Tag Archives: party foods

Red Beet Tapenade Crostini

Reprinted from The Inspired Vegan by Bryant Terry. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2012.

I’m so happy my dear friend Laura Loescher suggested that I create a recipe for a beet-based tapenade. In addition to eating this sweet-tangy spread with rustic bread, it can be enjoyed with crackers and vegetables. I even use it as a condiment, slathering it on sandwiches. Any leftovers
can be covered and refrigerated for 2 to 3 days.

2 garlic cloves,minced
2 tablespoons extra-virgin olive oil
1 cup packed roughly chopped marinated beets
1/4 cup packed pitted kalamata olives
1 tablespoondrainedcapers
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon minced fresh basil
Fine sea salt
Freshly ground white pepper
1 large baguette, sliced thinly

Combine the garlic and olive oil in a small sauté pan. Sauté over medium-low heat just until the garlic smells fragrant, about 2 min- utes. Remove from the heat and set aside to cool.
Preheat the oven to 400°F.
In a food processor fitted with a metal blade, combine the beets, olives, capers, lemon juice, basil, and the cooled garlic oil. Pulse until smooth, scraping down the bowl to ensure all the beets are pureed. Season with salt and pepper to taste.

Place the baguette slices on a large baking sheet and bake until lightly browned and toasted,
6 to 10 minutes.
Spread the toasts with the tapenade and serve on a large platter.

YIELD
32 pieces
SOUNDTRACK
“Summertime” by Miles Davis from
Porgy and Bess
BOOKS
Salvation: Black People and Love by bell hooks
You Can Heal Your Life by Louise Hay with illustrations by Joan Perrin Falquet

Gruyere and Pear Croustadeweb

Gruyere and Pear Croustade with Red Wine Glaze

by Miyoko Schinner from her cookbook Artisan Vegan Cheese reprinted here courtesy of The Book Publishing Company. Watch this recipe on Delicious TV’s Vegan Mashup

The highly versatile “Gruyere” is delicious in this easily made appetizer. Great party food!

For each croustade, you will need one thin slice of a baguette, about 1 generous tablespoon of the gruyere, one slice of pear, and then a half-teaspoon or so of the red wine glaze. Thus, the recipe below will yield about 16 croustades, depending on the circumference of the baguette, enough for about 8 people for cocktails, presuming each person has two. You can make the red wine glaze days ahead and refrigerate until needed, reheating while the croustade bakes in the oven.

First, make the Gruyere:

2 cups raw cashews, soaked in water for 3 – 8 hours and drained

½ cup rejuvelac (a fermented grain drink & a non-dairy source of acidophilus available at natural food stores or can be made at home – there are many recipes for this online)

¼ cup refined coconut oil, melted

2 tablespoons nutritional yeast flakes

1 tablespoon medium miso

1 teaspoon sea salt

Combine all of the ingredients in a blender and process until very smooth. Transfer to a clean bowl or jar, cover loosely, and let sit on your counter for 24 hours until thickened. It will become more flavorful and cheeselike as it cultures. Now, it is ready to use in your croustades.

Preheat oven to 400°.

1 cup soft Gruyere

About 2 firm but ripe pears, sliced about 1/3” thick

About ½ a baguette sliced into sixteen 1/3-inch thick slices

To assemble the croustade, merely spread a thick layer of gruyere onto the baguette slices. Top with a slice of pear. Place on a baking sheet and bake for about 8 minutes until the edges of the “cheese” have begun to brown slightly. Top with a dash of the glaze and serve immediately.

If you like a richer flavor, you can brush olive oil on one side of the bread (the side without the cheese and pear) before baking. I find that the oil-free version is just as delicious.

Red wine glaze:

1 ½ cups red wine

2 – 3 Tbs. Agave

¼ tsp. Sea salt

3 sprigs fresh thyme

1 – 2 tsp. Arrowroot dissolved in a tablespoon of water

Combine all of the items except the arrowroot in a saucepan and simmer over medium heat until reduced to less than ½ cup. If you are serving immediately, dissolve the arrowroot in the water and add whisk into the hot red wine mixture, stirring until lightly thickened. If you are making this ahead of time, go ahead and refrigerate, but reheat prior to serving and thicken with arrowroot as described.