Red Pepper and Tomato Pesto

 A new twist on pesto!

Ingredients

1 large red pepper, roasted, skin and seeds removed

2 handfuls of fresh basil leaves

1 garlic clove

1/3 cup toasted pine nuts

6 sun-dried tomatoes in oil, drained and chopped

2 ripe tomatoes, skinned

3 Tablespoons tomato paste

1/2 tsp. chili powder

1/2 cup freshly grated Parmesan cheese

2/3 cup olive oil

Directions

Place all ingredients except olive oil in food processor. Process until smooth. Slowly add oil.

Store in refrigerator up to two weeks.

Loaded Hummus

 A delicious appetizer that combines the elements of a Greek salad on top of a layer of creamy hummus.

INGREDIENTS

2 cups plain hummus

1/4 cup chopped black olives

1 1/2 cups grape tomatoes, cut in half

1/2 cup peeled and diced cucumber

1/4 cup chopped red onion

1 clove minced garlic

1/4 cup crumbled feta cheese

1/4 cup olive oil

1/2 tsp dried oregano

Salt and Pepper to taste

1/4 cup toasted pine nuts

Reduced balsamic vinegar

Naan or pita bread for dipping.

INSTRUCTIONS

Smear hummus evenly on surface of plate.

In small bowl, combine olives, tomatoes, cucumber, onion. garlic and feta. Add olive oil, salt and pepper and oregano. Toss with vegetables.

Spread on top of the hummus. Sprinkle with pine nuts. Drizzle with balsamic vinegar.

Serve with naan bread or pita bread for dipping.

Baked Shrimp Toast

 A quick and easy appetizer from Delightful Plate that features a creamy shrimp mixture on top of crispy bread.

Ingredients

6 ounces shrimp, peeled, deveined and cooked

3 Tablespoons mayonnaise

3 Tablespoons melted butter

1 1/2 tsp. grated garlic

2 Tablespoons thinly sliced green onions

1 tsp. Old Bay seasoning

Black pepper

Ciabatta bread

2 Tablespoons grated Parmesan

Thinly sliced basil

Instructions

Preheat oven to 400 degrees.

Chop shrimp into small pieces by hand or with a food processor. Combine shrimp with mayonnaise, butter, garlic, green onions and Old Bay seasoning. Add a generous amount of black pepper.

Slice ciabatta bread in half horizontally. Spread the shrimp mixture on the cut side of half of the bread. Save the other for another purpose (or make a double recipe!).  Bake for 18 minutes. Sprinkle Parmesan on top on broil until lightly toasted. Sprinkle basil on top. Cut into slices and serve.

Roasted Grape Crostini with Goat Cheese.

 Sweet, savory and bursting with flavor.

Ingredients

Sliced rustic bread or sliced baguette

3 cups seedless red grapes

1 tsp olive oil

1 tsp fresh thyme

4 ounce goat cheese

1 tsp honey

2 Tablespoons milk

Instructions.

Heat oil in medium size skillet. Add grapes and thyme and cook for 7 - 10 minutes, stirring constantly.

In a small food processor, combine goat cheese, milk and honey. Pulse until well combined.

Grill or toast the bread. Spread with goat cheese  mixture and top with grapes. Drizzle with additional honey and fresh thyme.

Roast Tomato Tapas

 Slices of rustic bread with an array of toppings is a delicious way to start a meal.  The roast tomatoes are tossed with a honey-mustard-miso dressing to punch up the flavor. 

Recipe Source: The Denver Post, 9-7-2022

Ingredients

4 tsp. whole grain mustard

2 tsp. honey

2 tsp. chopped fresh marjoram

1 tsp. white miso

1/4 tsp. pepper

10 ounces cherry tomatoes

4 (1/2 inch thick) slices of rustic bread

Instructions

In bowl, whisk togeter mustard, honey and miso. Stir in marjoram and pepper. Set aside.

Place tomatoes in an ovenproof skillet in a single layer. Adjust the oven rack to about 6 inches below the broiler element. Broil until most tomatoes have burst and a few are lightly charred, 8 - 10 minutes.

