Question:

Appetizer recipe

Cream Cheese & Sundried Tomato Triangles

Sun Dried Tomato & Goat Cheese Phyllo Appetizers

4 ounces goat cheese, softened
3 tablespoons sundried tomato pesto
1 tablespoon fresh basil, chopped
1 package phyllo dough
butter, melted

Mix together all ingredients except phyllo until combined.

Butter a sheet of phyllo dough, cover with second sheet.
Cut phyllo into 4 equal strips with a sharp knife.

Place a teaspoonful of filling on the bottom corner of the strip, and fold flag style to form a sealed triangle.

Repeat until all filling is used; makes about 40 triangles.

Phyllo Cheese Triangles

Phyllo Cheese Triangles

1 pound feta cheese, crumbled
1/4 cup parmesan cheese, grated
2 eggs, beaten
1 teaspoon oregano
1 teaspoon olive oil
1 pound phyllo dough
2 cups butter, melted

Combine feta cheese, Parmesan cheese, eggs, oregano, and olive oil. Mix well and set aside.

Lay one phyllo sheet on a flat surface. Brush with melted butter. Cover with second phyllo sheet. Brush with butter. Repeat with one more sheet.

Cut the three phyllo sheets lengthwise in equal size strips about 2 1/2 inches wide. Place heaping teaspoon of filling at bottom of each strip.

Fold flag fashion, folding phyllo over filling. Continue to fold strip, maintaining triangular shape. Brush top with melted butter or margarine. Place on lightly oiled baking sheet. Repeat with remaining phyllo sheets and filling Bake at 400 degrees F for 15-20 minutes or until golden brown.

BLT Bites

Okay, not quite BLT, but these taste delicious, are easy to make and can be done a day ahead.

2 pounds bacon
1/2 cup green onions, chopped
1/2 cup mayonnaise
24 whole cherry tomatoes

Dice bacon. Fry until crisp. Drain and cool on paper towels.

In a medium bowl, mix bacon, green onion tops and mayonnaise.

Remove stems from tomatoes. Place tomatoes stem-side down on cutting board. Cut a thin slice off tops.

With a small spoon, scoop out pulp. Invert tomatoes on paper towels to drain. Fill tomatoes with bacon mixture. Refrigerate several hours or overnight for best flavor.

Hot Brie Kisses

The smooth creamy cheese, spicy pepper jelly and puff pastry make a delicious appetizer.

2/3 pound brie cheese
2 sheets puff pastry
hot pepper jelly

Thaw puff pastry at room temperature for about 30
minutes.

Unfold pastry and roll lightly with a rolling pin to
remove creases.

Cut each sheet into fourths, then cut each fourth in
half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet.

Lightly spray mini-muffin cups with vegetable oil.
Fit a square of dough into each cup. The pointed edges of the dough should extend straight up.

Cut brie into 1/2" squares. Place a piece of cheese
into each dough-lined cup. Top with 1/4 teaspoon pepper jelly.

Bake at 400 degrees for 10-15 minutes, or until golden.

Garden Stuffed Mushrooms

Stuffed mushrooms are a popular item at any cocktail party.

1/2 cup dried stuffing mix
1/4 cup butter, melted
1/4 cup carrot, finely chopped
1/4 cup green pepper, finely chopped
1 pinch pepper
2 tablespoons onion, finely chopped
16 mushrooms, about 2 inches, stems removed

Heat oven to 350 degrees.

In small bowl, stir all the ingredients together except mushrooms. Stuff
each mushroom cap with 1 tablespoon filling. Place in buttered 13x9-inch baking
pan.

Bake for 20 to 25 minutes or until tender.

Mushroom & Red Pepper Bites

Fresh mushrooms team up with roasted red pepper and rich cream cheese in these gourmet baked phyllo bites.

24 button mushrooms, stems removed
1 Oz pimentos, cut into 24 pieces
3 Oz cream cheese
24 tiny sprigs thyme
4 Sheets phyllo pastry
1 Small egg beaten

Preheat oven to 425 degrees. Fill mushrooms with pimento and cream cheese, top with thyme.
Cut pastry sheets into 48 squares. Brush with egg, stick sheets in pairs to create star shapes. Sit a mushroom in each, bring up sides of pastry and pinch in the center.

Bake for 3-5 mins, until pastry is crisp and just golden. Serve.

