FrenchAppetizersPHOTOGRAPHY BYCATHERINE CÔTÉMARIE ASSELINFrenchAppetizersPHOTOGRAPHY BYCATHERINE CÔTÉMARIE ASSELIN22Clockwise from top right: Roasted Red Pepper and Hazelnut Dip, Crunchy Seed Crackers (page 42), Beet, Goat Cheese, and Orange Dip (page 25).23ROASTED RED PEPPER AND HAZELNUT DIPMakes about 1 cupThis bright-red, dairy-free dip is thickened with toasted hazelnuts, which also add a delightful nutty flavor to the condiment. You can buy toasted and peeled hazelnuts, but they’re cheaper and they keep longer if you buy them raw. Serve with Crunchy Seed Crackers (page 42), meatballs, crudités, or pita chips, spread over toasted baguette slices (see page 74), or in sandwiches.3⁄4 cup drained, coarsely chopped roasted red peppers1⁄4 cup toasted hazelnuts, coarsely chopped (see page 104)1 tablespoon extra virgin olive oil8 large fresh basil leaves, chopped1 clove garlic1⁄2 teaspoon kosher saltPinch of crushed red pepperAdd all the ingredients to a food processor or use a hand blender. Process or blend until smooth. Store in an airtight container in the refrigerator for up to 1 week.78BAKED CROQUE MONSIEUR FINGERSMakes 18 fingersA croque monsieur is a baked ham and cheese sandwich with additional cheese melted on top. Some people add béchamel sauce inside the sandwich for additional creaminess; in my version of the croque monsieur, I substitute eggplant caviar to add flavor and nutritional value to the dish. The sandwiches are assembled and baked in batches. Simply slice into pieces and serve to a hungry crowd.5 ounces (about 1 1⁄3 cups) grated Gruyère, Swiss, or Emmenthal cheese (or a combination), divided3⁄4 cup heavy cream2 ounces grated Parmesan cheeseFreshly ground black pepper, to taste1 loaf rustic bread (about 9 inches in diameter)3⁄4 cup Eggplant Caviar (page 20)6 thin slices oven-roasted hamLightly grease a 9 x 13-inch baking dish. Set a rack in the upper third of the oven and preheat to 500°F.Measure 1⁄2 cup of the Gruyère and place into a small bowl; set the remaining cheese aside. Add the cream, Parmesan, and a generous grinding of pepper to the bowl. Stir to combine and set aside.Cut 6 (1⁄2-inch-thick) slices from the bread. Make sure they fit into the baking dish when set side by side in sandwiched pairs. Cut off the edges of the slices to make them fit, if needed. Lightly toast the bread slices, and then place 3 of the slices back into the bottom of the prepared baking dish. Slather these slices with half of the Eggplant 79Caviar then top each with 2 slices of ham, folding the ham to fit if required. Sprinkle with the reserved grated Gruyère. Slather the underside of the remaining slices of bread with the remaining Eggplant Caviar. Place these slices caviar side down over the cheese-topped bottom slices. Spoon the cheese and cream mixture over the sandwiches. Bake for 12 minutes, until the croque monsieurs are bubbling and the cheese is golden brown. (You can broil the sandwiches to add more color if desired.) Remove from oven and set on a wire rack. Let cool for 20 minutes. Use a spatula to carefully remove the croque monsieurs from the baking dish, and then cut each sandwich into fingers. Transfer to a serving plate and enjoy.110111BERRY CUPS WITH GREEN TEA AND HONEY SYRUPServes 8Here’s a light, fresh dessert for the height of the summer season. It’s super simple to assemble. You should prepare the syrup in advance to cool it fully before using. To serve, all you need to do is place gorgeous berries in small serving bowls and pour the green tea–infused syrup over them. Decorate with edible flowers if you can get your hands on them to make the dessert look truly special.1 1⁄2 cups water3 tablespoons or 3 bags of top-quality Japanese green tea leaves1⁄4 cup honey4 cups mixed berries (a combination of strawberries, blueberries, blackberries, and cherries), sliced into bite-size piecesTo serveEdible flowers (optional)Crushed pistachiosBring the water to a boil. Add the green tea and steep for 10 minutes. Strain the tea then stir in the honey. Reheat the tea slightly to help fully dissolve the honey, if needed. Transfer to an airtight jar and let cool completely. Refrigerate until cool, at least 2 hours. (You can make the syrup up to 3 days in advance.)Divide the berries between 8 small bowls or glasses. Generously pour the syrup over top. Garnish with edible flowers and pistachios. Serve immediately.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >