Share your favorite appetizers

[Monique1]

I would like to make something special this year besides cheese and crackers, veggie plate with dips - share here.

[blaze]

1. Cream Cheese & Jalapeno pinwheels!

Quick and easy and well received! :)

Tortilla
Spread with cream cheese
Sprinkle with some (or lots) of diced, pickled jalapenos.
Roll
Slice.

You can fix up to the roll stage a day or two ahead and then slice 'em up when you're ready to serve.

[Monique1]

8. That sounds good

Could I use fresh jalapenos? I don't like pickled.

[blaze]

13. I've never tried it with fresh jalapenos...

so not sure how different it would be.

[cbayer]

2. Rustic Beefsteak Tomato Tart

You can cut this into pieces. Although it's best warm, it does nicely at room temperature. I use a pre-made pie crust and leave the capers out. Absolutely delicious.



This freeform tomato tart makes a great appetizer, lunch, or light supper. Use the best-tasting, locally grown farmstand beefsteak tomatoes you can lay hands on.
Serves eight to ten.

For the crust:
9 oz. (2 cups) unbleached all-purpose flour
1/4 cup freshly grated Parmigiano-Reggiano (about 1/2 oz.)
1 Tbs. chopped fresh thyme
1/4 tsp. table salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cayenne
5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
5 to 6 Tbs. ice water
For the filling:
1-1/2 lb. ripe beefsteak tomatoes
Kosher salt
1-1/2 cups freshly grated Parmigiano-Reggiano (about 3 oz.)
4 Tbs. roughly chopped pitted oil-cured black olives or Kalamata olives
12 large basil leaves, thinly sliced
2 tsp. capers, drained and patted dry, roughly chopped if large
Freshly ground black pepper
2 Tbs. extra-virgin olive oil
Prepare the crust and tomatoes:
Combine the flour, cheese, thyme, table salt, pepper, and cayenne in a food processor and pulse to blend thoroughly. Add the butter and pulse until the pieces are about the size of rice grains. Add the ice water through the feed tube, 1 Tbs. at a time, while pulsing in short bursts until the dough starts to come together. It may still look crumbly, but if you press it with your fingers, it should become compact. Don’t add more water than is necessary to get the dough to cling together. Turn it out onto a clean work surface and, using your hands, press and gather the dough into a rough ball. Put the ball on a sheet of waxed paper, gently shape it into a flat disk, and wrap it tightly. Refrigerate for at least 45 min.

Meanwhile, core (but don’t peel) the tomatoes and slice them 1/4 inch thick. Sprinkle with 1/2 tsp. kosher salt, stack them in a colander set over a bowl, and let drain for at least 45 min. and up to 1 hour. About every 15 min., turn the slices gently and tilt the colander to let the juices drain freely.

Assemble and bake:
Position a rack in the center of the oven and heat the oven to 425ºF. Cut a piece of parchment to fit a rimmed baking sheet (preferably a heavy-duty one) and put the baking sheet in the freezer to chill. Take the dough out of the refrigerator and let it warm until pliable, about 10 minutes. Sprinkle the parchment lightly with flour. Roll the dough on the parchment into a 14-inch round that’s 1/8 inch thick. It’s fine if the dough extends a little beyond the parchment. Transfer the parchment and dough to the chilled baking sheet and refrigerate for 15 min.

Remove the dough from the refrigerator and let it sit at room temperature for about 5 min. to keep it from cracking. When filling the dough, work steadily without delays. Sprinkle two-thirds of the cheese over the center of the dough round, leaving a 2-inch-wide band around the edges. Scatter half the olives and half the basil over the cheese and arrange the tomato slices on top so they overlap slightly, making a solid layer. Sprinkle on the remaining basil and olives, the capers, and the rest of the cheese. Season with pepper and drizzle the olive oil over the filling. Fold the edges of the pastry over the edge of the filling, pleating it as you go so it forms a neatly fitting round edge. Bake until the dough is lightly browned, turning the pan halfway through baking, about 40 min. total. Carefully transfer the tart from the parchment to a rack and let it rest for at least 30 min. before cutting and serving.

leftovers

Leftovers keep well at room temperature for a day or two. Reheat for 10 to 15 min. at 350ºF.

[Monique1]

9. Any changes

my family and friends do not like capers or olives.

[cbayer]

11. You can leave them both out (and I always leave the capers out).

The only thing I would advise not skipping is the salting of the tomatoes. If too juicy, they will just make the crust soggy.

:hi:

[Lucinda]

16. Sounds really delicious! Love the flavor combination.

I've only really started appreciating cooked tomatoes the past couple of years. Not a red sauce fan as a rule either...this sounds really gooood.

[The empressof all]

3. Crostini with Basil Butter

Process basil, with equal parts cream cheese and butter, clove of garlic and a hand full of Parm

This is the most amazing spread. I use a generous spread on thin slices of baguette (toasted) Garnish with chopped veggies of your choice, caviar, olives --It's all good

I also add this to the yolks when making deviled eggs.


Really you can do this spread with most any herb or combo. I prefer basil but it's also good with Parsley and Thyme. You need to taste as you go along and use quantities that suit your own taste.

[Lucinda]

4. That would be good w/ fresh pasta too!

yummy and simple

[The empressof all]

5. It's amazing on Pasta

I've even been known to add extra garlic and mix it into Tomato based sauce for a "Pink" pasta..... OMG Good!

