These unique and fun-to-make appetizers from Miraval’s Mindful Living and newest cookbook, Sweet & Savory Cooking, are crafted with natural, healthy ingredients and are perfect for passing around at your next holiday party! Be sure to adjust each recipe to suit the number of expected guests. Happy entertaining!
Crab Wontons with Soy-Ginger Dipping Sauce
Serves 8
- ¼ c. panko bread crumbs
- ¾ c. cream cheese
- 1/3 c. finely diced red pepper
- 2 Tbsp. green onions, thinly cut on the bias
- 2 Tbsp. minced shallots
- 1/8 tsp. salt
- Pinch freshly ground black pepper
- 2 oz. crab meat, picked over to remove any shell
- ¾ tsp. lemon zest
- 16 wonton wrappers
HEAT the oven to 350°F. Spread the bread crumbs in an even layer on a baking sheet and toast until they’re a light golden color, about 8 minutes.
PULSE the cream cheese in a food processor until smooth. Transfer to a large mixing bowl. Stir in the red pepper, green onion, shallots, salt, pepper, bread crumbs, crab, and lemon zest. Mix gently until well blended.
PUT the mixture into a large zip-top bag; snip off one of the lower corners.
ARRANGE the wonton wrappers on a dry, clean surface. Pipe about 2 tablespoons of the crab mixture into the center of each wonton; lightly brush a little water on the edges of the wonton to help seal the wonton. Bring the top right corner and the bottom left corner to a point and pinch; then bring your bottom right corner in and pinch. Repeat the same with the other corner to form a pouch.
TO bake, increase the oven temperature to 400°F. Spray a baking sheet with nonstick cooking spray. Arrange the wontons on the baking sheet and spray each one with a very light coat of cooking spray. Bake until golden brown, or about 6 minutes. Serve two pieces for each serving immediately with dipping sauce
Serving Size: 2 wontons; Calories: 160; Total Fat: 8 g; Carbohydrate: 16 g; Dietary Fiber: 1 g; Protein: 5 g
Truffled Black Olive Bruschetta
Makes 12 Bruschette
- 1 Tbsp. minced shallot
- ¼ c. seeded and diced tomato
- ¼ c. diced good quality pitted black olive, such as kalamata
- 1 tsp. chopped Italian parsley
- 1 tsp. thinly sliced fresh basil
- ½ tsp. chopped garlic
- 1 Tbsp. balsamic vinegar
- 2 tsp. truffle oil
- ¼ c. finely diced buffalo mozzarella or other fresh mozzarella
- 12 quarter-inch slices whole-wheat artisan baguette, cut at an angle
- Olive oil
PUT all the ingredients—except the bread and olive oil—in a small bowl, mix gently, cover tightly and refrigerate at least an hour to let the flavors marry.
HEAT the oven to 400°F. Spray the bread with a thin mist of olive oil and bake in the hot oven until crisp, 4 to 5 minutes.
TO serve, drain off any liquid that may have accumulate in the topping bowl and then pile about 1 tablespoon of the topping onto each piece of toast. Serve right away.
Serving Size: 1 bruschetta; Calories: 80; Total Fat: 2 g; Carbohydrate: 12 g; Dietary Fiber: 1 g; Protein: 3 g
Wild Salmon Crostini with Agave-Thyme Vinaigrette
Makes 4 Servings
- 4 oz. cured wild salmon
- ½ slice multigrain bread, cut into quarter-sized rounds
- 4 oz. Neufchâtel cream cheese
- 2 Tbsp. fresh orange zest
- ¼ c. Agave Thyme Vinaigrette (recipe follows)
- ½ tsp. extra-virgin olive oil
THINLY slice cured salmon. Overlap two or more slices, and then roll loosely to resemble a rosebud. Refrigerate until needed.
TOSS multigrain bread rounds lightly in olive oil, then place on baking sheet and bake in 375°F oven until crisp, about 4 to 6 minutes. Remove from oven and allow to cool.
IN a small food processor, combine Neufchâtel cheese and orange zest.
SPOON 1 tablespoon of Agave-Thyme Vinaigrette per plate. Spread each crostini with a small amount of citrus cream cheese and place on the plate. Top the crostini with a salmon rose.
Agave-Thyme Vinaigrette
Makes About 1 Cup; Serving Size: 1 Tablespoon
- ¼ c. rice vinegar
- 1 lemon, juiced, about 2 tablespoons
- 1 Tbsp. Dijon mustard
- ½ c. agave nectar
- 1/8 tsp. cayenne
- ¼ c. extra-virgin olive oil
- 1 Tbsp. fresh thyme leaves, stripped from the stems
PLACE all ingredients except olive oil and fresh thyme in blender. Blend to completely mix, then drizzle oil into dressing on low speed until fully emulsified. Stir in thyme leaves, and refrigerate until ready to serve.
Serving Size: 1 crostini; Calories: 180; Total Fat: 11 g; Carbohydrate: 17 g; Dietary Fiber: 0 g; Protein: 5 g
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