Celebrating Melba Toast and Dips.
Impeccable. Spring holiday entertaining. Special occasion canapes.
Or simply a savory snack.
Discovery the Menu Shoppe “finds”…great tips for great menus.
Herbed Melba Toast
1 tablespoon unsalted butter, melted
1/8 teaspoon dried dill, crumbled
1/8 teaspoon dried thyme, crumbled
In a small bowl stir together the butter, the dill, the thyme,
and salt and pepper to taste. Roll each slice of bread as thin as possible with a rolling pin and trim and discard the crusts. Brush both sides of the bread with the butter mixture, cut each slice diagonally into 2 triangles, and bake the triangles on a baking sheet in the middle of a preheated 350°F. oven, turning them once, for 15 minutes, or until they are browned lightly and crisp. Let the toasts cool on the rack.
Herbed Eggplant Dip
1 medium onion, chopped
2 plum tomatoes, seeded and diced
1/3 cup olive oil
3 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, washed well, spun dry, and minced
2 tablespoons minced fresh parsley leaves
1 teaspoon salt
In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened.
Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudités.
Tuna Mousse Terrine with Olives
15 pimento-stuffed green olives
1 (.25 ounce) package unflavored gelatin
1 cup mayonnaise
1/2 cup ketchup
1/4 teaspoon paprika
1 pinch white pepper
1 tablespoon white sugar
Slicing crosswise, cut each stuffed olive into 3 or 4 slices. Spray a small 3-cup terrine, or decorative mold with a flat bottom, with non-stick spray. Carefully cover the bottom of the terrine with the sliced olives, making sure that the pimentos stay in the center of the olives. In a small saucepan over low heat, heat 1/2 cup of water. Stir in the gelatin until it completely dissolves, stirring constantly so that the gelatin does not burn. Place the tuna, mayonnaise, ketchup, paprika, white pepper and sugar in an electric blender. Process until smooth. Add the gelatin into the mixture and process again until it becomes a uniform paste. Carefully spoon the tuna mixture into the terrine over the olives until the dish is full to the rim. Refrigerate for at least 2 hours. When ready, remove the tuna mousse from the mold and serve.
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