Transfer tomatoes to mustard mixture and toss gently.

Toast bread and brush lightly with olive oil. Allow to cool until slightly warm to touch. Spread a generous amount of ricotta on top of each toast. Top with tomato mixture.

Crash Hot Potato "Bruschetta" with Smoked Salmon

 Crispy potato rounds replace the bread in this gluten-free appetizer that will please everyone.

Ingredients:

For the Potatoes:

1 1/2 pounds petite gold potatoes

2 Tablespoons olive oil

1/2 tsp. salt

1/4 tsp. black pepper

For the Topping:

6 ounces whipped cream cheese

5 ounces smoked salmon

1/4 cup finely chopped red onion

2 Tablespoons drained capers

Fresh dill

Instructions:

In medium saucepan, add the potatoes and enough water to cover them by at least an inch.

Bring to a boil and reduce heat to medium. Boil uncovered for about 15 minutes or until you can easily pierce the potatoes with a parking knife. Drain in a colander.

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper

While the potatoes are hot, place them on the baking sheet. Using the bottom of a drinking glass or other flat-bottomed object, smash the potatoes to about 1/2 inch thickness. Be careful not to smash them so much that they fall apart.

Using a pastry brush, paint each potato round with olive oil. Sprinkle generously with salt and pepper.

Use a spatula to carefully flip each round and repeat with olive oil, salt and pepper.

Bake the potatoes for 20 - 25 minutes until they are crisp and golden brown on the edges.

Allow the potatoes to cool on the baking sheet for about 15 minutes.

Top each potato round with a teaspoon of whipped cream cheese. Top the cream cheese with salmon, red onion, a few capers and a sprig of dill.

Transfer to a serving platter and eat right away. These are best served when the potato is still warm.

Recipe Source:  Simply Recipes.

Rosemary White Bean Dip

You can make this dip for much less than than buying the ready made and it's so much better.

Ingredients

2 can white beans, rinsed and drained
2 cloves garlic, chopped
1/4 tsp. grated lemon rind
2 Tablespoon fresh lemon juice
2 minced anchovy fillets
4 tsp. minced rosemary
1/3 cup (or more) olive oil

Instructions

Place all ingredients except olive oil in food processor. Pulse until chunky. Add olive oil and blend until smooth, Add additional olive oil if needed to achieve desired consistency. Add salt to taste.
Garnish with additional herbs and a drizzle of olive oil.

Spinach Artichoke Dip with Bacon

The addition of bacon and cream cheese to a traditional spinach artichoke dip take it to the next level. This is the perfect "please bring an appetizer" dish,  guaranteed to disappear quickly. Serve with celery sticks, tortilla chips or pita chips.

This recipe comes from "Simply Recipes"

Ingredients

6 slices of bacon, chopped
2 large cloves of garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 or 12 ounce) package frozen spinach, thawed and drained
1/4 tsp. crushed red pepper flakes
1/2 tsp, salt
1 8-ounce package cream cheese, at room temperature
8 ounces shredded Italian cheese blend
1/2 cup sour cream

Instructions

Preheat oven to 400 degrees.
Place the chopped bacon in a skillet and cook over medium heat until crispy.
Transfer to a paper-towel lined plate to drain, leaving the bacon grease in the pan.

Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the artichoke hearts, spinach, red pepper flakes and salt. Cook until all are warmed through, about 5 minutes.

In medium bowl, mix cream cheese, Italian cheese, sour cream, bacon and spinach-artihoke mixture until thoroughly combined.

Transfer mixture to a 1-2 quart baking dish and bake until bubbly around  the edges, about 20 minutes. Let cool slightly and serve.

Best to eat this dip right away. If it cools and starts to firm up, microwave a minute to softent he cheeses.

Buffalo Chicken Taquitos

Appetizer, side dish, lunch..... these taquitos are a tasty addition anytime.  It is a lot like buffalo chicken dip in a taco.

