Tag Archives: Appetizer

Fresh Herbed Heirloom Tomatoes with Goat Cheese Crostini

Posted by deliciousonadollar in Appetizers, Salads and tagged with , , , , , , ,
Heirloom Tomato Salad with Goat Cheese Crostini

Heirloom Tomato Salad with Goat Cheese Crostini

Today’s post features tomatoes used as a salad.  Everyone it seems is familiar with Caprese Salad, that includes mozzarella cheese and basil along with the tomatoes, but this one depends on the tomatoes alone to carry the responsibility for the whole salad. Fresh tomatoes are dressed with a flavorful drizzle of lemon and herbs, and served with toasted baguette (crostini) spread with goat cheese.    This is so good, I can’t wait to make it again, and again while fresh tomatoes are still available.

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Please try to use heirloom tomatoes, in varied colors if possible, for the most beautiful presentation.  Of course, any fresh tomatoes will do nicely, but I really like the colors you get in heirlooms.  This recipe certainly illustrates the phrase, “less is more”, because the simple lemon-herb dressing perfectly enhances the sweetness of the tomatoes, and that would be enough.  But don’t stop there;  make the crostini because the crunch of toasted baguette and the smooth tanginess of goat cheese is a perfect companion to the tomatoes.    In my version, seen here, I used herb-seasoned goat cheese.

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I think this would make a light, appetizing and different appetizer, and If I were to serve it in that way, I would dice the tomatoes instead of slicing them, and serve them in a small glass to be eaten with a small spoon, with the crostini on the side.

HERBED HEIRLOOM TOMATOES WITH GOAT CHEESE CROSTINI

Yield:  4 servings

Ingredients:

Heirloom tomatoes in many sizes and colors.

Heirloom tomatoes in many sizes and colors.

  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp.  water
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. extra virgin olive oil
  • 8  (1/4-inch-thick) slices diagonally cut French bread baguette
  • 4 tsp. goat cheese, divided ( used goat cheese with herbs if possible)
  • 20  (1/4-inch-thick) slices tomato
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper, divided

1.  Preheat oven to 350*F.

2.  Place the first 5 ingredients in a blender; process until smooth.

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3.  Place the baguette slices in a single layer on a baking sheet.  Bake at 350*F for 7 minutes or until crisp.  Spread 1/2 teaspoon goat cheese over each slice.

4.  Divide tomatoes evenly among 4 salad plates.  Drizzle each serving with 1 Tablespoon herbed oil.  Sprinkle each with a little salt and pepper.  Garnish each plate with 2 crostini.

In my rendition of this delightful salad, I served the whole salad on a large platter, so all the colors of the tomatoes would be seen.

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I just love this,  it’s so pretty; almost too pretty to eat!

SOURCE:   Cooking Light

Caprese Salad Kebabs

Posted by deliciousonadollar in Appetizers and tagged with , , , , , , , ,
Caprese Salad Kebabs

Caprese Salad Kebabs

An appetizer on a stick,  a salad on a stick;  whatever you choose to call these, they are a pretty neat way to eat a favorite summertime salad.

On July 4th we had a large party for my in-laws who celebrated their 60th wedding anniversary.  Of the several foods I prepared, these were particularly popular.  We set them out with the appetizers, and before long they were all gone.  All the things you like about a caprese salad are here in miniature form, on a stick, and so easy to eat.  Just slide each component to the end of the stick and pop it into your mouth!

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In addition to being easy to eat they were extremely easy to make.  Knowing that I would be making a large number of them I purchased my ingredients at BJ’s Club.  Grape tomatoes, a package of fresh basil, and best of all a container of mozzarella balls in seasoned olive oil.  So all I had to do was thread everything on the skewers and drizzle a little of the olive oil over the top.

Try these at your next get together for a quick and easy appetizer.

CAPRESE SALAD KEBABS

Have all ingredients laid out and ready.

Have all ingredients laid out and ready.

Makes 12   For a larger quantity, adjust amounts accordingly.

Here’s what you need:

  • 12 wooden skewers
  • 24 grape tomatoes
  • 12 balls fresh mozzarella
  • 24 fresh basil leaves
  • 2 Tbsp. olive oil
  • 2 tsp. balsamic vinegar

What you do:

To make each skewer,  alternately place 2 tomatoes, 1 cheese ball and 2 basil leaves on each skewer.  If mozzarella balls are large, cut in half, and basil leaves may be torn into smaller pieces if they are too large.

Putting it all together like an assembly-line.

Putting it all together like an assembly-line.

