"Pastica De Jamon"

Mozzarella Dip

noreply@blogger.com (socialeditor) — Mon, 14 Jul 2014 17:31:00 -0400

Pastica "Pasta De Jamon" - Ham Spread - "Pasta De Bocaditos" - Finger Sandwich Spread

noreply@blogger.com (socialeditor) — Wed, 16 Mar 2011 21:53:00 -0400

Pastica is a collection of "Spreadable Ideas". Pastica's story goes back to when I was a young boy. My mother would always have some sort of snack ready for me when I came home from school, whether it was a quick blt, a hot dog, hamburger or my favorite Pastica!. Like most immigrants to this great United States, our families always looked for simple, inexpensive, yet delicious snacks. Many of these snacks today may fall under the heading "comfort food", but let's face it we all love the comfort food.

By now you are wondering what the recipe is, well, as with most moms in our hispanic culture, many of the recipes are not written down. I learned how to make Pastica my looking at my mother, what I saw was to combination of a can of deviled ham, block of cream cheese then it got real interesting - it was a spoonful of this and a pinch of that....and then a quick test....and then another pinch of that and this....and then another taste, Perfect!

So the founding of Pastica for me can go back to 1966 when I was four years old and my first recollection of eating Pastica. Over the years I have continued to enjoy Pastica in many ways - from using it in a sandwhich, serving it as a party dip or simply keeping some in the frig for those days you want some comfort food with a nice bag of chips and a good movie to settle in for the night. Of course, lets not forget a nice beverage to accompany the Pastica: I'll leave the choice of beverage to individual taste.

Over the years I have perfected what I consider to be the ultimate Pastica: smooth, tasty, spreadable, not too heavy, not too lite, just right...enjoyable as a dip or finger sandwhich. The recipe is complete!

2010 is the birth of Pastica! We are currently working on a full product line that will tantalize all the taste buds. For those who desire to be more health conscious, we are working on the same greate taste but with less calories and fat....our goal is for everyone to enjoy Pastica, but we will not compromise taste or add artificial stuff - that would be worse than the fat or calories.

While we continue to develop Pastica, we hope you all enjoy our blog. Please share your ideas, recipes, books, whatever you like to talk about, if it's about food - I'm listening. If you see any changes you would like to make, let me know...want to become a publisher, let me know...just let me know.

Pastica's mission is to provide delicious ideas for anything that can be dipped, spread or savoured with a bread, cracker, vegetable, chip or other delectable food dipping tool (Yep, a new utensil "delectable food dipping tool"). Pastica has been developed from a great spread idea to a community of spreadable ideas that travel the web without limits reaching out to each individual's ideas, taste buds, imagination, cravings, thoughts, wishes and dreams.

Spicy Bean Salsa Recipe

noreply@blogger.com (socialeditor) — Tue, 8 Feb 2011 13:06:00 -0500

Photo by: Cookin' Mama

Spicy Bean Salsa

Ingredients

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup
Italian-style salad dressing1/2 teaspoon garlic salt

Directions

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Raspberry Deviled Ham Recipe - How to make dips and spreads recipes

noreply@blogger.com (socialeditor) — Thu, 6 Jan 2011 10:44:00 -0500

Courtesy About.com

Deviled ham gets a spicy sweet kick from raspberry chipotle sauce. It makes a delightfully different appetizer as a dip or spread and goes together fast in the food processor . If you are unable to find raspberry chipotle sauce , you can make your own or simply use a mixture of raspberry jam and hot sauce.

Prep Time: 15 minutes

Ingredients:

1/2 pound diced ham
1/2 cup diced onion
6 ounces cream cheese
1/2 cup shredded sharp Cheddar cheese
2 Tablespoons raspberry chipotle sauce (seedless recommended or see Notes below)
1 Tablespoon sweet relish
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
1/4 cup chopped chives
Chopped egg and grape tomatoes for garnish, optional
Crackers of choice, toasted baguettes or melba toasts, etc.

Preparation:

Place ham in the bowl of a food processor fitted with the metal blade. Pulse until the ham is finely chopped.

