Appetizers Made Easy

As part of our elaborate dinners for awesome professors, we include a selection of appetizers. Two of our favorite, and ones that we have made several times, include a Tomato & Basil Bruschetta as well as "Greek" Potato Lattkes. The latter is such an easy, delicious recipe that we have made it together at least three times, and I have even made it for my family to sample as well.

Tomato & Basil Bruschetta

Ingredients:

• one loaf of bread (we prefer a fresh ciabatta)
• 4 fl oz of extra virgin olive oil (125 ml)
• 4 Roma tomatoes
• at least 6 fresh leaves of basil
• salt and pepper, to taste
• 8 Kalamata olives (pitted and chopped)
• 1 large clove of garlic

Directions:
Cut bread into thin slices. Pour olive oil into a shallow dish and place bread in it. Be careful to put it in long enough to cover all of the bread slice in olive oil, but not so long that it becomes too soggy to work with. Be sure to flip the bread as well.

While the bread is soaking in olive oil, dice the tomatoes and put them in a mixing bowl. Tear up basil leaves and add to the tomatoes. Add salt'n'peppa to taste. Chop the Kalamata olives and add them to the mixture. Pour any leftover olive oil over the mixture and leave it to marinate.

Preheat a pan over medium heat. Place bread in the pan and cook (and flip) until each side is golden-brown and crispy. This might be more difficult if you leave the bread to soak in the olive oil for too long. Remove the bread from the pan and lay each slice out on a serving dish.

Peel the clove of garlic and cut it in half. In addition to guaranteeing yourself some protection from vampires, rub the cut edge of the garlic over the surface of the bruschetta. Top each slice of bread with the tomato/basil/olive mixture and serve.















"Greek" Potato Lattkes

Ingredients:

• 1.5 pounds of potatoes
• 8+ oz of feta cheese
• 4 scallions (chopped)
• 3+ tablespoons of fresh dill (chopped)
• 1 tablespoon lemon juice
• 1 egg
  
• flour for dredging
• Cooking oil
  
• Salt and pepper to taste

Directions:
Boil the potatoes whole and in the skins until soft. Drain water, then peel the skins off of the potatoes while still warm. The potatoes will be very, very hot and in order to make the process easier, using a spoon to help peel the potatoes is much easier. Place in a large mixing bowl and mash.

Crumble the feta cheese into the potatoes and add the scallions, dill, lemon juice, and egg. Season to taste with salt and pepper (the cheese will already be salty, so be sure to taste the mixture before adding more). Stir mixture well (it's much easier to just do the mixing by hand). Cover the mixture and chill until mixture is firm. This step is very important because otherwise when making the lattkes, it will be very difficult to get them to retain their shape.

Once chilled and firm, divide the mixture into walnut-sized balls, and then flatten slightly. Dredge them well in the flour (this will require a fair amount of flour, especially if you double this recipe, which we usually do). Heat the oil in the frying pan, and then fry the patties until golden-brown on each side. Drain on paper towels and serve while hot.

As previously mentioned, we tend to double this recipe because our groups are usually larger than 4-8 people, but it is a crowd-pleaser every time and it's very easy to make. Hope you love it too! Also, more vampires for your enjoyment.