Category: Appetizer Vegetarian

Appetizer Vegetarian · Do-ahead · Holiday Food

Whipped Boursin with Cranberry Pepper Jelly Sauce

Belinda

Don’t wait until Thanksgiving to make this delicious appetizer. This 15 minute cranberry sauce combined with pepper jelly, gives you this really fabulous festive flavor, and is perfect for any holiday hosting or parties. If you don’t want to make or don’t have cranberry sauce on hand, simply spread on pepper jelly and it’s still so good! Recipe below.

INGREDIENTS:
2 x Boursin Garlic + Herb Boursin rounds, room temp
4 ounces softened cream cheese
1 tablespoon half + half
1/2 cup Cranberry sauce (recipe below)
1/2 cup pepper jelly
Green onions (or chives!) to garnish
Crackers for serving

Place Boursin, cream cheese and half + half in a food processor (or could use handheld mixer in a bowl), and pulse until smooth. Spoon into your serving bowl, and using either the back of a spoon or spatula, smooth out.
Mix cranberry sauce with pepper jelly, then spoon over the top of the whipped Boursin.
Sprinkle chopped green onions or chives and enjoy!

If you need a quick, homemade cranberry sauce:
Bring 1/2 cup of water, 1/2 cup of orange juice and 1 cup of granulated sugar to a boil.
Pour in 4 cups of rinsed cranberries, and let boil until they start popping.
Lower heat to a simmer and let cook for 10-12 minutes.
Take off the heat and let cool.
Pro tip: pour immediately into another container or bowl to cool faster. I place in the fridge for a few hours and the sauce thickens up.

Appetizer Vegetarian · Baking · Holiday Food

Caramelized Onion & Brie Tartlets with Thyme

Belinda

Super easy for the upcoming Holidays

Makes 12 tartlets

1 sheet puff pastry, thawed
2 large onions, thinly sliced
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
4 ounces Brie cheese, sliced
1 teaspoon fresh thyme leaves
1 egg, beaten (for egg wash)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a skillet, heat olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 15–20 minutes, stirring occasionally, until onions are caramelized and golden brown. Remove from heat and let cool slightly.

Roll out puff pastry and cut into 12 equal squares. Place on the prepared baking sheet.

Top each pastry square with a spoonful of caramelized onions and a slice of Brie. Sprinkle with fresh thyme leaves.

Brush the edges of each pastry square with beaten egg.

Bake for 12–15 minutes, or until puff pastry is golden and the cheese is melted.

Serve warm as an appetizer or snack.

Accompaniments · Appetizer Vegetarian · Gluten Free · Vegetable sides · Vegetable-related

Labneh with confit tomatoes

Belinda1 Comment

Another Ottolenghi beauty

Serves 6-8

Once you’ve spread the labneh across a plain, flat plate, make a well in the centre for the tomatoes, letting the glossy oil spill over the edges. If you’re feeling organized, make double the tomatoes and blitz half with their juices for an instant pasta sauce that keeps beautifully in the fridge.

500g Labneh
CONFIT TOMATOES
100g olive oil
200g datterini or cherry tomatoes
½ tsp paprika
1 ½ tsp dried oregano
1 tsp caster sugar
1 tbsp balsamic vinegar
2 sprigs oregano, plus extra picked for garnish
TO SERVE
½ tsp urfa chilli

Mix the yoghurt and ¼ teaspoon of salt in a bowl and hang the labneh overnight, discarding any liquid collected. You should be left with about 450g labneh.
Make the confit tomatoes by adding the olive oil, tomatoes, paprika, dried oregano, sugar, vinegar, oregano stems and ½ teaspoon of salt to a small saucepan.
Cover with a lid and place over a low heat and cook for about 25-35 minutes or until the tomatoes have softened but still retain their shape. Add more or less time depending on the size of your tomatoes.
Set aside to cool completely then stir through the fresh oregano leaves.
Spread the labneh out onto a plate, make a well in the centre, and top with the confit tomatoes and serve with the urfa sprinkled on top.

Appetizer Vegetarian

Gingery beetroot with peanut dressing, black sesame and chives

Belinda

A beautiful Ottolenghi recipe

Serves 4 as a side

This dish, in which the earthy, sweet beetroot pairs very well with the salty peanut dressing, is all about the drama in flavour and appearance. If you want to get ahead, roast and marinate the beetroot the day before.

