quick & easy

everyone needs a few simple but beautiful go-to appetizers to throw together at the last minute. or a little something to nibble on with a nice glass of sauvignon blanc when 5 o'clock rolls around. these are two snacks we've been making lately. the white bean dip is a nice change from hummus, which we love but eat way too often. it's always a good idea to have a few cans of cannellini or garbanzo beans in the pantry for just such an occasion! mixed olives are so easy and available everywhere and this is a nice way to make them a little more unique. enjoy!

Marinated Olives

10 oz mixed olives in brine

4 kumquats or 1 small tangerine, sliced

4 sprigs rosemary

1/2 cup olive oil

drain olives reserving a few tablespoons of brine. in a small bowl, mix olives with sliced kumquats, rosemary and olive oil. refrigerate for 2-6 hours and bring to room temperature before serving.

White Bean Dip

15 oz cannellini (white kidney beans), drained

3 cloves garlic, chopped

1 lemon, juiced

2 green onions, chopped

2 tbs chopped fresh parsley

2 tbs white balsamic vinegar

1/8 cup olive oil

salt & pepper to taste

in a food processor, combine beans, garlic, lemon juice, green onions, parsley and vinegar and pulse to chop. with processor running, slowly add olive oil and puree until smooth and creamy. adjust seasoning with salt & pepper to taste. serve with assorted vegetables and crackers for dipping!