Arrange skewers on a serving tray.  Whisk together the oil and vinegar, and drizzle over kebabs before serving.

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Olive and Goat Cheese Stuffed Cherry Tomatoes

Posted by deliciousonadollar in Appetizers and tagged with , , , , ,
Goat cheese stuffed cherry tomatoes.

Olive and goat cheese stuffed cherry tomatoes.

These little stuffed tomatoes were a real hit at our weekend cookout.  They’re cute to look at, and make a great pop-in-your-mouth appetizer.  Scooping out the insides of cherry tomatoes can be a little tricky, and time consuming, but well worth the effort.  The best tool for the job – I think – is a 1/4 teaspoon measuring spoon.  If using the small tomatoes is too labor intensive, then try using grape tomatoes or the Campari variety for an appetizer that is 2-3 bites in size.

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These tomatoes provide bright spots of color on a tray of appetizers, or also included on a cold salad plate.  For the diet conscious, its reassuring to know that each tomato is only 14 calories, with 1 g. fat, and  1 g. carbohydrate, but  43 mg. potassium, ( a good thing) and 21 mg. sodium, ( not great, but not too bad).  So these can be enjoyed pretty much guilt-free.  I hope you like them and will give them a try real soon.

OLIVE AND GOAT CHEESE STUFFED CHERRY TOMATOES

Yield:  Makes 2 dozen

Ingredients:

Hollow out small tomatoes, fill with a goat cheese and olive mixture.

Hollow out small tomatoes, fill with a goat cheese and olive mixture.

  • 24  cherry tomatoes,  about 1 pint.
  • 3 ounces goat cheese
  • 2 Tablespoons finely chopped olives.  I used Calamata olives, but green olives may also be used.
  • 1 Tablespoon low-fat milk
  • 1/8 tsp. freshly ground black pepper
  • 1/2 tsp. dried oregano
  • 2 tsp. finely chopped parsley

1.  Slice about 1/4 inch off the top of each tomato.  If necessary, trim a sliver off the bottom so the tomato sits flat.  Gently scoop out the seeds with a small spoon or the tip of a small knife.

2.  Mash the goat cheese, olives, milk and pepper in a small bowl until well combined.  Fill each hollowed tomato with a generous 1 teaspoon of the cheese mixture.  Sprinkle with some of the chopped parsley and more pepper, if desired.

Bright and appetizing!

Bright and appetizing!

SOURCE:  Eating Well

Shrimp Taco Dip

Posted by deliciousonadollar in Appetizers and tagged with , , , , , ,

If you’re getting the idea that I made a lot of appetizers recently, you’d be right.  The holiday weekend brought with it invitations to two cookouts and when that happens I like to volunteer the same kinds of dishes to both events.  So it was appetizers and desserts that I brought to each cookout.

Shrimp Taco Dip with Tortilla Chips.

Shrimp Taco Dip with Tortilla Chips.

This particular appetizer was one that I found in a new cookbook that I got when I was on vacation last fall.  It fuses the flavors of a shrimp cocktail with a taco dip.  I must say that it turned out to be very popular and it disappeared quite quickly. I find that when I bring a dish to a gathering, I either forget to take a picture of it, or when I do remember it has already been half eaten, which is the case here.  So please forgive the lack of a decent photograph of this yummy dip that I served with reduced-fat baked tortilla chips. All the ingredients in the dip are on the low end of the calorie/fat scale so that I could enjoy  having some  along with everyone else.

Over half gone by the time I got to take this picture!

Over half gone by the time I got to take this picture!

I would also like to tell you about this cookbook that I found in a little gift shop when I was in North Carolina last fall.  It is one of a series whose titles all begin with the words, “Any Bitch can —”  with Bitch being an anachronym for Babe in Total Control of Herself  My book is called “Any Bitch can lose it”.  That is meant in a good way!

SHRIMP TACO DIP

Yield:   about 2 cups

Just a few ingredients go into this delicious dip.

Just a few ingredients go into this delicious dip.

Ingredients:

  • 8 – oz. less-fat cream cheese
  • 2 T. skim milk
  • 1/2 cup chili sauce
  • 2 T. Taco seasoning
  • 1  (4 – oz.) can tiny shrimp, drained, rinsed
  • 4 scallions, chopped
  • 1/4 cup chopped red or green bell pepper
  • 1 cup grated part-skim mozzarella cheese

1.  Mix the cream cheese and milk in a mixing bowl until smooth.  Stir in the chili sauce and taco seasoning, and combine well.

