Don’t forget to submit your favorite appetizer recipes in our Central Market Recipe Contest! Next Monday, we’ll announce the winner of the appetizer category, who will receive a $100 gift certificate to Central Market. In the meantime, check out some of your fellow foodies’ recipes and give ‘em a whirl in your own test kitchen.
Roasted Red Pepper, Mushroom & Goat Cheese Bruschetta
Submitted by Blair Culwell, Dallas
1 tbsp olive oil
3 sprigs thyme
1/8 tsp dried oregano
1/8 tsp garlic powder
1 cup baby bella mushrooms, stems removed & chopped
1 red bell pepper, roasted, peeled & chopped
6 cherry tomatoes, quartered
1 tbsp chopped fresh basil
S&P to taste
1 oz. goat cheese
8-10 slices of baguette, grilled or toasted
In a skillet, heat olive oil with thyme sprigs over medium heat. When hot, add mushrooms, oregano and garlic powder and sauté for three minutes. Add roasted bell pepper to skillet and cook for another 2-3 minutes until mushrooms are tender. Toss in tomatoes and basil, and season to taste. Remove from heat quickly and pour into a serving bowl. (You want the tomatoes to hold up!) Spread a thin layer of goat cheese on the grilled baguette slices and top with bruschetta mixture (or let guests do it themselves) and serve immediately. Garnish with more fresh basil, if desired.
Winter Roll Ups
Submitted by Jill Housewright, Dallas
Warm Brie in the oven until soft. Lay out warm tortillas and spread pumpkin butter on the tortilla. Lay ham on the tortilla. Sprinkle the cranberries, sage, and pecans on top. Finish with the warm brie, so that the tortilla will adhere together. Secure with toothpicks and chill in the freezer for just a few minutes so everything will set. Take out and slice into inch-wide pieces.
(There are many variations to this recipe: walnuts, pumpkin seeds, etc. can be substituted for the pecans. Baked butternut squash can be used instead of pumpkin butter. Turkey can be used instead of ham. Goat cheese can be substituted for the brie.)
Submitted by Michael Doherty, Dallas
1 yellow squash, sliced extremely thin with a mandolin (almost paper thin)
1 zucchini, sliced extremely thin with mandolin (almost paper thin)
1 lemon (or 1/2 lemon), juiced
1-2 leeks, sliced extremely thin
Olive oil, drizzle
3-4 tbsp chopped dill and chives
1 cup feta
Salt and pepper to taste
Arrange squash and zucchini on a platter. Drizzle with olive oil, lemon juice and the S/P to taste. Put in refrigerator to marinate for about 20 minutes. Then scatter the leeks, herbs, and cheese on top. You can also sprinkle some chopped mint leaves.