Lab #5: Snacks and Appetizers for Entertaining

Please read the recipe before starting!

Ingredients:

• 15-cm (6-inch) baguette

• 3 Roma tomatoes, ripe and firm, coarsely chopped

• 7 mL (1 1/2 tsp) fresh chopped or dried basil

• 1 large clove garlic chopped or 5 mL (1 tsp) minced garlic

• 15 ml (1 tbsp) balsamic vinegar (or vinegar of your choice)

• 15 ml (1 tbsp) olive oil

• salt and pepper to taste

*optional - 125 mL (1/2 cup) grated parmesan or mozzarella cheese

Method

• Preheat oven broiler.

• In a bowl toss together the tomatoes, basil, parmesan cheese, and garlic.

• Stir in the vinegar, olive oil and salt and pepper. Set to the side.

• Cut the baguette in half lengthwise.

• Brush the baguette with additional oil and sprinkle with cheese.

• Place it under the preheated broiler until it is golden brown.

• Watch constantly. When the cheese begins to brown, take the baguette from the oven immediately.

• Cut the baguette and serve the tomato bruschetta on toasted slices.

Please read the recipe before starting!

Ingredients

• 2 (14 oz. each) cans low-sodium black beans, drained and rinsed

• 3/4 cup salsa

• 4 garlic cloves minced

• 2 tsp fresh lime juice

• 1 tsp ground cumin

• 1 tsp water

• 1/8 tsp salt

• 1/4 cup minced cilantro

Method:

• In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth.

• Add the cilantro and pulse until just combined.

• Pour the black bean dip in a bowl and garnish the top with cotija cheese or feta cheese.

• Serve with tortilla chips and/or cut up vegetables.

• Note--omit the cheese garnish for a vegan dip. This dip is gluten free, just serve with gluten free chips/crackers.

Please read the recipe before starting!

Ingredients

• 3 hard boiled eggs, peeled

• 3 slices whole wheat or white bread lightly toasted

• 1/4 cup (60 mL) mayonnaise

• 1/2 tsp (2.5 mL) mustard (Dijon or dry mustard wil also work)

• 1 tsp (5 mL) dry herbs or chopped fresh herbs (such as dill, chives or tarragon) plus additional for garnish

• Dash hot sauce (optional)

• Pinch freshly ground pepper

• 2 slices cooked bacon, cut into bite-sized pieces

Method:

• Place fresh eggs into a saucepan and cover them with water. Bring to a boil and let cook for 6 minutes. Cool the eggs and then remove the shells.

• Prepare the bacon by frying in a frying pan till well done. Cool, and cut into bite- size slices.

• Using an egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4 inch (1 cm) slices.

• Remove the crust on all four edges of the toast. Cut the toast into four equal squares.

• In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and pepper.

To assemble:

Top each toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop of mayonnaise, a piece of bacon and garnish with fresh herbs.