Now that I'm off the dairy...this is one recipe I really miss. It's fine with subbing the butter with olive oil but I just can't stand the tofu cream cheese substitutes. I've done it with Olive Oil, Tofu and nutritional yeast and that's good ....Just not as good. :cry:

[Lucinda]

6. I only do butter, cream cheese, yougurt and sour cream these days

Any other dairy doesn't like me much.

Unfortunately, some things just wont be the same with substitutes. :(

[housewolf]

20. A little off-topic, but not totally

You know me... I wonder about a lot of things...

So I'm just wondering if you've ever tried keifer? It's "sort of" a cross between yogurt and milk in that it's more liquidy than yogurt but less than milk. Like yogurt, it's a cultured product that a variety of prebiotic good-for-you microbes. You can buy it or make it at home from self-renewing kefir "seeds" or a dried kefir starter. When you buy it in the store it comes plain (unflavored) or fruit-flavored. What I've found at the supermarket is quite inferior to what I've found at health food stores. It has a tart flavor like yogurt but could be sweeteneed or flavor as one wants. It has just a wonderful aroma and I often add it to smoothies, milkshakes and the like. I haven't done any research on substituting it for milk in cooking, so that areas still be be explored.

Anyway... just thought it might give you another option, if it's something you haven't already explored.

Happy weekend to you!

:toast:

[Lucinda]

25. I have never tried it! Thank you for the suggestion

Will look for some. :)

[pengillian101]

21. That sounds good!

When you say process - you mean in a food processor I assume?

:hi:

[Tesha]

7. This one's simple...

but really quite good.

1/3 parmesan
3/4 C mayo
1/2 minced onion (I just use an palmful of dried)
1 t. Worcestershire Sauce (I use a bit more)
salt and pepper if you need it

mix and let set for 15 minutes
then spread on Party Rye bread and set under the broiler until it browns and bubbles a bit

My adult daughters still ask for "Little Rye Bread Things"...

[Monique1]

10. Now that sounds good

Come on - need more ideas

[Lucinda]

17. I'm wishing I had some mayo right now

Would give this a test run tonight! LOL Sounds great.

[grasswire]

22. the name for this is "Hasty Hots"

The original recipe was in Sunset Magazine decades ago. The original has no worcestershire.

It's a favorite in my family, too. The aroma of them cooking is out of this world.

Incidentally, any kind of regular bread works, too -- cut in squares, strips, whatever.

[Tesha]

23. Wow! Look at this!!!

They've updated the recipe, and it looks wonderful...
Hasty Hots

Cut 1 slender baguette (1/2 lb.) in half, slice each half lengthwise, and place, cut side up, on a 12- by 15-in. baking sheet. Broil about 3 in. from heat until toasted, 2 to 3 minutes.

Meanwhile, mix 1/2 cup diagonally sliced green onions, 1/2 cup mayonnaise, and 1/2 cup grated or finely shredded parmesan cheese.

Spread mixture on bread. Return to broiler and broil until lightly browned, about 1½ minutes. Let cool about 2 minutes to crisp. Cut each piece in thirds.

Makes: 12 

[housewolf]

12. This one's totally unhealthy... but oh my gosh SO GOOD!

This has been a family favorite for years

Shepherd's Bread Dip

Ingredients:
1 large round of bread (Shepherd's Loaf, we used to call it)
4 8-oz bricks of Cream Cheese, room temp
3 Tbls Mayonnaise
2 Tsp Lemon Juice
1/8 Tsp Garlic Salt
1 Dash Pepper
6 Green Onions (including most of the tops), chopped
1/2 Lb Peppered Beef (or Pastrami (easier to find), or other similar meat (could sub turkey pastrami, for instance), thinkly sliced, cut into strips/pieces

Pre-heat oven to 300 degrees.

Prep the bread loaf - Cut about 1/4 or so of the loaf off at the top and hollow out the insides and cut them all up into cubes. Set the bread aside.

Using a mixer, cream the cream cheese until smooth & creamy. Add mayo & spices and combine. Add the green onions and meat, combine.

Fill the hollowed-out loaf with the cream cheese-meat mixture and top with the bread lid and place on a cookie sheet.

Bake in a 300 degree oven for 1 hour. Spread the cubed bread chunks on a cookie sheet and place in the oven during the last 10 minutes of baking the loaf - just to warm them.

Serve with the bread chunks and an array of veggies for dipping.

Wish I had some right now....


This is an old recipe, I'm sure there are things that one could substitute - such as chopped garlic for the garlic salt, various other meats, and add more or differnt spices to "kick it up" for today's tastes.

Enjoy your party!




:party:

[blaze]

14. 4 8-oz bricks of Cream Cheese... OMG!!!!!!

This looks so good!!!! :D

[Lucinda]

18. I've tried this before. It is really tasty!

Haven't had any in a long time!

[yellerpup]

15. Easy and impressive.

Poach asapargus tips for a few seconds, shock them in ice water, drain and pat dry. Take a tub of Bucheron/herb cheese (I mix in a tiny bit of grated orange rind) and stick them together two or three at a time (the smaller the better) then wrap them in prosciutto. Pretty finger food.

Edited to add: Only wrap the base of the asparagus so the spears can stand up and be seen. After you roll them in the prosciutto, serve them standing.

[Lucinda]

19. ohh...tasty and beautiful i bet!

I want! I'm getting sooo hungry reading C&B tonight :P

[Dover]

24. I'm easy. I can eat a dozen deviled eggs. Also like them with a dab of liver pate on top.

Honestly...I'm easily pleased with this appetizer and don't know why I don't just make them
every week to have in my frig for finger foods. I wish I could find a local source
for duck eggs. I'll bet that would be even more delicious (with a little duck liver pate on top)!