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      RECIPE TITLE "GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI" Author: Foster's Market Cookbook: Favorite Recipes For Morning, Noon, and Night Copyright 2002 by Sara Foster with Sarah Belk King Photographs by James Baigrie

    yieldsserves 6 time ---difficultyeasy

    This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that’s been slathered in creamy chevre. Or make hors d’oeuvres by topping Crostini (page 104) with slices of grilled vegetable and some crumbled chevre. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.


    Safflower oil or canola oil, for oiling the grill

    ½ cup olive oil
    ¼ cup balsamic vinegar
    5 fresh basil leaves, cut into very thin strips (chiffonade)
    2 zucchini, cut into ½-inch slices lengthwise
    2 yellow squash, cut into ½-inch slices lengthwise
    1 red onion, cut into ½-inch-thick rounds
    2 red bell peppers, cored, seeded, and cut into 2-inch strips
    7 scallions, trimmed
    Salt and freshly ground black pepper to taste
    ¼ cup sun-dried tomatoes
    2 ripe tomatoes cut into ½-inch slices
    1 recipe Herbed Chevre (recipe follows)
    1 recipe Herbed Balsamic Vinaigrette (recipe follows)
    Fresh parsley and fresh basil, to garnish, optional
    Crostini (recipe follows)


    1)Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
    2)Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
    3)Soak thesun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
    4)Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini

    Crostini are toasted slices of bread — usually Italian or French bread — used for snacking, dipping, or to float on soups as a crunchy garnish. Crostini are also delicious as an accompaniment to salads or topped with various spreads and cheeses and served as hors d’oeuvres. When making crostini, use the best-quality bread you can find; day-old bread works well, too.

    1 long, thin, good-quality baguette
    ¼ cup olive oil
    2 tablespoons unsalted butter, melted
    2 tablespoons chopped fresh parsley
    1 tablespoon chopped fresh dill
    1 teaspoon freshly ground black pepper
    Kosher salt or coarse sea salt to taste

    Makes 25 to 30 crostini
    1)Preheat the oven to 400 degrees
    2)Slice the bread on a slight angle into ¼-inch-thick slices and place on a baking pan in a single layer.
    3)Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
    4)Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
    5)Let cool completely, then service of store in an air-tight container up to 1 week.

    We use a mixture of butter and olive oil for our crostini, but they’re equally good with either one alone. Or try Asian chili oil for added spiciness or lemon- or lime- flavored olive oil for a mild citrus flavor. You also can drizzle or brush a little balsamic vinegar on the crostini before baking for a bit of tartness. Experiment with other herbs, such as rosemary, thyme, oregano, and marjoram.

    Herbed Balsamic Vinaigrette
    Makes about 1 cup vinaigrette

    1/3 cup balsamic vinegar
    Juice of 1 lemon
    2 tablespoons mixed chopped fresh basil, parsley, and thyme
    1 teaspoon freshly ground black pepper
    ¼ cup olive oil
    1/3 cup canola or safflower oil

    1)Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
    2)Slowly add the olive oil and the canola oil and whish until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.

    Herbed Chevre
    ¼ cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
    1 tablespoon freshly ground black pepper
    One 8-ounce mild, creamy chevre log

    1)Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
    2)Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve

    Chevre is the French word for goat, but it has become the generic name for all cheeses made from goat’s milk (and for some cheeses made with a combination of goat’s milk and cow’s milk). Imported chevres are delicious, but there are many wonderful chevres made in this country, too. Chevres can be mild, creamy, aged, dry and crumbly. For a salad dressing, a less expensive domestic chevre works just as well as an imported one.

    HOT! We recommend:

    Foster's Market Cookbook
    Foster's Market Cookbook
    With a foreword by Martha Stewart! Back in the early 1980's, Sara Foster and Martha Stewart worked side by side in the kitchen of Martha's catering business. Seeking a change, Sara moved to Durham, North Carolina, where she opened up the first Foster's Market. The markets in Durham and chapel Hill continue to feature wonderfully prepared seasonal foods, picked locally, at the peak of their flavor, and cooked and baked fresh each day. Here are old-fashioned ideas about ow good food should taste, and new-fashioned ideas about prep times and the use of high-quality prepared ingredients. This is the perfect cookbook to refer to over and over again for entertaining, whether it be for twenty or for two. Recipes include Roasted Chicken, Sweet Potato, Shallot, and Arugula salad; Grilled Butterflied Leg of Lamb with Pepper-Mint Jelly; and Risotto Cakes with Pesto and Roasted Tomatoes as well as a host of wonderful desserts to choose from, such as Lemon Chess Pie with Sour Cherries. The seasonal collection of recipes is accompanied by dozens of helpful sidebars that relate to ingredients and techniques; there is also a useful chapter on stocking your pantry. Fully illustrated with ninety color photographs throughout, and filled with more than 225 tantalizing recipes, this volume provides the perfect recipe for every occasion.


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