Grammy Night Bites – Recipe – Mini Manchego Tarts

I love watching the Grammy awards each year.  One quick and easy recipe anyone can make and enjoy while watching this star studded event is called  Mini Manchego Tarts.  Trust me, you will love them.

I just made my first batch.  These are samples.  Yummy!!

First you have to make the Romesco Dip.

Quick and easy, follow these steps.

Pulse together 1 cup of roasted red peppers, 3 garlic cloves, a pinch or more of red pepper flakes, 1 teaspoon of red wine vinegar, 1/3 cup of toasted almonds and 1/3 cup of olive oil in a food processor until everything is combined and finely chopped.  That’s it!    (Keep in the refrigerator if not using right away)

For the Machego Tarts:

Purchase  mini phyllo dough shells from your market (frozen food section)   

1. Preheat oven to 350 degrees F.

2. Place shells on a baking sheet. Spoon in Romesco dip into phyllo dough shell.

3. Top with a cube of/or shredded manchego cheese.

4. Bake until cheese melts. (about 7 minutes)

5. Top with chopped parsley.

Enjoy!

~Susi

Stress Free Appetizers & Pinot Grigio

Here are two appetizer recipes for informal entertaining with friends. They are quick and easy and everyone will love them.  I just made them and they were a hit.

Peach/Black Bean Salsa Scoops

Ingredients 

1 cup diced peaches (cut into small pieces)

1 can black beans (rinsed)

2 tablespoons minced red onion

1 minced red garlic clove

salt and pepper to taste

1 bag of Tostitos tortilla scoops or any other brand you like.  (scoops are easy to fill)

1.  Mix all of the ingredients into a bowl.  Cover with plastic wrap and refrigerate until ready to serve.

2.  Spoon salsa mixture into tortilla scoops and serve.

Quick and easy and very delicious!

Crispy Chickpeas

Ingredients

1 can chickpeas, rinsed, drained and dried

1/4 cup olive oil

Smoked paprika

Garlic salt

1.  Start with dry chickpeas so they will crunch up.

2.  Heat oil in the skillet over medium-high heat.  Add half the chickpeas to pan and fry. Stir them until golden brown.

3.  Using a slotted spoon, remove and place on a paper towel lined plate.

4.  Repeat with the remaining chickpeas.

5.  Season chickpeas with the smoked paprika and garlic salt.

Enjoy!

Pair these appetizers with your favorite Pinot Grigio and you are good to go.

I chose Ecco Domani 2012. It was a perfect pairing for these light appetizers.  Light bodied, fruity and smooth.

Cheers!