BLT PHYLLO FLAT BREAD
- 1 package thick (country style) phyllo dough
- olive oil
- a hearty chunk of Parmesan
- small log goat cheese
- 4 oz sliced prosciutto
- 5 oz arugula
- 10 oz grape tomatoes
- sm red onion, sliced thin
- salt & pepper to taste
Preheat oven to 350º. Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface. Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer. Top phyllo with a sprinkling of goat cheese & parmesan. Repeat with 2 layers of phyllo & one layer of cheese until all phyllo is used. Keep a damp towel over the unused phyllo stack to prevent tearing.
Brush the top layer of phyllo with olive oil & top with sliced onion & tomatoes. Bake in preheated oven for 20 minutes, or until phyllo is golden brown. Just before serving, toss arugula with salt & olive oil, and place atop flat bread along with parmesan shavings. Season with salt & pepper to taste. Remove the parchment & flat bread to a cutting board & cut diagonally into diamond pieces. Can be served warm, or at room temperature.
EGGPLANT BRUSCHETTA (GLUTEN FREE): surprise! Smitten Kitchen, again. Deb is my go-to girl for all things delicious. Here's the original link. In order to make this more party friendly (read no forks & knives required) I chopped up the roasted eggplant & added it to the mix, then served the salad atop fried polenta rounds.
- 1.1/2 c fresh shelled edamame
- 1/4 c plain yogurt
- 2 Tbs tahini (sesame seed paste)
- 1 Tbs lemon juice
- 2 Tbs water
- 1/4 tsp ground cumin
- 1/4 tsp paprika, smoked if you have it
- 1/4 tsp salt
- 1 scallion, thinly sliced
- tortilla chips, for serving
Gently crush edamame with a rice or potato masher to desired consistency (mixed textures work best). Mix together all remaining ingredients with a fork or wire whisk. Add dressing to crushed edamame and mix well. Serve with tortilla chips (for a gluten free offering) or toasted pita wedges.
GLUTEN FREE MUHAMMARA: adapted from Taste of Beirut blog
In order to keep this item gluten free, I omitted the bread crumbs, and tossed in a few more walnuts for added body. I also didn't have time to run out for pomegranate molasses, so I added a touch of agave for sweetness. I'm sure it would taste better if you did add some, though the dip was delicious in spite of these two omissions. One cheater's note, if you don't have time to roast your peppers, you can also use a jar of roasted red peppers with yummy results.