Small Plates from around the Globe

Travel the globe with Chef Craig Logan in recipes, creating small plates that’ll be sure to impress your guests at home. We’ll start in the Mediterranean with a white shrimp salad tartelette flavored with organic dill fronds, Mediterranean olives, and ripe tomatoes. Next, we’ll travel to Sicily, preparing sundried tomato caprese bruschetta on baked garlic crostini with fresh mozzarella and sweet basil. We’ll jump to Southeast Asia and make grilled, marinated Thai chicken satay with spicy peanut dipping sauce. In Morocco, we’ll make warm spiced hummus di tahini with Moroccan spice-rubbed grilled pitas. We’ll end in the global melting pot of New Orleans, preparing crab toasts rich with herbs, sherry and Gruyère.