Food: Wholesome Shavuot appetizers

May 17, 2012 12:39

A light way to start your holiday

Dieter's Tartine

Dieter's Tartine 521. (photo credit:Courtesy: Alan Richardson)

Around Shavuot, I incorporate more dairy dishes into my menus. For appetizers I pair cheeses, yogurt and labaneh with vegetables and serve them atop thin slices of bread to make small, open-faced sandwiches.

Even a rich dip, when spread lightly on good quality bread, can make a sandwich that is nutritious. Benny Saida, author of Food of the Balkans (in Hebrew), makes a spinach and yogurt dip from sheep’s milk yogurt mixed with garlic, salt, white pepper and cooled spinach that had been cooked with olive oil, and serves it with fresh bread. I use similar dips as spreads, allowing two or three slices of baguette per person.


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