I served this at Christmas and it was hit! This recipe is from the December 2010 issue of Southern Living.
16 oz. Brie round (rind removed from top)
1/3 cup cherry preserves
1 Tbsp. balsamic vinegar
1/8 tsp. freshly ground pepper
1/8 tsp. salt
pecans, chopped
Stir together cherry preserves, balsamic vinegar, pepper, and salt. Drizzle over warm Brie round. Top with chopped toasted pecans. Serve with crackers.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Tuesday, November 22, 2011
5-Layer Greek Dip
This is one of my new favorite go-to appetizer recipes! I found this included in a magazine ad for Athenos hummus.
Total time: 10 minutes
1 package (7 oz.) hummus (I've used both regular flavored and roasted red bell pepper flavored, both were equally good)
1 package (4 oz.) feta cheese, crumbled
1/2 cup chopped tomatoes
1/4 cup chopped cucumbers
2 Tbsp. chopped kalamata olives
Spread hummus onto the bottom of a 9-inch pie plate.
Cover with layers of remaining ingredients.
Serve with pita chips. I also serve this with cucumber slices (note: every time I've served this every cucumber slice is used).
Total time: 10 minutes
1 package (7 oz.) hummus (I've used both regular flavored and roasted red bell pepper flavored, both were equally good)
1 package (4 oz.) feta cheese, crumbled
1/2 cup chopped tomatoes
1/4 cup chopped cucumbers
2 Tbsp. chopped kalamata olives
Spread hummus onto the bottom of a 9-inch pie plate.
Cover with layers of remaining ingredients.
Serve with pita chips. I also serve this with cucumber slices (note: every time I've served this every cucumber slice is used).
Sunday, November 6, 2011
Strawberry Salsa
I served this when I hosted a girls' wine tasting party. I found this recipe in a cookbook called "Small Plates for Sharing", the first volume in the Practical Gourmet series, from the Company's Coming kitchen.
Serves 8.
2 cups finely chopped fresh strawberries
2 tbsp white balsalmic vinegar
1-1/2 tbsp minced fresh basil
1-1/2 tsp minced fresh chives
1 tsp granulated sugar
1/2 tsp coarsely ground pepper
1/4 cup soft goat (chevre) cheese
Round melba toasts
Combine first 6 ingredients. Let stand for 30 minutes to blend favors. Serve cheese with melba toast and strawberry mixture.
Can be made the day before and refrigerated overnight.
Serves 8.
2 cups finely chopped fresh strawberries
2 tbsp white balsalmic vinegar
1-1/2 tbsp minced fresh basil
1-1/2 tsp minced fresh chives
1 tsp granulated sugar
1/2 tsp coarsely ground pepper
1/4 cup soft goat (chevre) cheese
Round melba toasts
Combine first 6 ingredients. Let stand for 30 minutes to blend favors. Serve cheese with melba toast and strawberry mixture.
Can be made the day before and refrigerated overnight.
Smoked Salmon Dip
My sister served this at Easter. She got the recipe from Cooking Light.
12 servings
8 oz tub light cream cheese (my sister recommends using whipped cream cheese for fluffiness)
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill sprigs (optional)
Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs if desired.
Note: This can be made ahead of time. Serve with whole wheat crackers or toasted baguette slices.
12 servings
8 oz tub light cream cheese (my sister recommends using whipped cream cheese for fluffiness)
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill sprigs (optional)
Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs if desired.
Note: This can be made ahead of time. Serve with whole wheat crackers or toasted baguette slices.
Artichoke Parmesan Crostini
I got this recipe from an issue of Everyday Food.
8 slices baguette
2 tablespoons olive oil
salt & pepper
1 jar (6.5-oz) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded parmesan cheese
1 tablespoon chopped fresh parsley
Preheat oven to 350. Brush baguette slices on both sides with a total of 1 tablespoon olive oil; season with salt and pepper. Place on baking sheet and bake, turning over once, until golden, 10-12 minutes. Cool.
Finely chop artichokes and combine in bowl with parmesan cheese, parsley, and remaining tablespoon of olive oil.
Spoon topping onto crostini and garnish with additional parmesan, if desired.
8 slices baguette
2 tablespoons olive oil
salt & pepper
1 jar (6.5-oz) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded parmesan cheese
1 tablespoon chopped fresh parsley
Preheat oven to 350. Brush baguette slices on both sides with a total of 1 tablespoon olive oil; season with salt and pepper. Place on baking sheet and bake, turning over once, until golden, 10-12 minutes. Cool.
