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GreekReporter.comLifeFoodSavory Vasilopita Appetizers: A Unique Recipe by Giorgio Pintzas Monzani

Savory Vasilopita Appetizers: A Unique Recipe by Giorgio Pintzas Monzani

Savory vasilopita
Savory Vasilopita appetizers with berries and flavored cream cheese are a great way to reuse any leftover Vasilopita slices you may have around the house this time of year. Credit: Nicole Stefanoli

You can’t deny it, we all have Vasilopita leftovers every year that we don’t know how to use, so why not create some savory Vasilopita appetizers? Instead of letting them become dried out, and regretting letting this happen each and every year, have some fun with these yummy leftovers and create your own appetizer masterpieces.

By Giorgio Pintzas Monzani

It’s time to change things up! With this recipe we’ll see how to make our leftovers into a perfect post-holiday appetizer — maybe to pair with the sparkling wine that is still left in the fridge.

We are not going to see exact grams or ounces here, in the spirit of using things up at this time of year after we have been celebrating with every possible kind of food imaginable.

Take inspiration from my guidelines here, and let your imagination — and your fridge — guide you!

Savory toast with Vasilopita base, rosemary cream cheese, smoked salmon, blackberries, and radish

Ingredients:

● Vasilopita
● One tbsp unsalted butter
● Smoked salmon
● Cream cheese
● Blackberries
● Radishes
● Rosemary
● Lemon zest
● salt
● pepper

First, let’s prepare our flavored cream cheese.

We finely chop the rosemary and mix it in with the cream cheese, then add salt, pepper and a little lemon zest. Mix everything together and add a tablespoon of olive oil and a teaspoon of milk in case you would like it to be a little softer.

If you desire, you can also use ricotta cheese, seasoning it in the same way, simply adding an extra tablespoon of extra virgin olive oil.

Next, take your leftover Vasilopita slices and toast them in a pan with a tablespoon of unsalted butter.

Then, cut radishes into rounds with a knife or with the help of a kitchen mandoline, and place them in a bowl with cold water.

Next, rinse your blackberries and slice them in half lengthwise.

Finally, when you serve this dish, just let your imagination guide you in creating a small garden atop the slice of Vasilopita.

You can switch out the blackberries with pears, and the radishes with cucumbers and even the rosemary with dill, if you like. Let your cravings — and the contents of your pantry — guide you as you enjoy the last of the holiday goodies.

Enjoy your meal and have fun!

Giorgio Pintzas Monzani is a Greek-Italian chef, writer and consultant who lives in Milan. His Instagram page can be found here. 

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