Shareable Starters Recipe
Make Shareable Starters Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Herbed Goat Cheese Crostini
Spicy Shrimp Skewers
Roasted Pepper & Feta Dip
Pickled Cucumber & Fennel Salad
Method
Herbed Goat Cheese Crostini
- 1
Prepare and toast the baguette
Preheat oven to 400°F (200°C). Slice the baguette on a diagonal into 12–16 slices about 1/2 inch thick. Brush both sides lightly with 2 tbs olive oil and arrange in a single layer on a baking sheet. Toast in oven 6–8 minutes until golden and crisp, flipping once halfway. Remove and let cool slightly.
- 2
Make herbed goat cheese
In a medium bowl, combine the 8 oz room-temperature goat cheese, 2 tbs finely chopped fresh chives, 1 tbs finely chopped fresh parsley, 1 tsp lemon zest, 1 tsp honey, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Stir vigorously with a spatula or beat with a fork until smooth and spreadable. Taste and adjust seasoning.
- 3
Assemble
Spread about 1 to 1 1/2 tbs of the herbed goat cheese onto each toasted baguette slice. Arrange on a serving platter and, if desired, drizzle a tiny extra touch of honey or a few chive snips to garnish.
Spicy Shrimp Skewers
- 4
Marinate shrimp
Pat 1 lb shrimp dry with paper towels. In a bowl combine 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp cayenne pepper, 1/2 tsp ground cumin, 1 tbs lemon juice, 1 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Let marinate at room temperature 10–15 minutes or refrigerate up to 30 minutes (do not over-marinate or acid will firm the shrimp).
- 5
Skewer and cook
If using wooden skewers, ensure they were soaked 30 minutes. Thread 3–4 shrimp per skewer, leaving a little space between pieces for even cooking. Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or preheat broiler. Oil grates lightly. Cook skewers 2–3 minutes per side until shrimp are opaque, curled and register ~120–135°F internal temperature. Remove from heat and let rest 1–2 minutes.
- 6
Roasted Pepper & Feta Dip
- 7
Roast the peppers
Preheat broiler to high. Place 2 whole red bell peppers on a foil-lined baking sheet. Broil 8–12 minutes, turning with tongs occasionally, until skins are blackened and blistered on all sides. Transfer peppers to a bowl and cover tightly with plastic wrap or place in a sealed container to steam 10 minutes (this loosens skins).
- 8
Peel and blend
Carefully peel and core the cooled peppers, discarding stems, seeds and most skins (a little char is fine). In a food processor combine the roasted peppers, 4 oz crumbled feta, 1/2 cup Greek yogurt, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until fairly smooth but still slightly textured, scraping down sides once. Taste and adjust seasoning.
- 9
Serve
Transfer dip to a serving bowl, drizzle a little olive oil on top and sprinkle a pinch of smoked paprika. Provide crostini and vegetables for dipping.
Pickled Cucumber & Fennel Salad
- 10
- 11
Make quick pickle
In a bowl whisk together 3 tbs rice vinegar, 2 tbs water, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp red pepper flakes until sugar and salt dissolve. Add the cucumber and fennel slices and toss to coat. Let sit at room temperature for at least 10 minutes or refrigerate up to 2 hours to develop flavor.
- 12
Finish and serve
Before serving, drain off any excess liquid if desired and sprinkle with reserved fennel fronds. Taste and adjust with a pinch of salt or a few drops of vinegar. Serve chilled or at cool room temperature as a bright counterpoint to rich crostini and spicy shrimp.
