This recipe uses only three ingredients that are transformed into a “wow factor” appetizer in less than 10 minutes. INGREDIENTS: 1 tablespoon avocado oil and more, as needed (do not use olive oil — it will smoke) 16 spears fresh asparagus, washed, dried, and trimmed 16 slices prosciutto* METHOD: Preheat the broiler to high. Adjust...Read More

INGREDIENTS: 1 cup warm water (110-115 degrees) 1 1/2 teaspoons active dry yeast 2 cups unbleached bread flour 1/2 teaspoon kosher salt 3 tablespoons olive oil, divided 6 oz. brie cheese, rind removed, sliced, and torn into pieces 2 tablespoons fresh rosemary, chopped 1 1/4 cups firm red grapes, washed 2 teaspoons flaked sea salt,...Read More

INGREDIENTS: 4 cups mixed, unpitted olives (i.e., picholine, Nicoise, and kalamata) 3/4 cup extra-virgin olive oil Wide zest strips of peel from 1 lemon and 1 orange 4 dried bay leaves 3 tablespoons fresh rosemary leaves (removed from stems) 1 tablespoon fresh oregano leaves, chopped Garlic Confit (recipe below) 1/4 cup balsamic vinegar METHOD: Combine...Read More

This appetizer is full of late-summer flavors and is wonderful served with a glass of wine on a warm evening. Feel free to use several varieties and colors of cherry tomatoes. INGREDIENTS: 1 (8-ounce) block feta cheese 2 tablespoons extra virgin olive oil 2 cloves garlic, roughly chopped 11 ounces cherry tomatoes, halved Scant 1/4...Read More

This tart can work as a starter or the main course. It even works as a dessert, served with ice cream or sorbet. The recipe is flexible owing to the fact that you can cut the pastry bases to any size you wish. Use a cookie cutter to form many small tarts for a party,...Read More

Grilling is a great way to impart a slightly smoky layer of flavor that enhances these mild and slightly sweet peppers. These grilled mild peppers make a fantastic starter for a party. INGREDIENTS: 1 pound Padrón peppers, washed and thoroughly dried 2 tablespoons extra virgin olive oil Coarse sea salt, such as Fleur de Sel...Read More

As a regular customer at the Aptos Farmers Market, Nadine Frush can be spotted there almost every week carrying bags full of fresh produce from her favorite farmers. She also happens to be French and a wonderful cook — no surprise there! Garlic aioli is one of her signature condiments that she keeps on hand....Read More

There are many variations of this favorite party appetizer, but this version is simple and easy to make ahead. One recipe makes enough for a large crowd. INGREDIENTS: Cream Cheese layer: 1 lb. cream cheese, room temperature 1 lb. unsalted butter, room temperature Pesto Filling: 2 1/2 cups lightly packed fresh basil leaves 5 ounces...Read More

No meat in this carpaccio, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed-blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this...Read More

Before “Ranch” dressing, there was Green Goddess dressing, served originally at the Palace Hotel in San Francisco in the 1920s. This herbal vintage dressing has made a modern comeback on menus in finer restaurants. Some newer versions use Greek yogurt in place of sour cream — feel free to experiment. But, don’t leave out the...Read More