We have been trying our hand at some vines this week. After reading this article from PARADE Magazine we thought that we’d combine our love of food with these How To recipe Vine’s.
Spread Gorgonzola cheese on toasts and top with sliced pear, a drizzle of honey, chopped toasted walnuts, salt, and pepper.
(Photo by Andrew Purcell for Parade)
Here are some other appetizers the article featured that we haven’t gotten a chance to vine quite yet:
Whisk equal parts horseradish and sour cream; season with salt and pepper. Spread on toasts. Top with thinly sliced roast beef and minced chives.
Purée 2 drained (15-oz) cans cannellini beans with juice of 1 lemon, 1 handful fresh parsley, 1 garlic clove, and 1 tsp salt. Spread on toasts. Top with sliced avocado, salt, pepper, and olive oil.
Spread mayonnaise on toasts. Top with shredded meat of 1 rotisserie chicken. Whisk equal parts honey and sriracha (Asian chile sauce) and drizzle over chicken. Top with chopped cilantro.
Blanch 1 bunch kale (ribs removed) in boiling water, about 2 minutes. Pat dry. Finely chop kale with ½ cup walnuts, ¼ cup grated Parmesan, 1 garlic clove, 1 Tbsp lemon juice, and 1 tsp anchovy paste in a food processor. With the motor running, pour in ½ cup olive oil; season with salt and pepper. Rub each toast with a garlic clove, then spread with ricotta cheese and top with kale pesto. Season with salt, pepper, and lemon juice.
Spread Dijon mustard on toasts, then mascarpone cheese. Top with chopped oil-cured black olives, an orange segment (pith and membrane removed), and finely chopped fresh mint.
Flake 5 oz smoked trout into a bowl; stir in 1½ Tbsp mayonnaise and 1 Tbsp yellow mustard. Spread on toasts; top with sliced radishes and chopped dill. Season with salt, pepper, and lemon juice.