Add onion, cream cheese , Cheddar cheese , raspberry chipotle sauce , relish, Worcestershire sauce , and mustard. Process until well-combined and almost smooth. Remove to a bowl and stir in chives.

Refrigerate raspberry deviled ham spread at least 2 hours for flavors to meld. Garnish with optional chopped egg and cherry tomatoes . Serve with crackers, bread, or toasts.

Yield: about 2 cups

Mexican Style Dip

noreply@blogger.com (socialeditor) — Thu, 6 Jan 2011 10:15:00 -0500

By: Lynn "This Tex-Mex recipe was a big hit when I brought it to work. My shift starts at 7 AM the dip was gone by 8 AM. With many requests for the recipe!"

Photo by GodivaGirl

Ingredients

1 (8 ounce) package cream cheese, softened

1 pound extra-lean ground beef

1 (1.25 ounce) package taco seasoning mix

2/3 cup water

1/2 cup salsa

1/4 cup chopped jalapeno pepper

2 cups shredded Mexican-style cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch pie plate with vegetable oil spray.

2. Press cream cheese evenly onto the bottom of the pie plate.

3. In a large skillet, brown the hamburger. Drain excess fat. Mix in the taco seasoning and water. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the cream cheese in the pie plate. Sprinkle the Mexican-style cheese over the entire dish.

4. Bake at 350 degrees F (175 degrees C) until the cheese has melted.

Bloody Fingers "Holloween Goblin Dish"

noreply@blogger.com (socialeditor) — Fri, 15 Oct 2010 11:12:00 -0400

Courtesy of Prego Italian Sauces
Invite your Halloween goblins in for an especially ghoulish treat before they head out to trick-or-treat.

Ingredients

24 sliced blanched almonds

- Red liquid or paste food coloring

2 pkg. (about 9 ounces each) refrigerated fully cooked breaded chicken strips (about 24)

1 egg, slightly beaten

1 jar (24 ounces) Prego® Traditional Italian Sauce

Directions

1. Heat the oven to 400 degrees F. Brush the almonds with the food coloring to coat. Set them aside to dry for about 10 minutes

2. Place the chicken strips on a baking sheet. Brush the narrow end of the chicken strips with egg and press almonds on the egg wash to attach. Bake for 5 minutes or until hot.

3. Pour the sauce in a 2-quart saucepan over medium heat. Cook until it's hot and bubbling, stirring occasionally. Arrange the chicken on a serving platter. Serve with the sauce for dipping.

Tip:
Easy Substitution: Substitute frozen fully cooked breaded chicken strips for the refrigerated chicken strips. Increase the bake time to 10 minutes.

Beef Nacho Casserole "Forget the Diet Today"

noreply@blogger.com (socialeditor) — Fri, 15 Oct 2010 10:49:00 -0400

This south-of-the-border casserole combines refrigerated pizza dough, beef mixture, and taco-cheese blend into a sensational one-dish meal.

Ingredients

2 tablespoons olive oil

1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)

1 pound lean ground beef

1/2 teaspoon garlic salt

2 tubes (10 ounces each) refrigerated pizza dough

1 jar (16 ounces) medium-hot salsa

3 cups shredded taco-cheese blend

1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)

3 large scallions, trimmed and sliced

Directions

1. Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.

3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.

5. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Nutrition Facts

Calories 502, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 51 mg, Sodium 1181 mg, Carbohydrate 40 g, Fiber 3 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet

Crab Spread Recipe

noreply@blogger.com (socialeditor) — Fri, 1 Oct 2010 16:53:00 -0400

By: L. Gerken

"An easy, but filling appetizer for your next party. Serve with small serving knife over assorted crackers."

Ingredients

1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
1 (12 ounce) jar cocktail sauce
1 lemon, juiced

Directions

Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

Olive Lovers Dip Recipe

noreply@blogger.com (socialeditor) — Fri, 1 Oct 2010 16:29:00 -0400

Courtesy: BLONDIE410

"Everyone who like green olives will love this dip. It's so simple and easy to make. Best served with corn chips."

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (5 ounce) jar green olives, you can try Moroccan Green Olives Bulk 1.25 Pounds, drained and chopped
3 tablespoons ketchup, or as needed

Directions

In a medium bowl, mix together the cream cheese and ketchup, adding ketchup as needed to make the mixture a light pink color. Stir in olives. Cover, and chill for at least one hour before serving.