1kg (2.2lbs) small whole beetroot (about 10), topped
1 tbsp olive oil
salt and black pepper
3 tbsp white balsamic vinegar
½ tsp maple syrup
20g fresh ginger, peeled and finely grated
10g chives, cut into 3cm lengths
1 tsp black sesame seeds, toasted
FOR THE PEANUT DRESSING
60g smooth peanut butter
1 tsp maple syrup
1½ tbsp soy sauce
1 tbsp lime juice

Heat the oven to 475F.
Lay the beetroot on a large sheet of kitchen foil, drizzle over a tablespoon of oil and sprinkle with a half-teaspoon of salt, and wrap tightly, so the beets are completely covered.
Transfer to an oven tray and bake for an hour and a half, until a knife goes through the beetroots easily, then remove the foil and leave until cool enough to handle. Once cooled, peel with a small knife.

While the beetroot is roasting, make the marinade. In a large bowl, mix the vinegar, maple syrup and ginger with a third of a teaspoon of salt and set aside.
Cut each peeled beetroot into six wedges, toss in the marinade and set aside for half an hour.

Meanwhile, make the dressing. Put the peanut butter, maple syrup, soy sauce, lime juice and two tablespoons of water in a small bowl and stir until smooth.

Arrange the beetroot and any remaining marinade on a lipped platter, spoon over half the dressing and the remaining tablespoon of oil, sprinkle with the chives and sesame seeds and serve at room temperature with the rest of the peanut dressing on the side.

Appetizer Vegetarian · Holiday Food

Easy Boursin fig dip

Belinda

This is almost too good and easy to be true!

2 Boxes of Boursin® Garlic & Fine Herbs Cheese at room temp so it’s spreadable
1 Jar of Fig Jam
A Drizzle of Hot Honey (Hot in spice, not heat)
1/2 to 3/4 cup chopped roasted pistachios

Spread a generous layer of Boursin cheese onto a serving dish.
Spoon the fig jam over the top for a touch of sweetness.
Sprinkle the chopped pistachios for a perfect crunch and pop of color.
Drizzle with hot honey to add a spicy kick.
Serve with crackers, crostini, or fresh veggies and watch it all disappear!

Appetizer Vegetarian · Do-ahead · Gluten Free · Holiday Food · Vegetable-related

Roasted Honeynut Squash Feta Dip

Belinda

Serves 8-10

1 ¼ lbs honeynut squash, halved lengthwise + seeded
olive oil
kosher salt
½ lb Greek feta cheese, crumbled
½ cup olive oil
3 tbsp honey
¼ cup water
12 sage leaves
1 red fresno chile pepper, seeded + thinly sliced
½ cup chopped pecans
freshly cracked black pepper
toasted bread or crackers, for serving

Preheat the oven to 425°F.
Place the honeynut squash halves on a sheet pan. Drizzle with olive oil, rub to coat, and season with a good pinch of salt. Arrange the squash cut-side down. Roast for 40 minutes, or until tender. Allow the squash to cool to room temperature.

Scoop out the squash and discard the skins. Add the squash to a food processor, along with the feta, a ¼ cup of olive oil, and 1 tablespoon of honey. Pulse to combine. With the food processor running, slowly drizzle in the water, blending until smooth.

Heat a 12” stainless steel skillet over medium heat. Add the remaining ¼ cup of olive oil. Once hot, fry the sage leaves in the oil for a minute or two until crisp. Use a slotted spoon to transfer the sage to a paper towel.
Reduce the heat to medium-low and add the sliced chile peppers to the oil. Cook for a minute or two until softened. Add the pecans and toast for a few seconds until fragrant. Stir in the remaining 2 tablespoons of honey. Allow the mixture to simmer for about a minute until thickened. Turn off the heat.

Spoon the dip into a shallow serving bowl. Top with freshly cracked black pepper. Spoon the honey pecan topping over top and garnish with the fried sage leaves.

