Archive for January, 2011
January 5th, 2011
A fancy looking appetizer full of complex flavour.
Ingredients
- 12 slices dark rye or pumpernickel bread, cut into 2×2 inch squares
- softened butter/margarine
- 12 slices smoked salmon
- 1/2 cucumber, cut in half and sliced thinly
- red onion, thinly sliced
- lemon, thinly sliced
Instructions
- Slice everything so they are ready to go.
- Lightly butter each slice of bread.
- Layer cucumber slices, then smoked salmon by folding in half. Top with a sliced red onion ring and slice of lemon.
Note that lemon can be squeezed onto salmon if desired, or eaten together.
Tags: appetizer, canape, cucumber, lemon, pumpernickel bread, red onion, rye bread, smoked salmon
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January 5th, 2011
This combination of ingredients makes for a fantastic appetizer — serving them cold is surprisingly refreshing.
Ingredients
- 24 Ritz (or similar-sized) crackers
- 24 slices roasted turkey breast, shaved
- 24 slices plum tomatoes (about 3)
- 24 slices sharp cheddar cheese
- dijon mustard
Instructions
Top each cracker with 1 slice each turkey, tomato, cheese. Top with dijon mustard. Serve!
Tags: appetizer, cheddar, tomato, turkey
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January 5th, 2011
These not only look great, but taste great! A fun and easy-to-make appetizer.
Ingredients
- 16 fresh asparagus spears
- 16 slices sandwich bread, crusts removed
- 1 pkg (8 oz) cream cheese, softened
- 8 bacon strips, cooked and crumbled
- 2 tbsp fresh chives, minced
Instructions
- Boil asparagus until crisp and tender (about 6-8 minutes). Drain and set aside.
- Flatten bread with rolling pin.
- Combine cream cheese, bacon, and chives. Spread mixture on each slice of bread. Top with asparagus spear. Roll up tightly. Place seam side down on baking sheet. Cut rollups in half. Bake at 400 F for 10-12 minutes or until lightly browned.
Makes 32 roll-ups.
Tags: appetizer, asparagus, cream cheese
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January 5th, 2011
Tomatoes and cilantro add the perfect kick to this popular chip dip — this appetizer disappears fast!!
Ingredients
- 3 avocados, peeled, pitted and mashed
- 1 lime, juiced
- 1 tsp salt
- 1/2 cup diced onion
- 3 tbsp fresh cilantro, chopped
- 2 roma tomatoes, diced
- 1 tsp minced garlic
Instructions
- In bowl, mash avocados, lime juice, and salt.
- Mix in onion, cilantro, tomatoes, and garlic.
- Refridgerate for 1 hr or serve immediately.
Tags: appetizer, avocado, chips, cilantro, dip, tomatoes
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January 4th, 2011
The sundried tomatoes blend nicely and add texture to the topping. For a fun variation, try cheddar cheese.
Ingredients
- 6 roma tomatoes, chopped
- 1/2 cup sliced sundried tomatoes, packed in oil
- 3 cloves of garlic, minced
- 1 tbsp fresh basil, chopped
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- black pepper, pinch
- salt, pinch
- 2 cups shredded cheese
- 1 french baguette, cut into 1/2 inch slices
Instructions
- Preheat oven to 400 F. In bowl, combine all except last two ingredients. Mix and refridgerate for 10 minutes.
- Meanwhile, lightly butter each slice of bread (to keep it moist during baking), and toast in oven for about 5 minutes or until golden brown.
- Spoon mixture onto toasted slices and top with cheese.
- Bake for another 5 minutes or until cheese is melted. Serve.
Tags: appetizer, basil, bruschetta, cheese, tomatoes
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