Taste Washington 2021 - Week 5
2019 Rosé & Spring Appetizers
Watermelon Feta Salad
Ingredients:
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1/4 cup extra virgin olive oil
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2 Tbsp red wine vinegar
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1/2 tsp kosher salt
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3 cups cubed seedless watermelon
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1 cup medium cucumber, chopped
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1 cup crumbled feta
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1/2 cup red onion, thinly sliced
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1/2 cup coarsely chopped mint
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Flaky sea salt, for garnish
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Instructions:
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In a small bowl, whisk together olive oil, red wine vinegar and salt.
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In a large serving bowl, combine watermelon, cucumber, feta, red onion and mint.
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Pour over dressing, tossing to combine.
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Garnish with more mint and flaky sea salt.
Prosciutto & Arugula Straws
Ingredients:
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20 slices of prosciutto
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Small/medium size container of arugula
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1/4 cup fresh lemon juice
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1/2 cup extra virgin olive oil
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2 cloves garlic, very finely minced
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1 Tbsp shallot, very finely minced
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1 tsp Dijon mustard
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Instructions:
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Roll a sizable amount of arugula in the prosciutto, like a straw.
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For the lemon dressing; combine the lemon juice, olive oil, garlic, shallot, dijon mustard into a food processor and pulse until fully blended.
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Arrange prosciutto straws on a platter, drizzle the lemon dressing over the straws.
Cucumber Rounds w/Herbed Cream Cheese
Ingredients:
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2 large cucumbers and/or favorite crackers
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16 oz cream cheese, room temperature
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1/2 cup chopped scallions
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1/2 cup dill
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2 Tbsp whole milk
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1/2 tsp kosher salt
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1/2 tsp pepper
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Instructions:
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Combine cream cheese, scallions, dill, milk, salt and pepper into a food processor until fully blended.
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Put herbed cream cheese mixture into a piping bag and pipe onto cucumber rounds or crackers.
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Garnish with dill or chives or even some lox!