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Posts Tagged ‘appetizer’


Delicata Squash Tart - Meatballs&Milkshakes

Frequently when I make ravioli or another stuffed pasta, I have leftover filling. This is a great way to use it up, but it’s also an incredibly easy appetizer for parties or when you need a snack in a hurry. I have made this before with mushrooms and there are endless variations. It’s also another reason I always keep puff pastry in the freezer.

Delicata Squash Tart

1 cup delicata squash ravioli filling

1 sheet puff pastry

1 tablespoon thyme leaves

1/4 cup grated mozzarella

Spread the filling across a defrosted sheet of puff pastry that you have laid out on parchment paper. Sprinkle the thyme and mozzarella across the top and bake at 400 degrees for 35-40 minutes until it gets browned on the edges and the mozzarella bubbles and browns. Let cool a few minutes before cutting.

Delicata Squash Tart - Meatballs&Milkshakes

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Usually when we have people over, I try to make things that don’t require silverware because that means a lot less cleanup for me. I wanted to have this salad at the party, but what to do so I don’t need to put out silverware? This is the appetizer version of my shaved asparagus salad, just put the dressed salad on toasted crostini and eat! I think it actually works better if you dress it an hour or two ahead of time to soften up the asparagus so you can drape it over the crostini.

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Well, this is really more assembling than cooking, but it’s fantastic. I had this for the first time in San Sebastian, Spain, the home of tapas (or pintxos). The key is the right balance between the goat cheese and the strawberry. It’s also dependent on the quality of your strawberries, so fresh, summer strawberries are perfect. You can toast the bread with some olive oil or just use it fresh.

Goat Cheese and Strawberry Tapas

Baguette, sliced into crostini

6 ounces cana de cabra or bucheron goat cheese, room temperature

5 strawberries, sliced

Spread the goat cheese on the bread slices and top with strawberry slices. You can also toast the crostini with some olive oil or warm once you’ve topped with the goat cheese for a slight variation.

 

 

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These are one of my favorite appetizers, and they are great for a party because you can prep them up to a day or two beforehand and just pop them into the oven for 5 minutes before people arrive. They’re good warm or room temperature, as well. I actually used low fat goat cheese this time around, but you can really use any kind of goat cheese you want. Herbed goat cheese is also really good.

Prosciutto Goat Cheese Stuffed Dates

8 dates

1-2 ounces goat cheese

8 basil leaves

4 strips of prosciutto (or serano ham or speck)

Cut a slit lengthwise in the dates to remove the pit and stuff with goat cheese. Make sure to close them as much as possible.

Wrap a basil leaf around the stuffed date and wrap a half strip of prosciutto around that.

Bake at 375 degrees for 5-10 minutes, just until the fat on the prosciutto starts to render and brown and the cheese melts.

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