Category: Appetizer Vegetarian

Appetizer Vegetarian

Baked cheese in a box

Belinda

Perhaps the quickest way to feed two or three hungry people is this gloriously rich but more-ish dish. Quick and simple to prepare.
Recipe by Sally Clarke

Serves 2, 3 or even 4

1 “boxed” cheese – ideally Baron Bigod, Tunworth, Camembert or Vacherin
1 large garlic clove, centre shoot removed if present
Rosemary sprigs
A quarter to a half of a bread loaf of your choice
Good olive oil
Sea salt
Runny honey (optional)

Heat the oven to 350F/160C (180C non-fan).
Unwrap the cheese (if in paper) and return to the balsa-wood box. With a small sharp knife, pierce the top skin of the cheese in 10 or 12 evenly spaced places. Slice the garlic finely and gently push a slice into each hole along with a small sprig of rosemary. Place the cheese (in its box) into an ovenproof serving dish and bake for 5 minutes or until the tips of garlic and rosemary start to color.

Meanwhile, slice the bread into 8 or 10 chunks or slices for dipping.

Remove the dish from the oven and place the bread pieces around the outside of the cheese. Drizzle them with a little olive oil and sprinkle with sea salt. Return the dish to the oven for a further 8-10 minutes or until the bread is golden at the edges and the cheese has just started to ooze from the side.

Serve immediately on warm plates, drizzled with honey if you like, and use the bread pieces to dip into the molten cheese.

Appetizer Vegetarian · Asian flavors · Dairy-free · Gluten Free · Vegan

Sesame and soy watermelon poke

Belinda

Marinating and searing the watermelon concentrates it’s flavor and primes it for this savory treatment.
You will not miss tuna in this recipe, I swear it!

Recipe by Mary Gonzalez & Maddie Gordon for Bon Appetite

Serves 6

3 lbs seedless watermelon, rind removed, cut into 1-inch pieces
½ cup unseasoned rice vinegar
¼ cup toasted sesame oil
3 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp tahini
1 tbsp agave nectar
1 tbsp ume plum vinegar (optional but worth it and can be found in Asian markets or on Amazon)
Kosher salt
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems

Place the watermelon in a large resealable plastic bag. Purée the rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over the watermelon, seal bag, and chill at least 4 hours and up to 1 day.

Heat a large skillet over medium. Remove the watermelon from the marinade; set the marinade aside. Cook the watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.

Meanwhile, bring the reserved marinade to a boil in a small saucepan. Reduce the heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.

Chill the watermelon and sauce separately at least 1 hour.

To serve, toss the watermelon with sauce; taste and season with salt as needed. Top with the scallions and cilantro.

Do Ahead

The watermelon and sauce can be made 12 hours ahead. Keep chilled.

Appetizer Vegetarian · Dairy-free · Vegan

Baked tomatoes with basil bean cream

Belinda

A bells and whistles version of tomatoes on toast here, but with good reason. As you slice into the baked tomatoes, their sweet-sour juices spill deliciously over the soft mound of herb-speckled bean puree – a taste of deep summer.

Recipe by Nigel Slater

Makes 4 toasts

1lb (500g) tomatoes or 12 small-medium
6 thyme sprigs
3 tbsp olive oil
4 slices thick sourdough or ciabatta

For the bean puree
1 15oz (400g) can haricot or cannellini beans
5 tbsp olive oil
1oz (20g) basil
1 clove garlic

Set the oven at 400F/210C fan/gas mark 8.

Put the tomatoes snugly in a roasting tin, tuck in the thyme sprigs, then pour over the olive oil. Season with salt and black pepper, then bake for 20 minutes or until the tomatoes are soft and their skins are just starting to burst.

Drain the beans and bring them to the boil in a pan of fresh water. (I often add a few sprigs of thyme and a couple of bay leaves, but it is not essential.) Lower the heat to a simmer and leave for 10 minutes. Drain the beans reserving a tablespoon of the cooking water. Put the beans into the bowl of a food processor, add a little salt and black pepper, the 5 tablespoons of olive oil and the basil leaves. Peel and add the clove of garlic, then process for a few seconds (only) to a thick, green cream.

Toast the bread on both sides. Spread the basil cream over it, then divide the tomatoes between the toasts, spooning over any thyme-scented juices from the pan.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan · Whole30 compliant

Best Gazpacho

Belinda

By Julia Moskin for the New York Times

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Serves 8

About 2lbs ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.
Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Appetizer Vegetarian · Fruit · Gluten Free

Halloumi with peach and honey salsa

Belinda

Recipe by Rosie Birkett
Halloumi cheese with a simple honey, oregano and olive oil dressing is divine and with the addition of the peaches, is an addictive combination of crusty, salty fried cheese and the sweet, floral honey and sweet, juicy peaches.

