Fast and Fancy Appetizers

Pickled Red Onion

These take at least 10 minutes to soak for maximum flavor. They can be made ahead of time and will keep in the refrigerator for up to 10 days. They make a flavorful addition to salads and sandwiches. Prepare these first when making Tuna Crostini (recipe below).

Ingredients:

1 red onion
2 cups boiling water
1/2 cups red-wine vinegar
1/2 cup cold water
1 tsp. sugar
1/2 tsp. salt
red chile flakes

Preparation:

Pour boiling water over the onions in a large bowl and let them sit for 10 to 15 seconds. This softens them and helps them absorb the marinade. Drain onions in a strainer and return to the bowl.

Pour vinegar and water over softened onions and add sugar, salt and chile flakes. Allow onion to marinate for at least 10 to 15 minutes in mixture.

Tuna Crostini

Ingredients:

1 Tbs. capers (packed in salt and rinsed; avoid those packed in liquid)
4 oz. oil packed tuna
4 oz. butter
salt and pepper to taste
baguette rounds
pickled onion

Preparation:

Put capers in a food processor and chop briefly. Add the tuna and butter to the processor bowl and blend quickly. Season to taste with salt and pepper.

Spread mixture on baguette rounds, top with a spoonful of pickled onion, and garnish with capers.

Ingredients:

2 cups olives with pits (try a mixture of them if you like)
1 cup almonds, unblanched
orange and lemon zest
resinous herbs like rosemary, basil, oregano
olive oil

Preparation:

Combine olives, almonds, zest, and herbs in a large bowl and douse with olive oil. Place the bowl in the oven (temperature doesn't matter--you just want to warm them briefly) and heat until the chill is removed. Serve immediately.

Use the olive oil in the bottom of the bowl for dipping crostini.

Ingredients:

1/4 cup mascarpone cheese (Cream cheese may be substituted.)
1/2 cup Gorgonzola
8 oz. dried apricots
1/4 cup pecans halves

Preparation:

Combine cheeses in a processor and mix well. Spoon a small amount into an apricot and top with a pecan half.