If you were to ask me what I think the most challenging part of planning a dinner party was I’d have to say the hors d’oeuvres and appetizers. I truly feel like they can set the pace for the rest of the meal. If your hors d’oeuvres are uninspired and lame, you can be pretty sure your guests will be anticipating the same out of your dinner. And if they’re overly fussy and complicated your guests may pass on them all together. But… when done right they’re capable of making even the most last minute of gatherings feel like a special occasion. I bet you never realized what a slippery slope hors d’oeuvres could be!
I’ve been known to serve fancy little wonton wrappers with pesto and goat cheese, homemade sweet bean piroshki and yummy curried butternut squash soup as an hors d’oeuvre or first course, but sometimes complicated and fussy is precisely my goal. However a casual get together calls for much simplier fare, something along the lines of freshly steamed shrimp with cocktail sauce, spinach dip with crudites, or a lovely antipasto plate with some tasty cheese, fruit, herb roasted olives and slow roasted tomatoes. I know, that last part sounds eye-rollingly complicated, right? Well I’m here to tell you it’s not, not at all. And the best part is that the olives and tomatoes can be made ahead of time so all you have to do is arrange yourself a little platter of tasty morsels on the day of the party and hors d’oeuvres are served!
Orange & Herb Roasted Olives
I used a mixture of small brined Nicoise, Picholine and Kalamata olives and large green Italian Cerignola olives for this recipe.
2 cups assorted olives (3/4 pound)
1 tbsp. extra-virgin olive oil
2 tbsp. orange juice
12 garlic cloves, peeled
1/4 tsp. dried oregano, crumbled
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
2 sprigs of fresh rosemary
3 sprigs of fresh thyme
1 tbsp. grated orange zest
- Preheat the oven to 375°. In a small bowl toss together all of the ingredients except for the orange zest. Roast until sizzling, stirring half way through, about 15-20 minutes.
- Remove thyme and rosemary springs and transfer the olives to a bowl, toss with the orange zest. Serve at room temperature.
*adapted from food & wine
Slow Roasted Plum Tomatoes
These are delicious paired with a little cheese, on a sandwich or just as is. Typically I use fresh herbs over dried whenever possible, but in this case since the goal is to dehydrate and reduce the tomatoes I prefer to use dried herbs.
2 lbs. plum tomatoes
2 tbsp. olive oil
salt and pepper
- Preheat oven to 225°F. Slice each tomato in half and place them cut side up on a baking sheet.
- Drizzle each half with olive oil, then sprinkle generously with thyme, garlic powder, salt and pepper. Place in the oven and roast for 3 hours.
- After 3 hours has elapsed drizzle each half with balsamic vinegar and continue to roast for another 2-3 hrs or until they become very flat and wrinkled (this will all depend on the size of your tomatoes). Let cool and serve or refrigerate for a later use.