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Prosciutto Wrapped Mozzarella Yield: Makes 1 1/2 dozen Ingredients 3 thin slices prosciutto 18 marinated miniature fresh mozzarella balls Preparation Slice each piece of prosciutto lengthwise into 6 thin strips. Wrap around miniature mozzarella balls, and secure with a wooden pick. (Large fresh mozzarella balls may be cut into 1-inch chunks.)

Mediterranean Bruschetta Ingredients 1 cup pitted Spanish green olives 1 cup pitted brine-cured black olives (such as Kalamata) 1/4 cup chopped red onion 2 tablespoons chopped fresh basil 2 tablespoons fresh lemon juice 1 tablespoon freshly grated horseradish 1 tablespoon chopped garlic 1 tablespoon Dijon mustard Dash of hot pepper sauce (such as Tabasco) Dash of Worcestershire sauce 1/2 cup olive oil Preparation Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Serve with bruschetta. Makes 1 1/2 cups BRUSCHETTA 1 sourdough or French bread baguette 1 tablespoon plus 1 teaspoon olive oil Cut the baguette on the diagonal in 1/4 inch slices Grill or toast bread. Brush with oil. Season generously with pepper. Top with muffuletta spread and serve.

Dinner with Catherine 2010

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Dinner with Catherine Recipes  

Dinner with Catherine Recipes

Dinner with Catherine Recipes  

Dinner with Catherine Recipes

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