Basil Mushrooms Puff Cups

Make these easy and impressive appetizers in the summer months when fresh basil is at its best.

1 sheet frozen puff pastry sheets
1 tablespoon butter
3 cups mushrooms, cut in quarters
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh basil

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400°F.

In medium skillet over medium heat, melt butter.

Add mushrooms, onion and garlic and cook until liquid evaporates, stirring often. Remove from heat.

Stir in cheese and basil.

Unfold pastry on lightly floured surface. Roll into 15-by 12-inch rectangle. Cut into 20 (3-inch) squares.

Press squares into bottoms of 1 1/2-inch mini muffin-pan cups. Place about 1 tablespoon filling in center of each.

Bake 15 minutes or until golden. Garnish with additional fresh basil.

Makes 20 appetizers.

Mediterranean Bruschetta

Mediterranean seasonings are added to this traditional tomato based bruschetta for an exotic twist.

2 large tomatoes -- chopped
2 whole green onions -- chopped
1/2 cup greek salad dressing
1 Tablespoon fresh cilantro
1 Tablespoon fresh chives
1 Tablespoon fresh oregano
1 Tablespoon fresh marjoram
1 whole baguette -- halved lengthwise

In a bowl combine tomatoes, green onions, dressing, and minced herbs. Mix well.

Place bread on a baking sheet, cut side up. Toast under pre-heated broiler.

Spread tomato mixture over toasted bread and broil 3-5 minutes or until heated through.

Cut crosswise into 2 inch pieces and serve.

Seafood Pate

This recipe make a large quantity, which is good as it's simply a delicious seafood pate. Don't worry that it appears to liquid at first, the gelatin from the fish will set it once it's refrigerator.

1 pound white fish
6 tablespoons butter
6 green onions, chopped
1 clove garlic, crushed
1 pound raw shrimp, shelled and cleaned
1/2 pound scallops
2 Tablespoons cognac
1/2 cup whipping cream
1 Tablespoon lemon juice
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Remove any skin from the fish and pull out any bones; cut fish into chunks and set aside.

Melt butter in a large skillet over medium low heat. Add green onions and cook for 2 minutes. Stir in garlic, fish, shrimp and scallops, cook stirring often until shrimp are pink and fish flakes. Remove from heat.

Warm the cognac or brandy in a small saucepan, ignite and pour over fish mixture and let flames die down.

Stir in cream, lemon juice, paprika, cayenne and salt. Pour cooled seafood mixture into a food processor fitted with a metal blade and process until smooth. Season with salt to taste.

Pour mixture into 1 large or several small serving dishes, cover and refrigerate until firm. Decorate with lemon slices, dill sprigs and small cooked shrimp if desired.

Indian Spiced Turnovers

Try these flavorful, gently spiced turnovers
next time you want something a little exotic.

These are especially nice as they are suitable for
vegetarians.

2 cloves garlic
1 cup fresh cilantro leaves
16 ounces plain yogurt
2 1/2 cups red potatoes, peeled & diced
1 tablespoon olive oil
1 cup coarsely shredded carrot
1 cup finely chopped onion
2 teaspoons gingerroot, minced
1 cup frozen green peas, thawed
2 tablespoons fresh cilantro, chopped
2 tablespoons water
2 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon salt
1 Tablespoon black pepper
2 Tablespoons ground red pepper, adjust to taste
16 sheets frozen phyllo pastry, thawed
vegetable cooking spray

Position knife blade in food processor bowl.
Drop garlic through chute with processor running; process 3 seconds or until garlic is minced.
Add 1 cup cilantro; process until finely chopped.
Add yogurt; process until smooth. Spoon mixture into a bowl; cover and chill.

Place potato in a medium saucepan; add water to cover.
Bring to a boil; cook 12 minutes or until tender. Drain and set aside.

Heat oil in a large skillet over medium heat.
Add carrot, onion, and gingerroot; saute 5 minutes.
Add potato, peas, and next 7 ingredients; saute 5 minutes.
Remove from heat; set aside.

Working with 1 phyllo sheet at a time, cut each sheet lengthwise into
2 (16" -by- 16") strips; lightly spray with cooking spray.

Fold each strip in half lengthwise. Spoon 2 tablespoons
potato mixture onto end of each strip and spread to within
1 inch of end.

Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a
triangle to end of strip.

Repeat with remaining ingredients.

