Transfer to a serving bowl, cover and chill. Taste, and add more lemon juice or salt as necessary. Purée until desired consistency - you may want to leave a few chunks of eggplant. Place the pulp in a food processor with the garlic, lemon juice, tahini and salt and pepper. Scoop out the flesh of the eggplant and discard the skins.
Bake for 30 minutes or until very tender. Slice eggplants in half lengthwise and place face down on the baking tray. Olive oil and freshly chopped parsley or coriander, for garnish DIRECTIONS INGREDIENTSīlack pepper or cayenne (I used a pinch of cayenne)
Serve with toasted pita chips or fresh pita or flatbread cut into wedges. “Super Tuscan” by Gabriele Corcos and Debi Mazar (Touchstone, $35) Baba ghanoujīaba ghanouj is a classic summer dip made from finely chopped roasted eggplant, tahini, lemon juice and garlic. (Olives can be covered and refrigerated for up to 5 days remove from fridge 30 minutes before serving.) Remove from oven and cool until warm or at room temperature. Roast, stirring halfway through cooking, until mixture is very fragrant and sizzling, about 20 minutes. (A terra-cotta baking dish or ceramic quiche pan are both good options.) Stir in olives and lemon rounds.
Stir and crush together oil, thyme, rosemary, fennel seeds and red pepper flakes in a baking dish large enough to hold olives in a single layer. Position rack in the center of oven and preheat oven to 400 degrees Fahrenheit. INGREDIENTSġ/2 teaspoon coarsely crushed fennel seedsġ pound olives, such as Cerinola and Castelvetrano, in assorted colors and sizes (about 3 cups)ġ large garlic clove, unpeeled and crushed DIRECTIONS If you can, use a mix of colors to add interest and different flavors I could only find green Castelvetranos. Roasting olives brings out their briny flavor and aroma. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) Roasted olives with lemon, garlic and herbs Herb-roasted olives are an easy nosh for a summer party. Paired with a sweet-and-spicy chili sauce, it’s a guaranteed show-stopper. Super-easy to prepare in a food processor or by hand, it’s both light and nutritious and pairs perfectly with a glass of classic picnic red or a crisp and citrusy dry white wine.įinally, summer often means the beach, and what’s more beachy than a platter of succulent shrimp nestled inside a crunchy, coconut-y shell? It’s hard to imagine another dish that so easily evokes that easy, breezy feeling of being oceanside at a tiki bar. Olives are often used to garnish cocktails such as a martini or bloody Mary, but they also make a stellar party appetizer, especially when roasted with fresh herbs, lemon slices and a pinch (or two) of hot red pepper flakes.īaba ghanouj, the classic Levantine eggplant and tahini dip that’s much loved throughout the Middle East, is another winner, especially when local eggplant comes into season in June and July. With that in mind, we’ve come up with five finger foods that embrace the best aspects of warm-weather entertaining: Now is also when locally grown produce and herbs are flush at farmers markets, allowing for seasonal flavors to shine. We just want something that echoes summer’s laid-back vibes and is simple for you to make and easy for your guests to grab and devour. Which is not to say appetizers and hors d’oeuvres served with cold beer and fruity cocktails shouldn’t look impressive. Also, summer entertaining tends to be more casual, which lends itself to finger foods that aren’t as fussy or upscale as a big fall or winter bash. Getting everybody outside onto the porch, yard or patio means you don’t have to worry about cleaning the house or squeezing a ton of people into a crowded space. For many of us, summer is the best time to throw a party.
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