2.  Add in the shrimp, scallions, green pepper and cheese.  Stir to incorporate evenly.  Chill at least 1 hour before serving.

3.  Spoon into a serving bowl and surround with reduced-fat tortilla chips.

Shrimp Taco Dip with Tortilla Chips.

Shrimp Taco Dip with Tortilla Chips.

SOURCE:   Any Bitch can Lose it.

Bacon Guacamole Deviled Eggs

Posted by deliciousonadollar in Appetizers and tagged with , , , , , ,

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When I think of picnics and cookouts I think of deviled eggs.  The dad of my husband’s family loves deviled eggs and we always have them at every gathering; usually made the traditional way with mayonnaise, mustard, a little sour cream and a sprinkle of paprika on top.  This is the way it’s always been and we just don’t mess with a good thing.

Bacon guacamole deviled eggs, awesome!

Bacon guacamole deviled eggs, awesome!

Along comes yours truly who’s always tampering with recipes and I saw this idea for mixing guacamole with the deviled egg filling; and since bacon also goes with eggs why not add some of that too?  Two great foods that we love can only get better when combined, right?  No matter how you look at it these had to be a match made in heaven.  Well, turns out I was right on that score.  Just about everyone at our cookout loved my new-fangled deviled eggs—except the dad.  I made a few the way he likes them just for him!

If you like deviled eggs and you also like guacamole, then I think you’re going to like these eggs very much!  Make a lot, they will disappear quickly.

BACON GUACAMOLE DEVILED EGGS

Servings:    6     Increase ingredients accordingly for larger amounts.

Ingredients;

  • 6 eggs, boiled, peeled and cut in half
    Hard-cook the eggs, remove yolks and mix with other ingredients.

    Hard-cook the eggs, remove yolks and mix with other ingredients.

  • 1 large ripe avocado, mashed
  • 2 Tbsp. bacon, cooked and crumbled
  • 1 Tbsp. jalapeño, finely chopped
  • 2 Tbsp. diced tomato
  • 1 Tbsp. red  onion, finely diced
  • 1 Tbsp. lime juice ( ~ 1/2 lime)
  • 1 Tbsp. cilantro, chopped
  • salt, and pepper and cayenne to taste
  • pinch chili powder for garnish

1.  Scoop the yolks out of the eggs and mash in a bowl with the avocado.  Add the bacon, jalapeño, onion, tomato, lime juice and cilantro.  Season with salt,  pepper and cayenne.

2.  Place a tablespoon of the mixture back into the holes left by the egg yolks and serve garnished with a pinch of chili powder.

Green eggs but no ham!

Green eggs but no ham!

SOURCE:  Adapted from a recipe on ZIP LIST

Butternut Ravioli in Sage Browned Butter Sauce

Posted by deliciousonadollar in Appetizers, Side Dish and tagged with , , , , , , , ,
Butternut Ravioli with Sage Brown Butter Sauce

Butternut Ravioli with Sage Brown Butter Sauce

Not too long ago we were out for a special dinner that was catered, and for the appetizer we were served this dish; butternut squash ravioli with a sage brown butter sauce.  It was so good I wanted the recipe, but, sadly, it was not available from the chef.  So I went on the hunt for a similar recipe, and on the Food Network website, I found this one by Emeril Lagasse.

He roasted his squash for starters, but I simply steamed mine, then mashed it with the same results.  Possibly roasting the squash brings out a debt of flavor that mine lacked, but with the nice balance of seasonings that are added I was perfectly satisfied with my results.  I found that using won ton wrappers is a good substitute for fresh pasta dough, if you’re in a time crunch.  However you don’t get that toothy “al dente” texture.  Not a big issue for me;  we enjoyed them all the same.

In trying out this recipe I served the ravioli as a side dish with roast chicken, and it was a good compliment.  The original recipe is written to be served as an appetizer, and that is very nice for a sit-down dinner where silverware is in use. But I would not try to serve it when people need to balance a plate and use a fork to eat it.

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BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE

YIELD:   4 servings

INGREDIENTS

  • 9 Tablespoons butter
  • 3 Tablespoons minced shallots
  • 1 cup cooked butternut squash, mashed
  • salt
  • freshly ground pepper
  • 3 Tablespoons heavy cream
  • 3 Tablespoons grated Parmesean cheese, plus more for serving
  • pinch nutmeg
  • fresh pasta dough,rolled out into wide ribbons,  or won ton wrappers
  • 12 fresh sage leaves
  • 1 Tablespoon finely chopped fresh parsley

DIRECTIONS

1.  In a large saute pan, over medium heat, melt 1 Tablespoon of the butter.  Add the shallots and sauté for 1 minute.  Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.  Season with salt and pepper.  Stir in the cream and continue to cook for 2 minutes.  Remove from the heat and stir in 3 Tablespoons cheese and nutmeg.  Season with additional salt and pepper as needed.  Cool completely.