Ingredients

8 ounces cream cheese
1/8 cup buffalo sauce
2 cups cooked and shredded chicken
12 small (street taco size) flour tortillas
Ranch dressing

Instructions

Preheat oven to 425 degrees.
Mix cream cheese and buffalo sauce.
Stir in chicken until well combined.
Place 2 Tablespoons of mixture into center of each tortilla.
Roll and place on greased cookie sheet. Repeat for remaining taquitos.
Lightly spray tops with cooking spray.
Bake for 15 - 20 minutes or until golden brown.
Place on plate and drizzle with ranch dressing or place ranch dressing in small bowl for dipping.

Recipe source:  Recipe Diaries

Butternut Hummus

Looking for the perfect fall appetizer? This is it! It is hummus enhanced with the sweetness of roasted butternut squash and coconut milk. Yum! Serve this with pita chips for perfect autumn flavors.

Ingredients

1 small butternut squash (about 1 1/2 pounds), peeled and cut into 1/2 inch pieces
4 Tablespoons olive oil, divided
8 ounces drained canned garbanzo beans
1/3 cup tahini
1/2 cup coconut milk
Juice of one lemon
1/2 tsp garlic powder
Salt and Pepper to taste

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Spread the butternut squash pieces evenly on the parchment paper. Drizzle with 2 Tablespoons olive oil. Season with salt and pepper. Bake for 25-30 minutes or until soft and golden.
Allow to cool slightly.
Combine roast butternut squash with remaining ingredients in a blender. Season with salt and pepper. Blend until smooth. Add additional coconut milk if you prefer a creamier texture.

Caprese Skewers

A perfect light appetizer for a summer day, this skewered version of a caprese salad can be made in no time at all.

Ingredients

1 cup balsamic vinegar
8 ounces mini fresh mozzarella balls, drain well
1 pint round cherry tomatoes
Large fresh basil leaves
Salt and pepper
Bamboo skewers

Instructions

Pour balsamic vinegar into small saucepan over medium-low heat. Keep at a low boil until volume is reduced by about half.  Allow to cool completely.

Cut cherry tomatoes in half. On each skewers, place one half cherry tomato, a folded basil leaf, a small mozzarella ball, a second folded basil leaf, and the other half of the cherry tomato. Place on serving plate.  Repeat until all mozzarella and tomatoes are used.

Salt and pepper the caprese skewers. Drizzle balsamic reduction syrup over all. You will not use all the balsamic reduction. Save the remainder for another use. Serve immediately.

Note: if you don't have time to reduce the balsamic vinegar, you can drizzle with several tablespoons of Italian salad dressing or straight balsamic vinegar. It won't have the intensity of flavor that a balsamic reduction provides, but still delicious.

Balsamic Cranberry Fig Compote

This recipe, which was published in The Denver Post, is a wonderful accompaniment to a holiday turkey or it is equally good when served as an appetizer with goat cheese on sliced a baguette.

Ingredients

1 cup sugar
1 orange, zested and juicd
1 cup dried figs, stems removed and chopped
1 cup water
1 cinnamon stick
10 ounces fresh cranberries
2 Tablespoon balsamic vinegar
Pinch of salt

Instructions

In large saucepan, bring water to a boil. Remove from heat and stir in orange juice and figs. Let stand for 15 minutes. Add sugar and cinnamon stick. Bring to a boil over medium-high heat. Add cranberries. Reduce heat to a simmer and stir occasionally for 10 minutes or until cranberries start to burst. Remove from heat and stir in vinegar, zest and salt. Cool completely.

Herb-Roasted Tomato Bruschetta Topping

This smells so good while it is cooking and tastes amazing when spread on baguette slices. For a fun appetizer idea, make several topping and serve as a bruschetta bar.

Ingredients

2 (28 ounce) cans whole peeled plum tomatoes, drained
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 Tablespoon fresh rosemary leaves, finely chopped
1/2 cup chopped red onion
6 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Sliced fresh basil as garnish
Sliced baguette

Instructions

Preheat oven to 350 degrees. Line a jelly-roll pan with aluminum foil.
Cut tomatoes in half and put in large glass bowl. Stir in olive oil, basil, rosemary, onion, garlic, salt and pepper, being careful not to tear tomatoes.
Pour onto prepared pan, spreading tomatoes out into a single layer. Bake until liquid is absorbed and tomatoes have firmed up and turned to deep red color, for 1 to 1 1/2 hours.
Transfer to a bowl. Use kitchen scissors to cut up tomatoes into smaller pieces. Allow to sit at room temperature for about 6 hours to marry the flavors.
Garnish with chopped fresh basil.
Serve with sliced baguette.

