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| Appetizers for a crowd are made with an easy tomato topping on toasted slices of bread started in a bread machine. |
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INGREDIENTS
1-1/2 teaspoons shortening
1-1/2 cups whole wheat flour
1 teaspoon active dry yeast
1 7-ounce jar dried tomatoes (oil pack), drained (3/4 cup)
1/2 of an 8-ounce tub cream cheese
1/2 cup pine nuts, toasted
1 2-1/4-ounce can sliced ripe olives, drained
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DIRECTIONS
1. Add the 3/4 cup plus 2 tablespoons water, shortening, whole wheat and bread flours, brown sugar, salt, and yeast to the bread machine pan according to manufacturer’s directions for a 1-pound loaf. Select dough cycle.
2. When cycle is complete, remove dough from machine. Divide in half; cover and let rest 10 minutes. Grease a baking sheet; sprinkle with cornmeal.
3. Roll each half of dough on a lightly floured surface into a 12×8-inch rectangle. Starting at a long side, roll up rectangles jelly-roll style; pinch edges and ends closed. Place loaves, seam side down, on prepared baking sheet. Cover and let rise in a warm place for 30 to 35 minutes or until nearly double.
4. Using a sharp knife, make three or four slashes across the top of each loaf. Brush with water. Bake in a 375 degree F oven about 25 minutes or until lightly browned and bread sounds hollow when tapped. Cool on wire rack.
5. For Dried Tomato Tapanade, place dried tomatoes, cream cheese, pine nuts, olives, basil, garlic, and the 1/3 cup water in a food processor bowl; process until almost smooth, scraping down sides of bowl as necessary. Transfer to covered container. Cover and chill up to 1 week. Let stand at room temperature for 30 minutes before serving.
6. Cut each loaf of bread into 1/4-inch-thick slices. Place in a single layer on baking sheets. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until lightly browned. Spread each slice with about 1 teaspoon Dried Tomato Tapanade. Makes about 56 servings.
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| One of the most traditional versions of this Italian appetizer, is also one of the quickest to assemble. |
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INGREDIENTS
16 bias-cut slices (about 3/4 inch thick) Italian country bread or crusty sourdough bread
1 cup soft goat cheese (chevre) or other spreadable soft white cheese
1/2 cup purchased basil pesto
2 7-ounce jars roasted red sweet peppers, drained and cut into 1/2-inch-wide strips
Snipped fresh herbs, such as basil, oregano, or thyme
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DIRECTIONS
1. Preheat broiler. Place bread slices on a baking sheet. Broil about 4 inches from the heat for 1 to 2 minutes or until bread is toasted, turning once. (Or place bread slices on the rack of an uncovered grill directly over medium heat. Grill for 1 to 2 minutes or until bread is toasted, turning once.)
2. Spread toasted bread with soft cheese. Spread pesto on cheese; top with roasted red pepper strips. Garnish with fresh herbs. Makes 16 servings.
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| Precooked shimp make this pretty appetizer a snap to prepare. |
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INGREDIENTS
1 avocado, cut into 16 slices
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DIRECTIONS
1. Top each cracker with 1 slice avocado, 1 shrimp and a squeeze of lime juice.
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| Bruschetta comes from the Italian word "bruscare," which means "to roast over coals." This version of the appetizer is toasted in the oven. |
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INGREDIENTS
1 8-oz. loaf baguette-style French bread
3 oz. soft chevre (goat cheese), crumbled
2 oz. light cream cheese (Neufchatel)
1 tsp. snipped fresh sage or 1/4 tsp. ground sage
1 7-oz. jar roasted red sweet peppers, drained and cut into strips
1-1/4 cups coarsely chopped pitted Italian or ripe olives
Finely shredded fresh sage
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DIRECTIONS
1. Preheat oven to 425 degrees F. Cut bread into 1/2-inch-thick slices. Lightly brush both sides of each slice with the 2 tablespoons olive oil. Arrange on an ungreased baking sheet. Bake about 10 minutes or until crisp and light brown, turning once. If desired, transfer the cooled toasts to a storage container. Cover and store the toasts at room temperature for up to 24 hours.
2. Meanwhile, in a medium mixing bowl stir together goat cheese, light cream cheese, lemon juice, and snipped sage or oregano. Cut red pepper into strips. Toss chopped olives in the 1/2 teaspoon olive oil.
3. To assemble, spread each slice of toast with cheese mixture. Top with red pepper strips, chopped olives, and sage leaves, if desired. Serve warm or at room temperature. To heat, return slices to the ungreased baking sheet. Bake in a 425 degree F oven about 3 minutes or until the toppings are heated through. Makes about 24 servings.
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| This make ahead appetizer can be put on hold for 24 hours. Just bake the bruschetta when guests arrive. |
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INGREDIENTS
12 bias-cut slices (about 1/2 inch thick) baguette-style French bread
1 cup thinly sliced onion
1 ounce thinly sliced prosciutto, chopped
2 to 3 tablespoons fig preserves
2 to 3 ounces sliced taleggio cheese
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DIRECTIONS
1. Preheat oven to 425 degrees F. Lightly brush both sides of bread slices with olive oil. Place bread slices on a baking sheet. Bake for 7 to 9 minutes or until bread is crisp and lightly browned, turning once.
2. For caramelized onion, in a small skillet, melt butter. Add onion. Cook, uncovered, over medium-low heat for 10 to 15 minutes or until onion is tender and golden brown, stirring occasionally. Remove pan from heat. Stir in prosciutto.
3. To assemble, spread fig preserves on toasted bread slices; top with onion mixture and taleggio cheese. Return bread slices to the baking sheet. Bake about 3 minutes or until bruschetta is heated through and cheese is softened. Serve warm or cool. Makes 12 servings.
