Tasty and very easy recipe with only 2 main ingredients that you can find in every store: mushrooms and Boursin.
Boursin Stuffed Mushrooms
Ingredients
- 30 small mushrooms (Cremini or Button Mushrooms)
- 1 block Boursin™ Garlic & Fine Herbs Cheese
- freshly ground black pepper
- Some fresh herbs (cilantro, green onion, parsley) finely chopped
Instructions
- Preheat oven to 400° F.
- Wash and dry mushrooms. Remove stems. (You can use them for another recipe),
- Place mushroom caps on a baking sheet. Season with pepper. Fill each mushroom’s hole with 1-2 tsps of Boursin™.
- Bake about 25 minutes until mushrooms are golden and cooked through.
- Sprinkle the baked mushrooms with fresh herbs and they’re ready to be served!
Black olive dip
Provençal recipe, this black olive dip is a tapenade without anchovies nor capers. This black olive paste is ready in just a few minutes, served with fresh bread, toast, or pita bread.
Black olive dip
Ingredients
- 180 g black olives (picholine ou kalamata) pitted
- 1 clove orgarlic épluchées et coupées en 4
- 1 bunch fresh basil leaves
- 1/2 lemon (juice only)
- 4 Tbsps olive oil
- Freshly ground black pepper
Instructions
- Separate the basil leaves from the sprigs. Peel the garlic clove and cut into 3-4 parts.
- Place olives, garlic and basil leaves in a food processor bowl. Add lemon juice and olive oil.
- Pulse 2-3 times for a few seconds.The olivada should have a slightly grainy texture.
- Season to taste and serve with your favorite bread.
Nutrition
Salmon Теrrine
Make a Salmon Terrine with fresh and smoked salmon, eggs, sour cream, and parsley. This elegant french recipe is a refined and delicious appetizer and it is perfect for cold buffets. Serve the terrine with mayonnaise, vegetables, or a green salad.
Salmon Terrine
Ingredients
- 500 g salmon fillet with no skin or bones
- 5 eggs
- 250 г sour cream
- 1/4 cup parsley chopped
- 250 g smoked salmon cut into small pieces
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
- Cut the fresh salmon into pieces and mix with a food processor.
- Add the eggs and mix well.
- Add the sour cream and parsley.
- Add the smoked salmon, salt and pepper. Mix with a spatula.
- Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
- Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.
Tuna and pepper Tapenade
Between the terrine and the dip, this tuna and pepper Tapenade is perfect as an aperitif for dipping celery stalks or carrot sticks, grilled toast…
Tuna and pepper Tapenade
Ingredients
- 160 g canned tuna (drained)
- 1/2 red pepper
- 1/2 yellow pepper
- 150 g cream cheese (Philadelphia style)
- Salt and black pepper
- Few drops Tabasco™ (optional)
- A bit chopped parsley
Instructions
- With a fork, work the tuna and cheese in a bowl.
- Cut the pepper in half lengthwise. Remove the seeds and filaments.
- Cut the peppers into small cubes and add them to the bowl. Add salt, pepper and mix well.If you want a spicier tapenade, add a few drops of Tabasco™.
- Cover with plastic wrap and refrigerate for an half hour.
- Sprinkle with chopped parsley and serve.
For a nice presentation:
- Line small bowls with cellophane. Fill with the tuna terrine and pack well into the bowl.Invert onto a serving plate and remove the bowl (and cellophane!) to obtain a small dome. Decorate as you wish.
Tomato Mozarella
What could be more delicious than a ripe summer tomato paired with authentic Italian mozzarella made from the milk of black buffaloes? This is a perfect snack for warm days when you don’t feel like spending time at the stove.
Tomatoes Mozzarella
Ingredients
- 1 large, flavorful tomato
- 1 large ball of mozzarella (from buffalo milk)
- A few fresh basil leaves
- salt and freshly ground pepper
- A drizzle of olive oil
Instructions
- Slice the tomato into wedges, removing the stem. Arrange the slices beautifully on a plate. Place the ball of mozzarella in the center. Lightly season with salt and freshly ground pepper. Add a few fresh basil leaves. Drizzle with olive oil. Done!