Celebrating Latin Food: Tostones Rellenos "When you think it is perfect, i...

noreply@blogger.com (socialeditor) — Fri, 24 Sep 2010 12:35:00 -0400

Celebrating Latin Food: Tostones Rellenos "When you think it is perfect, i...: "Tostones or Patacones, whatever the name it is a dish which has crossed over in the food world. I'll leave it up to the Simple Chef™, with ..."

Blue Cheese Dip for Buffalo Wings

noreply@blogger.com (socialeditor) — Sun, 19 Sep 2010 12:00:00 -0400

Ingredients:

3/4 cup mayonnaise
1 clove garlic, minced
2 tablespoons finely chopped fresh parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1/2 cup crumbled blue cheese
salt and pepper

Preparation:

Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo wings (see below). Makes about 1 1/2 cups.

Chicken wings with delicious blue cheese dip.

Ingredients:

4 pounds chicken wings
salt and pepper
oil for deep frying
1/4 cup butter
1/4 cup hot pepper sauce
1 tablespoon white vinegar

Preparation:

Instructions for Buffalo wings.
Sprinkle chicken wings with salt and pepper. Heat oil in deep fryer to 370°. Fry wings in batches until crispy and cooked, about 10 minutes. Transfer to paper towels to drain; keep warm. In a small saucepan, melt butter; stir in hot sauce and vinegar. Pour over wings and toss to coat wings thoroughly. Serve Buffalo wings with the Blue Cheese Dip and Anchor Bar Buffalo Chicken Wing Sauce - Medium Recipe

Spicy Bean Salsa

noreply@blogger.com (socialeditor) — Sat, 11 Sep 2010 13:37:00 -0400

By: Susan Navarrete "Serve with tortilla chips. Very addicting!"

Ingredients

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper

1 (4 ounce) can diced jalapeno peppers

1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

Directions

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Servings: 12

Deviled Dip

noreply@blogger.com (socialeditor) — Thu, 9 Sep 2010 16:59:00 -0400

Photographs by Antonis Achilleos

Recipe courtesy Food Network Magazine, for 50 Game-Day Dips

Directions

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Serve in a bowl and add toasted french or italian bread.

11 Layer Dip

noreply@blogger.com (socialeditor) — Thu, 9 Sep 2010 16:13:00 -0400

Photo by Nick

Just when we thought there could be no more layers on, here is the 11 Layer Dip courtesy of Foodista.

Ingredients

1 large can 16 oz. refried beans

2 cups sour cream

4 small cans chopper or sliced olives

2 cups diced tomatoes

4 small cans 4 oz. can diced green chilies, drained

2 cups shredded Cheddar cheese

¾ cup Jack cheese

2 whole avacados mashed

1 packet packet taco seasoning mix

1 bunch green onions

1 bunch cilantro

Preparation

Step 1

Mix refried beans with the taco seasoning mix and heat through to bubbling, spread on the bottom of a serving bowl, let cool to room temperature. Chop finely green onions white part and stems, spread over beans mixture. Spread chopped tomatos over onions. Drain chilis and spread over tomatos. Spread olives over tomatos. Spread avacado mash over olives. Spread cheese over avacado, Spread sour cream over cheese. Strip cilantro leaves from stem and chop, spread over the sour cream.

Zucchini Cheese Spread Served With Artisan Bread

noreply@blogger.com (socialeditor) — Wed, 8 Sep 2010 16:53:00 -0400

Courtesty Foodista

Photo: Angie's Recipes

This zucchini cheese spread is extremely easy to make. Spread it on your favourite artisan bread or use as a sandwich filler or serve it in place of hummus.

Ingredients

150 grams Zucchini

1 clove Garlic

150 grams Fresh cheese (see recommended cheese below)

1 tablespoon Parsley, chopped

2 tablespoons Olive oil
Lemon zest of 1 lemon
Salt and freshly ground pepper

Preparation

Step 1
Rinse, dry and finely grate the zucchini. Mince the garlic.

