BUFFALO MOZZARELLA BRUSCHETTA

Bruschetta (pronounced “bruh-SKET-tah”) is an Italian snack or appetizer of toasted bread rubbed with olive oil and seasonings and topped with various ingredients. The combination of garlic, tomatoes, and basil is classic; fresh mozzarella adds body. Buffalo mozzarella, made from the milk of the domesticated water buffalo, is a southern Italian delicacy, now widely available here packed in brine and refrigerated. The American product may not equal the Italian original, but it is still richer and creamier than cow’s milk mozzarella, as well as higher in protein and calcium. 8 large slices country-style Italian bread 2 tablespoons extra-virgin olive oil 2 garlic cloves, pressed and allowed to sit for 10 minutes 3 tablespoons balsamic vinegar ¾ cup sliced fresh basil 1 cup halved cherry tomatoes 12 ounces buffalo mozzarella, torn into bite-size pieces Sea salt and freshly ground black pepper, to taste 1. Brush the slices of bread liberally with olive oil and grill or toast until crisp and lightly browned. 2. Combine the remaining ingredients in a bowl and let sit for about 5 minutes so the flavors meld. 3. Taste and adjust the seasoning, adding more salt or pepper if needed. Spoon the mixture over the toasted bread and serve.

CHIPOTLE BLACK BEAN DIP

 I’ve always preferred to cook with dried beans, but in the interest of quick preparation, I’m happy to say that several canned-bean varieties are quite acceptable, among them black beans. Add salt cautiously, because even after rinsing, canned beans may be salty. Chipotles are dried and smoked ripe jalapeño peppers. Their flavor is essential in this dip. 1 garlic clove, pressed and allowed to sit for 10 minutes 1 (15-ounce) can black beans, rinsed and drained ¼ cup roughly chopped white onion ¼ cup salsa (jarred or fresh) 2 tablespoons lime juice, or to taste ¼ cup fresh cilantro, leaves and tender stems, plus 2 tablespoons chopped fresh cilantro for garnish ¼ teaspoon chipotle chili powder, or more to taste 1 teaspoon ground cumin ½ teaspoon sea salt, or to taste 1 to 2 tablespoons water (optional) 1 small tomato, seeded and finely diced 1. Place all of the ingredients except the water, tomato, and chopped cilantro for garnish in the bowl of a food processor. Pulse until you reach a dip-like consistency. 2. If the mixture is too thick, continue to pulse, adding water by the tablespoon. Taste and adjust the seasoning with more salt or lime juice, if desired. 3. Transfer to a serving bowl, cover the dip, and place in the refrigerator to chill for at least 15 minutes. Garnish with diced tomatoes and chopped cilantro, and serve with vegetables or tortilla chips for dipping. The mixture can be stored in an airtight container in the refrigerator for up to 3 days.

FRESH MOZZARELLA and HEIRLOOM TOMATOES with KALE PISTACHIO PESTO with GARLIC SCAPES

Caprese salad with a twist. Fully ripe tomatoes in season are a must. If you do not wish to make the Kale Pistachio Pesto with Garlic Scapes, use regular basil pesto. 1½ pounds fresh mozzarella, at room temperature 3 large ripe heirloom tomatoes ⅔ cup Kale Pistachio Pesto with Garlic Scapes

1. Slice the mozzarella and tomatoes into ½-inch-thick slabs. Place a slice of mozzarella on top of each tomato slice and arrange the stacks on a platter.
2. Put a dollop of pesto on each stack and serve.

CURRY DEVILED EGGS 

Deviled eggs are popular throughout Europe and have been for a long time. In the most common preparation, the yolks of hard-boiled eggs are mixed with mayonnaise and mustard and stuffed back into the halved whites with various garnishes. This version uses curry powder, lime juice, and a pinch of cayenne pepper to make them a bit more interesting, and the pickled-onion garnish is really special. A plate of cold deviled eggs is an attractive and tasty starter, especially in warm weather. 4 hard-boiled eggs, peeled 2 tablespoons mayonnaise 1½ teaspoons lime juice ¼ teaspoon curry powder ¼ teaspoon sea salt 2 pinches of cayenne pepper Quick Pickled Onions

1. Cut the eggs in half lengthwise. Put the yolks in a small bowl and set the whites on a plate. 

2. Mash together the yolks with the mayonnaise, lime juice, curry powder, salt, and cayenne and mix until smooth. 

3. Evenly disperse heaping teaspoons of the mixture into the egg-white cups. Garnish with a pickled onion or two.