Thought I would share some great party finger foods, amuse-bouche (one bite
appetizer), appetizers, antipasto, tapas, smorgasbord, or hors d’oeuvre for
your next party. No matter what you call
it, I’m sharing bite-sized morsels of love for your guests and keeping it
simple and fresh.
Bruschetta
Bruschetta is a crusty bread that has been grilled or toasted and rubbed
with garlic and topped with a tomato topping.
For looks and taste, it is a great time to use your different colored
heirloom tomatoes.
2 cups chopped assorted heirloom tomatoes
1/2 small chopped red onion
3 tablespoons olive oil plus additional for drizzling on the bread
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1 garlic clove, peeled, halved
Preheat your broiler. Slice your
bread and place on a large cookie sheet.
Drizzle the pieces of bread with olive oil. Toast the bread under the broiler until
golden brown. Leave the door open and do
not leave it. It browns almost
immediately. When you take it out
immediately take a piece of garlic and rub it on each piece of the crusty bread.
Chop your tomatoes and salt slightly and let drain on paper towel. Chop your onion into fine pieces and put in a mess strainer to run cold water over and rinse well.
This takes the bite out of the onion.
Combine your tomatoes, finely chopped onion, 3 tablespoons olive oil,
chopped fresh basil, and balsamic vinegar. Season the
tomato mixture with salt and pepper.
Set the bowl out along side the toasted bread and let your guests spoon on
their own topping.
Shrimp and
Bacon Brochettes Tapas
Thinly sliced bacon
Peeled and deveined shrimp
Freshly ground black pepper
1 tablespoon olive oil
2 lemons
Roast bacon in the oven until very lightly browned. Do not let it get crispy because you will
finish cooking it on the shrimp. Cut the
pieces in half to wrap around the shrimp. Place the wrapped shrimp down flat on
a board and skewer them through the fattest part and the tail. Season
generously and drizzle with the oil.
On a high heat griddle or the grill, grill shrimp and bacon brochettes for
2-3 minutes on each side. Or you can roast them in a hot oven (425ºF) on an oiled
baking tray for 8-10 minutes or until the shrimp is pink. Do not over cook the shrimp or they will be
tough. Squeeze over the juice of the
lemon wedges and serve warm.
This is a delightful blend of creamy, citrus, salty crunch and sweet
flavors.
Granny Smith apple
Lemon
Brie cheese
Honey
Salted Pistachios
Slice your apple and coat with lemon juice to keep it from turning
brown. Top with Brie cheese and drizzle
with a little honey. Top with crushed
pistachios.
Now for the something sweet. This
pleases everyone.
Chocolate Covered Stuffed
Strawberries
8 oz. whipped creamed cheese
1/2 cup powdered sugar
1 tsp. vanilla
2 tbs strawberry jelly
Pecans (optional)
Fresh Strawberries
12 oz. simi-sweet chocolate chips
Clean strawberries and let dry well.
Slice strawberries (keeping stem on to hold) into quarters but do not
cut all the way through. You will want
to open it up just enough to stuff them.
Mix the creamed cheese, powdered sugar, strawberry jelly and vanilla
well with hand mixer. Pour into a small
baggy and seal. Cut a small hole in the
corner of your baggie so you can pipe the cheese mixture into the
strawberries. Melt the chocolate chips
in the microwave (30 seconds and stir and then another 30 seconds). Put the melted chocolate in a cup for
dipping. While chocolate is still
creamy, dip your stuffed strawberries into the chocolate and then roll in
chopped pecans.
Finish off your buffet with different olives, a veggie tray and dip,
cheeses and crackers. Have a non-alcoholic punch and your favorite wine available to wash it down. You can now walk
away and let your guests help themselves and you visit and enjoy their
company.
Be happy and may God bless you and yours.
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