Starters
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Rustic Corn, Tomato & Basil Tart
We adapted this recipe from the wonderful book Wood-Fired Cooking from Ten Speed Press, written by stone-hearth cooking expert Mary Karlin. Wood Stone and Mary Karlin have been mutual fans for years and we’re delighted to be able to add this recipe to our collection; having modified it for use with our gas-fired ovens.
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Wood Stone Party Mix
Everyone has their favorite snack mix recipe and here is Wood Stone’s own. Use the same technique for your own family recipe. Party mix can be stored in air-tight containers for up to 2 weeks, though it usually won’t last that long!
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Prosciutto Wrapped Shrimp with Clementine Oil
Three minutes in the oven, a drizzle of Clementine oil, and everyone loves you!
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Roasted Butternut Squash and Apple Soup with Crispy Sage
Serve this soup for a first course that’s long on seasonal flavor, yet short on calories so it won’t fill you up for the feast yet to come. Or offer your guests demi-tasse cups of warming soup for an hors d’oeuvre as they come in from the cold
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Focaccia with Truffle Oil
The haunting flavor of truffle transforms the humble focaccia bread into an elegant addition to any brunch or an antipasto platter.
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Clams Casino
The high heat in the Wood Stone oven quickly bakes these clams in about a minute! This Rhode Island classic hors d’oeuvre is a staple in restaurants throughout the country with many variations. Here is ours.
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Classic Stuffed Mushrooms
Stuffed mushrooms come out beautifully when baked in the Wood Stone oven. They will be cooked through and browned on top, yet will retain a sturdy bite. Our method of pre-cooking the mushrooms releases their excess liquid thus providing a sturdier cap for stuffing.
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Oven-Roasted Shrimp Cocktail
Brining and then roasting at high heat produces succulent shrimp. We like to serve these at room temperature with a classic cocktail sauce for dipping.
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Oysters Rockefeller
Here is our take on the classic hors d’oeuvre from New Orleans. The high heat in the Wood Stone oven quickly bakes the oysters without drying them out and crisps the topping at the same time.
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Rumaki
A hot sizzle skillet in a hot Wood Stone oven will bake this classic hors d’oeuvre to crispy perfection in minutes! We poach the livers in milk first which firms them up for wrapping with the bacon.
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BBQ Spiced Salmon Bites with Chipotle Rémoulade
With the high temperature of the Wood Stone oven, these quick and easy appetizers will be done in 2-4 minutes. You can always kick up the spice with a bit more chipotle in the rémoulade.
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