Melissa d’Arabian, host of “Drop 5 pounds with Good Housekeeping,” shares recipes for no bake, no hassle snacks to make for your family and friends during the holidays.
Recipe: Mock mascarpone crostini (on this page) Recipe: Zucchini cappaccio (on this page)For the mock mascarpone, in a small bowl cream together the cream cheese, yogurt and vanilla extract with a hand until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.
Preheat the oven to 400 degrees F. Brush the bread slices lightly with olive oil and season with salt. Bake in the oven until golden, 3 to 4 minutes per side. Allow to cool. Spread the toasts with mock mascarpone cheese and top with roasted red pepper slices, basil, olive oil and salt.
4 servings
Using a sharp vegatable peller, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices. In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour. Use vegetable peeler to shave thin slices of parmesan over the zucchini, and serve with baguette slices.
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