Monday, June 22, 2009

Early summer appetizers

Because we turned the corner from spring this past weekend.

I've been so inspired by my new cookbook, A Platter of Figs, and of course by the new produce that marks this time of year.

Melon and prosciutto is a summer time appetizer staple at our house, but Figs included the great idea of adding a third flavor.

Melon, prosciutto, and mint.

Baguette topped with smoked trout pate and French radish.


6 oz. smoked trout, skin removed
2 tablespoons mayonnaise
1 tablespoon onion, finely diced
2 teaspoons chives
lemon juice to taste

Combine and pulse in a food processor.

For this appetizer, I used a thinly slice baguette and a French radish vertically sliced.

I'm still waiting for the dry-farmed organic tomatoes, but these make me happy in the meantime.


Purple Flowers said...

Both photos look good to me!

ANFQ said...

Those look great!

Sigh.....we in the woods don't get anything but greens and rhubarb at the farmers for another month....not that theres' anything wrong with that--- but I'm just ready for the real show.

Kate said...

See, those would have been a perfect complement to the fig & gruyere palmiers I made the other day...delicious!