Red & Green Antipasto Tartlets

photo 1-web_cuAround the holidays, New Canaan mom Eila Johnson likes to have the ingredients on hand for a few hearty appetizers, so she can entertain family and friends last minute. “There’s nothing cozier than inviting a few neighbors over and hanging out by the fire while the kids play or sled in the yard. These festive Red & Green Antipasto Tartlets are one of my family’s favorite appetizers. They are very easy to make—I have my kids help me assemble them– and they always win rave reviews,” says Johnson.  So easy, and you will be the hit of your next holiday gathering, whether it’s a casual Sunday with neighbors or a fancy Saturday soiree!
Red & Green Antipasto Tartlets
(makes 15 hearty appetizers)
1 pkg Athenos Mini Phyllo Cups (freezer case)
¼ cup chive cream cheese
15 thin slices dry salami
15 small fresh mozzarella balls
sundried tomato paste
basil pesto 
Preheat oven to 350. Place frozen phyllo cups on a rimmed baking sheet. Place a small dollop of chive cream cheese in the base of each phyllo cup. Then {this is what I have my children help do} gently push a thin slice of salami into each phyllo cup {the cream cheese will help hold it in place}, and place a small fresh mozzarella ball in the center. Bake, on the middle rack, for 8-10 minutes, until mozzarella is melted, and phyllo cup is crispy. Top with a small dollop of basil pesto {green} and sun-dried tomato spread {red}. Serve tartlets warm or room temp. 
Done!
New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

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Elia’s Blueberry-Apricot Clafoutis Recipe

photo-1083“In the summer, I find myself bringing a favorite dish to potlucks, or carrying a picnic dinner to the park, concerts, the beach… it’s great to have a few simple, crowd-pleasing dishes that will travel well up your sleeve,” says Johnson.  This month, she shares one of her favorite summer desserts with Walter Stewart’s shoppers. “This clafoutis recipe is really easy, and really versatile,” says  Eila Johnson, The Full Plate Blog. “I recently made it with blueberries and apricots, but you can use any fruit that’s in season, and you can serve it warm or room temp. Both kids and adults love it, and it just take a few minutes to assemble. My kind of recipe!”
Simple Blueberry-Apricot Clafoutis
(Makes 8 servings)
1 pint blueberries*
4 apricots, pitted and cut into 8 pieces each*
4 eggs
¾ cup sugar
1 cup whole milk (Stewart’s carries local Arethusa milk!)
2 Tablespoons vanilla
¾ cup all-purpose flour
pinch of salt
Preheat oven to 350. Butter an 8” baking dish or pie plate. Arrange the fruit in a single layer in the baking dish. In a blender, or using a hand-mixer, combine eggs, sugar, milk, vanilla, flour and salt. Pour the batter over the fruit. Bake for 45 minutes – 1 hour, or until the top is golden brown and the custard is firm (when a knife inserted in the center comes out clean). Sprinkle with powdered sugar and serve warm or room temp.
*You may substitute 3 cups of your favorite fruit. Traditionally, clafoutis is made with cherries. I’ve also had it with pears, or raspberries. It’s delicious any way you make it!
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Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ 2012 Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.