558 N. Main St., Prineville, OR 97754 | (541) 447-6205
Roasted Tomato Bruschetta
Globe-trotting may not be on your holiday agenda, but you can get inspired and bring a variety of flavors to your holiday table. With these ideas, you can take party guests on a taste adventure around the world without ever leaving home.
Dips and Spreads Set out a selection of veggies to dip, and broaden your food horizon with a selection of breads such as naan, toasted grain breads and pita wedges.
Flavored hummus Update the classic favorite with a delicious roasted pine nut hummus, or please the classic crowd with spinach and artichoke flavor. Companies like Sabra offer dozens of options.
Greek yogurt-based dips Greek yogurt is thick, creamy and delicious, and makes an excellent base for dips. It can be mixed with sundried tomatoes, roasted garlic, spinach and artichoke the flavor possibilities are endless, and its a healthy alternative to traditional sour cream based dips.
Salsa Salsa is always a favorite. Freshen things up with home-made or store-bought refrigerated salsas. Offer a selection from sweet to spicy.
Small Plates Help your guests discover a variety of fresh and delicious dishes by setting out an array of small plates. Allow people to taste many different options and find new favorites.
Dolmas Grape leaves stuffed with rice, onions, currants, pine nuts, mint and spices. They can
often be found in the deli section of the grocery store.
Empanadas Spicy, meat-filled little pastries that can be dipped in your favorite salsa.
Spiced Nuts Roast some almonds or walnuts and toss with olive oil, a little salt, a flavorful herb and spice mixture. Try bold flavors like rosemary, cayenne or aleppo pepper.
Mini vegetable pizzas Top grilled pita bread with hummus and a variety of grilled vegetables with crumbled feta or drizzled olive oil. Slice into quarters so guests can enjoy different versions.
Bruschetta The delicious tomato and basil flavors of Bruschetta on top of toasted French baguette slices is a crowd favorite. Prepared Bruschetta can be made ahead of time and stored in the refrigerator to make prep quick and easy.
Dolmas
Stuffed Grape Leaves
Ingredients:
2 large onions, finely chopped
1/2 cup olive oil
1 head garlic
1 tomato, chopped
1 cup lemon juice
1 tablespoon tomato paste
Kosher salt
Freshly ground black pepper
1 cup white rice
1/4 cup chopped dill
1 (16-ounce) jar grape leaves
Directions
Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
Heat the oven to 350 degrees F.
Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.
Roasted Tomato Bruschetta
Ingredients:
2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 loaf sesame semolina bread
2 cloves garlic, halved
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced
Directions:
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.
Chicken Empanadas
Ingredients:
3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water
Directions:
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Directions
