Appetizers Cooking Class with Chef Jeanne Raffetto-Tentis

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Appetizers Cooking Class with Chef Jeanne Raffetto-Tentis


Serves 4

Recipe by Jeanne Raffetto Tentis
This is a quick and easy meal or appetizer using fresh seasonal vegetables as the star.
4 Naan flatbreads (I use Stonefire)
2T extra virgin olive oil
6 c baby spinach or other seasonal green vegetables (broccoli and/or arugula or swiss chard)
4 large cloves of garlic, minced
Pinch crushed red pepper flakes
Sea salt
Freshly ground black pepper
1T chili oil
1c grated mozzarella cheese
4T Parmesan cheese, preferably, Parmigiano-Reggiano freshly grated
2 oz. fresh goat cheese
1. Preheat the oven to 400 degrees.
2. Heat a large skillet over medium heat. Add the olive oil to the pan.
3. Add 1/2 of the spinach and saute until wilted, about 2 minutes depending how crowded the
pan is.
4. Add the garlic, pepper flakes, salt, black pepper and remaining spinach. Toss to cook until
greens are wilted. Remove from heat and set aside.
5. Place flatbread on a baking sheet or pizza stone. Brush each one lightly with chili oil.
Evenly distribute the vegetable mixture among the flat breads.
6. Sprinkle with the mozzarella and parmesan cheeses. Add 5 or 6 dollops of goat cheese
evenly distributed among the breads.
7. Bake for 15-20 minutes in the preheated oven until cheese is melted and crust is crispy.
Check often because cooking time will vary according to your oven (mine took 18 min in my



Makes 45

3 boxes mini phyllo cups (45 cups)
¼ c mayonnaise
2 T plain yogurt
2 T honey
Juice of ½ lime
8 oz cooked chicken, chopped
½ c red bell pepper, diced
¼ c fresh pineapple, diced, optional
2 T red onion, minced fine
1 T cilantro, chopped
2 T slivered almonds
2 t vegetable oil
1 T fresh ginger, minced
½ t-1T Thai red curry paste
Sea salt & pepper to taste or a dash of fish sauce or soy sauce
Fresh cilantro
Preheat oven to 350 degrees; arrange phyllo cups on baking sheet.
Toast cups in oven until golden, about 8 minutes; set aside to cool.
Combine mayo, yogurt, honey and lime juice in a bowl. Add the chicken, bell pepper,
pineapple, onion, and cilantro; set aside.
Sauté almonds in oil over medium heat until golden, stirring often. Add ginger and curry
paste, and cook until fragrant, about 30 seconds; stir almond mixture into chicken salad
until blended. Fill each cup with a heaping teaspoon of chicken salad and garnish with a
cilantro leaf.
NOTE: To keep the cups crisp, fill cups no more than one hour before serving.

Featured in Bon Appetit Magazine, November 2016 (Thanksgiving addition)
Using the tenets of hummus, you can make a creamy spread out of just about any thing.

Start with a drained and rinsed 15 oz. can of beans
Chickpeas (aka: Garbanzo)
Black beans
Butter beans
Cannellini beans
Barlotti beans
The process
Blitz the beans with 2T olive oil and a good pinch of salt and pepper until you have an
evenly textured mash, then add one item from each category below, and process until
well combined, adding a little more oil or water to loosen as needed.
A tablespoon of creaminess
Tahini (roasted sesame paste)
Sunflower seed butter
Nut butter
Plain Greek yogurt
A good pinch of punchy flavor
Toasted cumin seeds
Finely chopped thyme
Grated fresh ginger
Grated garlic
Chopped chili
Some brightening acidity
Zest and juice of half a lemon, lime or orange
A dash of balancing sweetness
A Medjool date
A drizzle of maple syrup
A squeeze of honey
A few dried apricots
And a handful of fresh, tender herbs on top if you like.
Serve with pita bread wedges or chips.


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