Delicious introductions to the evening... didn't get a picture of the Four-Cheese Crab Dip for the crackers, but it was good! As were the Bocconcini Canapes on the right. We also enjoyed Rob's favourite... Gazpacho! Great for a hot summer day, but still tasty on a cool, wet evening. Tomato based and full of flavour.
FOUR-CHEESE CRAB DIP
Ingredients:
2 cloves garlic
1 cup crab meat
½ cup seafood or chicken broth, sodium reduced
1 tbsp corn starch
1 cup mild cheddar, rated
½ cup gouda, grated
¼ cup feta, crumbled
½ cup provolone, grated
1 tbsp lemon juice
1-2 tbsp fresh dill, chopped
Pepper
Preparation and cooking:
Preheat grill to medium heat.
Use large square of aluminum foil with a square of parchment paper on top to keep food from sticking.
In bowl, mix all ingredients together and place in centre of parchment paper.
Fold up ends of aluminum foil, fold sides of foil over the food, then fold foil onto itself & press firmly
Tightly seal packs at the ends. Be careful not to tear the foil while handling.
Cook on grill for 7-10 minutes.
Open up packs, stir thoroughly and serve with crackers or grilled pita and crudités
(cheese alternatives are swiss or mozzarella)
BOCCONCINI CANAPES
5 oz (150g) bocconcini cut into small cubes with a knife or use an egg slicer
3 tbsp sun-dried tomato pesto or tapenade
Freshly ground pepper
-- Serve on bread croutons, crackers or on cucumber slices, or stuffed inside cherry tomatoes
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