TOMATO CROSTINI WITH WHIPPED FETA
Steps:
- For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
- For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
- To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
INA GARTEN CRAB SALAD
Steps:
- Mix the crab with the scallions, parsley, and chili pepper (if using) in a large bowl.
- Sprinkle with salt and pepper to taste.
- Combine the mayonnaise and lemon juice in a small bowl.
- Mix the mayonnaise dressing into the crab meat mixture carefully. Adjust seasoning with more mayonnaise, lemon juice, salt, and/or pepper if desired.
- Serve the crab salad over greens or spoon it over halved and pitted avocados as a light dinner.
- Prepare Belgian endives by cutting off the ends and cutting them into spears.
- Place the spears on a platter and spoon in the crab salad.
- Are there no endive spears? The crab salad can also be spooned inside halved and deseeded mini sweet peppers!
Nutrition Facts : Calories 147.1 cal
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