Tapas Style: Chicken Meatballs, Smoked Salmon Crostini, Foie Gras & Confit D’oignon Crostini

My husband is back from his business trip! I couldn’t decide what dish to make for dinner, so I figured, why not make multiple ones? Alton Brown recently tweeted about a tapas restaurant, so I was further inspired by that (by the way, his “Eat Your Science” show is a lot of fun!).

Weights and serving sizes (2 servings this time) for these will be smaller than a “normal” entree size.

Chicken Meatballs

I used food processor to grind up 6.6 oz of chicken thighs that I already had, but you can also use ground chicken. I added about half a sprig of rosemary leaves, 1/2 tbsp bread crumbs (I used roasted garlic bread crumbs), 1/2 an egg, and mixed them all together in a mixing bowl. I’ve found that using my hands to mix all the ingredients together is the best method (yes, squishy and a little gross, and be sure to wash your hands after!). Add salt and pepper or whatever other seasonings you wish.

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Chicken meatball ingredients prior to mixing

After everything is well-mixed, form the mixture into balls by grabbing a chunk and rolling it in your hands. Put them on a baking sheet sprayed with cooking spray or a with a little olive oil. Bake in the oven at 350°F for about 20 minutes or until cooked through.

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Chicken meatballs before they went into the oven

Smoked Salmon Crostini

First, I peeled one garlic clove and cut off the ends, then made a garlic paste by using a garlic grater plate (you can also use the butt of a knife to smash it). I melted 1 tbsp of herb butter with the garlic paste (no herbs are good too, but I love herb butter and make it my mixing butter with chopped sage, rosemary, thyme, and sage).

Then, I cut a French baguette into 4 slices for each of us (about 2.25 oz for both servings) and brushed each slice with the garlic-butter mixture. I baked the slices at 350°F until the bread started to brown on the edges (maybe 5 or so minutes).

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Sliced baguette brushed with herb butter and garlic paste

While the bread was baking, I made a spread (adapted from this site) using 1 tbsp of cream cheese and 2 tbsp of Greek yogurt, a splash of lemon juice, and a few dashes of dill weed (I’m sure fresh is better, but I didn’t have any). I also hard boiled one egg and diced it up.

After the bread was done, I topped each one with spread, lay a piece of smoked salmon on top (1.5 oz per person, spread among the 4 slices), added diced egg on top, and garnished with diced fresh chives.

Foie Gras & Confit D’oignon Crostini

I will not discuss the controversy surrounding foie gras and simply state that I received some as a gift, which I used for this meal, and I’ll leave it at that.

I sliced 4 additional slices each of French baguette and brushed each slice with olive oil. I baked the slices with the ones above at 350°F until the bread started to brown on the edges (maybe 5 or so minutes).

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Sliced baguette brushed with olive oil (the picture is missing 1 slice per person!)

While the bread was baking, I made confit d’oignon (less fancily known as onion preserve and adapted from here). I sliced a white onion into thin slices (was 4 oz) and cooked them in in a pot in olive oil until they were fragrant and transparent. I then added 1/4 cup of red wine and simmered until the liquid was gone. Add a sprinkle of sugar until it’s melted.

I topped each bread slice with a slice of foie gras (make sure you use a hot knife to cut the slab) – each person got 37.5g, spread among the 4 slices. I then topped each with the confit d’oignon.

Voilà!

 

Chicken Meatballs

Servings: 2

Ingredients

  • 6.6 oz chicken thighs or ground chicken
  • 1/2 egg (white and yolk)
  • 1/2 tbsp bread crumbs
  • 1/2 sprig rosemary leaves
  • Salt, pepper, other seasonings to taste

Method

  1. Grind the chicken in a food processor with the rosemary leaves or put ground chicken into a mixing bowl
  2. Add the remaining ingredients and mix (preferably with hands)
  3. Form into balls and place on baking sheet with nonstick spray or a little bit of olive oil
  4. Bake at 350°F for ~ 20 minutes or until cooked through
  5. Nom nom nom!

Estimated Nutritional Information (per serving, not including seasonings)

133 calories; 17g protein; 1g carbs; 7g fat; 129mg cholesterol; 183mg sodium

 

Smoked Salmon Crostini

Servings: 2

Ingredients

  • 8 slices French baguette, about 1/4 in. thick each (~4.5 oz)
  • 85.5g smoked salmon
  • 2 tbsp cream cheese (I used fat free)
  • 2 tbsp plain Greek yogurt 
  • 1/2 tbsp butter (I used herb butter)
  • 1 egg, hardboiled and diced
  • 1 clove garlic, mashed
  • Dill weed
  • Lemon juice, splash
  • Fresh chives for garnish

Method

  1. Preheat oven to at 350°F
  2. Use a garlic grater plate or mash the garlic with the butt of a knife to make a garlic paste
  3. Mix the garlic paste with (herb) butter and melt over the stove or in the microwave
  4. Brush the mixture onto the bread slices and toast in the oven at 350°F until the edges start to brown (~5 minutes)
  5. Meanwhile, mix the cream cheese and yogurt, dill weed, lemon juice until it works for your taste
  6. Top the bread slices with the spread, smoked salmon, egg, and chives
  7. Nom nom nom!

Estimated Nutritional Information (per serving)

243 calories; 18g protein; 20g carbs; 1g fiber; 3g sugar; 9g fat; 135mg cholesterol; 954mg sodium; 20mg potassium

 

Foie Gras & Confit D’oignon Crostini

Confit D’oignon recipe adapted from Food.com 

Servings: 2

Ingredients

  • 8 slices French baguette, about 1/4 in. thick each (~4.5 oz)
  • 75g foie gras
  • 4 oz onion
  • 1/4 cup red wine
  • Pinch of sugar

Method

  1. Preheat oven to 350°F
  2. Meanwhile, cook the onions in a pot with olive oil until they are trasparent
  3. Add the red wine and cook until the liquid is gone
  4. When liquid is almost gone, brush the bread slices with olive oil and toast in the oven at 350°F until the edges start to brown (~5 minutes)
  5. As bread cools a little, add a pinch of sugar (or more if you’d like) to the onions until it’s melted
  6. Top each slice with the foie gras and onions
  7. Nom nom nom!

Estimated Nutritional Information (per serving)

348 calories; 7g protein; 23g carbs; 2g fiber; 4g sugar; 20g fat; 163mg sodium; 83mg potassium

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