Recipe source: Perfect Party Food by Diane Phillips

Copycat P.F. Chang's Chicken Lettuce Wraps

This recipe, adapted from Eat, Drink, Love, comes together in 20 minutes and tastes amazing!

Ingredients

1 Tablespoon olive oil
1 pound ground chicken
2 large cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon freshly grated ginger
1 Tablespoon Sriracha sauce
1/8 teaspoon crushed red pepper
1 (8-ounce) can whole water chestnuts, drained and diced
3 green onions, thinly sliced
Salt and pepper to taste
1 head butter lettuce

Instructions

Heat olive oil in saucepan over medium heat. Add ground chicken and cook until browned, crumbling it as it cooks.
Drain excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, vinegar, ginger and Sriracha. Continue cooking until onions have softened and become translucent, about 5 minutes.
Stir in water chestnuts and green onion and cook 1 - 2 minutes more. Season with salt and pepper to taste.
To serve, spoon several Tablespoons of chicken mixture in the center of a lettuce leaf, taco-style.

Mediterranean Bean and Pepper Salad

Perfect side for a spring or summer dinner or serve as an appetizer with pita chips.

Ingredients

1 large English cucumber (seeded and diced)
5 green onions (green and white part sliced)
1 (15 ounce can) garbanzo beans (drained and rinsed)
1 pint grape tomatoes (cut in half)
1 large red bell pepper (seeded and diced)
1 large orange bell pepper (seeded and diced)
1/4 cup fresh mint, minced
3/4 cup crumbled feta cheese, divided
Zest and juice of 3 lemons
2 teaspoons Basil Stir-In Paste
1 clove grated garlic
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

In large bowl, combine cucumber, green onions, beans, tomatoes, peppers, mint and 1/2 cup feta cheese.
In small bowl, combine lemon zest and juice, basil paste and garlic,
Slowly whisk in olive oil to incorporate. Add salt and pepper.
Just before serving, pour dressing over the salad and toss to combine. Top with remaining feta.

Balsamic Onion Marmalade

This marmalade, along with bleu cheese, crackers and a red wine, is magic - a perfect pairing!

Ingredients

1 Tablespoon vegetable oil
4 onions, thinly sliced (about 8 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sugar
2/3 cup balsamic vinegar

Instructions

Heat oil in large skillet over medium heat. Add onions. Season with salt and pepper. Cook, stirring occasionally, for about 20 minutes or until softened.
Add sugar. Reduce heat to medium-low and continue cooking, stirring occasionally, for about 10 minutes.
Reduce heat to low. Add balsamic vinegar. Cook for about an hour, stirring frequently, until mixture has jam-like consistency.
Store in refrigerator for up to several weeks.

Greek Lamb Meatball Appetizer with Tzatziki Sauce

Delicious meatball appetizers!

Ingredients for the meatballs:

1 pound ground lamb
1/3 cup crumbled feta cheese
1/4 cup sliced green onions
2 Tablespoon bread crumbs
2 Tablespoons chopped fresh parsley
1 teaspoon cumin
1 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg, lightly beaten

Ingredients for the Tzatziki sauce:

1 cup peeled and shredded cucumber
2 teaspoons salt
1 cup plain Greek yoghurt
2 cloves minced garlic
1 Tablespoon lemon juice
2 Tablespoons minced fresh dill
2 Tablespoons minced fresh mint

Instructions:

In large bowl, combine all meatball ingredients. Using your hands, thoroughly combine the mixture.
Cover and refrigerate for one hour. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.  Roll lamb mixture into 1 1/2 inch meatballs. Lay onto prepared baking sheet.
Bake for about 20  minutes or until meatballs are slightly crispy on the outside and no longer pink inside.
Serve immediately with tzatziki sauce.

