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Ethnicgrocer-->cooking School-->all Countries-->appetizer : Featured

• Baked Atalanti Olives  ^new
  

  PRICE: 0.00

  Green Atalanti olives are ideally suited for baking; they won't shrivel under heat and remain fleshy and flavorful. Marinated in red-wine vinegar, oregano, hot pepper flakes, and fresh parsley, this is a true Grecian specialty. Or serve as a snack with slices of warm, crusty bread.
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• Bruschetta  ^new
  

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  What could be called the original garlic bread, traditional bruschetta (pronounced broo-SKETT-ah) is simply slices of crusty bread that are grilled, rubbed with fresh garlic, and drizzled with fruity green olive oil. Other toppings may be added, too, such as Olive Paste and Mascarpone or Fresh Tomato and Basil toppings (see recipes).
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• Cha Gio (spring Rolls)  ^new
  

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  This quintessential Vietnamese appetizer is wrapped in fresh lettuce leaves. Part of the fun of making Cha Gio is letting guests assemble and wrap their own rolls at the table. Or, plate individually cut rolls garnished with lettuce and herbs such as cilantro and basil and nuoc cham dipping sauce. To soften rice-paper wrappers, dunk them one at a time in warm sweetened or plain water until softened.
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• Clams With Fresh Tomato  ^new
  

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  An appetizer version of the traditional linguine with clam sauce, but without the pasta, this dish keeps most of the elements: white wine, garlic, and herbs. Serve it with crusty bread or grilled bread slices instead of over pasta. Preparation hint: Scrub clams well with a brush under running water. Littleneck clams are best for this dish, but you can substitute cherrystones.
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• Crostini  ^new
  

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  Often confused with bruschetta, crostini, little toasts, are usually topped and served as canapés. Crostini are slightly thinner than bruschetta and are brushed with olive oil before toasting instead of after. Choose bread with a firm texture and good crust, not light and airy breads. Top with cannellini beans seasoned with rosemary, chopped liver, or ripe tomato slices sprinkled with cheese and broiled.
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• Dolmades (stuffed Grape Leaves)  ^new
  

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  This traditional Greek meze, or appetizer, combines a filling of rice, ground beef, and herbs stuffed in grape leaves, the versatile Mediterranean wrapping with a lemony tang. Serve as an appetizer, or with salad and bread as a main course. For vegetarian dolmades, omit the meat.
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• Eggplant With Saffron And Mango Chutney  ^new
  

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  Eggplant is sautéed with exotic mango chutney, garlic paste, and curry paste in this Indian dish. With its simple flavors, this sautéed eggplant is a natural foil to rich dishes.
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• Fava Bean Spread  ^new
  

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  Fava beans are a cornerstone of Turkish cuisine. This mild and hearty spread combines favas with garlic, lemon juice, and olive oil, while chili powder gives it a kick. Serve with hot pita bread. Accompany with sautéed spinach or other greens.
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• Fresh Tomato And Basil Topping For Bruschetta  ^new
  

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  Fresh, light, and summery, this Italian specialty combines ripe tomatoes, basil, garlic, extra-virgin olive oil, and vinegar. Serve this dish on its own or as preface to a summer meal. Preparation hint: For best flavor, serve at room temperature and use ripe seasonal tomatoes and fresh basil.
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• Grilled Sea Bass In Grape Leaves  ^new
  

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  This is a seafood variation of a Greek appetizer, made from flaky fresh fish, dressed with lemon and herbs, and rolled in edible grape leaves. For a complete Mediterranean meal, pair sea bass with Melitzanes Aromatikes and Pilafi Mi Fakes.
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• Hummus  ^new
  

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  This Middle Eastern dip is made from chickpeas and tahini, lemon, olive oil, and garlic. While its garnishes may vary, we've topped ours with red onion, olives, parsley, olive oil, and sumac, a tart powder made from ground berries native to the Mediterranean. Serve with warm pita bread. To create a signature hummus, add pesto, roasted piquillo peppers, or cilantro.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Hummus - Ready To Serve  ^new
  

  PRICE: 4.68

  Scrumptious in salads or wrap sandwiches.  Perfect as a sauce for vegetables, meats or falafel.  Delicious as a dip for pita bread wedges, fresh vegetables potato chips or crackers.  Garnish with paprika and parsley for added color.
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• Kalamarakia Kypriotika (spiced Calamari, Cyprus Style)  ^new
  

