Girls Night Out: Tomato and Avocado with Boursin Appetizer
July 02, 2010
My friend, Kiel, just recently moved to Jacksonville, Florida, and she sent me some recipes from her “Girls Night Out” dinner. She and 10 of her friends get together every Tuesday night and alternate at their different houses trying new, fun and creative recipes. One night, they made Panini sandwiches and homemade tomato soup. Recently, they had an abundance of healthy, fresh salads. She sent me some of the recipes from her latest dinner. This Tomato-Avocado Appetizer with Boursin is such a breeze and tastes delish! It is so perfect for a crowd, especially during the summertime (such as this weekend for July 4th) celebrations. Thanks Kiel and your wonderful friends for sharing your recipes with me.
Tomato-Avocado and Boursin Appetizer
Prep:
20 minutes
Yield:
10 to 12 servings
Ingredients
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey
21/2 cups tomatoes, thinly sliced (about 4 medium)
1/2 (5.2-ounce) container Boursin cheese with garlic and herbs
2 cups avocados, pitted and thinly sliced (about 3 small)
Freshly chopped basil leaves (optional)
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey
21/2 cups tomatoes, thinly sliced (about 4 medium)
1/2 (5.2-ounce) container Boursin cheese with garlic and herbs
2 cups avocados, pitted and thinly sliced (about 3 small)
Freshly chopped basil leaves (optional)
Preparation
1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon, garlic and honey; set aside.
2. Place half of tomatoes slices on a large serving platter. Spread each slice with 2 teaspoons cheese. Top with 1 avocado slice and another tomato slice. Top with basil leaves. Continue assembling with remaining ingredients. Drizzle with balsamic vinegar mixture and top with additional chopped basil
Tip: feel free to substitute fresh Mozzarella for Boursin cheese
2. Place half of tomatoes slices on a large serving platter. Spread each slice with 2 teaspoons cheese. Top with 1 avocado slice and another tomato slice. Top with basil leaves. Continue assembling with remaining ingredients. Drizzle with balsamic vinegar mixture and top with additional chopped basil
Tip: feel free to substitute fresh Mozzarella for Boursin cheese
7 Responses to “Girls Night Out: Tomato and Avocado with Boursin Appetizer”
marla (family fresh cooking) says:
July, 03 2010at 07:42 am
Now that is my kind of appetizer....not fried, breaded or filled with stuff that will get me too full for dinner. I would put a few of those tomatoes on top of a salad with some bite sized pieces of chicken or fish & have a field day! That girl's night looks like a blast. xo
Alison Lewis says:
July, 10 2010at 05:21 pm
Niki, let me know how it comes out!
Kassady says:
July, 05 2010at 02:45 pm
How fun! I can't wait to try it. I know anythign Keil comes up with and you approve, must be amazing! :)
Kiel Gross says:
July, 02 2010at 07:35 pm
A great start to an amazing dinner and girls night at Liza's...so easy and so delicious!
Niki says:
July, 10 2010at 05:15 pm
Cute pics and recipe sounds good! I agree with Kassady-anything Kiel comes up with is bound to be good! Allison, I am actually about to make the corn-edamame salad.
Heather says:
July, 06 2010at 06:40 pm
Are there other names for hangar steak? Is that the same as london broil?
Jon Lewis says:
July, 02 2010at 12:48 pm
Now that's a cookout!!
Leave a Reply
Caprese Grilled Cheese
April 25, 2010
When I was asked to come up with a unique grilled cheese recipe for the Wisconsin Milk and Marketing Board and their “Grilled Cheese Academy“, I thought, why not take my spring favorite salad and make it a grilled cheese. Caprese Grilled Cheese is the simple combination of tomatoes, mozzarella, basil, balsamic vinegar and olive oil. I added avocado to mine. Feel free to use your favorite bread and any other ingredients you like.
Caprese Grilled Cheese
Prep:
15 minutes
Cook:
4 minutes
Yield:
4 servings
Ingredients
8 slices Challah or sour dough bread (1-inch thick)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
4 (1-ounce) slices fresh Wisconsin mozzarella cheese
2 (1-ounce) slices smoked Wisconsin mozzarella cheese
3 large fresh tomatoes, cut into thin slices
3/4 cup fresh basil leaves
2 avocado, pitted and thinly slices
Sea salt and freshly ground pepper
3 tablespoons olive oil
3 tablespoons balsamic vinegar
4 (1-ounce) slices fresh Wisconsin mozzarella cheese
2 (1-ounce) slices smoked Wisconsin mozzarella cheese
3 large fresh tomatoes, cut into thin slices
3/4 cup fresh basil leaves
2 avocado, pitted and thinly slices
Sea salt and freshly ground pepper
Preparation
1. Heat griddle or large sauté pan over medium heat. Brush one side of each bread slice with olive oil. Brush other side of bread with balsamic vinegar. Place bread, oil side down, on griddle. Layer mozzarella cheeses, tomato, basil and avocado, if desired. Season with salt and pepper, if desired. Cover with top halves of bread. Cook until bread is golden brown and cheese is slightly melted about 3 to 4 minutes, turning once during grilling. Repeat with remaining sandwiches, if needed.
