Tonight, my husband and I had tapas for dinner...so, OK, I'll admit it, they weren't all tapas...some were Italian appetizers. Anyway, the point is, every once in a while Price and I have small bites for dinner. Tonight we had bruschetta (see the post from July 13 for the recipe), rice stuffed zucchini blossoms, and figs wrapped in mozzarella and prosciutto. It tasted amazing! I discovered tapas night about 2 years ago when I found a tapas cookbook. I had been to a tapas restaurant before, but making them at home? And there were so many I wanted to try...smoked salmon and avocado bites, sausage balls, goat cheese on crackers, the list goes on and on. And so I decided that tapas night was the answer. It allows me to try all of the recipes in one meal. And it's fun! So tonight I give you tapas. Enjoy!
P.S. the tomatoes in the bruschetta were from our garden and tasted amazing! the basil was from my herb garden, and the mozzarella was from a local farm. The baguette for the toasts was from a local bakery...but I did cave a little bit from all of the local...you can't beat imported olive oil. Tonight mine came from Italy. However, supporting local is good. We want our local economies to thrive. So buy and eat local whenever possible. Stop the chains!
Rice stuffed zucchini blossoms (serves 4)
Ingredients: 4 fresh zucchini blossoms, stamens removed; 1/2 c. brown rice; 3/4 c. water; 1/4 c. milk; 1 tsp dried lavender petals; 2 tbsp olive oil; salt to taste
Directions: Mix all ingredients except the blossoms in a pot. Bring to boil. Reduce heat to low. Stir and cover. Simmer until all of the liquid is absorbed, about 50 minutes, stirring occasionally. Fill each blossom with 1/4 of the rice. Serve immediately.
Salmon and Avocado bites
Ingredients: 1 avocado, sliced; 1 4oz package smoked salmon; 4 tbsp mayo
Directions: Layer each slice of avocado with a little mayo and a slice of smoked salmon. Skewer with decorative pick if desired. May be kept refrigerated up to 24 hours.
Figs with prosciutto
Ingredients: figs, halved; 1 roll prosciutto with mozzarella, sliced into strips; olive oil; salt; pepper
Directions: Brush each fig half with olive oil. Season with salt and pepper. Wrap with prosciutto and skewer with toothpick. Put in oven until cheese is melted. Serve immediately.
