Sautéed Spinach in Tomato Cups Recipe

Yield
4 servings

Ingredients

• 4 tomatoes
• 2 teaspoons salt or to taste, divided use
• 2 slices bacon, cut into slivers
• ½ cup pine nuts
• 1 pound fresh spinach (Choose baby leaves or flat leaves. Not curly leaves.)
• 1 clove garlic, minced (1 teaspoon)
• ½ teaspoon pepper
• 1 pound fresh spinach
• ¼ cup shredded Parmesan cheese

Directions

1. Use a serrated knife to trim off ¼ inch from the top of each tomato. Use a melon baller or spoon to scoop out the inside pulp of each tomato, creating 4 tomato bowls. Set pulp aside. Salt and pepper the inside of each tomato bowl.
2. Place a cooking pot over medium heat and add bacon; cook until bacon begins to get crisp. Add pine nuts, garlic, salt and pepper. Cook a minute to bring out the flavor of the pine nuts.
3. Meanwhile, wash spinach and drain. Add spinach (some water will be left on the spinach leaves; this is okay) to the pot; cook and stir until spinach is wilted. Chop reserved tomato pulp and stir into cooked spinach. Taste and add salt and pepper to taste.
4. Fill tomato cups with spinach and place in flat baking dish. Reserve extra spinach. Top each filled cup with 1 tablespoon Parmesan cheese. Filled tomato cups can be kept warm in a warming drawer for up to 1 hour, covered lightly with foil.
5. To serve, reheat reserved spinach and divide into 4 portions. Place one portion on each serving plate and set a filled tomato cup on top.

Cheesy Texas Toast Recipe

Yield
4 slices

Ingredients

• 4 slices bread such as sourdough or Texas Toast
• 1 cup shredded cheese or to taste

Directions

1. Preheat broiler. Place bread on baking sheet and top with cheese.
2. Broil until cheese is melted.

5 Easy Tapas Appetizers Recipe

Easy Tapas Appetizers

Ingredients Hummus 

• 2–4 cloves garlic 
• 2, 15-ounce cans garbanzo beans (chickpeas), drained with liquid reserved
• 1/2 cup tahini (sesame paste)
• 1 1/2 teaspoons salt
• Juice of 2 large lemons
• Tabasco to taste
• Ingredients for remaining apetizers are included in the instructions.

How To Make Hummus?

Yeild: about 2 1/2 cups

1. With food processor running, drop in garlic cloves and mince.
2. Add beans, tahini, salt, lemon juice and process until smooth.
3. Stir in Tabasco to taste.

Prosciutto with Melon

1. Cut melon (cantaloupe or green) into bite-size pieces.
2. Wrap with thin strips of prosciutto.
3. Secure with toothpicks.

Tuna and Capers on Toast

1. Mix canned tuna (well-drained) with capers and olive oil to taste.
2. Serve with melba toasts.

Cream Cheese and Red Pepper Jelly on Fritos

1. Place Fritos on serving platter.
2. Place cream cheese on top.
3. Pour Red Pepper Jelly (or jelly of your choice) on top of cream cheese.

Goat Cheese Artichoke Spread

1. Drain a jar of marinated artichokes and chop the artichokes finely.
2. Mix into a log (11 ounces) of goat cheese and stir in 1 teaspoon minced peppercorns.
3. Serve with interesting crackers or flat bread.