For this month’s installment of the Foodbuzz 24 event I did a spread of easy and quick hor d’oeuvres. I had some good ingredients in my pantry already so I whipped them up for a lunch with a few good friends.
Piquillo peppers are such a delicious ingredient. They are northern Spanish peppers which are hand-picked, roasted, peeled, seeded and jarred. All the work is done for you beforehand. I seasoned them with lemon oil, sherry vinegar, lemon zest and a pinch of orange-thyme salt.
I’ve made bean crostinis countless times. What can I say? I love them. They are really versatile, inexpensive and of course tasty. This time I added pecorino to the bean puree and paired it with Zuni Cafe’s pickled zucchini. The tangy crunchy pickles were a nice contrast to the creamy bean puree.
I had pickled some cherry peppers recently which were sitting in the fridge unused. They make a perfect hor d’oeuvre base once its top is cut and it’s deseeded. I stuffed them with a salad of tuna, basil and toasted pinenuts. I used imported Spanish tuna which is higher quality and more delicious than the domestic stuff. The cherry peppers had a pleasant kick of spiciness.
I made a simple mix of smoked paprika, brown sugar and black pepper and rubbed this over thick-cut home-cured bacon and let it marinade overnight. After baking them off in the oven I combined it with creamy Bellwether Farm’s Crescenza cheese on a crostini. Needless to say these were very popular. Even all the leftover bacon was polished off. Easy and quick hor d’oeuvres, always a pleasure to host with.