Ideas for Mediterranean Dinner Party

[Fan]

Having some friends over for dinner this Saturday. I'm going w/ a Mediterranean theme. I was thinking to start w/ crostini of different types - maybe fresh basil & tomato for one. Would like 1 or 2 others - any suggestions?

Main course will be Tuna w/ Olive-wine sauce from CL 1/97 (does anyone else save their CL like I do?). I may also make a beef if not everyone likes tuna - any suggestions for a mediterranean style/marinade/sauce for the beef? I would like to accompany w/ spinach sauteed in garlic and perhaps cous-cous, although open to ideas for the sides. Finish w/ cheese, port and perhaps poached pears w/ either raspberry or chocolate sauce. (Not necessarily a mediterranean dessert, but easy & elegant.)

[lindrusso]

I do a crostini with feta cheese, tomato slices, basil leaves and roasted garlic. I also have a recipe for Wild Mushroom Crostini if you are interested - I didn't automatically include it because it's not exactly Mediterranean. However, the Feta in the following recipe should fit your theme pretty nicely.

Other suggestions: you could serve toasted pita wedges with hummus (appetizer); Falafels would make a nice appetizer; Tabouli would make a nice side. If you want recipes for any of these, just let me know.

ROASTED GARLIC CROSTINI WITH FETA, BASIL AND TOMATO

1 loaf French bread, sliced 1" thick
extra-virgin olive oil
1 to 2 blocks feta cheese, sliced 1/4" thick
2 to 3 large tomatoes, thinly sliced
3 large heads of garlic, roasted
1/2 cup fresh basil, sliced thin

1. Lightly toast French bread slices brushed with olive oil. Top each piece of bread with a slice of feta cheese, followed by one slice of tomato. Return crostini to the oven until the tomato and cheese are warmed. Sprinkle each crostini with fresh basil. Squeeze roasted garlic cloves on top of crostini and enjoy!

2. To roast garlic: Remove the outer papery skin of garlic, leaving the cloves intact. Brush the garlic heads lightly with olive oil. Wrap in aluminum foil and bake in a 375º degree oven for about 35 minutes to an hour, or until the cloves of garlic are very soft, but not dried out.



[This message has been edited by lindrusso (edited 08-22-2000).]

[lorilei]

There are some lovely Greek recipes on the "Country of the Month" thread down below. Lots of light, fresh faire with broad appeal.

Make sure you have plenty of brine-cured olives, crusty loaves of bread and citrus fruit. You might contemplate a spread with figs, dates and cheese...

Have you thought about serving lamb?

[Fan]

Thanks for the yummy crostini recipe!

I hadn't thought about lamb b/c I don't care for it, but I could eat the mediterranean tuna. Great idea! Also, the figs would be a nice touch. I never seem to be able to find fresh figs though would you recommend dried? Or do you have a source for fresh?

[lorilei]

Fan - I can never find fresh figs either, but wouldn't blink about serving dried ones.

If you're really determined, you might try an online source for fresh figs.