Appetizers - Ohio Farm Bureau

Crostini with Cannellini Beans & Strong Micro Herbs

This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.

Fresh Arugula Pesto

The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.

Eggplant Caponata

The juice for Maize Valley’s Chardonnay comes from Washington State. It’s just another example of the farm’s attempts to maintain diversity in what it can offer visitors who arrive all year long to sip and sample wines. Chardonnay can be produced into wines that range from dessert sweet to deliciously dry. This one is buttery, slightly oaky with hints of vanilla and buddies up beautifully with this delicious Caponata, a Sicilian appetizer or side dish, especially nice with roasted chicken.

Pan Roasted Bottom Flat Summer Garden Salad, Grits

Pan Roasted Bottom Flat Summer Garden Salad, Goat Cheese Grits & Great Lakes Gastrique was created during the 2014 Chef Summit at the Certified Angus Beef brand Education and Culinary Center. It’s perfect for anytime you find yourself in the mood for a great steak and a reason to impress your dinner guests. (This recipe has not been tested by Our Ohio staff.)

Salami Strata

After this is baked, it needs to chill overnight, then served.

Tzatziki

Tzatziki is a classic Greek cucumber sauce that can be used as a dip with fresh vegetables and toasted pita slices but its cool, refreshing taste is best when used to top grilled and roasted meats like lamb burgers and gyros.

Pink Peppercorn Yogurt Dip

Don’t expect an overly spicy kick in this pretty little dip. Pink peppercorns are actually dried berries, not pepper, with a delightful floral taste. Serve with blanched chilled asparagus spears, cherry tomatoes or an assortment of crudities.

Edamame Pesto

Edamame is Ohio’s edible soybean, firm and delicious with a slightly nutty flavor. They can be enjoyed simply steamed and salted and popped straight from their fuzzy pod into your mouth or shelled and used in this recipe where it adds a special twist to a classic pesto. Mix this version into hot pastas or spread on toasted bread slices. A dollop stirred into a vegetable soup delivers a wonderful savory accent.

Southwestern Taco Dip

Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

Baked Mozzarella Sticks

Pair with warmed marinara sauce for dipping.