2.  Start a large pot of salted water over medium-high heat and bring to boiling.  Cut the pasta into 3 – inch squares.  (Or alternately, use won ton wrappers.)  Place 2 teaspoons of the filling in the center of each square.  Bring one corner of the square to the opposite corner, forming a triangle, and seal completely, by wetting the edges slightly and pressing together.  Add the ravioli to the pot of boiling salted water.  Cook until al dente, about 2 to 3 minutes or until the ravioli float and are pale in color.

Remove the pasta from the water and drain well.  Season with salt and pepper.

3.  In a medium saute pan, melt the remaining 8 Tablespoons butter.  Add the sage leaves to the butter and continue to cook until the butter starts to brown.  Remove from the heat.

4.  Place some of the ravioli in the center of each serving plate.  Spoon the butter sauce over the ravioli.  Sprinkle with additional cheese and garnish with parsley.

Can be served as a side dish also.

Can be served as a side dish also.

SOURCE:  Emeril Lagasse, via Food Network

Spicy White Bean Dip

Posted by deliciousonadollar in Appetizers, Snacks and tagged with , , , , , , , , ,
Spicy white bean dip with crudités.

Spicy white bean dip with crudités.

Most times when you hear the word “dip” you think, appetizer. Well, so do I, mostly. However I also think of a dip as lunch or on its way to becoming lunch. What I mean is that when you combine a really interesting, tasty dip with raw veggies and some whole-grain crackers, or pitas that becomes lunch; at least for me it does.

Another way to enjoy this dip is to use it to appease your appetite, when you’re starving. Like you just came home from work, ravenous , you could eat shoe leather, but instead here you have a nutritious fill-in to snack on while you make dinner. I know you are going to like this, because I do, and I didn’t think I would. I was so wrong!!!! Give it a try, it might just become you’re new favorite food.

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SPICY WHITE BEAN DIP

YIELD: makes about 2 cups

  • 2 cans canneloni beans, drained and rinsed
  • 2 Tablespoon olive oil
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce ( reduced sodium, if possible)
  • 1/4 cup Sirracha Sauce
  • 2 cloves garlic, chopped
  • 2 Tablespoons fresh lime juice
  • salt and pepper to taste
  • up to 1/4 cup water, as needed
  • cilantro for garnish

In the work bowl of a food processor, place all the ingredients through lime juice. Process to blend well. Taste and season with salt and pepper. Add water, a little at a time, to achieve a smooth consistency. Spoon into a serving bowl and garnish with cilantro.

Serve with raw vegetables, crackers, pita chips, etc.

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This is sooooo good that once I started on it I did not want to stop. Luckily I was eating it with raw veggies, so I at least got in a fair share of my allotted requirement of vegetables for the day, a la the food pyramid.

Spicy, but not too spicy--just right!

Spicy, but not too spicy–just right!

SOURCE: Annieseats.com

Breaded Toasted Ravioli

Posted by deliciousonadollar in Appetizers, Snacks and tagged with , , , , ,
Breaded Toasted Ravioli with Marinara Sauce

Breaded Toasted Ravioli with Marinara Sauce

These raviolis breaded and baked till golden, then served with warm marinara sauce, are perfect little appetizers or munchies for when folks stop by and you need a quick snack, or for yourself while you’re watching a game.  Be sure to make plenty, because once everyone gets a taste of this crunchy, cheesy, yumminess, they’ll be gone in no time.  And the best part is they are baked, not fried.

On your next trip to the supermarket do your self a favor and pick up a package of fresh or frozen ravioli, either cheese or meat filled.  Either works fine, but we particularly like the three-cheese variety.  There is no need to pre-cook them.  When you’re ready to make them, just dip them into the egg wash, then the seasoned bread crumbs.  Place on a baking sheet and bake until puffed and crisp.  Serve them warm with marinara sauce for dipping.  Very easy to do, and they look like you spent a lot of time on their preparation.

