drink with lemon. or add a little to a gin and tonic!)
Place the cucumber in a bowl and mix in the yoghurt, dill, garlic, salt & pepper, extra virgin olive oil and lemon juice.
Decant to a bowl and then drizzle over a little extra virgin olive oil and sprinkle with a little black pepper and sumac.

Notes
Cacik complements a wide range of dishes, including grilled meat, seafood, and rice-based dishes like Chicken Pilaf.
Perfect Meze Companion: When preparing vegetable meze recipes, cacik serves as an excellent accompaniment. Simply provide ample bread or raw vegetables for dipping and scooping.
Fridge Storage: Keep cacik covered in the fridge, where it remains fresh for 2-3 days. Avoid freezing, as it tends to become watery upon defrosting. Freshness is key!

Appetizer Vegetarian · Do-ahead

Turkish beet and yoghurt dip

Recipe from food blog, “Cook Eat World”

This vibrant and beautiful bright pink dip is an essential at any Turkish-inspired meze table. A light, sweet, earthy and incredibly addictive dip.

8 oz beets (225g) pre cooked or raw
2 tbsp plain Greek-style yoghurt
Salt & pepper
Juice of 1/2 lemon
1/4 cup extra virgin olive oil
1 tsp ground roasted cumin
2 tbsp fresh dill (chopped)
2 tbsp fresh parsley (chopped)

Place cooked beets in a food processor, along with all the other ingredients. Blend for 1-2 minutes until very smooth.
Spread over a platter or shallow bowl
Mix a little extra yoghurt with a little milk to make it more runny then drizzle over the surface of the dip.
Sprinkle liberally with the herbs then drizzle over a little extra virgin olive oil and some black pepper. That’s it, you’re done.
If cooking the beets from raw
Preheat oven to 400F/200ºC.
Trim the stalks and wrap each beet in foil separately – skin on and place on a baking tray. Bake in the oven for 45-60 minutes until the beets are soft through (pierce with a sharp knife). Unwrap the foil and leave to cool for 10 minutes.
Cover your hands in a plastic bag, or wear rubber gloves and peel the beets. The skin should come away very easily. Leave to cool completely before using.
Notes
Extra flavor – Sprinkle this salad with a little feta cheese for a perfect salty counterbalance to the sweet, earthy beets.
A tasty salad dressing – Dollop a little of this dip over a platter of peppery rocket leaves or watercress and top with some lightly roasted walnuts or pine nuts for a simple, flavoursome salad.
Make a yellow dip – yellow beets will make a delicious alternative to red.
Storage
Fridge – You can keep this dip fresh in the fridge for up to 4 days. Be sure to store it in an airtight container.
Freezer – This salad is best eaten fresh, but will freeze for up to 2 months. Be sure to completely defrost before using. For better flavour, bring up to room temperature.

Appetizer Vegetarian · Do-ahead

Creamy French onion dip

Think of this crowd-pleaser as the love child of French onion soup and French onion dip: an ooey-gooey, salty, tangy Gruyère-filled dip with jammy caramelized onions. Gruyère is classic for that French onion soup flavor, but any fairly firm cheese like cheddar or Gouda will work—you can even mix and match if you’d like.

Recipe from Bon Appetite magazine

Serves 6-8
3 Tbsp. plus 1½ tsp. extra-virgin olive oil
5 medium sweet onions, thinly sliced
5 garlic cloves, thinly sliced
2 bay leaves
½ tsp. crushed red pepper flakes
1 sprig thyme, plus more for serving
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided
8 oz. full fat cream cheese, room temperature
¾ cup mayonnaise
¾ cup sour cream
1 lb. Gruyère, coarsely grated, divided (about 4 cups)
Freshly ground black pepper
½ cup panko breadcrumbs
1 baguette, sliced
2 pears, sliced
2 red endive, leaves separated

Step 1
Preheat oven to 350°. Heat 3 Tbsp. oil in a large skillet over medium. Add onions, garlic, bay leaves, red pepper flakes, 1 thyme sprig, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and cook, stirring occasionally, until onions are golden and jammy, 15–20 minutes.

