Little Foods of The Mediterranean: 500 Fabulous Recipes For Antipasti, Tapas, Hors D'Oeuvre, Meze, and More by Clifford A. Wright

  • Lobster canapes with lobster butter

    from Little Foods of The Mediterranean: 500 Fabulous Recipes For Antipasti, Tapas, Hors D'Oeuvre, Meze, and More Little Foods of The Mediterranean by Clifford A. Wright

    • Categories: Canapés / hors d'oeuvre; French
    • Ingredients: whole lobsters; mayonnaise; butter; baguette bread
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Notes about Recipes in this book

  • Muhammara

    • michalow on August 03, 2025

      A go-to recipe for me. I reduce the breadcrumbs and keep things a little bit textured rather than processing to a smooth paste.Addictively good.

  • Baba ghannouj

    • michalow on July 31, 2022

      Most of the proportions here are spot on, though I thought half the garlic was plenty. I also blended the parsley in instead of using as a garnish. Delicious!

  • Frico

    • Breadcrumbs on March 01, 2015

      p. 93 - Not that a recipe is required for this simple but always tasty snack but I came across CW's version as I was flipping through the book looking for another recipe. The "variation" mentioned by EYB is a variety of fillings you can use to stuff your frico. In this instance I opted for the straight-up version. I was using a crappy "not-s0-non-stick" frying pan and I didn't achieve the wafers I normally do, instead I had frico rolls. Still tasty but didn't have the usual lacy visual appeal. The pan is now in the donation bag and balance has been restored in the bc kitchen! Always delicious though, regardless of the their appearance.

  • Caciocavallo and anchovy fritters from Sicily

    • Kaycee on March 24, 2010

      Sound like Lucy's, but she didn't use any cheese.

  • A little Turkish dish called "Albanian liver"

    • mcvl on July 29, 2011

      Delightful. Having some fresh mint leaves on hand, I added them to the salad and would do so again in the future.

  • Speckled beans with carrot and potato in olive oil

    • michalow on December 08, 2019

      I used about half the oil called for and found this perfectly delicious. Lemon (which is called for in the recipe but not noted here) is essential. I used flageolet beans and skipped the green onions. Served alongside the stuffed peppers from this book, and the flavors complemented one another well.

  • Stuffed bell peppers with rice and currants

    • michalow on May 17, 2019

      Very good. The peppers I used were large, so the filling was more suited to six peppers than eight. The small amount of sugar could be reduced or eliminated; some subtle sweetness is a nice contrast to the slight bitterness of the green peppers, but with sweet spices and currants already in the filling, sugar seems unnecessary. I used the full amount of olive oil in the filling, but much less than called for to drizzle over the tops.

  • Stuffed Swiss chard leaves with ground lamb, rice, and parsley in cool yogurt

    • sarahawker on May 22, 2023

      I made some liberal revisions to this recipe based on what I have on hand and it was a HUGE hit. I had leftover rice, ground beef instead of lamb and I added cinnamon w/ the Allspice. I also baked the rolls in a simple tomato sauce in the oven for about 30 min. No leftovers!

  • Turkish celeriac slaw

    • mcvl on August 09, 2013

      Good. Not special.

  • Corsican chickpea salad

    • michalow on May 09, 2018

      Bright and fresh testing -- better than the sum of its parts. I used pomegranate vinegar, reduced the onion, and added minced celery.

  • Antipasto magro #1

    • jenmacgregor18 on August 11, 2023

      This is really good. I favor the Antipasto Magro #2 a bit, but this is still absolutely delicious.

  • Antipasto magro #2

    • jenmacgregor18 on February 22, 2013

      Since I don't like big pieces of anchovy, I minced & mashed anchovy and stirred it into the olive oil. Usually use 1/2 green and 1/2 sweet peppers. ...and serve it with red wine vinegar. Delicious. A perfect use for all those bell peppers from the garden. It's definitely something I have to make every summer.

  • Marinated cauliflower salad from Seville

    • michalow on August 03, 2025

      I steamed my cauliflower (instead of boiled) and skipped the capers. Delicious. Also, very pretty with a mix of purple and white cauliflower.

  • Marinated carrot salad from Seville

    • michalow on May 19, 2013

      Very nice. I steamed the carrots (rather than simmering in broth) and added a dried chile to the mix. Be sure to use a good quality olive oil.

  • Harisa

    • sarahawker on February 02, 2015

      Made for Barter group. It's HOT. I used it to toss with roasted potatoes and it was very good. 1 cup goes a LONG way.

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  • ISBN 10 1558322272
  • ISBN 13 9781558322271
  • Linked ISBNs
  • Published Jan 11 2003
  • Format Paperback
  • Page Count 528
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press,U.S.

Publishers Text

Around the Mediterranean these small foods are known as hors d'oeurve, amuse-guele, amuse-bouche, passatempo, antipasto, tapas, mazza, meze, zakuski, qimiyya, and adu, not to mention the host of snacks and streets foods that are so inviting. These little foods are becoming better known in America, where all of them are assumed to be appetizers... For me an appetizer is a preview, a taste of things to come. Every recipe in this book is an appetizer, but many recipes are much more, because throughout the Mediterranean it is not a shared culinary tradition that the appetite needs an opening, a stimulation. In many cultures, especially in countries of North Africa and the Near East, the notion of an appetizer is foreign. The book is an introduction to the way people eat in the Mediterranean. I understand that it will be used both as an appetizer book and as a book on the Mediterranean style of eating and you can feel comfortable with both approaches.

--from the introduction

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