But it was a fun night and the recipes were fairly simple and easy to prepare. So, when my friend—who also attended the class—suggested we make two of the appetizers for a recent family party, I grabbed my camera and my wooden spoon and got to work.
Bubbly Cheddar Tomatoes
40 large cherry tomatoes
3 oz of aged cheddar cheese, cut into 1/4 inch cubes
1/4 cup prepared pesto
1/4 cup crushed herb croutons
1 tablespoon melted butter
40 small shrimp: peeled, deveined, tail off
(Yes, I'm still allergic to shellfish, and can only say that it is perfectly fine to completely omit the shrimp from this recipe.)
Preheat the oven to 450 degrees. With a sharp knife, slice the tops off of each tomato and using a small spoon, remove the membrane and seeds from inside. Then slice a small piece off the bottom so that the tomatoes will sit flat without rolling.
******Roasted vegetable and Boursin canapes
1/2 of a small red bell pepper, finely diced
1/2 of a small red onion, finely diced
1/2 of a small eggplant, finely diced
1/2 of a medium zucchini, finely diced
2 tablespoons extra-virgin olive oil
salt and pepper to taste
15 frozen miniature phyllo tart shells
a small container of Boursin cheese
chopped fresh basil (for garnish)
Preheat the oven to 400 degrees. Combine the bell pepper, onion, eggplant and zucchini in a bowl. Drizzle with olive oil, salt and pepper and mix well.