Step 2
Meanwhile, stir cream cheese, mayonnaise, and sour cream in a large bowl to combine well. No lumps!

Step 3
Remove bay leaves and thyme sprig from onions; discard. Transfer onions to cream cheese mixture. Add 3 cups Gruyère and season with pepper; stir to combine. Transfer dip to an 8″ cast-iron skillet or 2-qt. ovenproof baking dish and spread into an even layer with a rubber spatula.

Step 4
Toss panko, remaining Gruyère, remaining 1½ tsp. oil, and remaining ¼ tsp. salt in a medium bowl to combine, then sprinkle over dip. Bake until heated through and top is lightly browned, 25–30 minutes.

Step 5
Heat broiler. Broil dip until bubbling and golden brown, about 3 minutes. Let cool 5 minutes.

Step 6
Scatter more thyme over dip and serve with baguette, pears, and endive alongside for dipping.

Do ahead: Dip (without panko mixture) can be made 3 days ahead. Cover and chill. Top with panko mixture just before baking.

Appetizer Vegetarian

Whipped honey ricotta with saffron tomato confit

This whipped honey ricotta appetizer is topped with delicious saffron infused tomato confit. It’s best served with olive oil grilled bread for dipping and is a fun and flavorful way to use up all of your summer tomatoes. (or a great way to make winter tomatoes taste even better!)

Serves 4
For the Saffron Tomato Confit
1 pint cherry tomatoes or grape tomatoes
½ cup garlic cloves peeled
½ cup olive oil
¼ teaspoon red pepper flakes
1 pinch saffron threads
For the Whipped Honey Ricotta
1 15 oz container full fat ricotta
2-3 tablespoon honey
1 tablespoon finishing olive oil
1 lemon zested only

For The Tomatoes
Preheat the oven to 425F degrees.
Add cherry tomatoes, garlic, olive oil, a hefty pinch of salt, pepper flakes and honey to a small baking dish.
Bake for 45 minutes then remove from heat. Immediately add saffron threads and stir. Set aside.
For The Ricotta
While the tomatoes are cooking, whip together ricotta, honey, olive oil, one hefty pinch of salt and lemon zest until light and fluffy. Stir and set aside.
For the finished dish
Once the tomatoes are ready, add the honey whipped ricotta to a large serving bowl and evenly cover the bottom of the bowl.
Add the roasted tomato and garlic confit on top of the ricotta, gently drizzling the remaining olive oil on top.
Serve with olive oil toasted bread and enjoy!

Appetizer Vegetarian · Do-ahead · Gluten Free · Salad · Vegetable-related

Hot & sticky eggplant salad

A simple, delicious crowd pleaser for summer from Willow Crossley

Serve 4-6

1 large plump eggplant, cut into 3-inch wedges
2 tbsp date syrup
1 tbsp honey
1 garlic clove, slice thinly
4oz goats cheese,crumbled
2 tbsp yoghurt
½ tbsp coriander seeds
1 lemon, zest and juice
A small bunch cilantro, save some leaves for topping
1 green chili
olive oil
1 tbsp toasted pine nuts
1 tbsp pomegranate seeds

Preheat oven to 425F/220C. Line a baking tray with baking paper and lay your eggplant out and sprinkle with olive oil and salt.
Roast for 10-15 mins, turning once, until golden brown. Toss in a bowl with the date syrup and honey.
Place back on the tray and put the garlic chips on top. Lower the temperature to 350F/180C and cook for a further 10 mins
Dry roast the coriander seeds and crush in a pestle and mortar.
Add to a bowl with the goat’s cheese, yoghurt and lemon zest. Season to taste.

Blitz your cilantro bunch (stalks and all) in a blender (if you don’t have one then in a pestle and mortar),
with the lemon juice, green chili and a good glug of olive oil. Season to taste.

