Holiday appetizers should be special, but not so special you’re in the kitchen for too long!
Your search for perfect candied pecans that can be made in mere minutes is over. Great for serving to guests, AND to package in cute little jars for gift giving.
These elegant little packages of yum are ridiculously quick and easy to make with just wonton wrappers and Our Own Crab-Artichoke Dip made in our Seafood Market.
Festive, crispy, sweet and tangy, these cute mini tarts are a party unto themselves. Our Own Blood Orange Cranberry Sauce ensures they’ll be remembered.
Hearty, rich with flavor, and unbelievably easy. Mix sausage with herbaceous cheese, stuff into mushrooms, and bake. Garnish with parsley and you’re ready to party.
Want your guests to talk about your appetizers for days? Make these and just wait for the raves. No need to mention that they only took about 15 minutes to make.
It’s amazing how easy it is to make this scrumptious and elegant appetizer. Impress your family and yourself with this one!
Some of our favorites are so simple they don’t need a recipe!
Olive Pinwheels: 2 sheets puff pastry, 1/2 cup olive tapenade, 1/2 cup bruschetta, and 1/2 cup Fontina cheese, shredded. Thaw puff pastry while combining other ingredients. Spread mixture over ¾ of puff pastry. Roll into a log and cut into half-inch pinwheels. Place on a sheet tray and bake according to instructions on the puff pastry box.
Easy Shrimp Ceviche: Combine equal parts cooked baby shrimp, chopped avocados, Our Own Pico de Gallo and lime juice and zest in a small bowl. Spoon into martini glasses. Season with salt and pepper. Serve with tortilla chips.
Pistachio-Crusted Goat Cheese Log: Roll an 8 oz. log of fresh goat cheese in 1/2 cup chopped pistachios, drizzle with honey and serve with bread or crackers.
Baked Feta: Warm, cream feta topped with tapenade. Top a block of feta cheese with olive tapenade. Bake at 425˚F for 15-20 minutes until soft and spreadable. Serve warm with bread or crackers or pita wedges.
Blue-Stuffed Dates: These are bite-size! Medjool dates; blue cheese; smoked almonds; Nonna Pia’s Balsamic Reduction. Slice dates lengthwise, remove pits. Stuff with blue cheese. Top with smoked almond and drizzle with balsamic reduction.
Sausage Meatballs with Sauce: Our Own Italian Sausage and your favorite sauce. Roll bulk Italian sausage into 1-inch balls and place them on a baking sheet. Bake at 375˚F for 10-15 minutes, or until cooked through. Heat sauce of choice and coat meatballs well. Serve hot. Be adventurous! Try Indian simmer sauce, Korean barbecue, or spicy ketchup.
Chimichurri Party Bread: You’re going to need napkins, by the way. Macrina Bakery Casera and Our Own Chimichurri Sauce. Slice a large loaf of Macrina Casera bread into 1-inch slices, leaving the bottom intact. Turn and slice across for a cross-hatch pattern. Place on baking sheet with a small ball of foil underneath to help it “bloom.” Drizzle generously with melted butter and Our Own Chimichurri Sauce. Bake at 400˚F for 7-10 minutes, until warmed through.
Roasted Florets: Toss cauliflower florets with olive oil and season with salt and pepper. Spread in a single layer on a parchment-lined baking sheet and top with shredded pecorino cheese (about 1/2 cup for one head of cauliflower) and fresh thyme. Roast at 425˚F until just tender and browned about 15 minutes.
Smoked Oysters with Prosciutto: For approximately 25 servings – 1 can Smoked Oysters, 4-5 slices prosciutto and 25 cloves of roasted garlic from our Antipasto Bar. Wrap smoked oyster (cut large ones in half) and a piece of roasted garlic with a thin strip of prosciutto. Bake at 350˚F for 10 minutes. Drizzle with good balsamic vinegar.
Cranberry Blue Cheese Ball: Mix equal amounts crumbled blue cheese and cream cheese with dried cranberries. Form into ball, roll through crushed candied pecans.
Gaucho Steak Bites: Cook flank steak to medium-rare. Let rest, then cut across the grain into thin slices. Place steak slices on toasted baguette slices. Top with a dollop of Our Own Chimichurri Sauce.
Crab Artichoke Mushrooms: Remove stem from white mushrooms. Spoon Artichoke Crab Dip into mushroom caps. Top with shredded Parmesan cheese. Bake on oiled baking sheet at 400˚F until browned (12-15 minutes). Serve with crackers or crostini.
Cherry Cheese Cups: Half-fill Mini phyllo cups with ricotta cheese. Top with one or two drained Fabri Amarena Cherries. Serve with crackers or crostini.
Tequila Prawns: Combine ½ cup tequila, 3 cups water, 1 tbsp. salt, 2 cloves garlic and juice from ½ lime in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Add 1 lb. prawns and poach 3-4 minutes, until prawns are just cooked through. Strain prawns, put in a shallow dish and refrigerate until ready to serve. Season sour cream with lime juice, salt and hot sauce to taste. Serve with prawns.