Continued from Part 1:

Honeydew With Smoked Salmon Recipe
Serves 8 – I only made ½ recipe but should have made the whole one!
    1 honeydew
    1 T fresh lime juice
    16 slices smoked salmon (lox)
    fresh ground pepper, to taste    1 T snipped fresh dill (to garnish) (optional)

Cut honeydew into quarters, remove the seed and rind.  Cut each quarter into 4 thin wedges and sprinkle with lime juice.  Wrap a slice of salmon around the center of each wedge and place 2 on individual plates.  Sprinkle with pepper and dill before serving.

Prosciutto-Wrapped Asparagus Spears
    30 medium-thin asparagus stalks
    4 oz peppered Boursin cheese, softened
    1/4 lb thinly sliced prosciutto
    1/4 c honey mustard

Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.
In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d’oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.

Tomato and Avocado-Goat Cheese Crostini
35 -40 crostini
    1 French baguette
    1/3 c olive oil
    2 t garlic, minced
    2 ripe avocados
    4 oz mild goat cheese
    1/4 t salt
    1 1/2 c roma tomatoes, seeded, diced 1/4-inch
    1 T extra virgin olive oil
    1/2 t salt
    1/4 t black pepper
    1/4 c fresh basil, chopped
    basil leaves, for garnish

Pre-heat oven to 350 degrees.  Slice the bread into 1/4″ thick diagonal slices. In a little bowl, combine garlic and olive oil.   Brush bread slices lightly with garlic oil.   Arrange on baking sheets in single layers.   Bake crostini for 10-15 minutes, till golden brown and crisp.  Remove from oven and let cool.   These can be made ahead of time and stored in an airtight container.   Be sure to let cool completely before storing.  In a bowl combine avocado, goat cheese and salt.  Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.).  In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper and basil.  To serve, spread each crostini with about 1 tablespoon of avocado mixture, then top with tomato-basil mixture.  Garnish with small basil leaves if desired.

Kath’s quote:   “A world without tomatoes is like a string quartet without violins.”-Laurie Colwin

Share on Facebook