Easy New Year’s Eve Appetizer

1 Comment | Written on December 27, 2012 at 5:00 am , by Kristina Vanni

In Spain, it is considered good luck to eat 12 grapes at the stroke of midnight as we ring in a new year.  Some say, for every sweet grape you eat there will be a good month in the coming year, and for each sour one a bad month.   You can even make a wish with each one you eat!

This simple appetizer recipe is a beautiful way to present a round of brie for a New Year’s Eve celebration.  Serve with crackers or apple slices, and, of course, a glass of bubbly!   This year, may all of your grapes be sweet as we welcome 2013.  Cheers!

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Roasted Olive And Grape Crostini

No Comments | Written on September 29, 2010 at 5:00 am , by Kristina Vanni

My favorite recipes are the ones where I hardly have to lift a finger, yet when the final dish is served it looks like I worked all day!  This Roasted Olive and Grape Crostini is no exception.  I love to make this appetizer this time of year when the grape harvest is in full swing.  Open up a bottle of your favorite wine and you have a party!

ROASTED OLIVE AND GRAPE CROSTINI

1-1/2 cup red seedless grapes; halved

1 cup black pitted Kalamata olives, coarsely chopped

2 cloves garlic, chopped

2 teaspoons olive oil

1/2 teaspoon balsamic vinegar

1/4 teaspoon crushed red pepper flakes

1 teaspoon fresh thyme leaves

1 teaspoon chopped fresh oregano

1/4 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

Heat oven to 325 degrees.  Place all ingredients in a roasting pan and toss to combine.  Roast for 40-45 minutes.

Serve warm with hot, crusty bread drizzled with olive oil, and slices of goat cheese.

Mixture can be placed in a covered container and refrigerated for a few weeks – if it lasts that long!  To warm back up, place mixture in an ovenproof dish and heat at 250 degrees for 10 minutes.

Bella Melone

2 Comments | Written on June 29, 2010 at 5:00 am , by Kristina Vanni

In the summer, there is nothing like a light and refreshing fruit salad and right now the melons are so gorgeous!  With such a wonderful piece of fruit, you don’t have to do much to make beautiful dish.  This Italian inspired recipe uses cantaloupe and watermelon and dresses it up with a bit of honey, balsamic vinegar and a dash of black pepper.  I like to serve it out of champagne flutes with a sprig of mint to add a bit of sophistication to this fantastic seasonal produce.

I love the title of this recipe, “Bella Melone” meaning “Beautiful Melon” in Italian.  The Italians have such a passion of good food and quality ingredients, it makes sense they find their fruit so beautiful!  I still remember when I was studying Italian in college and every morning my professor would greet me at the door with open arms and her full voice, “Buongiorno, mia bella Kristina!” (Of course followed by “Mia bella Amy” or “Mia bella Katie” as other students arrived!)  She began class with such happiness and warmth and I think this recipe for “Bella Melone” is the best way to start off an Italian summer meal!  Grazie mille a Professoressa Guidolti e buon appetito a tutto!

Bella Melone

2 cups chilled seeded watermelon balls

2 cups chilled seeded cantaloupe balls

1/4 cup honey

1 Tablespoon balsamic vinegar

Freshly cracked black pepper (optional)

Divide chilled watermelon and cantaloupe among 4 dessert dishes or stemless champagne flutes.  Stir together honey and balsamic vinegar and drizzle some over each serving.  If desired, sprinkle with freshly ground black pepper, and garnish with fresh mint sprigs.  Serves 4.

Food Of The Gods

2 Comments | Written on June 14, 2010 at 5:00 am , by Kristina Vanni

In ancient Greek mythology, ambrosia is often depicted as conferring ageless immortality upon whoever consumes it.  Now, I can’t guarantee this lighter version of the classic fruit salad will make you immortal, but it sure is delicious!  I think it is the perfect side dish or light dessert to accompany summer’s grilled foods and backyard barbecues.

Better Recipes member tyxe says, “This fresh and creamy salad is a favorite around my house. I make it with plenty of fruit, and the yogurt provides a sweet, creamy dressing. I mix in just enough ‘goodies’ (marshmallows and coconut) so it tastes like the rich, sweet version I grew up without all the extra calories.”

AMBROSIA FRUIT SALAD (click here to view and print recipe)

1 cup seedless red grapes

1 cup seedless green grapes

1 8 ounce can pineapple chunks, drained

1 8 ounce can fruit cocktail, drained

1 firm banana, sliced

1 8 ounce container low fat vanilla yogurt

1/2 cup miniature marshmallows

1/2 cup shredded coconut

In a large bowl gently mix together the first 5 ingredients. Fold in yogurt, marshmallows and coconut. Serve chilled.