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  A light Mediterranean appetizer of sautéed onions and calamari, braised in red wine. Serve with crusty bread. Preparation hint: For a delicate result and texture, slice calamari into very thin rings; leave tentacles whole.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Liverwurst Spread  ^new
  

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  This Dagwood of liverwurst mixtures, actually a simple spread, features rich liverwurst, onion, celery, green pepper, and carrots with the zing of horseradish. Serve on Polish rye bread, with a refreshing weiss beer and an assortment of pickles and salads.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Mango Chutney And Yogurt Dip  ^new
  

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  This simple dip blends sweet and sour mango chutney, yogurt, and fresh cilantro. Serve as a dipping sauce for vegetables, or with Indian appetizers such as samosas (fried dough stuffed with spiced potatoes and peas) or pakoras (spicy vegetable fritters). For a zestier dip, use hot mango chutney instead of sweet chutney.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Mediterranean Orange-marinated Mushrooms  ^new
  

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  A French mushroom salad served cool or chilled over lettuce leaves.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Melitzanes Aromatikes (aromatic Eggplant)  ^new
  

  PRICE: 0.00

  This Greek meze, or appetizer, combines eggplant, red-wine vinegar, olives, and oregano for a colorful dish with a robust flavor. Serve with tzatziki (Greek yogurt dip). Preparation hint: Salting the eggplant removes excess moisture and bitterness, but is not absolutely necessary if you're pressed for time. Zucchini and summer squash also work well.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Mixed Meat And Vegetable Pancakes  ^new
  

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  This is a traditional accompaniment to Korean barbecue: light, savory, meat-and-vegetable pancakes, flavored with sesame oil and served with a rich dipping sauce. Keep warm in oven until serving time.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Molletes  ^new
  

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  These mollettes, or bread boats, are made with black beans, jalapeños, chiles, and Monterey Jack cheese. Serve with fresh salsa cruda, or raw salsa. Canned black beans are a great convenience item and make this recipe a snap.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Olive Paste And Mascarpone Topping For Bruschetta  ^new
  

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  Enjoy this savory, citrus-scented spread all year long. Rich, creamy mascarpone both rounds out and carries the assertive olive flavor and sharp lemon notes. Serve this topping with garlicky bruschetta and grilled shrimp, asparagus, or fresh egg noodles. Pour a full-bodied white wine to round off the meal.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Pasta-stuffed Peppers  ^new
  

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  This is an interesting variation on the usual meat-and-rice-stuffed peppers. Sweet bell peppers are stuffed with a robust mix of capers, anchovies, garlic, kalamata olives, and orzo, the rice-shaped pasta. Serve as side to grilled meat or as a main dish with salad and bread.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Pesto-stuffed Peppers  ^new
  

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  For this Italian dish, sweet red peppers are left stem-on and stuffed with an herb pesto that's tossed with diced tomatoes. For best results, use real Parmigiano-Reggiano cheese. Preparation hint: Use different colors of peppers, or experiment with pepper varieties such as poblanos.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Poached Mussels On The Half Shell  ^new
  

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  Refined yet simple to prepare, this Chinese hors d'oeuvre is balanced in flavor and texture; the slightly sweet bean sauce complements the briny mussels. Serve this light dish as an hors d'oeuvre or first course, accompanied with Sautéed Watercress and Garlic and Steamed Salmon with Black Bean Sauce (see recipes). Preparation hint: Cornstarch and water or other liquid mixed together is called a "slurry" and is used as a thickener in many Chinese dishes.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Pork Dumplings  ^new
  

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  This dish is a traditional presentation in dim sum, a favorite ritual in China that's marked by small portions of dumplings, prepared meats, and vegetables. Dumpling skins tend to be thinner, and thus less doughy, than eggroll wrappers. Serve with a simple dipping sauce of soy sauce and minced garlic.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Sabzi Pakora (spicy Vegetable Fritters With Scallion)  ^new
  

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  This Indian version of tempura is a favorite street food and snack. While fillings may vary, what isn't optional is the use of besan, or chickpea flour, for the batter. Chickpea flour is also used as a thickener and a flavoring. Serve with tamarind date chutney, mint chutney, or raita. Other additions to batter may include yams, onions, cauliflower, spinach, and shallots. Batter may be refrigerated up to 2 days.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

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