Sunday, April 28, 2019


Do you want something different, delicious, and easy to put together for an appetizer?  This is just the perfect little bite.

1 log plain polenta, cut into 12 rounds
Olive oil or avocado oil

¾ cup ricotta cheese
Grated zest of 1 lemon
3 T grated Parmigiano-Reggiano or Pecorino Romano
Sea salt and freshly ground black pepper

½ (8-oz) jar sliced sun-dried tomatoes in oil
1 small bunch fresh basil, finely chopped
1 clove garlic, minced

Using a 2-inch cookie cutter, cut each round of polenta to be bite-size.
Brush each with a little oil and place under the broiler for about 5 minutes each side, or until lightly brown.

In a small bowl, mix the ricotta cheese with the grated zest of a lemon.
Add the Parmigiano or Pecorino cheese and mix well.
Season to taste with salt and pepper.

In another small bowl add the sun-dried tomatoes, basil, and garlic.

Spoon a tablespoon of cheese mixture on top of each polenta bite.
Top with a spoon full of the tomato mixture.

Makes 12

Tuesday, April 16, 2019


This is a delicious way to get dark greens into an appetizer or lunch. I made only 6 slices and saved the rest of the chard for another day.

3 bunches Swiss chard, trimmed of tough stems and roughly chopped
½ cup pignoli (pine nuts)
Extra-virgin olive oil
1 shallot, thinly sliced
1 large clove garlic, thinly sliced
Italian bread, cut into 12 slices and browned in the broiler on both sides
Freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
Grated zest of ½ lemon

Rinse and spin dry the Swiss chard and set aside.
In a large skillet, dry toast the pine nuts until golden.
Watch them carefully because they burn easily.

Remove with a spoon to a small bowl and set aside.
Add oil to the skillet and sauté the shallot for 2 minutes.
Add the garlic and sauté for another 30 seconds.
Add the Swiss chard to the skillet and sauté another 4 minutes, stirring often.
Add the pine nuts and stir in.

Using a large fork, pile the chard upon each bread slice.
Sprinkle with grated cheese and season with salt and pepper.
Sprinkle each with grated lemon zest and serve immediately.

Serves 4 to 6