Lay the eggplant on a serving dish (holding back the garlic chips for the top).
Dollop the goats cheese mixture, then green salsa, then sprinkle the pine nuts, pomegranate seeds and add the remaining cilantro leaves and garlic chips.

Enjoy!

Appetizer Vegetarian · Do-ahead

Whipped Feta with Hot Honey

Recipe from food blog “Erin Lives Whole”
Grab your crostini and pita chips and dig into this Whipped Feta with Hot Honey recipe.
Made with Greek yogurt, lemon juice, and scallions, it’s the perfect refreshing summer dip just make sure you refrigerate it and serve the feta/yoghurt mixture cold, it will firm up in the fridge.

Makes up to 2 cups
8oz block Greek feta cheese
1/3 cup Greek full-fat yoghurt
1/4 cup lemon juice
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper

Toppings:
2 tbsp olive oil
1 bunch scallions, chopped (stringy tops discarded)
3 cloves garlic, minced
1/2 cup almonds, toasted and chopped small
1 tbsp red pepper flakes
1/4 cup hot honey (heat it up gently in a saucepan.)

In a food processor, add feta, yogurt, lemon juice, and olive oil. Scrape down sides as needed, until dip is smooth and fluffy. Add salt and pepper and stir to combine and taste for seasoning.Put in the fridge to firm up for a couple of hours.
When you’re getting ready to serve, in a sauce pan, heat olive oil over medium high heat. Add scallions and garlic and cook for 5-6 minutes or until browned. Turn off heat and set aside.
Pour whipped feta into serving bowl. Top with scallions and garlic and any remaining oil.
Add almonds, red pepper flakes, and drizzle hot honey on top.
Serve with crostini.

Appetizer Vegetarian · Dairy-free · Gluten Free

Skordalia (Greek garlic dip)

This is a super dip to have with raw veggies or warm pita bread
1 lb yellow potatoes
2 tbsp + 1 teaspoon kosher salt
12 cloves garlic (about one head), roughly chopped
½ cup + 1 tablespoon olive oil
½ cup slivered almonds
zest and juice of one lemon
pinch of freshly ground black pepper
optional garnish – 1 tablespoon parsley, finely chopped
to serve alongside – cucumbers, radishes, carrots, or crusty bread

Bring 6 cups water to a boil in a large pot, then add 2 tablespoons salt and potatoes to the pot and simmer for 10 to 20 minutes or until fork-tender.
Heat 1 tablespoon olive oil in a small frying pan and when hot, add the almonds. Let them sauté for 30 seconds, then add the garlic. Sauté for 30 seconds then remove from heat.
Add the garlic, almonds, lemon zest, and lemon juice to a food processor. Blend for 1 minute or until mostly smooth.
Add the potatoes and olive oil to the food processor and blend until smooth.
Transfer to a bowl or plate and top with an additional drizzle of olive oil, salt, pepper, and parsley, if desired.
Serve with a medley of veggies or warm bread.

Appetizer Vegetarian · Gluten Free · Vegetable-related

Asparagus with labneh, brown butter and burnt lemon

Ottolenghi’s super recipe.

It’s no secret that asparagus enjoys a good soak in the old brown-butter (bubble) bath, which we’ve generously accommodated for. There are so many textures going on here, from tender asparagus to creamy labneh and hints of burnt lemon. The burnt lemon is a clever way to use up excess lemon peel by roasting it on a high heat until nicely charred. The result: a fragrant, bitter and intense condiment to sprinkle on to both sweet and savory dishes. Plan ahead by making the labneh the night before or, alternatively, use store-bought labneh or some thick-set Greek yoghurt.