No Responses to “Caprese Grilled Cheese”
Leave a Reply
Under 30 Minutes: California Sliders
July 27, 2009
I absolutely love sliders which are mini bite-size hamburgers. They are perfect for appetizers, main dishes and especially the kids. I developed these California Sliders for Laura’s Lean Beef. They are a cinch to prepare and are so delicious topped with this homemade guacamole.
California Sliders
Prep:
20 minutes
Cook:
6 minutes
Yield:
8 to 10 servings
Ingredients
11/4 pounds lean ground beef
1/2 teaspoon sea salt, divided
1/4 teaspoon pepper
3 ripe avocados, pits removed
1/3 cup diced red onion
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/8 to 1/4 teaspoon hot sauce
1 small tomato, seeded and diced
8 (1-ounce) small rolls (optional)
1/2 teaspoon sea salt, divided
1/4 teaspoon pepper
3 ripe avocados, pits removed
1/3 cup diced red onion
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/8 to 1/4 teaspoon hot sauce
1 small tomato, seeded and diced
8 (1-ounce) small rolls (optional)
Preparation
1. Combine beef, 1/4 teaspoon salt and pepper in a medium bowl. Divide into 10 equal portions, shaping into a 1/4-inch patty; set aside.
2. Combine avocado, onion, garlic, lemon juice, remaining 1/4 teaspoon salt and hot sauce in a bowl. Add tomato, mixing well.
3. Place patties in a grill pan or on a grill over medium heat. Grill 3 minutes on each side or until desired degree of doneness. Serve topped with guacamole mixture on rolls, if desired.
2. Combine avocado, onion, garlic, lemon juice, remaining 1/4 teaspoon salt and hot sauce in a bowl. Add tomato, mixing well.
3. Place patties in a grill pan or on a grill over medium heat. Grill 3 minutes on each side or until desired degree of doneness. Serve topped with guacamole mixture on rolls, if desired.
One Response to “Under 30 Minutes: California Sliders”
Meredith says:
July, 28 2009at 06:20 am
Yum. These look delicious.
Leave a Reply
Summer Favorite: Grilled Tuna Salad with Avocado and Grapefruit
July 07, 2009
I had a wonderful, light, crispy salad last week while in Alys Beach Florida so I decided to try to replicate the recipe at my own house. Grilling fresh tuna is so easy, and the lemon marinade makes it so fresh and juicy. Serve the tuna on mixed greens with your favorite toppings. This version includes avocado, pink grapefruit, tomatoes and carrots. If you don’t have time to make your own dressing, use your favorite jarred version. Grilled Tuna Salad with Avocado and Grapefruit is a great way to taste summertime and the good things in life.
Grilled Tuna Salad with Avocado and Grapefruit
Prep:
25 minutes
Cook:
4 minutes
Yield:
4 to 6 servings
Ingredients
3 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 teaspoon olive oil
1 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tuna steaks
Cooking spray
SALAD:
6 cups mixed salad greens
1 medium grapefruit sections
1 medium avocado, pitted and sliced
3 roma tomatoes, thinly sliced
2 cups thinly sliced carrot
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
2 teaspoon olive oil
1 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tuna steaks
Cooking spray
SALAD:
6 cups mixed salad greens
1 medium grapefruit sections
1 medium avocado, pitted and sliced
3 roma tomatoes, thinly sliced
2 cups thinly sliced carrot
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Preparation
1. Prepare grill.
2. To prepare tuna, combine the first 5 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.
3. To prepare salad, combine lettuce, grapefruit, avocado, tomatoes and carrots in a large serving bowl or individual plates. Add tuna.
4. Whisk together vinegar and remaining ingredients in a small bowl; drizzle over salad.
2. To prepare tuna, combine the first 5 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.
3. To prepare salad, combine lettuce, grapefruit, avocado, tomatoes and carrots in a large serving bowl or individual plates. Add tuna.
4. Whisk together vinegar and remaining ingredients in a small bowl; drizzle over salad.
2 Responses to “Summer Favorite: Grilled Tuna Salad with Avocado and Grapefruit”
Angie's Recipes says:
July, 09 2009at 12:47 am
Tuna salad looks just what I want for a lazy summer day....
Angie's Recipes
Comfy Tummy says:
July, 10 2009at 09:47 am
I love grilled tuna. That salad looks yummy. :)
Leave a Reply
Great, Simple Guacamole for Cinco De Mayo
April 29, 2009
Guacamole is so easy to make, but I have many friends and college student blog fans always asking me for an easy really good guacamole recipe. This one works great and is just in time for Cinco De Mayo next week. In 15 minutes, you will have wonderful, fresh guacamole. Serve with your favorite tortilla chips. I love the new multigrain tortilla chips with flaxseeds and sea salt made by Garden of Eatin’.
Easy Guacamole
Prep:
15 minutes
Yield:
3 cups
Ingredients
4 ripe avocados
3 tablespoons freshly squeezed lemon juice
1 teaspoon hot pepper sauce
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
3 tablespoons freshly squeezed lemon juice
1 teaspoon hot pepper sauce
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Preparation
1. Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
No Responses to “Great, Simple Guacamole for Cinco De Mayo”