A trio of fantastic apps

The other night was my dad’s birthday celebration. I committed to bring three appetizers and a dessert. In order to keep the food from getting cold or soggy, I prepped it all at home and then labeled it all with tags of how to cook them. Everything turned out great! I need a better way to cook the bacon wrapped dates – or I need longer slices on each date. I didn’t think about how bacon shrinks while it cooks and the dates became un-wrapped. Luckily, nobody minded!

Bacon-wrapped stuffed dates…

The recipe is as easy as it sounds. Take fresh pitted dates, slice open, stuff with goat cheese, close, wrap bacon strips around, secure with toothpick, cook in pan. Voila!

raw… I forgot to take the after picture …

The other two are a bit more complex… roasted tomatoes with garlic and gorgonzola (courtesy of Giada De Laurentiis)

Ingredients  

• 12 Roma tomatoes, sliced in 1/2 lengthwise
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup plain bread crumbs
• 3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
• 2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F.

Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

Last, we have the grilled asparagus and melon salad, also courtesy of Giada

Ingredients    

• 2 ounces thinly sliced prosciutto
• 1 pound asparagus, trimmed
• 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
• 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
• 2 tablespoons pine nuts, toasted* see Cook’s Note

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

*Cook’s Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.

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