Step 2

Place the fresh cheese, grated zucchini, parsley, olive oil, minced garlic, and lemon zest together in a bowl. Mix well. Season the mixture with salt and pepper. Now it is ready to spread on your favorite artisan bread.

About Cheese

Brick cheese is a semi-hard, cow's milk cheese originating in Wisconsin, you can purchase Brick Cheese by Wisconsin Cheese Mart. It was developed by John Joo in 1877. The cheese has a number of small and irregular holes and an open texture. The flavor is a mixture of sweet, spicy and nutty. As it ripens, it has a heady aroma and becomes almost as strong as limburger. The name brick cheese is said to have come from the fact that bricks were once used to weight the curd and press out the whey.

Physical Description

Brick cheese is a medium-soft cheese that crumbles easily and is somewhat sticky to the knife. When young, brick cheese has a mild, sweet flavor. As it ages, brick cheese develops a more ripe, and strong. Brick cheese is named for the shape it's made in, either a rectangular, or square brick. Typically pale yellow to white in color.

Grilled Garlic Eggplant Dip

noreply@blogger.com (socialeditor) — Wed, 8 Sep 2010 11:05:00 -0400

Courtesy Foodista

Ingredients

3 eggplants

1 garlic head

Olive oil as needed

Kosher or sea salt to taste
¼ cup minced parsley
Freshly-ground black pepper to taste

Preparation

Step 1

Wash and dry eggplants. Peel garlic and set aside. If the cloves are very large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud with garlic. Push towards the center of the eggplant so the garlic is not sticking out. When done, coat eggplant with olive oil and sprinkle with salt.

Step 2

Place in the center of the cooking grate until the eggplants have collapsed and are soft. You will need to turn occasionally. This will take approximately 30 minutes, depending on the size of the eggplants.

Step 3

When very soft, cut in half and scrape flesh and garlic from skin. Mash with a fork and mix in enough olive oil to make creamy. Season with salt, pepper and parsley. Serve with pita wedges or flatbread.

Galil Fried Eggplant, 14-Ounce Cans (Pack of 12)

Sesame-Tofu Dip

noreply@blogger.com (socialeditor) — Wed, 8 Sep 2010 10:17:00 -0400

Courtesy Foodista

Ingredients

8 ounces silken tofu

2 tablespoons lemon juice

1 tablespoon sesame oil

pkt sugar substitute

teaspoon salt

cup canola oil

Preparation

Step 1

In a food processor, blend tofu, lemon juice, sesame oil, sugar substitute and salt until smooth. With processor on, slowly add canola oil in a steady stream until incorporated. Mixture should have consistency of thick mayonnaise.

Step 2

This recipe yields 6 servings.

Step 3

Description: "If you miss hummus (Middle Eastern chickpea spread), try this easy, flavorful dip. It also makes a terrific sauce for grilled chicken or fish."

Pastica De Jamon

noreply@blogger.com (socialeditor) — Sun, 5 Sep 2010 19:58:00 -0400

My favorite pastica (also known as "dip") was a quick fill of deviled ham and philly cream cheese. Whip this up with a fork, put it between to slices of white Wonder bread - and my god....what a treat. Sometimes the deviled ham was not available, so my mother always found an alternative: put a couple of hot dogs in the blender and whip them up, open a can of Vienna Sausage (or as we call them "salchichas") and whip those up or possibly even a few slices of ham, from time to time Spam was used...not my favorite for pastica. In the end you had a great snack from Pastica.

By now you are wondering what the recipe is, well, as with most moms in our hispanic culture, many of the recipes are not written down. I learned how to make Pastica my looking at my mother, what I saw was to combination of a can of deviled ham, block of cream cheese then it got real interesting - it was a spoonful of this and a pinch of that....and then a quick test....and then another pinch of that and this....and then another taste, Perfect!

We hope to launch Pastica.com by December 31, 2010. We are also working on SpreadableIdeas.com which is another one of our web spaces which will offer a platform for everyone to share ideas, primarily about food, but the limits to the ideas will only be limited by those who share them. As with all new ideas on the web you never know where it leads.

