Appetizers & Salads — Vegetarian

This is my all time "go-to" appetizer & vegetarian party food. People who hate eggplant...love this crostini. The perfect balance of mediterranean flavors and textures with the crisp buttery garlicky crostini, creamy tart goat cheese, fried eggplant soaked in balsamic glaze, then topped with my delicious Roasted Red Pepper Slather! People go crazy over it. I even got a marriage proposal when I served it! Too bad, I was married. He was convincible though...LOL Serves 6-12 Chef's Tip: You can make the eggplant 2-3 of days ahead of time. And also the crostinis (make sure your store in air-tight container or bag)...

The most deviously delicious deviled eggs you'll ever eat! The trick is using the rice wine vinegar and the Thai Yellow Sriracha. Puts them over the top. Chef's Tip: Purchase the Dash Deluxe Rapid Egg Cooker!!! They come out perfect every time. Plunge eggs in ice water. And as soon as you can handle them...peel, perfectly peel. Ingredients: 12          Lg Eggs, hard boiled, halved with yolks removed and reserved2 T         Cream Cheese1/3 C     Mayonnaise1/2 t       Yellow Sriracha (Thailand) or favorite hot sauce 2 t          Yellow mustard1 T         Rice wine vinegarFresh ground Sea Salt and White Pepper to taste Garnish with Mediterranean Roasted Red Pepper Slather  Directions: Process yolks...

Mumbai Deviled Eggs sounds curried to me. These Mumbai Deviled Eggs deliver lip-smacking flavors of exotic curry and spices, garnished with a delicious tomato chutney. You can’t eat just one… a perfect blend of sweet and spicy flavors! The trick is to roast the spices prior to grinding! This brings all the oils and aromas to level of foodgasm. Just start with the basic deviled egg recipe (see Deviled Eggs My Way) scroll down to see variations and developed your Mumbai Deviled Eggs. Serves 12-24