Category:  Appetizers / Starters

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This Christmas wreath-shaped appetizer is my version of Caprese salad – a salad created on the island of Capri, Italy. It features tomatoes and fresh mozzarella.

I like this recipe due to how easy and quick it is to prep. As your guests take that first sip of bubbly, you can make this in minutes. Merry Christmas, Happy Holidays to All!

Prep time: 6 to 10 minutes
Makes: 7 to 8 servings

Ingredients:
3 to 4 vine-ripened tomatoes
4 bocconcini (mini mozzarella balls in water)
salt, lightly sprinkled
7 to 8 sprigs fresh basil
extra virgin olive oil

Directions:
1. Cut tomatoes into 1/4-inch thick slices; set aside.

2. Cut the bocconcini (mozzarella balls) in half; lightly sprinkle with salt and set aside.

3. Arrange the tomato slices in a wide circle on a platter.

4. Drizzle with the oil and place one-half of mozzarella ball (round side up) on tomato slice.

5. Repeat above procedure until the platter has been completely assembled.

6. Top each tomato-mozzarella round with basil leaf sprig. Serve immediately with mini toasts or crackers.
Text & Photograph ©2022 Nancy DeLucia Real

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Lookin’ for a fun Halloween starter? These spider deviled eggs befit the occasion and require a short prep time. Happy Halloween!

Inactive prep time: 12 minutes for boiling eggs & 15-16 minutes cooling time)
Active prep time: 8 minutes (for filling & assembling eggs)
Makes: 5 servings (2 pieces each)

Ingredients: 
5 boiled eggs (METHOD – place eggs in a saucepot; cover with water & boil on medium-low heat for 12 minutes. You should see a rolling boil. If heat is too high, the eggs will crack open).
3 tablespoons mayonnaise
1/2 teaspoon pureed & strained chipotle chile in adobo sauce
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
ground paprika (for garnish)
miniature plastic spiders (for decoration)

Directions:

1. After eggs have boiled for 12 minutes, place them in lukewarm water; let cool for 15-16 minutes.

2. When eggs have cooled, peel each one carefully; set aside on a cutting board.

3. Cut each egg in half (lengthwise) and scoop out the cooked egg yolk. Place egg yolks in a 2-cup mixing bowl or in a small bowl of a stand mixer.

4. Add the mayonnaise, chipotle chile, Dijon mustard and salt.

5. Using a handheld mixer or a stand mixer, mix the egg yolk ingredients until smooth and uniform.

6. Transfer the egg yolk filling to a pastry bag fitted with a star tip.

7, Using a swirling motion, fill each egg half and set on a serving platter.

8. Garnish with ground paprika and decorate with plastic spiders.

NOTE: This egg starter can be prepared a day ahead (WITHOUT PAPRIKA GARNISH & SPIDERS), stored on a platter and loosely covered with aluminum foil.

TO SERVE: One hour before serving, set the Spider Deviled Eggs platter on a counter at room temperature. At serving time, garnish eggs with paprika & decorate with plastic spiders.
Text & Photograph ©2022 Nancy DeLucia Real

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This is the best hummus we’ve ever made- it’s delicate, sweet and velvety. Make this Velvety Beet Hummus in five minutes. It’s a great starter for all palates!

Prep time: 5 minutes
Makes: about 3 to 3-1/2 cups

Ingredients:
One 14-ounce can garbanzo beans, drained
1 to 2 cloves garlic, peeled
2 tablespoons Tahini (this is sesame seed paste, available in Middle Eastern section of supermarkets)
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
4 tablespoons sunflower or safflower oil (or your choice of vegetable oil)
Juice from 1 to 1-1/2 limes
1 cup diced, cooked beets

Directions:
1. In a food processor, combine the garbanzo beans, garlic, Tahini, salt, olive oil, vegetable oil and lime juice.

2. Process to a paste.

3. Add the beets; process the mixture until smooth (you will see tiny specks of beet in the hummus).

4. Taste and, if needed, adjust salt and lime juice levels.

5. Transfer the hummus to a glass or porcelain serving bowl; garnish with olive oil and mint leaves. Serve with pita bread wedges, crackers or tortilla chips.

6. NOTE: This Velvety Beet Hummus can be made up to two days ahead, tightly sealed and refrigerated. Let stand at room temperature 1 hour before serving.
Text & Photograph ©2022 Nancy DeLucia Real

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Hungry while working at home but you only have a package of tortillas and some jack cheese in the fridge? Don’t fret – make this gourmet Tortilla Pizza in an instant! For more servings, just double, triple or quadruple the recipe.

Prep time: 3 to 5 minutes (includes broiling)
Serves: 1

Ingredients:
1 flour or corn tortilla (I used a six-inch corn tortilla)
1/4 to 1/3 cup mixed, shredded Jack Cheese & Mozzarella Cheese
Add a fav topping such as sliced olives, salami or prosciutto bits  (I added marinated sun-dried tomato pieces)

Directions:
1. Place the tortilla on a baking sheet (no parchment paper or it will burn underneath broiler).

2. Spread cheese over top of tortilla; top with fav topping.

3. Place the baking sheet on a rack positioned six inches from top oven broiler grill.

4. Turn on oven at “BROIL” setting.

5. Broil the tortilla pizza for 2 to 3 minutes or until cheese has melted and turned light golden brown. NOTE: Stand watch to prevent charring.

6. Enjoy the Tortilla Pizza alone or make more for your friends and/or family!
Text & Photograph ©2022 Nancy DeLucia Real

NOTE: THIS CBD HEMP RECIPE IS FOR ADULTS 18 YEARS OF AGE OR OLDER.

IF YOU WANT TO SERVE THIS RECIPE TO UNDERAGE INDIVIDUALS, PLEASE OMIT THE KICKBACK FULL SPECTRUM TINCTURE®.

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Here’s an appetizer that’s guaranteed to make Dad “chill” on Fathers’ Day!

Prep time: 30 minutes
Makes: 15 servings

For the Shells:
One 1.9 ounce package – fully baked Athens Phyllo Shells® (available on Instacart)

For the Salsa:
4 ripe plum tomatoes
1 jalapeno pepper, minced
1/3 cup corn kernels
Juice from 1/2 lime
1/4 cup minced cilantro leaves
salt, to taste
2 pumps Kickback® Full Spectrum CBD Tincture.

For the Avocado Filling:
1 large Haas avocado (very ripe)
Juice from 1 lime
2 tablespoons olive oil
salt, to taste
2 pumps Kickback® Full Spectrum CBD Tincture
1 small food storage bag (Ziploc® brand)

Directions:
1. In a glass or porcelain bowl, stir all the salsa ingredients together.

2. Taste for seating and set aside, covered.

3. Meanwhile, in a food processor, stir all the avocado ingredients together.

4. If avocado does not puree well, stir in a little more olive oil until it becomes slightly creamy.

5. Spoon the avocado cream into a corner of a small plastic food storage bag.

6. With the bag open, gently push the avocado cream as far as it can go into the corner.

7. Using scissors, cut off a 1/4-inch tip.

8. Place all the phyllo shells on a serving platter.

9. Holding bag tightly, pipe the avocado cream into half of the phyllo shells (you may have some cream left over).

10. Fill the remaining half of the phyllo shells with the salsa (you may have some salsa left over).

11. Serve immediately or cover with aluminum foil and store in refrigerator up to 30 minutes before serving.
NOTE: If you want more “chill” for Dad to relax, add 1/2 pump extra to each the salsa and to the avocado filling.
Text & Photograph ©2021 Nancy DeLucia Real