4. Make-Ahead Tip: Prepare and bake bread slices as directed; cool. Store in an airtight container at room temperature for up to 24 hours. Prepare caramelized onion as directed; cool. Cover and chill for up to 24 hours. Assemble and bake the bruschetta as directed.
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| Pick your favorite quick-and-easy bruschetta topping from the four delicious options provided or serve them all at your next party. The make-ahead directions will help with advance planning. |
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INGREDIENTS
1 8-ounce loaf baguette-style French bread
Freshly ground black pepper
Fresh Tomato and Olive Topping, Shrimp Topping, Basil Pesto and White Bean Topping, or Dried Fig and Pistachio Topping
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DIRECTIONS
1. Preheat oven to 425F. For crostini, bias-slice the bread into 1/2-inch-thick slices. Arrange slices in a single layer on an ungreased baking sheet. Lightly brush one side of each bread slice with the olive oil. Lightly sprinkle oiled side of bread with pepper. Bake, uncovered, in the preheated over for 4 minutes. Turn slices over and bake for 3 to 4 minutes more or until crisp and light brown.
2. Prepare one or more of the desired toppings. Spoon onto toasted bread just before serving. Makes 8 to 10 servings.
3. Make-ahead directions: Cool toasts. Place in an airtight container and store at room temperature for up to 24 hours.
4. Fresh Tomato and Olive Topping: In a small bowl, stir together 1 cup seeded and finely chopped tomato (2 medium): 1 cup coarsely chopped assorted pitted ripe olives (such as kalamata, Greek, or Mission); 1/3 cup finely chopped red onion; 2 tablespoons snipped fresh cilantro or parsley; 2 tablespoons balsamic vinegar or red wine vinegar; and 2 cloves garlic, minced.
5. Shrimp Topping: In a medium bowl stir together 8 ounces peeled and deveined cooked shrimp, chopped; 1 tablespoon olive oil; 2 teaspoons white wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside. Halve 2 large cloves of garlic and rub toasts with cut sides before topping with shrimp mixture.
6. Basil Pesto and White Bean Topping: In a small bowl stir together a 9-ounce container (1 cup) basil pesto; 1 finely chopped hard-cooked egg; and 1 teaspoon lemon juice, sherry vinegar or red wine vinegar. In another small bowl stir together 1/2 of a 19-ounce can cannellini (white kidney) beans or 1/2 of a 15-ounce can Great Northern beans, rinsed and drained (1 cup); 1 tablespoon thinly sliced green onion or chopped shallot; 1 tablespoon olive oil; and 1/8 teaspoon crushed red pepper.
7. Dried Fig and Pistachio Topping: In a medium bowl place 3-ounces cream cheese, 2 ounces fontina or provolone cheese, and 3 ounces goat cheese (chevre) ; let stand at room temperature for 30 minutes. In a small bowl stir together 1/4 cup snipped dried figs and 1 tablespoon balsamic vinegar; let stand at room temperature for 30 minutes. Beat cheese with an electric mixer on low speed until well combined; stir in figs. Serve with 1/4 cup chopped pistachios.
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| Make the cheese mixture ahead of time for these appetizers. That way it’s chilled and ready for assembly come party time. |
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INGREDIENTS
1 cup crumbled feta cheese (4 ounces)
1/4 cup snipped fresh parsley
2 tablespoons oil-packed dried tomatoes, drained and finely chopped
1/2 teaspoon cracked black pepper
1/4 cup finely shredded fresh basil
1/4 cup chopped pitted kalamata olives
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DIRECTIONS
1. In a small bowl stir together feta cheese, sour cream, parsley, dried tomatoes, garlic, and pepper. Cover and chill for 2 to 24 hours.
2. Using a sharp knife, trim the ends from cucumbers; discard ends. Bias-slice the cucumbers into 1/4-inch-thick slices. Spoon 1-1/2 teaspoons cheese mixture onto each cucumber slice. Arrange cucumber slices on a serving platter.
3. In a small bowl combine basil and olives. Spoon some of the mixture over each cucumber slice. Serve immediately. Makes 30 appetizers.
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| Host an old-fashioned tea party and make these simple cream-cheese-and-ham-topped crackers the star. |
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INGREDIENTS
1 8-ounce tub fat-free cream cheese with strawberries
4 to 6 ounces thinly sliced ham or smoked turkey
Herbs and/or herb blossoms
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DIRECTIONS
1. Spread the assorted crackers with some of the cream cheese. Cut thinly sliced ham or turkey into 1- to 2-inch pieces. Place meat piece atop the cream cheese layer. Top meat and cheese with desired herbs and/or edible flowers, such as rosemary blossoms, pineapple sage, nasturtiums, and marjoram. Makes 24 to 30 sandwiches.
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| Brandy and blue cheese spice up these hearty appetizers. Because blue cheese tends to be salty, use unsalted butter. |
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INGREDIENTS
1/2 cup unsalted butter, softened
1/2 cup finely snipped dried apricots
100 1/4-inch-thick bias-sliced baguette slices, toasted (about two 1-pound baguettes)
3/4 cup sliced almonds, toasted
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DIRECTIONS
1. In a large bowl use a fork to crumble the cheese; add butter. Allow to stand at room temperature for 30 minutes. Mash together cheese and butter with the fork until well combined. Stir in brandy and apricots. Cover and chill cheese mixture up to 24 hours. Allow mixture to stand at room temperature 30 minutes before spreading.
2. Preheat oven to 400 degree F. Spread each bread slice with about 1/2 tablespoon cheese mixture. Place bread slices on baking sheets. Bake for 2 to 3 minutes or until cheese is melted and bubbly. Arrange on serving platters; top with sliced almonds. Makes 100 appetizers.
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