Antipasto Pinwheels

Ingredients:

• 12   thin slices provolone cheese (6 to 7 oz.)
• 1/2  cup Gorgonzola cheese, softened (2 oz.)
• 1   tablespoon milk
• 12   thin slices soppresata or premium Genoa salami (about 4 oz.)
• 12   large fresh basil leaves
•  Assorted crackers or flatbread (optional)

Directions:

1. Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.

2. To make one of two rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Dollop half the Gorgonzola mixture on the basil leaves. Roll, beginning from the short side of the rectangle and using the waxed paper to lift and roll. Wrap roll in waxed paper or plastic wrap and place seam side down on a platter. Repeat to make second roll. Refrigerate wrapped rolls at least 30 minutes and up to overnight. Cut rolls in 1/2-inch slices. Serve with crackers or flatbread. Makes 10 (2 slice) servings.

Source: recipe.com

Chorizo And Cheese Quesadillas

These super fast quesadillas can be grilled and used as an appetizer or main dish.

Ingredients:

• 8   ounces bulk chorizo or mild Italian sausage
• 1/3  cup chopped onion
• 2   cloves garlic, minced
• 1   fresh jalapeno pepper, finely chopped
• 6  6 - 8  inches vegetable-flavored or plain flour tortillas
• 1   tablespoon cooking oil
• 1   cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
• 2   tablespoons snipped fresh cilantro or parsley

Directions:

1. For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.

2. Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.

3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges. Makes 8 servings.

Source: recipe.com

Fried Green Tomato Sliders

Start with fried green tomatoes from your favorite meat 'n' three restaurant. Bake them on a baking sheet at 350° for 5 minutes or until warm and crispy. Add sweet-hot pickle chips to the bun with wooden picks for a fun garnish.

Ingredients:

• 1 1/2 cups shredded red cabbage
• 1 1/2 cups shredded napa cabbage
• 1 cup matchstick carrots
• 1/3 cup thinly sliced red onion
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro, divided
• 1/2 cup mayonnaise
• 2 to 3 tsp. Asian sriracha hot chili sauce
• 12 slider buns or dinner rolls, warmed and split
• 12 cooked bacon slices
• 12 fried green tomatoes

Directions:

1. 1. Stir together first 6 ingredients and 1/4 cup cilantro in a medium bowl. Season with salt and pepper to taste. Let stand 10 minutes.
2. 2. Stir together mayonnaise, sriracha, and remaining 1/4 cup cilantro. Spread buns with mayonnaise mixture. Top bottom halves of buns with bacon, tomatoes, and cabbage mixture. Cover with top halves of buns, mayonnaise mixture sides down.

Southern Living
APRIL 2012

Tomato Tart

Make this fresh tomato and cheese recipe as an appetizer or side dish to serve at summer cookouts. 

Ingredients:

• 1  17.3 ounce package puff pastry
• 1   egg
• 4   ounces Fontina cheese, grated (1 cup)
• 1 1/2  pounds tomatoes, cored and thinly sliced
•  Salt and pepper
•  Thyme sprigs

Directions:

 

1. Heat oven to 400 degrees F. On a lightly floured surface, roll each sheet of pastry to 11 by 11 inches. Transfer each to a parchment-lined baking sheet. Cut a -inch-wide strip from each side. Whisk egg with a tbsp of water and brush on edges of pastry sheets. Line edges with strips forming a border, trimming any overlapping pieces on the corners. Place baking sheets in fridge or freezer, about 15 min.

2. Brush border with egg mixture. Use a fork to prick pastry within the border, about every 1/2 inch. Bake until just golden, 12 to 15 min.

3. Sprinkle center of each tart with half the cheese and arrange half the tomatoes on top. Season with salt and pepper and sprinkle with thyme leaves. Garnish with a few thyme sprigs and return to the oven until the cheese is melted and the pastry is cooked through, about 8 min. Serve warm or at room temperature. 2 tarts, 12 servings

Source: bhg