Party Time

Fact: Many appetizers use carbs as a vehicle for other flavors. Crackers, breadsticks and other crispy chips often appear in appetizers that don’t use a skewer.  In all cultures, there is some form of carbs that are used to complement dips and toppings. In Mediterranean cuisine we see pitas often paired with hummus or feta cheese. In Italy, bruschetta provides the perfect amuse-bouche (or single, bite-sized hors d'œuvre) for multiple foods. A staple in Mexican food is tortilla chips and salsa. Basically, there is no need to avoid the crispy vehicles because they are delicious and much more useful than a skewer.

What to avoid: Most people follow diets that tell them to eliminate or limit their carbohydrates, but sometimes the appetizers that lack carbs are the worst for you. For example, bacon wrapped scallops, coconut shrimp and BBQ glazed wings are all full of fat, which is much worse that consuming carbs. Although these are delicious and can be eaten in moderation, sometime pita chips and hummus is a better alternative. It’s important that you are aware of what you are consuming, being careful not to stereotype some appetizers due to their utilization of carbs.

I’m throwing a party... HELP! Being of Italian origin, carbs are a major part of almost every meal, even party appetizers. There is no need to feel overwhelmed by throwing a party and making finger foods. Everyone understands that appetizers are only there to hold you over until the main event, but that doesn’t mean they need to be store bought. I recommend making a bruschetta bar with multiple toppings. For the easy and delicious party appetizer recipe see the instructions below.

Bruschetta: (serves 4)

Purchase a whole wheat loaf of Italian bread.

Turn on the oven to broil.

Cut the bread ¼ inch slices on a diagonal.

Lay the slices on a baking sheet and brush them with olive oil and sprinkle them with garlic powder and kosher salt.

Place them in the oven. (Leave the oven light on and watch the slices because they burn very quickly)

Remove from the oven when they are golden brown and crispy (to make sure they can hold the juicy tomato mixture). Let them cool and place them in a napkin lined basket.

Tomato and Basil Salad (Pomodoro) Topping:

Ingredients

1 pound ripe plum tomatoes

5 leaves fresh basil

1/2 cup extra virgin olive oil

1/4 balsamic vinegar

1 clove garlic

1/4 cup finely chopped red onion

1 teaspoon salt

1/2 teaspoon of black pepper

1/2 cup of olive oil

Cube tomatoes and place in a serving bowl.

Chop garlic and pan sauté until golden.

Chop basil.

Add garlic, salt, pepper, red onion, basil, and vinegar to tomatoes. Mix well. Next, add extra virgin olive oil. Toss again. Let sit so all flavors mix well.

Buon appetito!