Vibrant Summer Appetizers
San Francisco, CA
mediterranean, californian, italian
Gluten Free, Organic, Vegetarian
Get ready for a summer of entertaining (hooray!) with these vibrant and inspired approaches perfect for picnics, potlucks and backyard parties (or a no-cook dinner). 1) Prosciutto-Arugula Salad Rolls 2)Eggplant-Mozzarella-Basil and Zucchini-Ricotta Salata-Mint Stacks 3) Warmed Dated w. Olive Oil & Flaky Salt This is a naturally gluten-free menu and can be adapted to be vegetarian or vegan. At First Class Cooking, our mission is to make everyone a better home chef. We teach cooking at the intersection of Kitchen Chemistry & Creativity, going beyond just guiding the steps of a recipe to explain kitchen science, proper culinary technique and suggest strategies to succesfully adjust for seasonality and diets. Our cuisine is produce-forward, seasonally-driven and avoids hard-to-find ingredients or specialized equpiment.
Prosciutto Arugula Salad Rolls
I developed this recipe in accordance with the gluten-free requests. Think of this as a portable, 2-bite salad that relies on a perfect blend of tangy, salty and sweet. Zucchini may be used to prepared a vegetarian version.
Eggplant-Mozzarella-Basil and Zucchini-Ricotta Salata-Mint Stacks
Another delicious Summer Vegetable course that can be enjoyed without utensils. These crowd-pleasing bites take the essence of ratatouille and eggplant parmesan and express them in two-bite stacks.
Warmed Dates w. Olive oil & Sea Salt
An absolutely crowd-pleasing appetizer that is almost embarassingly simple to prepare. Can be as simple as dates warmed with olive oil but accent with sumac or aleppo chile, as available.