Tart Apple Slices With Quince Paste and Shaved Manchego
2 Granny Smith apples
juice of 1 large lemon
small container of quince paste (see note)
4-ounce piece of Manchego cheese, at room temperature
Halve apples lengthwise, core them, then cut halves into thin slices to yield a total of 32 slices. (You may have some apple left over.) Place the slices in a nonreactive bowl and toss with the lemon juice.
Mound about 1/2 teaspoon quince paste in the center of each apple slice. Sprinkle with a little salt. Using a vegetable peeler, cut enough thin strips from the Manchego cheese to top each apple slice with 1 or 2 shavings. Arrange slices on a serving tray.
Note: Quince paste (also called membrillo) is a sweet mixture made from quince and is used in Spanish cooking. It is sold in some supermarkets (including Whole Foods) and in specialty food stores. You will need only a small amount for this recipe, but extra can be covered and stored in the refrigerator for a long period.
Per serving: 102 calories, 3 grams protein, 3 grams fat, 2 grams saturated fat, 15 grams carbohydrate, 1 gram fiber, 10 milligrams cholesterol, 196 milligrams sodium
Recipe analyses provided by registered dietitian Jodie Shield.
Tomato, Mozzarella and Olive Melange With Toasted Baguette Slices
1/2 pound (1 1/2 cups) grape tomatoes, halved lengthwise
1/2 pound small (1-inch) mozzarella balls, sliced 1/4 -inch thick
1/4 pound (1 cup) pitted kalamata olives, halved lengthwise
1/4 cup olive oil
2 teaspoons chopped fresh rosemary plus a sprig for garnish
1/2 teaspoon salt
1/4 teaspoon red-pepper flakes
16 baguette slices, cut 1/2 -inch thick on the diagonal
Place tomatoes, mozzarella and olives in a medium bowl and toss with olive oil. Stir in rosemary, salt and red-pepper flakes. Transfer mixture to a shallow serving bowl. (Mixture can be prepared 4 hours ahead; cover and refrigerate. Bring to room temperature before using.)
When ready to serve, arrange a rack at center position, and preheat the oven to 375 degrees. Place the bread slices on a baking sheet, and bake until lightly toasted, without turning, about 5 minutes.
Tuck a fresh rosemary sprig into the tomato/mozzarella mixture, place the bowl on a serving plate, and surround it with toasted bread slices. To eat, spoon some of the mozzarella mixture onto a slice of bread.
Per serving: 389 calories, 15 grams protein, 17 grams fat, 2 grams saturated fat, 46 grams carbohydrate, 5 grams fiber, 5 milligrams cholesterol, 906 milligrams sodium