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Three chunky spreads for appetizers or snacks.

Three chunky spreads for appetizers or snacks Savory blends of vegetables, meat, or cheese can create delicious spreads for crisp toast. Serve the chunky mixes for party appetizers, luncheon entrees, or light snack-suppers.

The first choice features baked vegetables--chopped, then lightly seasoned with vinegar--to eat on garlic toast. At right, watercress mayonnaise and chicken combine for a refreshing salad to scoop onto pumpernickel triangles. In the third recipe, you blend sweet cooked onions with prosciutto and creamy chevre for a rye toast spread.

The mixtures can be made in advance. Serve Provencal vegetables at room temperature, chicken salad cold, and onions warm. The toast is best freshly made. Baked Vegetables Provencal with Garlic Toast 1/4 cup olive oil 1 large eggplant (1-1/4 to 1-1/2 lb.), cut in half lengthwise 1 large red bell pepper, cut in half 1 medium-size onion, cut in half 2 large Roma-type tomatoes, cored and cut in half 2 tablespoons wine vinegar 1/4 cup chopped parsley Salt and pepper Nicoise olives (optional) Garlic toast (recipe follows) Pour 2 tablespoons oil into a 10- by 15-inch pan. lay eggplant, red pepper, and onion, cut sides down, in oil. Bake in a 350[deg.] oven until eggplant is very soft when pressed, 40 to 50 minutes.

Remove stems, skins, and seeds from baked vegetables (do not seed eggplant). Coarsely chop eggplant, pepper, onion, and tomato. Place vegetables in a strainer; gently press out excess liquid.

Pour vegetables in a bowl and add vinegar, parsley, remaining 2 tablespoons oil, and salt and pepper to taste. Mix to blend. (If made ahead, cover and chill up to overnight. Stir in any accumulated liquid before serving.)

Pour into a serving bowl and garnish with olives. Offer warm or at room temperature to spread on garlic toast. Makes about 4 cups, enough for 8 to 10 appetizer or 4 entree servings.

Garlic toast. Mix 1 or 2 cloves garlic, minced or pressed, and 1/4 cup olive oil. Cut 1 baguette (8 oz.) into 1/3-inch-thick diagonal slices.

Lay slices in a single layer on 2 baking sheets, 12- by 15-inch size. Broil about 4 inches from heat until golden, then turn over and brush tops with garlic oil. Broil until lightly browned, 1 to 2 minutes longer. Serve warm or cool. Chicken Salad with Pumpernickel Triangles 2 whole chicken breasts (1 lb. each), split 1/2 cup mayonnaise 2 tablespoons drained capers 1 tablespoon Dijon mustard 1 clove garlic, pressed or minced 1/2 cup lightly packed chopped watercress leaves 3/4 cup thinly sliced celery 24 celery sticks (6 to 8 in.) Pumpernickel triangles (recipe follows)

In a 5- to 6-quart pan, bring 3 quarts water to boiling over high heat. Immerse chicken in water; return to boiling. Cover pan tightly; remove from heat. Let stand until chicken is white when cut in thickest part, 16 to 18 minutes. Lift out chicken and cool. Remove and discard skin and bones; tear meat into bite-size shreds.

In a bowl, mix mayonnaise capers, mustard, garlic, and watercress. Add chicken and sliced celery; mix to coat. (If made ahed, cover and chill up to overnight.) Offer the chicken salad to spoon onto celery sticks and pumpernickel triangles. Makes 2-1/2 cups salad, enough for 6 to 8 appetizer or 3 or 4 entree servings.

Pumpernickel triangles. Cut 12 pieces Westphalian pumpernickel in half to make triangles. Lay slices in a single layer on 2 baking sheets, 12- by 15-inch size. broil 4 inches from heat until lightly toasted, about 2 minutes. Turn slices over and brush with 2 tablespoons melted butter or margarine. broil until lightly toasted, 1 to 2 minutes. Serve warm or cool. Sweet Onions on Herb Toast 2 tablespoons butter or margarine 3 large onions, thinly sliced 2 ounces thinly sliced prosciutto, cut into thin shreds 1/4 pound mild chevre, such as Montrachet or bucheron Herb toast (recipe follows)

In a 10- to 12-inch frying pan, combine butter and onions. Cook over medium-high heat, stirring often, until onions are golden and very limp, about 20 minutes; reduce heat if onions begin to brown. (If made ahead, cool, cover, and chill up to overnight. Stir over low heat until hot).

Add prosciutto and chevre to onions; stir until chevre melts. Serve warm to spread on herb toast. makes 2 cups, enough for 6 to 8 appetizer or 3 or 4 entree servings.

Herb Toast. Mix 2 tablespoons butter or margarine, melted, with 2 teaspoons minced fresh thyme leaves (or 1 teaspoon dry thyme leaves).

Place 24 buffet rye bread slices (2- to 3-in. size) in a single layer on 2 baking sheets, 12- by 15-inch size. Broil 4 inches from heat until golden, 1 to 2 minutes. Turn over. Brush with butter. Broil until golden, 1 to 2 minutes. Serve warm or cool.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1988
Words:807
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