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December 2104

b For heavy hors d’oeuvres, anticipate each guest will a sample one of everything, Ferretti says. Bruschetta is popular party fare, but Ferretti warns it tends to get soggy. She recommends replacing the crusty bread base with a cucumber round, which will stay crisp longer, or serving the brushetta on a spoon. Mark Milner, chef/owner of Milner’s Café and Catering, notes candied nuts are a seasonal staple that can easily be made ahead of time. 80 WBM december 2014 cucumber bruschetta INGREDIENTS: English cucumbers 1 log goat cheese 1 brick cream cheese 2 zucchini, diced 1 butternut squash, seeds removed and diced 2 carrots, diced 1 red or yellow onion, diced 2 red bell peppers, diced 1 eggplant, diced High-quality balsamic vinegar, or premade balsamic vinegar glaze Olive oil Fresh herbs, your choice, chopped Salt and pepper DIRECTIONS: CUCUMBERS: Score sides of cucumbers lengthwise using a garnishing tool or the side of a potato peeler. Slice cucumbers about ½ inch thick. Using a melon baller, gently scoop out a little bit of the seeds, being careful not to make a hole all the way through. Lay slices flat on paper towels to dry. CHEESE: In a mixer, combine goat cheese and cream cheese in a 2-1 ratio until soft. Transfer to piping bag or Ziplock bag with one small corner cut off. VEGETABLE BRUSCHETTA: The vegetables can be pre-pared 1 day in advance and stored in the refrigerator. Chop vegetables into ½ inch dice and place together in a bowl, toss lightly with olive oil, salt, pepper and fresh herbs. Spread out in a single layer onto a parchment-lined baking sheet. Do not overcrowd, as this will result in soggy vegetables. Roast in 400 degree oven for 10-12 minutes, until veggies are tender and browned, rotating pan half-way through. Allow vegetables to cool. BALSAMIC GLAZE: Heat balsamic vinegar in a shallow saucepan until reduced by ¼. Allow to cool and pour into a fine-tipped squirt bottle. ASSEMBLY: Pipe cheese mixture onto a cucumber slice. Top with vegetable mix. Once lined on platter, or placed in spoons, drizzle with balsamic reduction. Recipe by Christi Ferretti, Pine Valley Market savor — guide to food & dining on the azalea coast


December 2104
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