Serve with toasted bread or crackers alongside for dipping.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

White Gazpacho

Belinda

2 cups cucumber juice
1 cup green grape juice
1/2 cup white verjus
2 Tbsp sherry vinegar
1/2 small clove garlic, crushed or microplaned
1 cup panko bread crumbs
1/2 cup olive oil (the nicest you can find; you will taste the difference)
Salt and cayenne pepper to taste

Method: Separately juice the cucumber and fresh green grapes in either a juicer or blend in the blender and pass through a mesh strainer. Blend all ingredients together except for the olive oil. Once the mixture looks smooth in the blender, slowly stream in the olive oil. Adjust the seasoning with salt and cayenne pepper.

Tip: Make sure you chill well before serving, as it is best if it’s ice cold.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan · Vegetable sides

Adam Byatt’s ratatouille

Belinda

British Michelin chef, Adam Byatt wanted to create a ratatouille that wasn’t diced, stewed together and sloppy. This method allows all of the vegetables to cook at the same time and melt into each other. It’s a perfect accompaniment to Mediterranean fish, and showcases the best vegetables, though I often have it as a main on its own.

Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 2

1 eggplant
1 green courgette
1 yellow courgette
5 large red tomatoes
1 red onion
1 red chilli, sliced
1 cup (250ml) really good passata
olive oil
1/4 cup (50g) capers
1 bay leaf
1 sprig thyme
1 sprig rosemary
1 tbsp dried oregano

Preheat the oven to 180C/350F/Gas mark 4. Slice the aubergine very thinly (2mm) across into rounds and reserve. Do the same with the courgettes and tomatoes, then finely slice the red onion and the red chilli.

Pour the passata into a round, oven-proof cooking vessel. Add the onion, chilli and capers, then stir.

Begin layering the aubergine, yellow courgette, tomato and green courgette in that order all the way around the pan. Keep the vegetables very tightly together in that order.

Once the ratatouille is built, season well with salt and pepper, and drizzle over olive oil generously.

Add the bay leaf, rosemary and thyme sprigs and sprinkle over the dried oregano. Place in the oven and cook for 45 minutes.

Remove and allow to rest for 10 minutes before serving.

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

Jajukh (Armenian cucumber yoghurt salad)

Belinda

This is fabulous served with slow roasted lamb as well as with pita bread and crackers.
On a hot summers day, it’s just wonderful as a cooler on it’s own wth a tray of crudites

2 cups Labneh
4-6 small Persian cucumbers, skin on and grated then squeezed dry in a tea towel.
3 garlic cloves, crushed
1 good handful fresh chopped dill
1 good handful fresh chopped mint
1/2 tsp salt, or to taste
A little iced water, if necessary to thin down the consistency to your desired taste

Make sure the grated cucumber is well squeezed of it’s water.
Put the labneh into a medium sized bowl, add the crushed garlic, grated cucumber, herbs and salt.
Mix well. I happen to like this dip quite thick, but you can add a tiny bit of chilled water to loosen it if you like.
Refrigerate for 45 mins before serving and garnish with some fresh mint or dill and a little olive oil sprinkle if you like.

*Once you have made this you will feel confident to experiment with more herbs, more garlic or any other variation.

Appetizer Vegetarian · Do-ahead · Gluten Free · Nuts

Pistachio and feta dip

Belinda

A beautiful Persian dip that is packed with flavor between the saltiness of the feta, the richness of the pistachios and the tang of the Greek yoghurt.

3/4 cup + 2 tbsp / 3.5oz / 100g shelled, roasted salted  pistachios. Keep 2 tbsp chopped pistachios for scattering over the top.
1/4 cup good olive oil
10.5 oz / 300g Greek feta cheese
A good handful of fresh dill, leaves picked and roughly chopped
2 good handfuls fresh cilantro (coriander) leaves picked and roughly chopped
2 cloves garlic, peeled and crushed
3/4 to 1 tsp red pepper flakes
4 good tbsp full fat Greek yoghurt
Zest and juice of 1 lemon. (Start with juice of half the lemon but use all the zest)
Sea salt, to taste

In a food processor blitz the pistachios and olive oil for 30 seconds.
Next break up the feta into small pieces and add to the processor along with the dill, cilantro, garlic, chili, yoghurt, lemon zest and juice.
Puree until smooth and a slightly rustic texture. Salt and extra lemon juice to taste. The salt level will depend on the saltiness of the feta.
Scatter some toasted pistachios over the top and dribble some olive oil, like in the picture
Serve with crackers or toasted pita chips or baguette.
Keep refrigerated for 1 week.