Recipes from Susan Olenik's Kitchen
Appetizers for Any Occasion

Crab & White Bean Crostini
prep: 45 minutes | 12 servings
*Try pairing this dish with our 2018 Olenik Vineyards "Gabriella", Estate Chardonnay

Ingredients:
2 large lemons
1/4 cup plus 3 tbsp. extra-virgin olive oil, plus more for brushing and drizzling
2 tbsp. fine chopped parsley
1 medium jalapeño chilis, seeded and finely chopped
Fine sea salt
Freshly ground pepper
1 lb. jumbo lump crab meat, picked over for shells
2 baguettes
1 (15 oz.) can cannellini beans, rinsed and drained
1/3 garlic clove, peeled

Directions:
Heat oven to 350* with rack in the middle. Zest and juice 1 lemon: combine in a medium bowl. Add 1/4 cup oil, parsley, Chile, 1/4 tsp. salt and generous pinch of pepper; whisk together to combine. Cover and chill in refrigerator at least 1 hour or up to 4 hours. Slice baguettes on a long bias to form 12 (1/4 inch thick) pieces. Lightly brush both sides of bread with olive oil, and sprinkle with sea salt. Bake until lightly toasted (about 10 minutes). Let cool on wire rack.

Meanwhile, squeeze 1 tbsp plus 2 tsp. juice from remaining lemon. In a blender, combine lemon juice, remaining 3 tbsp oil, beans, garlic, 1/4 tsp. salt, pinch of pepper, and 1/4 cup water. Puree until smooth. Adjust seasoning to taste. Spoon puree on crostini, then top with crab salad. Drizzle lightly with oil & serve immediately.

Smoked Salmon Mousse Canapés
prep: 13 minutes
*Try pairing this dish with our 2019 Olenik Vineyards "Piper Rose", Rosé of Pinot Noir

Ingredients:
8 ounces hot-or-cold smoked salmon
1 (8 oz) package cream cheese
3 tbsp. half & half
2 tsp. fresh lemon juice
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
1 tbsp. chopped fresh tarragon
1 large English cucumber, cut into 30 (1/3 inch thick slices) or 30 small whole grain crackers.
Garnish with fresh chives, caviar or salmon roe.

Directions:
1. Place salmon in a food processor; pulse until finely chopped. Add cream cheese and next 4 ingredients, process until creamy and fluffy. Add tarragon, pulse until evenly distributed. Taste and adjust seasoning, if necessary. Add more half & half if necessary to achieve desired texture for piping.
2. Pipe or dollop about 1 tbsp. salmon mousse onto each cucumber slice. Garnish, if desired.