Serves 4

900g thick-stemmed asparagus (2–3 bunches), woody ends trimmed (450g)
3 tbsp olive oil
70g unsalted butter
2 sprigs of thyme, plus 1 tsp picked leaves
1 tsp light soft brown sugar
salt and black pepper

Labneh:
650g Greek-style yoghurt
1 garlic clove, peeled and crushed

Burnt lemon:
2 unwaxed lemons

1. Make the labneh by putting the yoghurt and ½ teaspoon of salt into a bowl and mixing well to combine. Line a medium sieve with a piece of cheesecloth or a clean tea towel, with plenty of cloth hanging over the sides. Add the yoghurt, using the overhanging cloth to completely encase it, then set the sieve over a clean bowl and place a weight on top (a couple of tins will do). Refrigerate overnight. When the labneh is ready, discard the liquid collected and transfer the labneh to a clean bowl. You’ll make about 300g of labneh. Stir in the garlic and set aside.

2. Preheat the oven to 220°C.

3. Make the burnt lemon. Use a vegetable peeler to peel the lemons into long strips – don’t worry if you get some of the pith. You want 30g in total. Set aside a couple of strips and put the remainder on a small baking parchment-lined baking tray. Bake for 9–12 minutes, until completely dry and mostly blackened (they’ll shrivel up significantly). Finely grind with a pestle and mortar, then pass through a sieve, to catch any large pieces (discard these). Set the burnt lemon powder aside. Scrape away any pith from the reserved strips, and very finely julienne them. Set aside.

4. Reset the oven to a high grill setting. Put the asparagus, oil, ¾ teaspoon of salt and a good grind of pepper on a large baking tray lined with foil, give everything a good mix, then arrange the spears so they’re not overlapping. Grill on the highest shelf for 8–10 minutes, until tender and nicely browned. Ovens can vary, so check at the 6-minute mark.

5. Meanwhile, make the browned butter by first putting the butter into a small saucepan and placing it on a medium-high heat. Once melted, continue to cook for a further 3–4 minutes, swirling the pan occasionally, until nicely browned and smelling nutty. Add the thyme sprigs (careful, the fat will spit!), then stir in the brown sugar, ¾ teaspoon of the burnt lemon powder and ⅛ teaspoon of salt. Set aside to cool down slightly, about 5 minutes.

6. While the butter is cooling, segment one of the peeled lemons. Use a small sharp knife to trim away any excess pith, then cut between the membranes to release the segments and roughly chop each into 3–4 pieces. Juice the remaining lemon to give you 4 teaspoons of juice. Add the juice and all the segments to the browned butter mixture.

7. Spread the labneh out on a platter or plate, and top with the asparagus, so that the spears are all facing in the same direction. Pour over the browned butter, then scatter over the picked thyme. Lastly, sprinkle with ¼ teaspoon of the burnt lemon powder and the lemon strips.

Accompaniments · Appetizer Vegetarian · Do-ahead · Gluten Free · Sauces

Aji Verde (Spicy Peruvian Green Sauce)

Recipe from food blog, “Cookie and Kate”

Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos, used as a dip for tortilla chips, shrimp and as a sauce for roast chicken, french fries, fish, beef… absolutely anything!!

Yield: 1 ¼ cups, but can be easily doubled or trebled

½ cup mayonnaise
2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 ½ medium)
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
1 green onion, chopped
2 cloves garlic, roughly chopped
⅓ cup (1 ounce) grated Cotija or Parmesan cheese
1 tablespoon lime juice
¼ teaspoon fine sea salt

In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
Taste, and adjust if necessary.
This sauce is intentionally bold and spicy and I usually think it’s just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it’s not spicy enough, add some of the reserved jalapeño seeds and blend again.
If it doesn’t have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
Aji verde keeps well in the refrigerator, covered, for about 1 week.

NOTES
MAKE IT DAIRY FREE: Simply omit the Parmesan. To temper the flavor a bit, drizzle in 1 to 2 tablespoons olive oil while running the food processor.

MAKE IT VEGAN: I think you could replace the mayonnaise with equal parts vegan sour cream, and omit the cheese.

Yum!