Savory Small Plates Recipe

Prepare and Marinate

In a medium bowl combine 2 cups mixed olives, 2 tbs extra-virgin olive oil, 1 tbs lemon zest, 1 tbs orange zest, 1 tsp fresh thyme leaves, 1 tsp crushed red pepper flakes, and 1 thinly sliced garlic clove. Add 1 tsp sea salt and stir to coat. Cover and let marinate at room temperature for at least 30 minutes; can be made up to 24 hours ahead and refrigerated (bring to room temperature before serving). Stir again just before serving.

Crisp Chickpeas

Preheat oven to 425°F (220°C). Pat 1 cup drained and rinsed chickpeas dry on a towel. Toss chickpeas with 1 tbs olive oil, 1 tsp smoked paprika and 1/2 tsp sea salt on a rimmed baking sheet. Spread in one layer and roast for 20–25 minutes, shaking pan halfway, until crisp. Remove and let cool slightly.

Prepare Crostini

Lower oven to 400°F (200°C). Slice 1 baguette into 1/2-inch slices, arrange on a baking sheet, brush lightly with olive oil if desired and toast 6–8 minutes until golden and crisp. Remove and, while still warm, rub cut side of 1 halved garlic clove over each slice to impart flavor.

Assemble

Spread about 1 tbsp soft goat cheese on each crostini (use total 4 oz goat cheese). Top with several roasted chickpeas. Sprinkle 2 tbs chopped fresh parsley and drizzle 1/2 tbs lemon juice over the assembled crostini. Serve immediately so crostini remain crisp.

Cook Mushroom Filling

In a skillet over medium heat melt 1 tbs unsalted butter. Add 8 oz sliced mushrooms and cook, stirring occasionally, until they release liquid and it evaporates, about 6–8 minutes. Add 1 finely chopped small shallot and cook 2–3 minutes until softened. Stir in 1 tsp thyme leaves, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs balsamic vinegar. Cook 1–2 more minutes to combine and remove from heat; set aside to cool slightly.

Prepare Puff Pastry

Preheat oven to 400°F (200°C). On a lightly floured surface unfold 1 thawed sheet puff pastry. Cut into 12 equal squares (about 3-inch squares) and transfer to a parchment-lined baking sheet. Score a 1/4-inch border around each square with a sharp knife (do not cut through). Prick the centers lightly with a fork to reduce puffing in the middle.

Fill and Bake

Spoon about 1–1.5 tbs of the mushroom mixture into the center of each pastry square. Sprinkle each tartlet with a pinch of grated parmesan (use total 2 tbs). Beat 1 egg with 1 tsp water and brush the edges of the pastry squares with the egg wash. Bake 12–15 minutes until pastry is golden and puffed. Cool 5 minutes on the pan before transferring to a rack. Serve warm or at room temperature.

Make Quick Pickling Brine

In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 1 tbs sugar and 1/2 tsp salt. Bring to a gentle simmer, stirring until sugar and salt dissolve. Remove from heat and let cool slightly for 2 minutes.

Pickle Vegetables

Place 1 cup julienned carrot and 1 cup thinly sliced cucumber in a heatproof jar or bowl. Pour the warm brine over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. Pickles will keep up to 1 week refrigerated. Drain before serving alongside the other small plates.