20 Recipes

Goat Cheese Trio: Cut a 12-ounce log of
goat cheese crosswise into 3 mini logs.

Roll 1 piece in chopped mixed herbs,
another in cracked mixed peppercorns
and the last in chopped dried cranberries
and cashews. Serve with baguette slices
or crackers.
Andrew Purcell
Cannellini Bruschetta
2. Cannellini Bruschetta: Combine 1
drained can cannellini beans, 1 cup
chopped drained giardiniera (Italian
pickled vegetables) plus a splash of brine
from the jar, 1/4 cup diced provolone and
2 tablespoons each chopped parsley and
olive oil. Serve on toasted Italian bread.
Andrew Purcell
Spiced Olives
3. Spiced Olives: Heat 1/3 cup olive oil
with 1 strip each lemon zest and orange
zest, 1/4 teaspoon red pepper flakes and
1 smashed garlic clove. Stir in 1 cup
mixed olives and a few thyme sprigs.
Andrew Purcell
Radish-Anchovy Canapes
4. Radish-Anchovy Canapes: Finely chop
1 to 2 rinsed anchovies, 2 tablespoons
parsley and 1 teaspoon grated lemon
zest; mix with 1 stick softened butter.
Spread on pumpernickel cocktail bread
and top with thinly sliced radishes and a
squeeze of lemon juice.
Andrew Purcell
Blue Cheese-Pecan Spread
5. Blue Cheese–Pecan Spread: Mix 1/2
cup soft blue cheese with 2 tablespoons
chopped toasted pecans. Spread on
celery sticks or crackers and drizzle with
honey.
Andrew Purcell
Kale-Artichoke Dip
6. Kale-Artichoke Dip: Thaw 1 1/2 cups
frozen kale and 1/2 cup frozen artichoke
hearts; squeeze dry, then roughly chop.
Combine with 4 ounces softened cream
cheese, 1/2 cup each shredded Swiss
cheese and milk, 1/4 cup grated
Parmesan, 1 minced small garlic clove,
1/2 teaspoon salt and a dash each of
cayenne and Worcestershire sauce in a
microwave-safe dish. Cover and
microwave 5 minutes, then stir. Serve
with pita chips or crackers.
Andrew Purcell
Indian Yogurt Dip
7. Indian Yogurt Dip: Mix 1 cup Greek
yogurt with 2 tablespoons each chopped
cilantro and tomato, 1 tablespoon minced
shallot, 1/2 teaspoon each grated ginger
and garlic, and salt to taste. Serve with
crackers or pita chips.
Andrew Purcell
Cucumber-Caviar Rounds
8. Cucumber-Caviar Rounds: Spoon
dollops of crème fraîche onto cucumber
rounds. Top each with a small spoonful
of salmon or trout caviar.
Andrew Purcell
Pomegranate Guacamole
9. Pomegranate Guacamole: Cook 3
tablespoons pepitas (hulled green
pumpkin seeds) in 1 tablespoon olive oil
until toasted; season with salt. Mash 2
avocados with 1/2 cup chopped cilantro,
1/4 cup finely chopped onion, the juice of
1/2 lime, 1 finely chopped jalapeno and
1/4 teaspoon salt. Top with pomegranate
seeds and the toasted pepitas. Serve
with tortilla chips.
Andrew Purcell
Fried Ravioli
10. Fried Ravioli: Fry uncooked small
cheese or meat ravioli in 365 degrees F
vegetable oil until golden, about 2
minutes. Drain on paper towels and
sprinkle with salt and grated Parmesan.
Serve with warm marinara sauce.
Andrew Purcell
Romesco Dip
11. Romesco Dip: Pulse 1 cup roasted
red peppers, 1 garlic clove, a pinch of red
pepper flakes, 1 teaspoon red wine
vinegar and 1/3 cup each toasted
almonds and olive oil in a food processor
until finely chopped. Serve with
breadsticks or crackers.
Andrew Purcell
Mini Manchego Tarts
12. Mini Manchego Tarts: Make
Romesco Dip (No. 11) and spoon a thin
layer into mini phyllo shells. Top each
with a cube of manchego cheese and
bake at 425 degrees F until the cheese
melts, 8 minutes. Top with chopped
parsley.
Andrew Purcell
Cranberry-Pate Bites
13. Cranberry-Pate Bites: Mix 1/4 cup
mayonnaise, 2 tablespoons cranberry
sauce, and salt and pepper to taste.
Spread on toasted baguette slices and
top with sliced country pate and sliced
cornichons.
Andrew Purcell
Stuffed Cherry Peppers
14. Stuffed Cherry Peppers: Stem and
seed hot or sweet pickled cherry
peppers. Wrap strips of thinly sliced
salami around cubes of aged provolone
and stuff inside the peppers. Drizzle with
olive oil and sprinkle with chopped
parsley. Serve with toothpicks.
Andrew Purcell
Deviled Crab Dip
15. Deviled Crab Dip: Mix 1/2 pound
crabmeat, 3 tablespoons mayonnaise, 1
tablespoon each dijon mustard, lemon
juice and chopped parsley, 1/4 teaspoon
Worcestershire sauce, and salt and hot
sauce to taste. Serve with crackers.
Andrew Purcell
Pimiento Cheese Spread
16. Pimiento Cheese Spread: Mix 8
ounces grated sharp yellow cheddar, 4
ounces grated pepper jack, 3/4 cup
mayonnaise, 1/2 cup chopped drained
pimientos, 1 small grated shallot and a
pinch of cayenne. Spread on toasted
bread and sprinkle with chopped chives.
Andrew Purcell
Creamy Shrimp Dip
17. Creamy Shrimp Dip: Combine 8
ounces softened cream cheese, 3/4 cup
mayonnaise and the juice of 1/2 lemon.
Stir in 3/4 pound chopped cooked shrimp
and 1/4 cup each chopped celery and
scallions. Season with salt and pepper.
Serve with potato chips or crackers.
Andrew Purcell
Italian Tuna Dip
18. Italian Tuna Dip: Pulse 1 drained 5-
ounce can oil-packed Italian tuna, 1/2
cup mayonnaise, 1/4 cup olive oil, the
juice of 1 lemon and 2 tablespoons
capers in a food processor until smooth.
Transfer to a bowl and stir in 2
tablespoons chopped parsley. Top with
more parsley and serve with crudites.
Andrew Purcell
Spiced Pita Chips
19. Spiced Pita Chips: Cut 3 pitas into
wedges. Toss with 1 tablespoon olive oil,
1/2 teaspoon each ground cumin and
coriander, and salt and pepper to taste.
Bake at 425 degrees F until toasted, 8
minutes.
Andrew Purcell
Pumpkin Hummus
20. Pumpkin Hummus: Purée 1 1/2 cups
drained canned chickpeas, 1/3 cup
canned pure pumpkin, 3 tablespoons
each olive oil and tahini (sesame paste),
1 garlic clove, 1/2 teaspoon paprika and
1/4 cup water. Add salt and lemon juice
to taste. Transfer to a bowl and top with
olive oil, red pepper flakes and toasted
pepitas (hulled green pumpkin seeds).
Serve with sweet potato chips.

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Goat Cheese Trio: Cut a 12-ounce log of

goat cheese crosswise into 3 mini logs.

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