RECIPE EXCHANGE: Bruschetta, Mediterranean Salad
We received a few suggestions for our group of young guys who are making their own appetizers for their parents’ 25th wedding anniversary. We hope the party is a huge success!
Ann Charbonneau of Superior shares this recipe that she says is quick and easy, a crowd favorite and only took her 15 minutes to make.
Roma tomatoes, seeded and chopped
Fresh basil, roughly chopped
Mix tomatoes, basil and garlic. Add cheese. To serve, spoon onto crostinis, put on a plate and they are ready to serve. Note: You can make topping a day ahead of time and crostinis can be found at Super One near the deli.
Larry Roscoe of Duluth also sent in a recipe that he says is quick and easy.
Zesty Beef Roll-Ups
1 cup sour cream (in warm weather use cream cheese instead)2 tablespoons prepared horseradish sauce1 tablespoon Dijon-style mustard (or use horseradish/mustard product)5 flour tortillas (8-inch)30 fresh spinach leaves, stems removed (basil leaves are really good, too)10 thin slices deli roast beef, corned beef or pastrami1 cup shredded cheddar cheese (or softer cheese, doesn’t crumble as much)In a small bowl, stir together sour cream, horseradish and mustard. Spread about 3 tablespoons of the mixture evenly on each tortilla. Arrange 5 or 6 spinach leaves over sour cream mixture. Place 2 slices of beef over spinach. Sprinkle with about 3 tablespoons of cheese mixture on top to glue everything together. Roll each tortilla up tightly; wrap with plastic food wrap. Refrigerate at least 4 hours (if you have the time). To serve, cut each tortilla into 1-inch pieces or diagonally in half.Mia Ghordio of Hermantown shares her recipe for her Mediterranean salad. Mia writes, “I have made this salad a few times for my husband’s coworkers at Cirrus Aircraft. Needless to say, they stand in line for it and often many don’t get to have any, no matter how large a pot I make!” Now, they can make their own pot to enjoy. Mia also says the fine chopping is the secret to the success of this recipe.
Mia’s Mediterranean Salad (Tabbouleh)
3 bunches parsley1 bunch cilantro1 bunch fresh mint (if available)1 cup bulgur (found at Co-op by the pound)2 sweet onions2 cucumbers4 or 5 tomatoesDressing:¼ to ½ cup olive oil¼ to ½ cup lemon juiceSalt and pepper to tasteSoak bulgur in boiling water for 1 hour, add enough water because it doubles in size. Chop parsley and cilantro, including stalks, very finely. Chop onions, cucumbers and tomatoes very finely. Drain bulgur and squeeze out water by pushing against the sieve to remove any excess water. Add drained bulgur to salad and mix. It’s OK to mix with bare hands for better results. Add olive oil, lemon juice, salt and pepper, adding gradually and do a taste-test as you go along because you might need more of less of the dressing ingredients.
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