Nourish

Be the MVP of the Party with These Simple Hors D’oeuvres

Impress friends and family this spring with these satisfying hors d’oeuvres.

With springtime underway, there are plenty of sunny reasons to get together with friends and family. We can’t think of a better way to spend time together than by preparing simple, mouthwatering, portable hors d’oeuvres made for sharing. Below are recipes for two of our favorite to serve at your next soirée this season. In the mix? A creative twist on a French preparation and a shareable spin on one of our favorite unconventional burgers.

Squash Confit Crostini

INGREDIENTS
2 pounds summer squashes or zucchinis
3 sprigs fresh marjoram, divided
2 sprigs fresh oregano
2 sprigs fresh thyme
1 baguette or crusty bread of your choice
olive oil
kosher salt
black pepper

YOU’LL NEED
box grater
9 x 13 baking dish
baking sheet

INSTRUCTIONS
1. Prepare Ingredients: Preheat oven to 300°F. Rinse squashes and grate on the large holes of a box grater. Transfer to a colander placed over a large bowl or sink. Season with 1 teaspoon kosher salt. Toss to combine and set aside for about 20 minutes. Meanwhile, reserve 2 sprigs marjoram; finely chop remaining leaves, discarding stem.

2. Season Squashes: Using your hands or paper towels, wring out excess liquid from squashes. Spread squashes in an even layer in a 9 x 13 baking dish. Add all herb sprigs, tucking into squash layers. Pour over 1 cups olive oil, submerging squashes.

3. Bake Squashes: Transfer squashes to oven and bake until tender, 40-45 minutes. Taste and add salt as needed.

4. Toast Baguette: While squashes bake, cut baguette on a diagonal into ½-inch slices. Place in a single layer on a baking sheet, transfer to oven, and toast until light golden, 3–5 minutes. Remove herb sprigs and divide squash evenly between toast, discarding excess oil.Garnish crostini with chopped marjoram. Enjoy and share if you like.

Ginger-Scallion Salmon Sliders with Sriracha Mayo

INGREDIENTS
2 scallions, divided
.5 inch ginger, divided
12 ounces chopped salmon
⅓ cup panko breadcrumbs
1 teaspoon soy sauce
1 tablespoon mayonnaise
1 teaspoon sriracha
1 egg yolk

INSTRUCTIONS
1. Rinse scallions, trim and discard roots, then thinly slice whites and light greens. Trim and discard skin of ginger and mince. Separate 1 egg, reserving yolk. Pat salmon dry with paper towel. Save remaining egg white and scallion dark greens for use in other recipes.

2. In a medium bowl, combine salmon, breadcrumbs, soy sauce, 1 egg yolk, ½ teaspoon kosher salt, scallion whites and light greens, and ginger. Using your hands, combine well. Divide mixture evenly and form into 6 patties, about .5-inch thick. Transfer to a plate and place in refrigerator to chill until firm, 5–10 minutes.

3. Heat 2 tablespoons canola oil in a large pan over medium heat. When oil is shimmering, add patties and cook until browned on bottom, about 3 minutes. Flip, cover pan, and sear until opaque and cooked through, 3 minutes more. Transfer to a plate.

4. In a small bowl, combine mayonnaise and as much Sriracha as desired.

5. Dollop Sriracha mayo on top of patties and serve warm or at room temperature.

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