Tapas for Two

Sauteed Wild Mushroom Medley with Garlic and Thyme, Creamy Artisan Cheese, Tomato Balsamic Bruschetta and Olive Tapenade with Grilled Sourdough

This is one of my favorite dinners to share on a weekend evening with my sweetie. A little of this, a little of that–an intensely flavorful variety of tastes and textures. A glass of organic red wine (Orleans Hill Syrah, 2011) and that’s all I need.

Wild Mushroom Medley

8 oz. mushrooms (Shittake, Portobello, Button, Cremini ) thinly sliced

1 tablespoon olive oil

2 cloves garlic, finely minced

3/4 tsp. dried thyme

Sea salt and fresh ground black pepper

Saute garlic for 30 seconds then add mushrooms and thyme and saute until tender, about 5-7 minutes.  Season to taste. Serve hot or at room temperature.

Artisan Cheese Spread

7 oz. firm tofu, drained

2 cloves garlic, finely minced

1/3 cup water, scant

1/3 cup yellow miso

1/4 cup tahini

3/4 teaspoon dried basil

3/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper

Combine all ingredients, adding only as much water as needed, in food processor and blend until spreadable consistency.

Tomato Balsamic Bruschetta:

1 14 oz. can diced fire roasted tomatoes, undrained

1 clove, garlic finely minced

1/4 onion, finely minced

Handful fresh basil, finely minced

1 tablespoon balsamic vinegar

Sea salt and fresh ground black pepper to taste

Combine all ingredients and let stand for at least 1 hour to blend flavors. Season to taste.

To assemble tapas:

Heat a grill or oiled grill pan to medium high heat. Grill thin slices of sourdough bread until toasted and grill-marked. Remove and serve immediately on a platter with toppings to include Artisan Cheese, Wild Mushroom Medley, Tomato Bruschetta, finely diced olives and capers, onions, marinated vegetables, etc.


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