Finely chop artichokes and combine in bowl with parmesan cheese, parsley, and remaining tablespoon of olive oil.
Spoon topping onto crostini and garnish with additional parmesan, if desired.
Seven Layer Dip
2 avacados, peeled, pitted, and diced
1-1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
Garlic salt to taste
Ground black pepper to taste
1 8-oz sour cream
1 8-oz package taco seasoning mix
4 Roma (plum) tomatoes, diced
1 bunch green oinions, finely chopped
1 16-oz can refried beans
2 cups shredded Mexican cheese blend
1 (2.25-oz) can black olives, drained and finely chopped
In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt, and pepper.
In a small bowl, blend the sour cream and taco seasoning.
In a 9x13 dish, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, cheese, and black olives. Serve with tortilla chips.
1-1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
Garlic salt to taste
Ground black pepper to taste
1 8-oz sour cream
1 8-oz package taco seasoning mix
4 Roma (plum) tomatoes, diced
1 bunch green oinions, finely chopped
1 16-oz can refried beans
2 cups shredded Mexican cheese blend
1 (2.25-oz) can black olives, drained and finely chopped
In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt, and pepper.
In a small bowl, blend the sour cream and taco seasoning.
In a 9x13 dish, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, cheese, and black olives. Serve with tortilla chips.
Artichoke Bruschetta
I found this recipe in the Arizona Republic one day.
8 servings
1 french baguette loaf
1 jar (6 oz) marinated artichoke hearts
1/2 cup shredded parmesan cheese
1/3 cup finely chopped red onion
1/3 cup mayonnaise
Preheat broiler. Cut bread into slices 1/2-3/4 inch thick (about 16 slices).
Drain and roughly chop artichokes. In a medium bowl, mix artichokes, cheese, red onion, and mayonnaise.
Top bread slices with the mixture. Broil until the topping starts to bubble and lightly brown, about one minute.
8 servings
1 french baguette loaf
1 jar (6 oz) marinated artichoke hearts
1/2 cup shredded parmesan cheese
1/3 cup finely chopped red onion
1/3 cup mayonnaise
Preheat broiler. Cut bread into slices 1/2-3/4 inch thick (about 16 slices).
Drain and roughly chop artichokes. In a medium bowl, mix artichokes, cheese, red onion, and mayonnaise.
Top bread slices with the mixture. Broil until the topping starts to bubble and lightly brown, about one minute.
Teresa's Salsa
My friend, Teresa, makes this salsa. I think this is one of the best salsas I've ever had! I am posting this recipe exactly as she gave it to me.
1 14.5oz can of whole peeled tomatoes
1 yellow jalapeno
2-4 green jalapenos
1 Anaheim green chile
1 garlic clove
cilantro
salt
garlic salt
1/2 yellow or white onion
green onions
In a blender, add can of tomatoes, sliced up jalapenos, sliced up chile, 3/4 garlic clove (use garlic press), cilantro (leaves only, no stems, I usually use about half of the bundle), salt (I'm guessing about 1/2 teaspoon), and garlic salt (I always add more garlic salt than salt). Blend on lowest setting for a few seconds. Pour into bowl and add chopped onions (for the green onions, I only use about 1/4-1/2 of the onion and I use the white end).
1 14.5oz can of whole peeled tomatoes
1 yellow jalapeno
2-4 green jalapenos
1 Anaheim green chile
1 garlic clove
cilantro
salt
garlic salt
1/2 yellow or white onion
green onions
In a blender, add can of tomatoes, sliced up jalapenos, sliced up chile, 3/4 garlic clove (use garlic press), cilantro (leaves only, no stems, I usually use about half of the bundle), salt (I'm guessing about 1/2 teaspoon), and garlic salt (I always add more garlic salt than salt). Blend on lowest setting for a few seconds. Pour into bowl and add chopped onions (for the green onions, I only use about 1/4-1/2 of the onion and I use the white end).
Jen M.'s Dip
A friend of mine had a party and served this dip. It was delicious! I had to get the recipe!
2 packages cream cheese, softened
1 can of artichokes, cut into small pieces
2 spoonfuls of pesto dip
Shredded parmesan cheese
Mix in shallow, oven-safe bowl. Smooth out evenly. Sprinkle a little parmesan cheese on top (not too much or it will burn). Bake for about 25 minutes at 400 degrees. Remove and sprinkle more parmesan cheese on top. Bake for another 5-10 minutes. Put a little bit more parmesan cheese on top before serving. Serve with wheat thins or torilla chips.
