Barbara Boyd’s Citrus Herb Wafers
“To achieve a dessert snack without dairy products or fat,
I came up with this delightful wafer treat,” says this Lake
Tahoe, California, member.
1/2 cup light olive oil
1/2 cup sugar
1 large egg white
2 tablespoons minced fresh rosemary
2 tablespoons grated lemon or orange peel
1/2 teaspoon vanilla extract
11/4 cups all-purpose flour
11. Preheat oven to 350°F.
2. Beat olive oil and sugar in mixing bowl until creamy.
Beat in egg white, rosemary, peel and vanilla. At low speed,
mix in flour just until combined.
3. Shape dough into one 10-by-11/2-inch log. Wrap well
in aluminum foil and refrigerate 1 hour.
4. Slice log into 1/4-inch-thick slices. Bake on ungreased
cookie sheets until edges are lightly golden. Transfer to
cooling racks. Makes approximately 24 wafers.
12 slices white bread, thinly sliced preferred 1 6-ounce can Lindsay small
8 ounces mozzarella cheese, sliced in 1/4-inch-thick circles or medium ripe olives,
drained, finely chopped†*
1/4 cup mayonnaise
Wilson Batiz Tomato, Mozzarella
and Basil Tea Sandwiches
Lindsay Olive Salad
1/4 cup light mayonnaise
2-3 Wilson Batiz tomatoes, sliced in 1/4-inch-thick circles*
3 tablespoons pine nuts
Salt and pepper to taste 1/8 teaspoon salt
Fresh basil sprigs Ground black pepper to taste
Using a circular cookie-cutter similar in size to the circum-
3 tablespoons chopped fresh basil
ference of the tomatoes, cut out 24 circles of bread. (Freeze
3 tablespoons chopped green onion
the leftovers for bread crumbs.) Use the cookie-cutter, if
needed, to also cut the slices of mozzarella to fit the bread.
3 tablespoons chopped drained sun-dried tomatoes packed in oil
Spread a thin layer of mayonnaise on each bread cutout,
12 slices thin-sliced white bread
then top with a slice of tomato and a circle of mozzarella. 1/2 cup light cream cheese
Sprinkle lightly with salt and a touch of pepper. Top with Combine all ingredients except bread and cream cheese;
a small cluster of basil leaves. Makes 24 petite sandwiches. mix well.
Cover and chill at least
1 hour or up to
*Brands may vary by region; substitute a similar product. Cut crusts from bread, forming 4-inch squares. Spread
Recipe developed by Pat Volchok. slices of bread with olive mixture; smear cream cheese on
other slices. Close sandwiches, pressing lightly. Cut into
triangles or rectangles. Makes 24 sandwiches.
1 cup plus 2 tablespoons canned Lindsay chopped olives can be substituted.
*Brands may vary by region; substitute a similar product.