BREADED TOASTED RAVIOLI

SERVINGS:  about 4-5

INGREDIENTS

  • 1 egg 
  • 1 teaspoon water
  • 1 cup bread crumbs, plain, pre seasoned , or Panko
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, optional
  • 2 Tablespoons grated Parmesan cheese
  • 1 (25 ounce ) package ravioli, thawed if frozen
  • cooking spray, or olive oil spray
  • sauce for dipping, ie; marinara or alfredo

1.  Preheat oven to 400*F  Place a wire rack on a baking sheet, or simply line with foil.

2.  Beat together the egg and water in a small bowl.  Mix together the bread crumbs, oregano, basil, garlic powder, salt and cheese, in a large bowl or shallow pan.

3.  Dip each ravioli in the egg, and then roll in the bread crumb mixture.  Spray both sides of breaded ravioli with cooking spray;  place on the wire rack, or foil lined sheet.

Dipped, sprayed, and ready for the oven.

Dipped, sprayed, and ready for the oven.

4.  Bake in preheated oven until golden brown, puffed and crispy, 15 – 20 minutes.  My recommendation is to turn them over about half way through the cooking time so both sides get equally brown and crispy.

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See how the edges break open and the cheese starts to ooze out?

Serve warm with marinara or alfredo sauce for dipping.   Oh, Yum!

SOURCE:  All Recipes.com

A Super Bowl of Dip

Posted by deliciousonadollar in Appetizers, Snacks and tagged with , , , , , , ,
Pimiento-Cheese Dip

Pimiento-Cheese Dip

This is just the thing for your Super Bowl Party!  Pimiento cheese dip is one of those comfort foods that can serve as a really delicious appetizer or as a cheese spread.  If you’re looking for a whole lot of comfort, use the spread to make a sandwich on white bread and grill it like grilled cheese. (Sublime!)  If it’s an appetizer you’re after, put it in a small bowl or serving dish, and surround it with chips, crackers, toast points, or celery sticks.

Whenever I’ve been served this dip I found that if you don’t get to it when it’s first put on the table, there won’t be any left in a few minutes.  Everyone seems to really like it, and its extremely easy to make.

PIMIENTO-CHEESE DIP

INGREDIENTS

  • 2 cups shredded sharp Cheddar cheese
  • 1/4 cup mayonnaise
  • 1/4 cup butter or cream cheese, softened  (Ease your conscience a little, use the low-fat variety.)
  • 1 ( 4 ounce ) jar chopped pimientos, drained
  • 1/2 tsp. garlic powder, or to taste
  • 1/4 tsp. salt or to taste
  • 1/4 tsp. white sugar
  • 1/2 cup chopped pecans, optional

 

Beat the shredded cheddar cheese, mayonnaise and softened butter or cream cheese in a mixing bowl with a mixer on low speed until well blended.

Add the pimientos, garlic powder, salt and sugar; mix to combine.  Stir in the pecans if using.

Additional notes:   This recipe can become too salty, if using salted butter, so taste before adding the salt and adjust amount accordingly.  This becomes particularly important if serving with salty chips or crackers.  Another nice addition is chopped black olives especially if serving with finger-cut raw veggies.

This does not last long once put out on the table.

This does not last long once put out on the table.

SOURCE:   All-Recipes.com

Baked Brie with Apricot Jam and pecans

Posted by deliciousonadollar in Appetizers and tagged with , , , , ,

Baked Brie with Apricot Jam and Pecans

The best made plans don’t always work out (as planned).  One example was my plan to serve Butternut Bisque in small cups as an appetizer prior to our Thanksgiving meal.  The guests arrived late, the dinner was ready too soon, etc, etc, etc.  So to stave off the hungers while I got the last minute details ready, I quickly put together this appetizer that I have had at other peoples’ homes but never made myself.  No problem, it’s so easy you don’t really need a recipe, and everyone seems to like it.

The only real requirement is a piece or wheel of brie cheese.  Everything else can be a mix and match with whatever you have on hand.

Here’s what you need and how to put it together:

  • A mini wheel of Brie–about 8 ounces.  I used only half a wheel to make a small amount.
  • 2-3 Tablespoons of jam.  Apricot is a good match with Brie, also Fig jam is good.
  • 2 Tablespoons chopped pecans or other nuts of choice.
  • 1 -2 Granny Smith apples, cored and thinly sliced into wedges.
  • small crackers,  whole grain or nut crisps work well.

1.  Place Brie into a small, greased oven proof dish.  Spoon jam on top.

Brie in a baking dish with jam spooned on top, ready to be baked.

Bake in a 350 degrees oven about 10-15 minutes, until cheese is oozy and jam is melting.  Remove from oven.  Sprinkle nuts over the top.

2.  Place the cheese dish on a larger plate or tray and arrange crackers and apple wedges around it.  To eat just dip the apples and/or crackers into the cheese mixture and enjoy.