While we continue to develop Pastica, we hope you all enjoy our blog. Please share your ideas, recipes, books, whatever you like to talk about, if it's about food - I'm listening. You see any changes you would like to make, let me know...want to become a publisher, let me know...just let me know.

Muir Glen® Salsa Guacamole

noreply@blogger.com (socialeditor) — Sat, 4 Sep 2010 21:39:00 -0400

By: Muir Glen

"Guests will rave about this combination of fire roasted salsa and guacamole--you'll make it again and again!"

Ingredients

Salsa:

1 (14.5 ounce) can Muir Glen® organic fire roasted or plain diced tomatoes, well drained

1/4 cup chopped onion

2 tablespoons chopped fresh cilantro

1/4 teaspoon coarse salt (kosher or sea salt)

1 clove garlic, finely chopped

1 small fresh jalapeo chile, seeded, finely chopped

Guacamole:

3 large ripe avocados, pitted, peeled

2 tablespoons fresh lime juice

1/2 teaspoon coarse salt (kosher or sea salt)

1/2 teaspoon red pepper sauce

1 clove garlic, finely chopped

Directions

1.In medium bowl, stir together salsa ingredients.

2.In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.

3.Serve with tortilla chips as desired.

Footnotes

Did You Know? Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature. Molcajete - Authentic Mexican Mortar and Pestle

Restaurant Savings! Up to 60% Off Your Next Meal

noreply@blogger.com (socialeditor) — Thu, 2 Sep 2010 13:04:00 -0400

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Avocado Chicken Parmigiana

noreply@blogger.com (socialeditor) — Mon, 30 Aug 2010 13:28:00 -0400

Courtesy of "Angies Recipes"

Something other than spreads & dips. This is an incredible recipe and presentation by Angie's Recipe, I recommend that you visit her Foodie Blog at "Angies Recipes" and experience this Chef's unique way of adding a delicious twist to old recipes and experience her other "Taste of Home" recipes.

This is one variation of Southern Italian dish "Parmigiana", which is made with shallow-fried eggplants slices topped with tomato sauce and cheese. It is then baked until the cheese is melted and bubbly.

Some recipes use hard grated cheeses such as Parmesan or Pecorino Romano, while others use softer melting cheeses like Mozzarella, or a combination of these. I just used Parmesan (that's all I had when I made this dish) will definitely use the combination next time.
Ingredients
•220 g Chicken breast fillet, halved lengthways
•30 g All-purpose flour
•1 Egg, lightly beaten
•100 g Dried breadcrumbs
•Olive oil

•4 tbsp Tomato pasta sauce

•1/2 Avocado, sliced

•2 tbsp Parmesan cheese
•Salad leaves, to serve

Directons

1.Preheat oven to 200C/400F fan-forced. Place chicken between 2 sheets plastic film and pound to 1/4-inch thick with a rolling pin.

2.Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.

3.Spray chicken with olive oil. Bake for 5 minutes. Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through.

Fried Onion Rings with Chili Sauce

noreply@blogger.com (socialeditor) — Mon, 30 Aug 2010 13:07:00 -0400

Recipe courtesy Paula Deen

Ingredients

Chili Sauce:

1 cup mayonnaise

3 tablespoons chili sauce

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

Onion Rings:

2 medium white or yellow onions

1 teaspoon seasoned salt

2 cups all-purpose flour

Vegetable oil, for deep frying

Salt

Directions

Preheat oil to 360 degrees F. To make the chili sauce, combine the mayonnaise, chili sauce, chili powder, and cayenne in a small bowl and stir well. Cover and chill until serving time.

For the onion rings:

Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a re-sealable plastic bag. Put the onion rings, in batches, in the bag, close tightly, and shake until the onion rings are coated.

Pour the oil into a Dutch oven. Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy. Remove with tongs and drain on paper towels.

