Printer Friendly

Cool company appetizers in waiting.

Expecting guests to drop by for an afternoon visit and a little refreshment? What could be handier than a cool appetizer waiting in the refrigerator? Here are three contrasting choices; each stands on its own, or serve them all as a colorful array.

For the first appetizer, pink prosciutto encases an herb-seasoned cream cheese filling; the meat makes the torta easy to remove from its loaf pan mold. Cut it to eat on crisp breadsticks or toast.

The second choice is a fresh twist on cabbage rolls. Instead of cooking the leaves and filling, you roll crisp raw leaves around a flavorful cabbage slaw to munch out of hand.

The last choice adds a new dimension to olives. Flavors of lemon peel, lemon juice, a little garlic, and olive oil seep into ripe olives thoroughly; they'll taste as if they'd grown this way.

The first and the last appetizers can be made as much as a day ahead. The cabbage mixture holds well for a few hours.
Lemon Herb Torta
 3/4 cup lightly packed parsley
1 1/2 teaspoons grated lemon peel
 1 green onion (ends trimmed),
 coarsely chopped
 1 large package (8 oz.) cream cheese,
 at room temperature
 1/4 cup 1/8 lb.) unsalted butter or
 margarine, at room temperature
 2 ounces very thinly sliced prosciutto
 or cooked ham
 Sesame-coated breadsticks or
 unsalted crackers

In a food processor, combine parsley, lemon peel, and onion. Whirl until minced. Add cream cheese and butter and whirl until well blended; scrape container sides often. (Or mince vegetables, combine with cheese and butter, and beat with an electric mixer to blend well.)

To assemble, line bottom and sides of a 3- by 5-inch loaf pan with a single layer of prosciutto. Spoon half the cheese mixture into pan and level gently, without moving meat. Cover cheese with another layer of meat. Top with remaining cheese; make level. Cover with remaining meat. Fold any meat that overlaps the pan rim back onto the filling. Cover and chill until the torta is firm when touched, at least 2 hours or up until next day.

To serve, run a knife inside pan rim, then invert the torta onto a small platter. Use a small, sharp knife to cut portions, then press cheese and meat onto breadsticks. Makes 10 to 12 servings.

Per serving without breadstick: 7 70 cal.; 2.6 g protein; 71 g fat; 0. 9 g carbo.; 129 mg sodium; 34 mg chol
 Cabbage Slaw Rolls
 1 head (about 1 1/2 lb.) green, red, or
 Savoy cabbage
 1 can (6 to 7 oz.) albacore, packed
 in oil
 1/4 to 1/2 teaspoon crushed dried hot
 red chilies
 1/4 cup lemon juice
 1/4 cup drained dried tomatoes packed
 in oil, cut into 1/4 inch slivers
 1 tablespoon drained capers

Carefully remove 8 large outer leaves from cabbage. Rinse, drain, wrap in paper towels, enclose in a plastic bag, and chill. Finely shred remaining cabbage. If made ahead, cover and chill shredded cabbage and leaves up until next day.

in a bowl, mix shredded cabbage with albacore and its oil, chilies, lemon juice, tomatoes, and capers. Present slaw in a serving bowl surrounded by cabbage leaves. Let guests spoon slaw into cabbage leaves and roll up to eat. Makes 8 servings.

Per serving: 8 I cal.; 6.3 g protein; 4 g fat; 6 g carbo.; 281 Mg SOdiUM; 5.9 mg chol
Olives Ariesienne
 As a variation, you can use green or
black ripe olives with pits (any size) if
you score through flesh to pit in several
places so marinade will penetrate.
 2 tablespoons olive oil
 1 clove garlic, minced or pressed
 1/2 teaspoon grated lemon peel
 1 teaspoon lemon juice
 1 can (53/4 oz.) pitted jumbo ripe
 olives, drained well

In a bowl or pint jar, combine oil, garlic, lemon peel, and lemon juice; mix until well blended. Add olives and mix lightly to coat thoroughly. Cover and chill for at least 4 hours or up to I week. Makes about 11/2 cups, 6 to 8 servings.

Per serving: 65 cal; 0.2 g protein; 7.7 g fat; 0.8 g carbo.; 140 mg sodium; 0 mg chol. El
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:The Good Foods of Summer: A Special Section; recipes
Date:Jul 1, 1990
Previous Article:Pack snacks; light refreshments to pull out on the hiking or biking trail.
Next Article:The 30 percent solution; here are meat-salad combinations that meet guidelines for nutritional balance.

Related Articles
Endive dippers, potato scoopers ... appetizers.
Middle Eastern Cooking.
Appetizers have growing appeal for restaurant goers.
500 Appetizers.
Morton's The Steakhouse Fires Up Guest Recipe Contest.
Goya Foods' Fresh and Light Summer Recipes Keep You Cool with Authentic Latino Spice.
Photos: Food Network Host Robin Miller and Tyson Foods Help Families "Keep It Cool" in the Kitchen With Light Summer Meals Made Faster and Easier.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters