Tony Stallone from Peapod came to our ABC7 studio to show us how to put together delicious above-average finger food. He brought a trio of holiday appetizers: smoked salmon on toast points with guacamole; goat cheese, prosciutto lollipops; and carpaccio on toast points with emulsified basil oil.
Since Carpaccio involves raw meat, there are a few precautions you should take:
- Use the freshest ingredients possible
- Use a trusted butcher or retailer that provides high-quality beef
- Prepare simply
- If you are completely adverse to raw meat, you can also sear before serving, but the flavor will not be as delicate
- To save money, you can use a center cut sirloin
Preparation:
- Cut the meat into 1/8" to 1/4" slices, and set on a piece of plastic wrap
- Season with sea salt and pepper (see recipe for Tony's secret seasoning blend)
- Place another piece of plastic wrap over the top, and gently pound with a heavy spoon or mallet until paper thin
- Remove plastic, cut into small pieces, place atop toast points dressed with arugula, and drizzle with creamy basil olive oil
- Top with a sliced grape tomato
Smoked Salmon
- Cut into small pieces and place atop toast points
- Top with a dab of guacamole
Prosciutto Lollipops
- Take a grissini or breadstick, cut in half
- Wrap with herb goat cheese and roasted pepper
- Cover with thinly-sliced prosciutto
- Shape in the form of a lollipop
Smoked Salmon topped with Guacamole
Ingredients:
4 oz Good Smoked Salmon
2 oz Guacamole
12 Toast Points
1 T Capers (Optional)
Directions:
Place even portions of smoked salmon on top of toast points, then place a dollop of guacamole on top.
Sprinkle with capers (optional) and serve.