Nutrition
Tuna stuffed tomatoes
Here is my recipe for tuna-stuffed tomatoes with mayonnaise. Choose small-sized tomatoes if you want to make an appetizer out of this recipe, and cherry tomatoes to serve as an appetizer.
Tuna stuffed tomatoes
Ingredients
- 180 g canned tuna drained
- 1 hard-boiled egg peeled
- 2 tablespoons mayonnaise
- 2-3 tablespoons lemon juice
- Salt and pepper
- 4 small-sized tomatoes or 24 cherry tomatoes
Instructions
- Mash the tuna using a fork.
- Grate the egg (or crush it with a fork).
- Mix the tuna with the egg and mayonnaise.
- Drizzle with lemon juice.
- Season with salt and pepper.
- Cut the tops off the tomatoes to form a lid. Hollow them out without damaging the skin.
- Stuff the tomatoes (with the tuna mixture) and close the lids.
- Cherry tomatoes take longer to stuff, but they will make an impression at a party. 😉
Prunes with prosciutto
The prunes are wrapped with thin slices of Italian raw ham, the prosciutto. Easy to prepare and quick to cook!
Prunes with prosciutto
Ingredients
- 7 thin slices prosciutto
- 20 prunes pitted
- 20 tooth picks
Instructions
- Preheat the oven to 240°C (thermostat 8) and cover a baking tray with baking paper or aluminum foil.
- Cut the prosciutto slices into thirds lengthwise.
- Wrap each prune with a slice of prosciutto.
- Secure with a wooden skewer (tooth pick).
- Place the bites on the baking sheet and cook in the oven for 3-5 minutes.
- Serve immediately.
Baked eggplant slices
The eggplants are cut into slices and roasted with salt, pepper and olive oil.
Eggplants with garlic are delicious whether served hot or cold, which is why they can be prepared in advance.
Baked eggplant slices
Ingredients
- 2-3 eggplants
- 1-3 cloves garlic
- Salt and freshly ground black pepper
- 3-4 Tsp olive oil
- Some fresh herbs (cilantro, green onion, parsley)
Instructions
- Preheat the oven to the broil setting.
- Wash the eggplants and slice them into 0.7 cm thick rounds. Place them on a baking sheet in a single layer. Season with salt, pepper, and brush both sides with olive oil.
- Cook under the broiler for 15-20 minutes. Flip to the other side.
- Cook for another approximately 10 minutes.
- Peel the garlic, grate it using a fine grater (or crush it). Then spread it over the eggplant rounds before they cool down.
- Serve hot or cold, sprinkled with parsley or coriander. Add slices or wedges of tomato if desired.
Prosciutto Rolls Ups with Boursin™
A quick and simple appetizer recipe to accompany your aperitif drink. Your guests will love these Italian Prosciutto Ham rolls ups with Boursin™ Cheese. Add more or less cheese, depending on your taste. Or, cut the rolls in half if you want smaller portions.
Prosciutto Rolls Ups with Boursin™
Ingredients
- 12 slices Prosciutto ham
- 150 g Boursin™ (or any fresh cheese with herbs)
Instructions
- Spread the Boursin™ on about half of each slice of ham.
- Roll up the slice.
- Put on a nice dish and serve.
Avocado Boats With Balsamic Vinegar
You are missing out if you haven’t made this incredible snack from ripe avocados. Anybody can make it, even my 7 year old makes it when she comes home from school. This is her favorite way to eat avocado. Split it in half and fill the center stone hole with some balsamic vinegar. Enjoy this healthy, delicious snack or appetizer.
Avocado boats with balsamic vinegar
Ingredients
- 3 avocados
- salt and freshly ground pepper optional
- 6 tsp balsamic vinegar
Instructions
- Cut the avocados in half lengthwise, remove pits but do not peel them. Season with salt and freshly ground pepper. Add 1 tsp of balsamic vinegar in each hole, and serve.
