Baked Brie toast
“I’ve been craving this one a lot lately. It has a great balance of sweet, savory and some light spice from the mustard and fresh greens. You can easily turn it into a sandwich by adding another piece of toast on top," says chef William Eick.
Jalapeño jelly crostini
Preserve’s jalapeño jelly, made from a family recipe, pairs with whipped farmer’s cheese and crisp grilled bread for a perfect balance of heat, creaminess and crunch in every bite.
Grilled shrimp with roasted tomatillo cocktail sauce
Chef John Fisher experimented with tomatillos to create a unique cocktail sauce to accompany grilled shrimp. The result: an appetizer that has quickly become a new favorite among his guests at Reata on 3rd in Oakdale.
Spring pea and mint crostini
Fabrizio Cercatore, who grew up in northern Italy and whose grandparents were born in Sicily, says this appetizer pays homage to the fertile soil and sun-kissed fields of his homeland.
Burrata with walnut pesto and roasted peppers with crostini
“I love an interactive appetizer or snack, and this crostini platter is as fun for guests as it is easy to put together,” digital marketer and recipe developer K.C. Cornwell says. “Who doesn’t want to be the first one to dig into a creamy ball of burrata? No one, that’s who.”
Fried sardines with Meyer mayo
Wander the streets of historic Genoa, Mentone general manager Chris Sullivan says, and you are bound to find numerous friggitorie shops. “These places specialize in fried foods: Think little fishes, veggies, anything fry-able. Fresh Meyer lemons add a nice floral element while elevating such a simple food.”
California grazing board
“Grab your biggest cutting board to create this colorful cheese platter,” cookbook author Erin Gleeson says. “By piling it all together instead of separating items into bowls, it creates a pretty collage, plus the cleanup is easier!” Let the seasons and your mood guide what ingredients you choose.
Scallion toast with fried kimchi and soft-boiled eggs
Chef John McConnell takes toast and eggs to another level with a generous topping of fresh, chopped scallions over grilled sourdough bread. Jammy eggs keep this dish hearty, while the kimchi gives it a spicy twist.
Asparagus soup with dino kale, white beans, Parmesan Reggiano and prosciutto
This soup is one of Moro Italiano Executive Chef Mindy Oh’s favorite ways to eat beans: “It’s warm and savory, and the umami from the Parmesan Reggiano makes it hearty without being too heavy.”
Festive cheese board with orange slices candied in white port
For your holiday cheese board, include a selection of three or more cheeses, with an assortment of soft to firm textures, mild to pungent flavors. Add unsalted nuts, textured crackers and small fruits in a variety of colors. For a festive touch, include these candied orange slices.