2 packages cream cheese, softened
1 can of artichokes, cut into small pieces
2 spoonfuls of pesto dip
Shredded parmesan cheese
Mix in shallow, oven-safe bowl. Smooth out evenly. Sprinkle a little parmesan cheese on top (not too much or it will burn). Bake for about 25 minutes at 400 degrees. Remove and sprinkle more parmesan cheese on top. Bake for another 5-10 minutes. Put a little bit more parmesan cheese on top before serving. Serve with wheat thins or torilla chips.
Garlicky White Bean Dip with Crudites
I got this recipe off weightwatchers.com. I doubled the recipe for my monthy Bunco group and the dip was practically gone by the end of the evening.
Points Value: 2
Servings: 4
Preparation time: 20 minutes
Cooking time: 2 minutes
Level of difficultly: Easy
1 teaspoon olive oil, extra virgin
3 medium garlic cloves, minced
15 1/2 oz. canned cannellini beans, drained and rinsed
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons water
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1/2 teaspoon paprika or chopped fresh parsley (optional)
Vegetable suggestions: yellow and/or red peppers, cherry tomatoes, cucumbers, carrots (Note: when I served this, the cucumbers and carrots went immediately, wish I had put more on and not one of the peppers)
To prepare dip, heat oil in a small saucepan over medium heat; saute garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
In a food processor (or blender), combine oil and garlic mixture, beans, and lemon juice. Process until smooth, slowly adding 1 to 2 tablespools of water to obtain a thick yet creamy consistency; season to taste with salt and pepper.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with prepared vegetables.
Points Value: 2
Servings: 4
Preparation time: 20 minutes
Cooking time: 2 minutes
Level of difficultly: Easy
1 teaspoon olive oil, extra virgin
3 medium garlic cloves, minced
15 1/2 oz. canned cannellini beans, drained and rinsed
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons water
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1/2 teaspoon paprika or chopped fresh parsley (optional)
Vegetable suggestions: yellow and/or red peppers, cherry tomatoes, cucumbers, carrots (Note: when I served this, the cucumbers and carrots went immediately, wish I had put more on and not one of the peppers)
To prepare dip, heat oil in a small saucepan over medium heat; saute garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
In a food processor (or blender), combine oil and garlic mixture, beans, and lemon juice. Process until smooth, slowly adding 1 to 2 tablespools of water to obtain a thick yet creamy consistency; season to taste with salt and pepper.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with prepared vegetables.
Sunday, October 30, 2011
Feta Tomato Topper
I couldn't think of an appetizer to make for Bunco. My friend, Teresa, gave me this recipe and promised it would be good. She was right! There were none left at the end of Bunco. :)
1 cup (4 oz) crumbled feta cheese (can also use tomato basil feta cheese)
1 cup plum tomatoes, seeded and diced (about 3 medium tomatoes)
1/4 cup finely chopped red onion
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
approximately 36 melba crackers
In a bowl, combine first 6 ingredients. Spoon 1 tablespoon mixture onto each melba cracker.
1 cup (4 oz) crumbled feta cheese (can also use tomato basil feta cheese)
1 cup plum tomatoes, seeded and diced (about 3 medium tomatoes)
1/4 cup finely chopped red onion
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
approximately 36 melba crackers
In a bowl, combine first 6 ingredients. Spoon 1 tablespoon mixture onto each melba cracker.
Fruit Salsa with Cinnamon Tortilla Chips
I had just received the April/May 2008 issue of Cook's Country and noticed one of the articles was about a recipe contest for party appetizers. As I was hosting Bunco at my house a few days later, I thought I would make the recipe that had won the grand prize. The Bunco ladies declared it a hit!
Serves 12.
Once cool, the chips can be stored at room temperature in an airtight container for 4days; the salsa is best served immediately.
Fruit Salsa
2 tablespoons apple jelly
2 tablespoons light brown sugar
1/4 cup orange juice
1 jalapeno chile, seeded and minced
2 Granny Smith apples, peeled, cored, and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis, peeled and chopped fine
Cinnamon Chips
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
12 (6-inch) flour tortillas
1. For the fruit salsa: Whisk jelly, sugar, orange juice, and jalapeno in large bowl. Add apples, strawberries, and kiwis and toss to coat.
2. For the cinnamon chips: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Combine sugar and cinnamon in bowl. Lightly coat tortillas on both sides with cooking spray and cut each into 6 wedges. Arrange tortillas in single layer on 2 baking sheets and sprikle sugar mixture evenly over top of tortillas. Bake until golden and crisp, 10-15 minutes, switching and rotating sheets halfway through baking time. Serve with salsa.
