Tangy Hot Cheese and Caper Spread

Arrive bearing this creamy cheese spread, full of deliciously salty capers, and you’ll receive an extra-warm welcome. It’s perfect on toasted baguette.

Ingredients

1 package (150 g) chèvre (goat) cheese with peppercorns, softened
1 cup shredded fresh Parmesan cheese
1 cup mayonnaise
¼ cup diced red bell pepper
2 tbsp small capers, drained
Toasted baguette slices

Directions

Mix all ingredients except baguette slices in shallow 6-inch microwavable quiche or au gratin dish.

Microwave uncovered on High 2 minutes, stirring every 30 seconds.

Serve cheese spread with baguette slices.

Tomato Caper Goat Cheese Appetizer

Tomato Caper Goat Cheese Appetizer ~ burst tomatoes, garlic and capers nestled around tangy goat cheese, broiled until golden and served with warm toasted bread.

Ingredients

150 g goat cheese
3 tbsp capers (or more)
½ kg grape tomatoes, cut in half
1 large clove of garlic, grated
2 tbsp olive oil
56 basil leaves
sea salt and black pepper, to taste
1 baguette or bakery type bread

Directions

Cut the tomatoes in half then heat the olive oil in a skillet. Once the oil is hot, add the tomatoes, grate in the garlic, season with salt and pepper and cook several minutes stirring occasionally. until the tomatoes start to burst and form a little sauce.

Next fold in the capers and cook another minute or so.

Place the goat cheese in the center of a shallow baking dish then pour the tomatoes and capers around it. Make sure you add all the juices from the skillet ~ the flavor is beyond words.

Add a light drizzle of olive oil over the top of the goat cheese then broil until the cheese is softened and lightly brown on top, watching closely so it doesn’t burn.

Chiffonade the basil, sprinkle it over the top and enjoy with slices of warm toasted baguette or bakery type bread.

Blue Cheese with Capers and Red Onion

A wonderful appetizer everyone loves. Easy, delicious. Serve on pretty lettuce surrounded with crackers.

Ingredients

250 g blue cheese
¼ cup olive oil
1 tbsp lemon juice
1 tbsp red wine vinegar
2 cloves garlic, minced
1 tsp dry mustard
¼ tsp ground black pepper
1 small red onion, chopped
1 tbsp capers drained

Directions

Crumble blue cheese onto a serving plate.

Mix together the olive oil, lemon juice, wine vinegar, garlic, mustard powder and black pepper. Drizzle over the cheese.

Sprinkle red onion and capers over the top.

Serve right away, or chill up to a full day before serving.

Fresh Salmon Salad

You want to cook the salmon just enough to be barely cooked through. That way it will be tender. Over-cooked salmon is dry and tough. Cool off with this easy Salmon Salad! Poached salmon is gently tossed with celery, red onions, capers, and dill and is perfect for a brunch or light lunch.

Are you a salmon lover?

Here is a salmon salad using freshly poached salmon that is restaurant-worthy. It’s light, cool, and wonderfully flavored with dill, capers, and lemon. Perfect for a brunch or light lunch!

Ingredients

Salt and chill the salmon fillet first, before prepping the other ingredients.
For the salmon:
½ kg salmon fillet, cut in half
½ tsp sea salt (for the rub)
4 cups water
1 ½ tsp sea salt (for the poaching liquid)
1 lemon slice
1 tsp lemon juice
1 tsp extra virgin olive oil
For the salad:
2 celery stalks, finely chopped
½ red onion, peeled, finely sliced
1 tbsp capers (strain out the pickling juice)
1 tsp lemon zest
3 tbsp lemon juice
1 tbsp extra virgin olive oil
2 tbsp fresh dill, chopped
⅛ tsp freshly ground black pepper

Directions

Get the salmon fillets ready: Rub the salmon fillets with 1/2 teaspoon salt. Chill for 30 minutes in the refrigerator.

Make the dressing: Combine celery, red onion, capers, lemon zest and juice, dill, olive oil, black pepper in a large bowl. Set aside for the flavors to blend.

Poach the salmon: Put 4 cups water, 1 1/2 teaspoons salt, and a slice of lemon in a pot wide enough to hold the salmon. Bring to a boil and simmer for 5 minutes. Add the salmon to the pot. Return to a simmer and cook for 4 minutes at a bare simmer.

Cool and break up the salmon: When the salmon is just cooked through, remove it from the water and put it in a bowl. Drizzle with a teaspoon of olive oil and a teaspoon of lemon juice. Once it has cooled, break the salmon into chunks.

Make the salad: Add the salmon to the bowl with the celery, onions, and capers. Gently toss to combine. Serve as is, or over mixed greens or butter lettuce.