This week, I’ve been fiddling around with ideas for appetizers for our Easter gathering with family and friends. When I am a guest, I often offer to bring one of the meal’s bookends, either appetizers or a dessert. Neither feels like work for me as I enjoy the detail involved with making a memorable one or two biters, or the calm I feel when baking, even the simplest of sweets. But preparing an entire meal, especially for a holiday? That is a lot of work and hats off to anyone who is cooking up a storm this weekend!
So, what to make? Well, I am still not completed settled on what I will bring, but they have to be fairly easy to execute since we are heading to Rhode Island for the day.
First, I thought I would transform the crostini idea I shared with you last year in this post into a tart that could be cut up into individual pieces. Making individual crostini is fine, but can be time consuming and needs to be done just in time so they don’t get too soggy and in this case, so the basil doesn’t brown. In tart form, most of the work can be done ahead and then it’s a quick cool once the tart comes out of the oven, cut, a sprinkle of basil and serve…
Puff pastry is rolled out to a 12 by 10 piece and scored, much like in this recipe. Six ounces of softened goat cheese are combined with 1 Tablespoon of cream cheese, the zest of one lemon and a little salt and pepper. The cheese is spread within the scored lines of the puff pastry. Slice 20 or so strawberries fairly thin and lay them on top of the cheese. Top with some slivered almonds or chopped nuts of your choosing (or not at all if you are nut-free). Bake in a 400 degree oven for about 20 minutes, allow to cool slightly and cut into pieces (I got about 30). Shower with julienned basil and give it a last dusting of flaked salt and pepper.
I really liked that one, but as I was thinking some more I remembered another recipe from Southern Living Magazine that I had brought to my cook group once with great results. They are pizzette, mini pizzas topped with brie cheese, caramelized onions, my favorite blackberries and some toasted, chopped pecans. Baked until bubbly and a little messy, the pizzette are topped with a mixture of arugula and a touch of basil that are tossed with olive oil, balsamic vinegar, salt and pepper. I cut them into individual serving pieces.
I hadn’t even photographed them and my husband asked if they were supposed to be his lunch? Good thing I hadn’t left the room!
Rather than write up the recipe this week, I am going to link to Blackberry and Brie Pizzettas (pizzette), found on My Recipes. I use a store bought pizza dough that weighs one pound for convenience that I cut into 4-6 pieces, depending on what size portions you want to serve. For little bite sized appetizers, I would suggest making 6. You may not use all the cheese that is suggested or the nuts. I only make caramelized onions and omit the fennel as some people don’t care for it. I would buy extra dough because they are really delicious and you may want to make more! I hope you give them a try, if not for a holiday appetizer than perhaps for a nice lunch!
I was thinking that if I had to develop a simple Easter menu from just my blog (with one link elsewhere), this is what I might consider making:
Easy Spanokopita Tart for an appetizer that I would cut into smaller pieces for a one-two biter…
And maybe some Grilled Zucchini Roll-Ups with Herbs and Cheese…
For our main dish, I would probably make a variation on this Grilled, Butterflied Leg of Lamb with Lemon, Herbs and Garlic that I have had in my arsenal forever. But since I said I was working with recipes from my blog, I would default to my Grilled Lamb Kebabs. For me, lamb is essential at Easter…
If lamb is just not your thing, you could adapt this easy recipe for Salmon with Orange Marmalade to feed a crowd by using an entire side of salmon…
Grilled Asparagus and Beet Salad would go nicely alongside the lamb or the fish…
A big pot of Armenian Pilaf (shocker) would pair nicely with the lamb (bulgur version) or salmon (rice version)…
Or maybe I would serve my Falafel Bulgur Salad. All the flavor of a falafel with much less work and no frying…
For dessert, I would choose something in the Carrot Cake family so that would include my mother’s Carrot Pineapple Cake which was always one of my favorites…
Or these Carrot Cake Cupcakes with Lemon Cream Cheese Frosting…
Whether you are celebrating Easter, Passover or just the beauty of Spring, I wish you all a very happy weekend!
Until next time…
I enjoy your posts very much. Now I am hungry!!!
Thank you Karen!
The Blackberry Pizzettas look delicious Val. I’m going to give them a try. Happy Easter to you and your family.
Oh good! And Happy Easter to you and your family as well, Sue!