Serves 12.
Once cool, the chips can be stored at room temperature in an airtight container for 4days; the salsa is best served immediately.
Fruit Salsa
2 tablespoons apple jelly
2 tablespoons light brown sugar
1/4 cup orange juice
1 jalapeno chile, seeded and minced
2 Granny Smith apples, peeled, cored, and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis, peeled and chopped fine
Cinnamon Chips
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
12 (6-inch) flour tortillas
1. For the fruit salsa: Whisk jelly, sugar, orange juice, and jalapeno in large bowl. Add apples, strawberries, and kiwis and toss to coat.
2. For the cinnamon chips: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Combine sugar and cinnamon in bowl. Lightly coat tortillas on both sides with cooking spray and cut each into 6 wedges. Arrange tortillas in single layer on 2 baking sheets and sprikle sugar mixture evenly over top of tortillas. Bake until golden and crisp, 10-15 minutes, switching and rotating sheets halfway through baking time. Serve with salsa.
Orange Dip for Fruit
I got this recipe from a Taste of Home issue.
Prep/Total Time: 10 minutes
Yield: 4 1/2 cups
1 cup orange juice
1 package (3.4oz) instant vanilla pudding mix
1 cup (8oz) sour cream
1 carton (8oz) frozen whipped topping, thawed
Assorted fresh fruit
In a large bowl, whisk orange juice and pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers.
Prep/Total Time: 10 minutes
Yield: 4 1/2 cups
1 cup orange juice
1 package (3.4oz) instant vanilla pudding mix
1 cup (8oz) sour cream
1 carton (8oz) frozen whipped topping, thawed
Assorted fresh fruit
In a large bowl, whisk orange juice and pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers.
Creamy Crab and Artichoke Dip
This is another recipe I got from my mom. Every time I've made it, someone has asked for the recipe.
1 1/2 cup crab meat (canned real crab meat is best)
8 oz cream cheese
1 cup mayonaise
1/3 cup green onions, chopped
14-16oz can artichoke hearts, drained and chopped
3/4 cup shredded parmesan cheese
Preheat oven to 375. Blend cream cheese and mayonaise until smooth. Stir in remaining ingredients. Place mixture in glass pie plate. Bake uncovered for 15-18 minutes. Serve with crackers or French bread.
1 1/2 cup crab meat (canned real crab meat is best)
8 oz cream cheese
1 cup mayonaise
1/3 cup green onions, chopped
14-16oz can artichoke hearts, drained and chopped
3/4 cup shredded parmesan cheese
Preheat oven to 375. Blend cream cheese and mayonaise until smooth. Stir in remaining ingredients. Place mixture in glass pie plate. Bake uncovered for 15-18 minutes. Serve with crackers or French bread.
Chicken Enchilada Dip
My mom served this at a get-together. My then-husband came up to me and said, "You must get this recipe from your mom!" My mom got the recipe from a friend after enjoying it at her friend's party. The friend got it from Taste of Home's Simple and Delicious.
2 cups shredded cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 can (5 oz) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 oz) chopped green chiles
1 envelope taco seasoning
Tortilla chips
Yield: 3 cups
In a 2-quart microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes or longer or until heated through. Serve with tortilla chips.
2 cups shredded cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 can (5 oz) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 oz) chopped green chiles
1 envelope taco seasoning
Tortilla chips
Yield: 3 cups
In a 2-quart microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes or longer or until heated through. Serve with tortilla chips.
Sausage Wonton Appetizers
Our family friend, Lori, served these at a party. They were so good! I just had to get the recipe!
25-count wonton wrappers
1 lb sausage, cooked and drained
1 1/2 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
3/4 cup ranch dressing
Preheat oven to 350.
Press a wonton wrapper into each cup of a muffin tin. Bake 5 minutes. Remove from oven and place wonton cup on a cookie sheet. Repeat until there are about 25 cups.
Mix sausage, cheese, and ranch dressing until very well blended. Spoon into wonton cups. Bake 5-10 minutes or until bubbly.
25-count wonton wrappers
1 lb sausage, cooked and drained
1 1/2 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
3/4 cup ranch dressing
Preheat oven to 350.
Press a wonton wrapper into each cup of a muffin tin. Bake 5 minutes. Remove from oven and place wonton cup on a cookie sheet. Repeat until there are about 25 cups.
Mix sausage, cheese, and ranch dressing until very well blended. Spoon into wonton cups. Bake 5-10 minutes or until bubbly.
Subscribe to:
Posts (Atom)