Place the turnovers, seam side down, on a baking sheet coated with cooking spray. Lightly spray tops of turnovers with cooking spray. Bake at 400 degrees F for 15 minutes or until golden. Serve with yogurt sauce.

Chili Cheese Bread

You'll need to make a lot of these Chili Cheese Bread fingers as you won't be able to stop at just one!

3 cups grated Monterey jack cheese (cheddar or colby also work)
4 ounces chiles, chopped (canned or fresh)
1 cup mayonnaise
1 whole french bread loaf, unsliced
red chili pepper flakes, for garnish

Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes until cheese is bubbling.

Remove from oven, sprinkle with red chili pepper flakes and cut into strips.

Serve hot.

Crab Stuffed Mushrooms

Simple and succulent, the combination of crab and parmesan is perfect.

1 cup crab meat
1 tablespoon bread crumbs
1 tablespoon minced onion
1 tablespoon grated parmesan cheese
1 teaspoon salt
2 tablespoons minced fresh parsley
12 mushroom stems, chopped fine
12 large mushroom caps
1 egg, beaten
hot sauce, to taste

In a bowl, mix crab meat, bread crumbs, onions,
cheese, salt, parsley, and chopped mushroom stems.

Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps.

Bake at 300 degrees until tender, 15 to 30 minutes.

Serve hot.

Goat Cheese & Sun Dried Tomato Mini Pizza

These upscale mini pizza's will add pizzazz to your next cocktail party.

Goat Cheese and Sun-Dried Tomato Mini Pizza

1 pound pkg. frozen puff pastry sheets, thawed
3/4 cup tomato sauce
1 cup minced red onion
1/2 cup sun-dried tomatoes in oil, drained and chopped
5 ounces goat cheese
3/4 cup freshly grated Parmesan cheese, (3/4 to 1)
1/4 cup minced fresh basil or fresh parsley

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
Place the thawed pastry sheets on a clean, dry surface. Cut the pastry into as many rounds as possible with a
2-inch cookie cutter or the edge of a small drinking glass (it's important to cut the circles as close together as
possible; this dough doesn't re-roll well).

Place the rounds on the prepared baking sheet.
Spread a small amount of tomato sauce on each round and sprinkle each with the remaining ingredients in order.
Bake for about 15 minutes until the dough is puffy and the toppings are slightly melted.

Party Polenta

Warm cornmeal bites topped with basil butter make a wonderful finger food for any occasion.
They're cut into bite sized pieces so forks aren't necessary.

POLENTA
4 cups water
2 teaspoons salt
1 1/3 cups yellow cornmeal
TOPPING
3 tablespoons butter or margarine
1 clove garlic -- thinly sliced
1 Tablespoon basil, fresh -- chopped (1 ts dried)
2 tablespoons Parmesan cheese -- grated

Lightly grease a 15 ½" x 10" jelly roll pan.

Bring water and salt to boil in a medium saucepan. Sprinkle in cornmeal, whisking to prevent lumps. Gently boil about 10 minutes, stirring often, until very thick (a spoon stands up in cornmeal), but still pourable.

Spread hot cornmeal evenly in pan with a rubber spatula. Chill at least 1 hour until firm.

Melt butter with garlic and basil.

Heat oven to 425°F. Invert cornmeal on work surface. Cut in 35 squares. Arrange half at a time on jelly-roll pan. Drizzle with Basil Butter and sprinkle with Parmesan cheese.

Bake 20 to 25 minutes until edges are crisp. Serve hot-–no forks necessary.

Spicy Pita Chips

These homemade spicy pita chips are a wonderfully different dipper for just about any kind of dip.

This recipe is enough to serve 50 so adjust accordingly. They will keep for 1 week stored in an airtight container... if they last that long!

Spicy Pita Chips

40 whole pita bread
2 cups unsalted butter
4 Tablespoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
4 dashes salt
4 dashes pepper

In a medium bowl combine butter with seasonings, microwave on high for about 1 minute to melt. If you prefer you can melt the butter in a small pot.

Open each pita pocket to form two separate pieces, spread each slice completely with butter. Cut buttered halves into 6 pieces each; resulting in 12 triangular pieces per pita bread.

Spread pitas in single layer on baking sheet; bake at 300 degrees for 30 minutes or until crisp like croutons. Remove from oven and sprinkle with salt. Cool completely.

Artichoke Bruschetta

A rich combination of arthicoke hearts & parmesan cheese top crusty french bread slices..... just delicious!

