Sugarlaws: Living Sweetly.

Entries Tagged as 'appetizers'

roasted tomato tart

August 10th, 2012 · 5 Comments

There are a few items I always keep on hand, in case of guests coming over: cheese and gourmet crackers, roasted nuts and olives, and frozen puff pastry.  Because, seriously, when you have puff pastry on hand?  A beautiful tart like this is only a few minutes away.

And the genius thing is that you can make them with anything that’s in season!  Earlier this summer I was all about the asparagus — now I’m mixing it up a little with cherry tomatoes, chives, and minced shallots.  But anything from zucchini to eggplant to sliced brie and honey?  Throw them on some puff pastry, and suddenly you have a meal that’s fit for guests.

And what better way to serve it than on my Noritake platters?  This one is actually from the Evening Glow Collection, and it mixed in perfectly with my other Colorwave Graphite and Metaal place settings

If you love them as much as I do, be sure to use the coupon code SUGARLAWS on their website for 10% off any order!

Roasted Tomato Tart

INGREDIENTS
1 sheet frozen puff pastry, defrosted
1 pint cherry tomatoes, sliced in half
1 shallot, minced
2 tbsp chopped chives
1/4 cup olive oil
1/4 tsp garlic powder
1/2 cup freshly grated Parmesan
Fleur de sel
Fresh ground pepper

DIRECTIONS

Defrost the puff pastry and roll it out onto a baking sheet.  Brush with olive oil and pierce with a fork.  Sprinkle the Parmesan cheese over the puff pastry, leaving approximately a 1/2″ border around the edges.

Toss the tomatoes with olive oil, garlic powder, shallots, salt and pepper.  Sprinkle the tomatoes over the tart and then sprinkle the chives over the top.  Bake for approximately 20 minutes, or until edges are golden brown.  Allow to cool for five minutes, slice into pieces, and serve.

Tags: appetizers · food · sponsored

veggie stacks

July 17th, 2012 · 6 Comments

I made these for the party Chad and I threw a few weeks ago, and it was amazing to find an appetizer that could be made ahead of the time, served at room temperature, and would still be completely beautiful and delicious. 

And these are so easy, I bet they’d be fun to serve to kids!  Somehow vegetables are always more interesting when they’re in a cool form. 

I feel like I’ve lost track of the seasons a little bit, since it’s basically been summer for me for 14 months, but everything in this recipe should be in season right now!  So head out to your local farmer’s market or favorite grocery store, whip out your mandolin (I always forget how incredibly time-saving and easy they are) and go make these!  Yum.

Veggie Stacks

INGREDIENTS
2 zucchinis
4 large plum tomatoes
1/2 cup shaved gruyere cheese
10 leaves basil, julienned
Olive oil
Sea salt
Freshly ground pepper

DIRECTIONS
Using a mandolin or a steady hand, cut the zucchini and tomatoes to about the same width.  Stack one slice of zucchini, one slice of tomato and drizzle with olive oil for each stack.  Then add another slice of zucchini and another tomato, and sprinkle salt and pepper over the top.  Add a few slices of shaved cheese and a tiny slice of basil to each stack.  Serve.

Tags: appetizers · food

panzanella

June 29th, 2012 · 11 Comments

Chad has a crazy, crazy food dislike: tomatoes. 

I don’t understand it.  He’s ok with pizza, he’s ok with pasta sauce, but put a sliced tomato on anything?  Yuck.  He literally pulls them to the side, and I pick them off his plate.

Because to me, there’s nothing better than a gorgeous, bright, colorful summer tomato — I could eat nothing else all day.  The only thing that’s even better?  This gorgeous tomato-bread salad, tossed with a little oil, vinegar and some fresh basil.  Beautiful enough for a restaurant, simple enough for a weeknight dinner.  Does it get any better than that? 

Panzanella

INGREDIENTS

2 pints cherry tomatoes, mixed red and yellow, cut in half
4 cups crusty bread (sourdough or french), cut into chunks the same size as the tomatoes
25 stems of fresh basil, torn into little pieces
1/3 cup extra virgin olive oil
2 tbsp balsamic vinegar
Fleur de sel
Fresh ground pepper

DIRECTIONS

Toast the bread for about 3 minutes, until just crispy on the outside.  Mix everything together and let marinate, covered, at room temperature for at least 30 minutes.  Serve.

Tags: appetizers · food · salads