2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
¼ cup balsamic vinegar
2 teaspoons brown sugar
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
1 large French baguette, cut into 1/2 inch slices
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 (2.25 ounce) can sliced ripe olives, drained
2 tablespoons chopped Italian (flat-leaf) parsley
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon crushed red pepper
24 small slices fontina or provolone cheese
Heat oven to 350 degrees F.
Place baguette slices on a baking sheet. Bake for 8 to 10 minutes or until toasted, turning once.
Meanwhile, combine tomatoes, olives, parsley, vinegar, oil and red pepper in a medium bowl.
Place 1 cheese slice on each toasted baguette slice; return to the oven. Bake for 2 to 3 minutes or until the cheese begins to melt.
Top each with about 1 tablespoon of the tomato mixture. Serve immediately as an appetizer.
2 (4-6oz) salmon fillets*
2-3 limes, zest and juice (about 3-4 Tbsp)
1-2 Tbsp honey
1-2 Tbsp balsamic vinegar (aged, if you have it)
2 Tbsp olive oil
salt and pepper
In a small bowl, whisk together lime zest and juice, honey, balsamic, and olive oil together. Taste and add more honey or balsamic if needed. (Depending on how sweet your vinegar is, you may want more honey). Pour half of the glaze into a zip-top bag or airtight container. Add salmon to the bag or container. Marinate 10-45 minutes. Reserve remaining glaze.
Place salmon skin side down on a baking sheet lined with foil. Set an oven rack 5-6 inches from the heat. Broil salmon for 3 minutes. Brush the second half of the glaze over the salmon. Broil another 3-4 minutes. Check for doneness. Broil an additional 1-3 minutes as needed*.
*A rule of thumb for broiling salmon is about ten minutes of broiling for every inch of thickness of the fillet. Naturally, a thinner piece of fish will take less time. For a ½” fillet, broil the fish for 5-7 minutes, or so.
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
2 cloves garlic, chopped
2 tablespoons honey or brown sugar
2 tablespoons peeled and minced ginger
1 teaspoon toasted sesame oil
Combine all the ingredients in a blender. Add 2 tablespoons of water. Process until smooth.