Eggs... protein packed, vitamin rich, and an empty palate waiting to be dressed, these little orbs are nearly an every day occurrence in the Liv Life household. Be they scrambled, over easy, over medium or simply hard boiled, the versatility of the egg makes them ideal for nearly any meal, or in this case, an amazing appetizer.
February's Inspired Plate Challenge titled "Eggs" had my heart soaring with possibilities, but looking to step up our photo from the average Breakfast Burrito (that was our last post), the Mushroom Bocadillo provided interesting shape and texture along with a tasty result. Featuring only a few ingredients this appetizer works nicely into a party menu with its ability to be made ahead of time and served at room temperature. Quiche-like minus the crust and creamy calories, the dish is baked, cooled and then cut into handy little squares which are just perfect for a cocktail napkin.
Returning to my favorite white background I chose a simple style for our shoot attempting keep the focus on the Bocadillos without distraction. I've found that my lack of photography props forces me to become creative while trying to create a scene or some sense of a story in the photo, hence using ingredients as props has become my styling choice. Filling a measuring cup overflowing with freshly grated Parmesan and adding a small branch of basil the shoot was set, and as our hemisphere slowly but surely returns to the warmer seasons I'm relishing every extra minute of beautiful morning backlight.
And now won't you join me as we travel close to my hometown in Northern California. Please allow me to introduce The Inspired Plate's newest member, Jayme Franklin. Jayme is a mom to two adorable little blondies and works as a photographer in the Belmont, California area. Lets see what sort of eggs she has brought to the table!
Egg and Mushroom Appetizer
adapted from The Sunset Grill: 125 Tasty Recipes for Casual Get-Togethers and Easy Weeknight Cookouts, pg 35
1 pound cremini mushrooms, chopped
1/2 small onion, chopped
1 clove garlic, minced
salt and pepper to taste
1/2 cup fresh basil, sliced
1/4 cup Parmesan cheese, freshly grated
Additional Parmesan for garnish
Preheat oven to 325º. Prepare an 8-inch square baking dish with cooking spray and set aside.
Heat a swirl of olive oil in a medium skillet over medium high heat and add the mushrooms, onions and garlic. Reduce heat to medium and sautee until the mushrooms and onions are soft, about 10 minutes. Season with salt and pepper to taste. Set aside to cool.
Crack the eggs into a medium bowl and whisk. Stir in the basil and 1/4 cup of cheese. Add the cooled mushrooms to the egg mixture, stirring gently to combine. Pour the egg mixture into the prepared pan and sprinkle with 2 Tbs of extra cheese.
Place baking pan into the oven and bake until the eggs are just set and the center feels firm when pressed, 20-30 minutes. Remove dish from the oven and place on a rack to cool. Allow to cool at least 15 minutes before cutting.
Cut Bocadillos into squares and serve warm or at room temperature. Sprinkle with additional Parmesan cheese if desired.
Liv Life Note: The Sunset Cookbook calls these appetizers, Bocadillos. Sunset gives the translation of "Little Bites" and these little bites can be made up to 1 day ahead. Refrigerate after cooling. Remove from the refrigerator and allow to come to room temperature or reheat, uncovered in a 325º oven until warm, about 10 minutes.