Falling For Herbs - Class Recipes, September 20, 2018
Parmesan Walnut Salad in Endive Leaves
Yield: Makes about 40 hors d'oeuvres
1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves
In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.
Pesto Party Squares
Yield: 36 appetizers
1 1⁄4cups finely crushed round buttery crackers (about 30)
3 tablespoons butter, melted
16 ounces cream cheese, softened
7 ounces pesto sauce
8 ounces sour cream, divided
4 green onions, thinly sliced
1 plum tomato, seeded and chopped
Preheat oven to 325 degrees F.
Mix crumbs and butter press into 9" x 13" baking pan.
Bake for 15 minutes.
Beat cream cheese and pesto until well blended.
Add 1/3 cup of the sour cream and the eggs beat until smooth.
Pour mixture over crust and bake 20- 25 minutes until the center is set.
Remove to cooling rack.
Carefully spread 2/3 c sour cream over hot filling using scraper.
Cool and refrigerate for at least 3 hours.
Before serving, cut into squares and garnish with green onions and tomato.