Inspired Cuisine

Copyright © 2024 by Kathleen E. Greig. 822598

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Rev. date: 01/12/2024

Contents

Small Bites

Appetizers

Soups

Lunch

Dinner

Sides

Desserts

Other Recipes

Small Bites

Baby Plum Tomatoes with Mini Mozzarella Balls

Black Fig with Balsamic Reduction and Prosciutto Ham

Bruschetta

Grilled Baguette with Fresh Tomato Rub

Lemon-Zested Stuffed Boqueron

Pinwheels, Three Ways

Piquillo Peppers and Sardine Tartines

Potted Cheese

Prosciutto, Cream Cheese, and Fresh Black Figs

Red Pepper Hummus Topped with Baby Plum Tomato Wedges

Stuffed Shishito Peppers

Warm Olives in Garlic, Olive Oil, and Zested Orange

Baby Plum Tomatoes with Mini Mozzarella Balls

This small bite is a perfect party nibble. The skewers with the tomato and mini mozzarella balls are eye catching and easy to handle in a party setting. Add a small dish of balsamic glaze for dipping when you set out the platter.

Tip: If you cannot find the mini mozzarella balls, cut small mozzarella cheese balls into halves or quarters. The balsamic reduction can be found in most grocery stores in squeeze-type plastic bottles. It is best to drizzle the reduction over the skewers just before serving.

Ingredients

Instructions

1. Gather all ingredients before starting the recipe.

2. Skewer tomato and mozzarella on small wooden sandwich picks, alternating tomato and cheese.

3. Drizzle skewers with balsamic vinegar reduction before serving.

4. Add a small dish with additional balsamic reduction for dipping.

Black Fig with Balsamic Reduction and Prosciutto Ham

Figs start arriving at the end of July each summer and continue into the fall. This is when I am again reminded of how much I like fresh figs. I particularly like Black Figs with a Balsamic Reduction and Prosciutto Ham for an easy small bite served with a glass of chilled wine.

Ingredients

Instructions

Bruschetta

You can serve Bruschetta hot or cold. I have done it both ways. This version is cold on toasted baguette. The ingredients don’t vary that much; mostly it is comprised of tomatoes, olive oil, garlic, basil, salt, and pepper.

Tip: If you have the time, it’s better to marinate the tomatoes in the vinaigrette for a couple of hours before assembling and serving.

Ingredients

Instructions

1. Preheat broiler.

2. Gather ingredients before starting the recipe.

3. Mix olive oil, garlic, salt and pepper, and quartered baby plum tomatoes. Set aside for 1 hour or up to 2 hours before serving.

4. Separate fresh basil leaves from stalk. You want the small tender leaves that are still attached and are in a flower shape.

5. Slice baguette into 1/2-inch slices diagonally.

6. Place the baguette slices on a sheet of aluminum foil on the top rack of your oven and toast until the slices are golden brown. Turn and toast second side.

Serving

1. Use a long serving platter. Top each piece of bread with a good amount of marinated tomato mixture and place the slices on the platter.

2. Garnish with the reserved fresh basil florets and thinly sliced larger leaves.

Grilled Baguette with Fresh Tomato Rub

This Grilled Baguette with Fresh Tomato Rub is an easy, classically Italian side dish with just a bit of a twist. The toasted baguette is usually just rubbed with a fresh ripe tomato, but I think it’s better if the toast is first rubbed with garlic, then the ripe tomato, and then finally, topped with a sprinkle of sea salt.

Ingredients

Instructions

3. Rub toasted baguette slices with a peeled garlic clove and then with a tomato cut in half.

Serving

1. Place slices of baguette in a bowl or on a platter and add the other half of the tomato to the platter as garnish.

2. Drizzle with olive oil and sprinkle with sea salt.

Lemon-Zested Stuffed Boqueron

Stuffed Boqueron sprinkled with lemon zest is a traditional Spanish tapas, but you have to like white anchovies (a boqueron is a white anchovy). I usually serve just a few with other bits and bites when getting together with friends or family for a social evening.

Ingredients

Instructions

1. Gather all ingredients before starting the recipe.

2. Cut each fillet in half and place a very small tomato or a tomato wedge at one end and roll up each fillet. Secure with a toothpick.

3. Place on a small plate and grate lemon rind over the finished roll ups.

4. Garnish with fresh chopped parsley.

Pinwheels, Three Ways

Pinwheels date back to the 1800s. The Pinwheels are made from puff pastry filled with a savory spread. I have some favorite and traditional fillings—anchovy and butter, parmesan cheese and butter, and this time, prosciutto and butter. If you are British, then you might also try Marmite and butter.

Ingredients

Instructions

1. Pre-heat oven to 400 ºF.

4. Mix another 1–2 tablespoons of soft butter with 2–3 tablespoons of grated parmesan cheese.

11. Place on a sheet of parchment paper, well distanced from one another, and bake in a preheated oven for 15 minutes or until the pinwheels are nicely golden.

Piquillo Peppers and Sardine Tartines

I can believe that the Spanish consider fish, including sardines and tuna, packed in olive oil, to be a delicacy. I can believe this because these tiny Spanish sardines on these Piquillo Pepper and Sardine Tartines are absolutely delicious. Top the sardines with roasted piquillo peppers, capers, lemon, and sweet onion, and you will create a beautiful bite.

Tip: To remove the strong flavor in raw onions, place the onions in a small bowl and cover them with white wine vinegar. Set aside for 5–10 minutes (or up to an hour) before using the onions.

Ingredients