Summer appetizers

We are hosting a meeting at our house tonight.  It’s a neighborhood board that my husband is involved with and once a year they do a potluck dinner.  This year we had someone who generously agreed to supply the dinner.  I felt that the least I could do was appetizers.  These are all easy, always a hit and I got most of the work done yesterday.  The asparagus and wasabi has always been a favorite as has the bruschetta.  I tried a new bruschetta topping with shrimp in addition to my stand by spinach and tomato.  Here are all the recipes:

Asparagus with Wasabi Mayonnaise

  • Asparagus spears, tough ends broken off
  • 1 cup mayonnaise
  • 4 tsp soy sauce
  • 1 1/2 tsp sugar
  • 2 tsp lemon juice
  • 4 tsp wasabi paste
Blanch asparagus in boiling water for 2 minutes per batch.  Rinse under cold water and refrigerate.  Whisk together remaining ingredients and refrigerate.  Serve asparagus with mayonnaise dipping sauce.  (Mayonnaise keeps in the refrigerator for several weeks and is also good on turkey sandwiches.)

Bruschetta Toasts

  • 1 loaf of French bread
Slice bread into 1/4 inch slices on diagonal to make longer slices.  Broil about 1 minute per side about 4 inches from broiler.  Let cool and keep crisp in a plastic bag.  (Make sure toasts are cool before bagging or the steam from their heat will make them soggy.)  You can brush with olive oil and garlic but I seem to run out of time before I get to that.
Tomato topping
  • 2 large shallots, thinly sliced
  • 1 TB olive oil
  • 2 tomatoes, seeded and chopped
  • 3 oz ricotta salata or feta cheese, diced
  • 2 TB chives, minced
  • 2 tsp balsamic vinegar
Heat oil over low to medium heat in a small saucepan.  Cook shallots, stirring until soft.  Add tomatoes and cook for 2 minutes.  Toss tomato mixture with cheese, chives and balsamic vinegar.  Refrigerate until ready to use.  To serve, top toasts with 1 – 2 tsps of mixture (depending upon size of toasts.)
Spinach topping
  • 2 bags baby spinach
  • 6 garlic cloves, finely minced
  • 1/4 tsp kosher salt
  • 2 TB olive oil
  • 3/4 cup mozzarella cheese
Saute garlic in medium saucepan over medium heat for about 1 minute.  Add spinach in two batches and stir until wilted (about 5 minutes.)  Drain liquid and transfer to a bowl.  Stir in mozzarella cheese.  Refrigerate until ready to serve.  Spoon onto toasts.
Shrimp topping
  • 1/2 lb cooked shrimp, roughly chopped
  • 2 – 3 TB olive oil
  • 1 TB lemon juice
  • 2 chopped shallots
  • 1 clove garlic, minced
  • 1 TB chopped parsley

Combine all ingredients and refrigerate until ready to assemble – up to overnight.  Spoon onto toasts.

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