Recipes for easy-to-make appetizers
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Offer your guests a half-dozen bottles with distinctive flavors and let them decide the compatibility of different wines with different dishes.
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With delicious staples on hand, you can pull together a spread and hardly cook at all.
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Total time: 10 minutes Servings: Makes about 1 1/3 cups 1 (15-ounce can) white beans (such as cannellini), rinsed well 2 to 4 anchovy fillets, rinsed well if salted 1/4 cup (1/2 stick) butter, softened 1 tablespoon good-quality olive oil 2 tablespoons capers, rinsed if salted and chopped if very large 2 tablespoons minced parsley, plus additional for garnish if desired 1/2 teaspoon salt or to taste Toasted bread or crostini 1.
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Total time: 10 minutes, plus 1 hour marinating time Servings: 12 1 pound (about 2 1/2 to 3 cups) black, green or mixed olives 6 tablespoons olive oil, divided 1 clove garlic, thinly sliced 4 strips lemon peel, removed with vegetable peeler 1 tablespoon chopped rosemary 2 whole small dried red chiles 1/4 cup lemon juice 1.
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Total time: 30 minutes Servings: 4 to 6 1/4 cup best-quality olive oil, divided 1/2 medium yellow onion, thinly sliced 3/4 pound zucchini (about 1 large), shredded 8 eggs 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 4 to 6 basil leaves, torn into pieces. 1.
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