For the tzatziki sauce, place shredded cucumber in a colander and sprinkle with salt. Toss to coat evenly. Let the cucumber sit over a bowl for about 30 minutes. Press the cucumber to remove as much water as possible. Combine with remaining ingredients. Keep cold until ready to use.

This recipe was adapted from Nutmeg Nanny.

Skinny Baked Eggplant Bruschetta

Eggplant replaces the bread in this appetizer from The Two Bite Club. Delicious as an appetizer or side dish.

Ingredients

1 large tomato, diced
2 - 3 cloves garlic, minced
1 Tablespoon olive oil
1 teaspoon balsamic vinegar
1 ounce shredded mozzarella cheese
1 Tablespoon chopped fresh basil or oregano
Salt and pepper to tsate
1 eggplant (peeled or not - your perference) and sliced into 1/4-1/2 inch thick slices. The thinner you slice the eggplant, the crispier it will be)
2 eggs
1/2 cup seasoned bread crumbs
1/2 cup panko bread crumbs
2 Tablespoon grated parmesan cheese
1/2 teaspoon garlic powder
Olive oil

Instructions

In small mixing bowl, stir together chopped tomatoes, garlic, olive oil, balsamic vinegar\, herbs and mozzarella cheese.
Season with salt and pepper. Cover and place in refrigerator until ready to serve.
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Drizzle the foil with olive oil.
In shallow dish, beat eggs with whisk. In another shallow dish, combine bread crumbs, panko bread crumbs, parmesan cheese and garlic powder. If the eggplant is large, you  might want to cut each slice in half to make it easy to hold. Dip the eggplant slices in the egg and then into the breadcrumb mixture. Press the breadcrumbs into the eggplant so each slice is completely coated. Place the coated slice on the foil lined baking sheet. Repeat with all the eggplant slices. Drizzle the eggplant slices with more olive oil.
Bake eggplant in oven for 10 minutes. Flip the slices and return to the oven for an additional 10 - 15 minutes. The eggplant should be golden-brown and crispy on the outside.
Let the eggplant sit for 3 - 5 minutes until cool enough to pick up. Using a slotted spoon, top each eggplant slice with tomato mixture and serve immediately.

Homemade Baked Tortilla Chips

Chips are healthier when they are homemade!

Ingredients

Good quality corn tortillas
Canola oil
Coarse salt

Instructions

Preheat oven to 350 degrees. Place baking sheet in oven to preheat it as well.
Put canola oil in small bowl. Using a pastry brush, remove a tortilla from the package and brush with oil. Place a second tortilla on top of the oiled one, and brush it with oil. Continue until all tortillas are coated and stacked.
Using a sharp knife cut the tortillas into 6ths or 8ths, depending on the size of the chip that you want to make.
Spread tortillas out onto preheated baking sheet in a single layer. Sprinkle with salt. Bake in oven for 8-12 minutes, rotating baking sheet after 4 -6 minutes.
Allow to cool.  Store in air tight container.

Beet Hummus

My garden is overflowing with beets right now and I have been looking for new delicious ways to use them. I found this on the Simply Recipes website. It not only tastes great now, it freezes well and can be enjoyed all winter.  How about red beet hummus and green pesto as dips for the Christmas holiday?

Ingredients

1/2 pound beets
2 Tablespoons tahini
5 Tablespoons lemon juice
1 large clove garlic, chopped
1 Tablespoon ground cumin
1 Tablespoon lemon zest
Freshly ground pepper

Instructions

Scrub the beets and cut off tops and root. Roast the beets by placing them in a covered dish with 1/4 inch water. Bake at 375 for about an hour or until beets pierce easily with fork. Alternatively, beets can be boiled for about 1/2 hour. Allow beets to cool and peel.
Cut beets into a coarse chop/
Place all ingredients into a food processor and pulse until smooth. Taste and adjust seasonings as desired.
Chill and store in refrigerator or freeze.
Serve with pita chips or sliced cucumber and celery.
Also great on a crostini with goat cheese and chopped mint.

Recipe source:  Simply Recipes.