I don't know about you, but I am always looking for yummy, pretty hors deurves to make when people are coming over, and I truly believe I have two that fit the bill! The cheesy scallop toasts are a bite of savory scallop deliciousness and the zucchini tarts? well, the combination of goat cheese, zucchini, and Parmesan cheese, highlighted with some fresh thyme is a total rush for the taste buds!
Let's start with the scallop toasts. You can make the scallop mixture in the morning and keep in the fridge until it is time to cook them. Here are the ingredients:
½ pound of Cape scallops
3 Tbs of butter
1 Tbs chopped fresh garlic
a sprinkle of dill
½ cup of mayonnaise
2 bags of shredded Swiss cheese
Begin by getting out a fry pan and melting the butter. When it is bubbling, add the fresh garlic and scallops and stir for about 5 minutes. Add the dill and turn off the heat. Let the scallops sit in the pan as they cool off.
When they are cool, use a strainer so that you can save not only the scallops but the garlic too! Discard the liquid and place the scallops in a bowl. Add the mayonnaise, and the Swiss cheese and stir together. It's best to refrigerate the mixture at this point, so the flavors have a chance to do their thing.
When it comes time to get the hors deurves ready, heat your oven to 375. Using a spoon, mound some of the scallop mixture on each toast. Bake until the tops are brown, approximately 15 minutes, but keep an eye on them....every one's oven is different!
Now for the zucchini tarts. Here are the ingredients you will need for these:
1 package refrigerated pie crust (you will use one roll)
zucchini (try to find small, narrow ones if at all possible) sliced thin
1 Tsp salt
2 Tbs olive oil plus additional for drizzling
small package of goat cheese
fresh Parmesan cheese
Now, toss the slices of zucchini with 1 Tsp of salt in a bowl and let stand for 15 minutes. Using paper towels, drain and pat dry. Now, back in the bowl so you can coat them with 2 Tbs of olive oil, pepper, and some thyme.
Remove the pie crust from the freezer and spread each one with some of the goat cheese. Arrange the zucchini slices on top of the goat cheese in a pin wheel pattern. If you need to cut the zucchini smaller so they will fit, by all means. Sprinkle with some Parmesan cheese and a little more thyme.
Bake for approximately 20 minutes, or until the pie crusts are golden brown. Place them on your serving dish and lightly drizzle with a little olive oil.