6 ounces marinated artichoke hearts, drained & chopped
1/2 cup grated parmesan cheese
1/3 cup finely chopped green onions
6 tablespoons mayonnaise
4 ounces roasted red pepper, minced
freshly ground pepper, to taste
fresh chopped parsley, for garnish
16 slices french bread baguette rounds, 1/3" thick

Place minced artichokes, parmesan cheese, red onion, red pepper in a large mixing bowl. Mix in mayonnaise, enough to form thick spread.

Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.

Remove from oven and sprinkle with parsley. Serve immediately.

Spring Roll Filling

Homemade spring rolls are surprisingly simple to make and they TASTE delicious.
3/8 cup peanut oil
2 cups bean sprouts
12 green onions -- thinly shredded
2 cups carrots -- julienned
4 cups mushrooms -- thinly sliced
2 cloves garlic -- finely chopped
2 cakes tofu -- finely chopped
1/2 teaspoon chinese five spice powder
2 tablespoons light soy sauce
2 teaspoons sea salt
2 quarts vegetable oil -- for frying

1. To make the filling, in a wok heat peanut oil and stir fry vegetables, garlic, and tofu about 1 minute.

2. Add five spice powder, soy sauce and salt and continue to cook for 2 minutes.

3. Cool and then use to fill wrappers.

4. In a deep fryer or deep frying pan, bring at least 2 inches of peanut oil to 350 degrees; add spring rolls - max 4 at a time, and cook until golden.

NOTES : To make ahead: deep fry spring rolls until golden brown. Flash freeze and store up to 8 weeks. To reheat; bake from frozen at 350 degrees about 30 minutes.

Quails Eggs with Caviar

Traditional deviled eggs become cocktail party fare when done with Quails eggs and topped with Caviar.

24 Quails eggs, hard cooked and peeled
1/4 cup mayonnaise (as needed)
1 Tablespoons Dijon style mustard
1 Tablespoon fresh lemon juice
Salt and white pepper to taste
Caviar for garnish (red and black both look nice)

Slice the eggs in half lengthwise and carefully pop out the yolks, being careful not to damage the whites.

In a small bowl combine the yolks with the mayonnaise, mustard, lemon juice, salt, and pepper, mashing with a fork to thoroughly combine the ingredients.

The mixture should be thick and creamy; adjust the consistency if needed by adding more mayonnaise.

Using a piping bag with a very small star tip fill the egg whites with the yolk mixture. Add a little
caviar to the top of the yolk mixture immediately prior to serving.

Baked Onion Dip

4 ounces shredded sharp cheddar cheese
1 cup mayonnaise
1 cup chopped sweet onion
1 Tablespoon grated parmesan cheese

Preheat oven to 325 degrees. Lightly grease a 1 quart baking dish.

In a medium bowl mix cheddar cheese, mayonnaise, sweet and onion. Pour into greased dish; sprinkle with Parmesan cheese.

Bake for 40-45 minutes until the onions are tender
and the mixture is bubbling hot.

Serve with chunks of bread, or pita chips.

Italian Style Stuffed Mushrooms

These stuffed mushrooms have a nice cheese flavor to them.

12 large Mushrooms
2 Tablespoons Olive oil
2 Tablespoons Red wine
1 1/2 cups Bread crumbs
3/4 cup Asiago (or Parmesan) cheese, grated
1/2 teaspoon Garlic, minced

Pre-heat the oven to 375. Remove the stems from the
mushrooms. Heat the oil in a skillet.

Mince the stems and cook them in the oil for 3
minutes. Add the wine and cook for 1 minute longer.
Remove from the heat.

Toss in the remaining ingredients. Divide the stuffing into the
mushroom caps. Bake on a lightly greased cookie sheet
for 30-40 minutes (or until lightly browned).

Serve warm. Makes 12

Caramelized Onion & Tomato Bruschetta

Caramelized Onion & Tomato Bruschetta:

1 French baguette, cut into 1/2" diagonal pieces
2 Tablespoons olive oil
2 Tablespoons olive oil
1 large Spanish onion, very thinly sliced
3 Tablespoons brown sugar
2 cups tomatoes, chopped
1/4 cup fresh parsley
Kosher salt and pepper to taste
1/2 cup parmesan cheese, freshly grated

Preheat the oven to 350 degrees. Brush the bread slices with the olive oil, place on a baking sheet and bake until very lightly toasted, about 6-8 minutes. Remove from the oven and set aside.

Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil over high heat. Add the onion, reduce heat and cook, stirring often, for 5 minutes until the onions are translucent. Add the brown sugar and continue cooking, stirring occasionally, for 15 minutes more until the onions are golden and most of the liquid from the onions has evaporated.

Remove from the heat and cool slightly.

In a medium bowl, combine the tomatoes and parsley. Evenly divide the onion mixture among the toasted bread slices.

Top each with a small amount of the tomato mixture and sprinkle with salt, pepper and a little Parmesan cheese.

Just before serving, turn on the broiler and broil the Bruschetta to heat through and slightly melt the cheese.

Chevre & Mushroom Phyllo Cups

Phyllo Cups

2 boxes frozen phyllo dough
2 pounds unsalted butter, melted
2 pounds button mushrooms, thinly sliced
3 cloves garlic, minced
1/2 pound cream cheese, at room temp
1 pound goat cheese (Chevre)
3 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced

1. Leave dough out at room temperature while preparing filling.

2. Saute mushrooms and garlic until moisture has evaporated. Let cool completely.

3. Mix in cheeses, dill, parsley, season to taste with salt & pepper.

4. Unroll phyllo and cover with a lightly moist towel. Butter 1 sheet of phyllo; top with another buttered sheet, then another..A total of three buttered sheets.

5. Cut the sheets into 24 squares; 6x4 and press each square into a mini muffin pan.

6. Fill each one with 1 tablespoon of the filling and refrigerate for 1/2 hour..

7. Bake at 350 degrees until brown.

Optional garnish: Fresh julienned roma tomato, 1 for each.

Yields: 75 phyllo cups

Chicken Liver Pate

This quick yet tasty recipe for pate will yield 2 cups.

1/4 cup butter
1/2 pound mushrooms
1 pound chicken livers
1 teaspoon garlic powder
1 teaspoon paprika
1/3 cup chopped green onions
1/3 cup white wine
1/16 teaspoon dried dill
3 drops Tabasco sauce
1/2 cup butter

Simmer for 5 minutes in first measure of butter; mushrooms, chicken livers, garlic powder, and paprika.

Add green onions, white wine, dill weed and Tabasco.

Cover and cook slowly 5 - 10 minutes more. Cool.

Whirl in food processor until smooth.

Blend in butter and salt to taste.

Turn into serving dish and chill overnight.

Garnish with parsley. Serve with crackers or toast rounds.

Escargot Stuffed Mushrooms

If you've never tried or cooked Escargot before, this is an excellent
recipe to try. It's elegant, easy and full of flavor.

1/2 Cup butter, softened
1 Teaspoon shallots, minced
1 Clove garlic, crushed
1 Tablespoon parsley, minced
1 Tablespoon celery, finely minced
1/4 Teaspoon salt
freshly ground black pepper, to taste
12 Large fresh mushrooms
12 Large snails, canned

Cream 6 tablespoons of butter with shallots, garlic, parsley, celery, salt
and pepper. Remove the mushroom stems and reserve for another purpose. Heat
the remaining butter in a skillet. Add the mushroom caps and turn to coat
on all sides. Arrange in the depressions of a snail pan, in scallop shells
or in a shallow baking-serving dish.

Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter.
Before serving, bake at 375 for about 15 minutes.

Serve with warm french bread to soak up the garlic butter.

This recipe will serve 4 as an appetizer.

Red Pepper Bruschetta

Red Pepper Bruschetta

8 slices french bread -- 3/4" thick
1/4 cup extra virgin olive oil
1 clove garlic -- cut in half
8 slices fontina cheese
3 sweet red peppers -- roasted, peeled & diced
salt and pepper -- to taste
1/4 cup fresh basil -- chopped

Arrange slices of bread on a baking sheet in a single layer. Broil or grill until lightly browned - watch carefully. Turn and toast the other side. Centers should remain soft.

Brush one side of bread lightly with oil and rub with garlic. Top each slice of bread with a slice of cheese cut to fit.

Meanwhile in a bowl combine remaining oil with roasted red peppers.

Season to taste with salt and pepper. Stir in chopped basil.

Spread this mixture evenly over bread slices.

Just before serving, bake in a preheated 400F oven for 5-10 minutes until thoroughly heated and cheese melts. Cut each slice in half and serve.