Finger food is a little misleading … You can easily and neatly eat these with your hands.
If you’re a meat and potatoes fan you’ll be so into these! What I like about this for a crowd … First, it’s amazingly delicious! Secondly, each provides a serving … It’s easy to calculate for a crowd. For appetizers a potato half for each guest.
Stephen, I know you’re gonna love these!
This is a great dip to make when you’ve left over chicken. You can make it taste like Hot Wings or if you’re into Sriracha add this sweet tangy hot sauce instead. An easy Super Bowl appetizer that won’t have you running to the grocery store if you’re missing an ingredient … very forgiving and easy to substitute.
Rich and a little goes a long way!
You might think of Crostini as an appetizer but it hasn’t always been. And just as with pasta, crostini toppings are endless. In fact, these sauces and toppings are pretty much interchangeable. If you enjoyed my post Linguini with Puttanesca but have run out of linguini try Puttanesca as a Crostino topping.
Toast thin slices of a French baguette, yep in the toaster, or impress your guy or gal by toasting these little bites of bread in a skillet coated with a bit of garlic infused olive oil. Top. Pair with your favorite wine and you have dinner. Chianti for me. And BTW if you are allergic to garlic (often protested by friends or family who can’t do garlic but aren’t allergic) this post is all about this favorite Allium, garlic.
Enjoy!
Put this together in minutes and bake for 30. A warm dip for the holidays. Serve with sliced and toasted baguette topped with a little drizzle of olive oil. Perfect!
There are three main ingredients and a few optional ones. The idea is to keep it simple to bring the artichoke flavor through.
All about the crust and olive oil!
Add meats and it’s closest to meat bread. But this is one of those recipes that easily becomes vegetarian even vegan. Make this extra special by using Portuguese olive oil. There’s a definite taste difference even a non-discriminating palate can detect. That’s me! Haven’t met a quality olive oil I didn’t like. Olive oil replaces the typical pizza sauce.
This bread dough recipe is great for pizza crust. Make your crust thick, 12-13 inch pizza, or thin and crispy, 14-15 inch pizza. Perfect either way.
Enjoy!
Who doesn’t love pizza! This easy to fix appetizer hits the spot!
You are into something light for dinner … It’s hot and you’re not into cooking … This is perfect! Well, I had wine too.
Use this recipe to top your favorite cracker or toast for an appetizer. Or place this over a thin spaghetti or angel hair for a deliciously light meal.
Family is coming to visit this week. And wanted to get in this post before all heck breaks loose. (If my family reads this, oops, sorry.)
YES, we have winners in the Giveaway. To be announced soon!
Hope you try this very easy tasty recipe! I submitted this in Martha Stewart’s Triscuit Contest just for fun.
Serve this as crostini or bruschetta Or just serve with crusty bread. Pita chips? Not so much.
Tapenades … Don’t they usually contain sardines and olives? Skip the sardines this time and let’s make this great appetizer that can become dinner if you’re not careful … it’s filling!
Guests With An Unknown Time Of Arrival +
A Storm With A Potential Outage =
At least that’s my excuse!
You don’t need to be a connoisseur of wine or cheese to put together a nice dinner like this. Choose a variety of cheese textures, add fruit & nuts, bread & crackers. There are so many change ups you can do! Dried fruit is amazing! Want fresh figs but can’t find them this time of year. Substitute dried ones.
Brie, Parmesan-reggiano, Blue Cheese, Gouda are pictured here and are some of my very favorites. Pinot Noir is one of my favorite wine varietals. It will pair well with the Brie and Parmesan … Blue Cheese, maybe a Port, and Gouda a Merlot. Give your guests a variety of cheeses and wine choices … White wines are great too. It’s just fun to try out for yourself.
I do recommend high quality cheese. Brie is a soft cheese with a distinctive white rind. The rind is edible but is often not consumed because of the strong flavor. Do sample the Brie, rind and all, before you purchase if you can … Flavors differ widely. About Parmesan-reggiano … Fortunately I’ve never met one I didn’t like. The rind is edible as well but really chewy. I prefer to use this rind in a soup or sauce to add flavor. Gouda, a medium soft cheese, is usually covered with a wax. This wax is not edible.
The choices are endless here. Be fearless!