Taste and season with salt, if necessary. Serve with chili sauce Tempered Glass Cantina Chili Peppers Cutting Board

See Similar Recipe "Fried Onion Strips"

Fiery Summer Bruschetta with Zesty Olive Spread and Spicy Candied Bacon

noreply@blogger.com (socialeditor) — Mon, 30 Aug 2010 12:26:00 -0400

Recipe courtesy Julie Merriman

Ingredients

Spicy Candied Bacon:

8 slices thick cut bacon, halved

1/4 cup good quality maple syrup

1 tablespoon cayenne pepper, or to taste

Summer Salad:

4 tablespoons red wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 lime, zested and juiced

1/4 cup olive oil

1 pint heirloom cherry tomatoes, halved
1 fresh sweet white corn on cob, kernels removed and reserved

1 mango, peeled, flesh removed and diced

1/4 cup bocconcini, torn into pieces

1/2 red onion, finely diced
4 tablespoons chiffonade fresh basil leaves
Salt and freshly ground black pepper

Bruschetta:

1/2 cup olive oil, plus more as needed

1 tablespoon cayenne pepper, or to taste

1 loaf sourdough bread, cut into 8 slices (not precut bread)

Zesty Olive Spread:

1 red bell pepper, coarsely chopped

1 red jalapeno, seeded and coarsely chopped
1/2 cup pitted black cerignola olives (can substitute black olives)
1/2 cup manzanella olives
2 tablespoons capers

1 shallot, coarsely chopped

2 cloves garlic
2 tablespoons lemon juice

1 tablespoon red pepper flakes, or to taste

3 tablespoons chopped fresh basil leaves

Directions

For the bacon:

Preheat the oven to 425 degrees F. Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture. Put in the oven and bake until cooked through, about 15 to 20 minutes. Set aside until ready to use.

For the Summer Salad:

In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine. While whisking, slowly drizzle in the olive oil to make a dressing. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Set aside until ready to use.

For the bruschetta:

In large saute pan, add the olive oil, cayenne and garlic. When the garlic has browned, remove it and discard. Add the bread slices, in batches if necessary, and cook until browned on both sides. You may need to add more olive oil to the pan if the bread soaks up too much. Remove to sheet tray and set aside until ready to plate the dish. Bruschetta: Crostini and Other Italian Snacks

For the Zesty Olive Spread:

Add all the ingredients to a food processor and pulse until pureed and smooth. Check for seasoning and set aside until ready to use.

Assembly:

Put 2 pieces of bread on each plate. Spread the zesty olive spread on top of the bread. Lay 1 piece of bacon on each bread slice and top with the summer salad. Repeat with remaining bread and toppings.

Cook's Note: Inspired by the movie Julie and Julia - if you have seen it, you will know what scene I am talking about!!!!! This is meant as a light summer dinner! Knife and fork required!

Homemade Bagel Chips with Creamy Garlic & Vegetable Spread

noreply@blogger.com (socialeditor) — Mon, 30 Aug 2010 12:14:00 -0400

Recipe courtesy Emeril Lagasse

Ingredients

4 plain bagels

1/4 cup olive oil

2 cloves garlic, peeled and smashed

1/2 teaspoon Essence, recipe follows

Creamy Garlic and Vegetable Spread, recipe follows

Directions

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.

Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.

With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.

To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Creamy Garlic and Vegetable Spread:

1 (8-ounce) package cream cheese, softened

1/4 cup sour cream
1 1/2 teaspoons minced garlic
2 ounces sun-dried tomatoes, softened in hot water, drained and chopped
3 tablespoons chopped black olives
2 tablespoons chopped chives
1/2 teaspoon fresh lemon juice
Salt, to taste

In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste. Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
Yield: about 1 1/4 cups

Tuscan White Bean Spread

noreply@blogger.com (socialeditor) — Mon, 30 Aug 2010 11:55:00 -0400

Recipe courtesy Sandra Lee

Ingredients

1 (15-ounce) can no salt added organic navy beans

1/3 cup nonfat plain yogurt

1 teaspoon Italian seasoning

3 whole roasted garlic cloves, finely chopped

2 tablespoons oil packed sun-dried tomatoes, drained and finely chopped

1/4 cup finely chopped fresh basil leaves

Salt and pepper

Directions

Combine beans, yogurt, Italian seasoning, and garlic in a blender and puree until smooth. Add remaining ingredients and pulse until combined. Adjust seasoning with salt and pepper. Refrigerate 1 to 2 hours to allow flavors to meld. Remove from refrigerator 30 minutes before serving. Serve at room temperature with toasted baguette or water crackers.