We have a guest chef for this issue. Instead of Jamie Roubinek, Christi Webb Mahon is providing her recipes.
Tomato Suprises
Tomato Season is upon us, lovely red juicy tomatoes are coming in and they are delicious. My dear friend Shirley introduced me to Tomato Surprises a few years ago. They’re easy, great for snacking and taste so fresh. • • • • • •
INGREDIENTS: 11 loaf of French baguette, cut into ½ inch slices 1 container of spreadable Philadelphia cream cheese Chive flavored Tomatoes, sliced into little slices or chunks Seeds removed Garlic Salt
DIRECTIONS: 1. Preheat oven to 350 degrees. Arrange slices of baguette on a cookie sheet and toast for six minutes, turning over half-way through. The idea is to get them a little toasty, but not hard or browned. 2. Let cool, spread cream cheese, not too thin, on one side of each piece of bread. 3. Place a few tomato pieces on the cream cheese, sprinkle with garlic salt and enjoy! So simple and so good.
Miditerranean Feta Salsa
In the 90’s I shopped at Whole Foods on Coit Road in Dallas. They made several delicious dips at that store, my favorite was Neal’s Mediterranean Feta Salsa. When they stopped carrying it, I was determined to duplicate it. If you like Feta Cheese or Kalamata Olives, I think you’ll love it. Several friends describe it as a Greek Salad on bread. • • • • • • • •
INGREDIENTS: 1- 6 to 8 oz. container crumbled plain feta cheese ¼ to 1/3 cup good quality extra virgin olive oil 2 to 3 green onions, chopped include green 1/3 cup Kalamata Olives, chopped 1 to 2 tablespoons fresh Italian Parsley, chopped 1 tablespoon fresh lemon juice 1 small clove fresh, garlic finely chopped Optional: ¼ to 1/3 cup chopped tomato, seeds removed
DIRECTIONS: 1. Pour feta cheese in a mixing bowl and break up the big chunks with a fork. 2. Pour the olive oil over feta and stir. Let sit to absorb the oil while chopping the other ingredients. You may like to add a little more olive oil if the spread is too dry. 3. Add all the other ingredients and stir, but don’t overwork it. 4. Spread on fresh sliced baguette and enjoy. It works well on a charcuterie board.
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Anna Living Magazine
