Different Recipes of Appetizer

DIFFERENT RECIPES OF APPETIZER
1. Goat Cheese Trio: Cut a 12-ounce log of goat cheese crosswise into 3 mini logs.
Roll 1 piece in chopped mixed herbs, another in cracked mixed peppercorns and
the last in chopped dried cranberries and cashews. Serve with baguette slices or
crackers.
2. Cannellini Bruschetta: Combine 1 drained can cannellini beans, 1 cup chopped
drained giardiniera (Italian pickled vegetables) plus a splash of brine from the jar,
1/4 cup diced provolone and 2 tablespoons each chopped parsley and olive oil.
Serve on toasted Italian bread.
3. Spiced Olives: Heat 1/3 cup olive oil with 1 strip each lemon zest and orange
zest, 1/4 teaspoon red pepper flakes and 1 smashed garlic clove. Stir in 1 cup
mixed olives and a few thyme sprigs.
4. Radish-Anchovy Canapes: Finely chop 1 to 2 rinsed anchovies, 2 tablespoons
parsley and 1 teaspoon grated lemon zest; mix with 1 stick softened butter.
Spread on pumpernickel cocktail bread and top with thinly sliced radishes and a
squeeze of lemon juice.
5. Blue Cheese–Pecan Spread: Mix 1/2 cup soft blue cheese with 2 tablespoons
chopped toasted pecans. Spread on celery sticks or crackers and drizzle with
honey.
6. Kale-Artichoke Dip: Thaw 1 1/2 cups frozen kale and 1/2 cup frozen artichoke
hearts; squeeze dry, then roughly chop. Combine with 4 ounces softened cream
cheese, 1/2 cup each shredded Swiss cheese and milk, 1/4 cup grated
Parmesan, 1 minced small garlic clove, 1/2 teaspoon salt and a dash each of
cayenne and Worcestershire sauce in a microwave-safe dish. Cover and
microwave 5 minutes, then stir. Serve with pita chips or crackers.
7. Indian Yogurt Dip: Mix 1 cup Greek yogurt with 2 tablespoons each chopped
cilantro and tomato, 1 tablespoon minced shallot, 1/2 teaspoon each grated
ginger and garlic, and salt to taste. Serve with crackers or pita chips.
8. Cucumber-Caviar Rounds: Spoon dollops of crème fraîche onto cucumber
rounds. Top each with a small spoonful of salmon or trout caviar.
9. . Pomegranate Guacamole: Cook 3 tablespoons pepitas (hulled green pumpkin
seeds) in 1 tablespoon olive oil until toasted; season with salt. Mash 2 avocados
with 1/2 cup chopped cilantro, 1/4 cup finely chopped onion, the juice of 1/2 lime,
1 finely chopped jalapeno and 1/4 teaspoon salt. Top with pomegranate seeds
and the toasted pepitas. Serve with tortilla chips.
10. Fried Ravioli: Fry uncooked small cheese or meat ravioli in 365 degrees F
vegetable oil until golden, about 2 minutes. Drain on paper towels and sprinkle
with salt and grated Parmesan. Serve with warm marinara sauce.
11. Romesco Dip: Pulse 1 cup roasted red peppers, 1 garlic clove, a pinch of red
pepper flakes, 1 teaspoon red wine vinegar and 1/3 cup each toasted almonds
and olive oil in a food processor until finely chopped. Serve with breadsticks or
crackers.
12. Mini Manchego Tarts: Make Romesco Dip (No. 11) and spoon a thin layer into
mini phyllo shells. Top each with a cube of manchego cheese and bake at 425
degrees F until the cheese melts, 8 minutes. Top with chopped parsley.
13. Cranberry-Pate Bites: Mix 1/4 cup mayonnaise, 2 tablespoons cranberry sauce,
and salt and pepper to taste. Spread on toasted baguette slices and top with
sliced country pate and sliced cornichons.
14. Stuffed Cherry Peppers: Stem and seed hot or sweet pickled cherry peppers.
Wrap strips of thinly sliced salami around cubes of aged provolone and stuff
inside the peppers. Drizzle with olive oil and sprinkle with chopped parsley. Serve
with toothpicks.
15. Deviled Crab Dip: Mix 1/2 pound crabmeat, 3 tablespoons mayonnaise, 1
tablespoon each dijon mustard, lemon juice and chopped parsley, 1/4 teaspoon
Worcestershire sauce, and salt and hot sauce to taste. Serve with crackers.
16. Pimiento Cheese Spread: Mix 8 ounces grated sharp yellow cheddar, 4 ounces
grated pepper jack, 3/4 cup mayonnaise, 1/2 cup chopped drained pimientos, 1
small grated shallot and a pinch of cayenne. Spread on toasted bread and
sprinkle with chopped chives.
17. Creamy Shrimp Dip: Combine 8 ounces softened cream cheese, 3/4 cup
mayonnaise and the juice of 1/2 lemon. Stir in 3/4 pound chopped cooked shrimp
and 1/4 cup each chopped celery and scallions. Season with salt and pepper.
Serve with potato chips or crackers.
18. Italian Tuna Dip: Pulse 1 drained 5-ounce can oil-packed Italian tuna, 1/2 cup
mayonnaise, 1/4 cup olive oil, the juice of 1 lemon and 2 tablespoons capers in a
food processor until smooth. Transfer to a bowl and stir in 2 tablespoons
chopped parsley. Top with more parsley and serve with crudités.
19. Spiced Pita Chips: Cut 3 pitas into wedges. Toss with 1 tablespoon olive oil, 1/2
teaspoon each ground cumin and coriander, and salt and pepper to taste. Bake
at 425 degrees F until toasted, 8 minutes.
20. Pumpkin Hummus: Purée 1 1/2 cups drained canned chickpeas, 1/3 cup canned
pure pumpkin, 3 tablespoons each olive oil and tahini (sesame paste), 1 garlic
clove, 1/2 teaspoon paprika and 1/4 cup water. Add salt and lemon juice to taste.
Transfer to a bowl and top with olive oil, red pepper flakes and toasted pepitas
(hulled green pumpkin seeds). Serve with sweet potato chips.

Different Recipes of Appetizer

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DIFFERENT RECIPES OF APPETIZER

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