I’ll admit that when someone says, “Let’s get together. My house. Friday,” part of the draw is the wine. It’s true. Almost as equally alluring are the appetizers. I am fortunate to be surrounded by friends who know how to fill a counter with all kinds of scrumptious tidbits. One friend always treats us to bowls of soup—spicy vegetarian, curried pumpkin—and plates of salad with roasted veggies with quinoa, chickpea and feta. Another friend does vegetables, fruit, dips, cheeses and spreads that we layer to create our own tasty bites.
A few years ago, this friend laid out thick slices of heirloom tomatoes onto which we layered caramelized onions, crumbled blue cheese, toasted pecans and fresh herbs. The combination is an unforgettable flavor medley. I thought it was brilliant to use a slice of tomato as the base instead of bread or crackers. Since that time, I have taken the idea and run with it.
Here is the recipe for tomato canapés with basil chimchurri, but the layering combinations are endless. I recommend using tomatoes with minimal seeds such as Oregon star, Roma or the large heirloom tomatoes in a variety of colors. And yes, these pair quite nicely with a cold, crisp white wine.
with Basil Chimichurri
Chimichurri is the Argentinian version of pesto. Made without nuts or cheese, it has a fresh taste with a bit of a bite. It is fabulous on grilled steak or chicken, and makes a stellar dip for sliced avocadoes.
2 cloves garlic, peeled