Serves
2-4 as a starter

¼ red onion or ½ shallot, finely diced
Juice of ½ lime
3 tbsp extra virgin olive oil
1.5 fl oz(50ml) runny blossom honey
2 peaches
½ green jalapeño chili, deseeded and sliced
1 tsp dried oregano or mint
A handful of basil leaves, roughly chopped
2 blocks of halloumi cheese, thickly sliced
Fresh oregano leaves, to garnish
Bread, to serve

Put the onion or shallot in a bowl, squeeze over the lime juice and add a pinch of salt. Allow to steep for 10 min, then whisk in the olive oil and honey.

Halve and pit the peaches, then peel and chop into cubes. Slide into the bowl with the onion, add the chili, dried herbs and fresh basil and gently stir to combine. Allow to steep while you cook the halloumi.

Heat a heavy-bottomed frying pan, cast-iron skillet or griddle pan over a medium-high heat with a lick of olive oil. Fry your halloumi slices for a few minutes on each side, being careful not to turn them over until a golden crust has formed. Once crusty but still gooey and soft inside, remove to a warm plate and spoon over the peach salsa.
Garnish with fresh herbs and serve with bread for dipping.

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

Slow-Cooker Tomato Compote

Belinda

This savory compote — a typically sweet, slow-simmered fruit preserve — is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it’s also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it’s best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don’t add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
Recipe by Sarah DiGregorio for the New York Times

Yields about 3.5 cups

2lbs cherry or grape tomatoes (about 4 pints)
4 garlic cloves, smashed
½ cup extra-virgin olive oil
1 tbsp honey
2 tbsp balsamic vinegar
2 bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
½ tsp red-pepper flakes (optional)
Kosher salt and black pepper
Juice of 1/4 lemon (about 2 tsp)

In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary.
Store in a covered container in the refrigerator.

Appetizer Vegetarian · Vegetable sides

Carrot Tart With Ricotta and Feta

Belinda

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly.
The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.

By Sue Li for the New York Times Food Section

Serves 8

Flour, for rolling out dough
1 (14-oz) package frozen puff pastry, thawed
1lb multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
1 tbsp extra-virgin olive oil, plus more for serving
Kosher salt and black pepper
8 oz ricotta
4 oz feta, crumbled
1 garlic clove, grated
Chopped fresh parsley, chervil or chives, for garnish

Heat the oven to 425 F.
On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.

Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.

While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.

Drizzle with olive oil and sprinkle with herbs before serving.

Appetizer Vegetarian · Dairy-free · Fruit · Gluten Free · Vegan · Whole30 compliant

Cucumber and kiwifruit carpaccio with basil

Belinda

This is incredibly light and refreshing and a brilliant starter on a hot summer’s day when entertaining.
Recipe from Alain Passard

This is a recipe that doesn’t really need amounts. You eyeball it and go with your gut.

Large cucumber, unpeeled and very thinly sliced, preferably using a mandolin.
Kiwifruit, not too ripe. Skin sliced off and then slice the fruit very thinly
Lemon olive oil
Fresh basil, younger, smaller leaves preferably
New onion hoops, either large scallions or another mildish onion sliced very thinly
fleur de sel

Overlap the cucumber and kiwifruit like fine petals, gloss with the lemon olive oil, add the finely sliced onion, sprinkle with a little fleur de sel and little basil leaves.

Voila! Stand back and look at the beauty on the plate

Appetizer Vegetarian · Dairy-free · Salad · Vegan

Kale and Quinoa Salad With Tofu and Miso

Belinda

Recipe by Corinne Trang for the New York Times

A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.

½ cup quinoa, rinsed and drained
2 tbsp unseasoned rice vinegar
1.5 tbsp white miso
1 tbsp mirin
2 tsp toasted sesame oil
6 tbsp grapeseed oil
½ teaspoon sriracha, plus more for drizzling
1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
1 (14-oz) package extra-firm tofu, drained and cut into 3/4-inch cubes
Honey or maple syrup, for serving

In a small saucepan, combine the quinoa with 3/4 cup water or stock. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.

Appetizer Vegetarian · Asian flavors · Dairy-free · Vegan

Chili-Oil Noodles With Cilantro

Belinda

Recipe by Judy Kim from the New YorkTimes food section

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it’s at room temperature before tossing it with the noodles and the cilantro at the last minute.
Substitutions are welcome: Swap in chili crisp in place of the chili oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chili oil brings a citrusy flavor that is hard to replicate, so don’t skip it.
It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle.
Fried shallots are here for texture, but omit them if you use chili crisp.

Serves 4

14 oz dried udon noodles
¼ cup chili oil with crunchy garlic
2 tbsp toasted sesame oil
2 tsp Sichuan chili oil, or to taste
2 tsp soy sauce
½ cup finely sliced garlic chives or scallions, plus more for garnish
2 tbsp store-bought fried shallots, crumbled by hand (optional)
½ cup finely chopped cilantro, plus a few sprigs for garnish

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.

Toss the cooled noodles into the chili oil mixture.
Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.