For the poppers:
2/3 cups flour
½ cup grated parmesan cheese
2 tablespoons chopped sage
2 ½ cups grated zucchini
1 egg + 1 yolk
1 garlic clove, minced
2 cups honey
3 sprigs rosemary
½ lemon, juiced
Pinch of salt
1 block blue cheese
1 box table crackers
3 scallions, sliced fine
1 loaf white bread
4 tablespoons olive oil
2 tablespoons tomato oil (from jar)
1/3 cup pine nuts
1 teaspoon roasted red pepper flakes
2 cloves garlic, minced
2 teaspoons fresh parsley, chopped
2 cups white beans, drained
1 cup sundried tomatoes, coarsely chopped
¼ cup grated parmesan cheese
½ block crumbled feta cheese
1 loaf white bread
4 tablespoons olive oil
2 tablespoons tomato oil (from jar)
1/3 cup pine nuts
1 teaspoon roasted red pepper flakes
2 cloves garlic, minced
2 teaspoons fresh parsley, chopped
2 cups white beans, drained
1 cup sundried tomatoes, coarsely chopped
¼ cup grated parmesan cheese
½ block crumbled feta cheese
For the dip:
2 cups sour cream
1 teaspoon sugar
¼ cup parsley, chopped
Juice of ½ lime
Salt and pepper to taste
1. Heat a large skillet over medium-high heat. Coat pan with olive oil, filling to about ¼” deep.
2. Combine the ingredients for the poppers and divide into balls, about 2 tablespoons in each ball.
3. In batches, fry the poppers, turning once.
4. Combine the ingredients for the dip and serve along side the poppers.
1. In a small saucepan, combine the honey, rosemary, lemon juice, and pinch of salt. Heat over low heat to infuse the honey, about 10 minutes.
2. Cut slices of the blue cheese and arrange on the crackers. Drizzle the honey over cheese and top with scallions
1. Preheat the oven to 350 degrees.
2. Cut bread into fourths, making triangles. Drizzle with 2 tbsp. olive oil, and top with pinch of salt. Toast on baking sheet for about 5 minutes.
3. In a small saucepan, heat remainder of olive oil and add pine nuts. Toast until golden brown. Remove from heat and toss in the garlic, parsley, and roasted red pepper flakes.
4. Allow mixture to cool slightly and combine white beans, sundried tomatoes, and parmesan and feta cheeses.
5. Top toast with bean mixture and serve.
1. Preheat the oven to 350 degrees.
2. Cut bread into fourths, making triangles. Drizzle with 2 tbsp. olive oil, and top with pinch of salt. Toast on baking sheet for about 5 minutes.
3. In a small saucepan, heat remainder of olive oil and add pine nuts. Toast until golden brown. Remove from heat and toss in the garlic, parsley, and roasted red pepper flakes.
4. Allow mixture to cool slightly and combine white beans, sundried tomatoes, and parmesan and feta cheeses.
5. Top toast with bean mixture and serve.
2 cups honey
3 sprigs rosemary
½ lemon, juiced
Pinch of salt
1 block blue cheese
1 box table crackers
3 scallions, sliced fine
For the poppers:
2/3 cups flour
½ cup grated parmesan cheese
2 tablespoons chopped sage
2 ½ cups grated zucchini
1 egg + 1 yolk
1 garlic clove, minced
For the dip:
2 cups sour cream
1 teaspoon sugar
¼ cup parsley, chopped
Juice of ½ lime
Salt and pepper to taste
1. Heat a large skillet over medium-high heat. Coat pan with olive oil, filling to about ¼” deep.
2. Combine the ingredients for the poppers and divide into balls, about 2 tablespoons in each ball.
3. In batches, fry the poppers, turning once.
4. Combine the ingredients for the dip and serve along side the poppers.
1. In a small saucepan, combine the honey, rosemary, lemon juice, and pinch of salt. Heat over low heat to infuse the honey, about 10 minutes.
2. Cut slices of the blue cheese and arrange on the crackers. Drizzle the honey over cheese and top with scallions.
|
