A Trio of Appetizers...
Curly Girl Kitchen
Curly Girl Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 30 or
  • 3 or
  • 3 medium-sized heads chicory/endive
  • 4 ounces blue cheese, crumbled (or substitute feta or goat cheese)
  • 4 tablespoons chopped pecans
  • snipped cress, bean sprouts, sunflower greens, etc...
  • 3-4 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • salt and pepper
  • 1/2 cup pitted black olives (Kalamata)
  • 6 anchovies in olive oil, drained
  • 2 tablespoons capers, rinsed
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh thyme leaves
  • 4-5 tablespoons olive oil
  • freshly cracked black pepper
  • 1 small French baguette
  • 4 Roma tomatoes, thinly sliced
  • 4 hard-boiled eggs, peeled and sliced
  • 4 anchovies in olive oil, drained and halved lengthwise (or substitute smoked salmon)
  • 8 pitted black olives (Kalamata), halved
  • 1 pie crust
  • 1 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 1 sweet yellow onion, thinly sliced
  • 4 crimini or baby bella mushrooms, sliced
  • 4 ounces goat cheese
  • 4 slices prosciutto, chopped
  • Salt and pepper
  • 1 egg 1 teaspoon water
  • 2 tablespoons fresh basil, chopped

Instructions

Comments

Log in or Register to write a comment.