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Brie, Mango, Crab and Green Chili Quesadilla
This is a simple appetizer to make. A crab, Brie, mango and green chili quesadilla. You get the creaminess of the Brie, the cool taste of the mango, a little spice from the chilies and who doesn't love succulent king crab. All blanketed in a soft flour tortilla. This dish is guaranteed to be a big hit at any event. |
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Seared Ahi with Asian Slaw
Tender succulent ahi spiced and barely seared topped with a little wasabi mustard. I serve it on a bed of Asian slaw. Cool, crisp and delicious, it compliments the ahi perfectly. It’s a little bit of heaven on a plate. This makes a beautiful presentation for any occasion and will impress your guests. In addition, I’ll show you how to serve it as finger food for your next party. |
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Stuffed Artichoke Hearts
Tender marinated artichoke hearts are drained and stuffed with your favorite goat cheese. Breaded and fried to a golden brown, these tasty morsels are served with a zesty Pomodoro or Marinara sauce. They have been affectionately referred to as "Pillows of Love". Once you start, you can't get enough. |
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Potato and Leek Tart with Bacon
This tasty tart is a very versatile dish. You can serve it as an appetizer, pair it with a salad for a light lunch or even use it as a side dish at your next brunch. However you serve it, its absolutely delicious. It pairs the fresh taste of fresh Spring vegetables with the mouth watering taste of bacon. I mean c'mon... who doesn't love bacon?! |
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Tomato Cheese Herb Tart with Artichokes
This is a great dish for an appetizer or, paired with a simple green salad, makes a delicious light lunch. The herbs really bring out the flavor of the roasted tomatoes and artichokes. If you have access to home grown tomatoes, its even better. I used red beefsteak tomatoes but you can also experiment with heirloom tomatoes or use a mix of red, yellow and orange tomatoes for a fancier presentation. |
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Bruschetta
Bruschetta is a great Spring or Summer appetizer when tomatoes are in season. The tomatoes are combined with fresh basil, garlic and olive oil and served on toasted baguette bread. I grew up on home grown tomatoes so I always stress to people that if you can't grow your own, try to find a local farmers market to get them. It will make a world of a difference, especially in this recipe. |
