Posts Tagged ‘hors d’oeuvres’

by Caitlin Saniga

Roasted mini-eggplant with tahini sauce

Eggplant and tahini are best friends, most notably when blended together to make baba ghanoush. But the miniature eggplants I found at the farmers market were too cute to go into the food processor, so I turned them into three-bite appetizers instead.


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by Caitlin Saniga

Asparagus-mint deviled eggs

Deviled eggs go green! How dainty and springy are these?


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by Sarah Steimer

Bill and I had guests over one night, but the extreme evening heat made me rethink my oven appetizer. I threw these together last minute.

  • 1/2 baguette, sliced into 1/2-inch pieces
  • 8 ounces goat cheese

For the rhubarb compote:

  • 3 cups 1/2-inch pieces fresh rhubarb
  • 3/4 cup sugar
  • 1/2 lemon

In a medium sauce pan, combine the rhubarb, lemon juice and sugar. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. (I made this the day before for a different recipe and had it chilled.)

For a while our farmer's market basically just had piles of asparagus and rhubarb.

For the candied walnuts

  • 1/4 cup of sugar
  • pinch of salt
  • 1/2 cup of walnuts

In a saute pan, combine the sugar and salt over low heat. Stirring occasionally, let the sugar melt down until it resembles a brown sauce. Toss the walnuts in and mix quickly until coated. Pour the candied walnuts on a piece of wax or parchment paper and pull apart with forks (melted sugar is HOT, avoid touching it). Let cool completely.

Place about a tablespoon of goat cheese on each piece of bread. Top with rhubarb compote and a walnut or two.

Makes about 2o servings.

Recipe (or idea, I suppose): Sarah Steimer

Rhubarb compote recipe: Epicurious

Candied walnuts recipe: Chicagoist

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