1-15 oz. can Cannellini beans-rinsed & drained

1/4 C fresh Ital. parsley

2 T fresh lemon juice

Zest one lemon

1 garlic clove, grated

Salt & Pepper

1/3 C Olive Oil

Put everything in a food processor, stream in the olive oil until creamy.

PITA CHIPS:  4 T dry rosemary (not fresh)

1 1/2 C Extra virgin olive oil.

Bag of fresh pitas (I use whole wheat)

Soak rosemary in olive oil at least one hour. Cut pitas into long strips, get 8 strips per pita, cut off tips to square them, separate one into two. Brush rough side with EVOO mixture. Sprinkle w/salt, bake 400 for 7-8 min.


The olive oil & rosemary pita chips can be made in advance  and stored between sheets of wax paper in an air tight container!  They can be addictive!  So make plenty. Keep an eye on them while baking, they can burn fast!


1/4 C shelled pistachios

6 oz. mascarpone cheese, rm. temp.

6 oz. goat cheese, rm. temp.

freshly ground white pepper, to taste

olive oil, as needed

1/2 C finely chopped smoked salmon, packed

1/2 baguette, sliced 1/4 in.thick

Lightly toast pistachios in fry pan a few min., coarsely chop, set aside. In bowl, combine cheeses, blend well. Line deep 3-4 in bowl with plastic wrap. Let it hang over the sides. Lightly oil the plastic. Spoon one-third cheese mix. into the bowl. Using oiled spool, pack down tightly.  Spread the smoked salmon evenly over the cheese, packing it down firmly and leveling the top.  Spool another layer of the cheese mixture, packing it down firmly.  Sprinkle most of the pistachios evenly over the cheese, reserving some for sprinkling on top.  Spoon in the remaining cheese, packing it down firmly and leveling the top.  Cover with the overlapping plastic wrap and refrigerate for at least 2 hrs. or up to 24.   Un-mold on to a serving dish and serve with baguette slices.

Toasted Baguette slices:

Preheat oven to 350.  Cut baguette in 1/4 in. slices. Place in baking pan. Brush with olive oil, sprinkle with garlic salt. Bake 5 min. each side.

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