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.

The Best Bruschetta

 Nothing says summer like bruschetta made with summer tomatoes!

Ingredients

3 cloves of garlic, minced

3/4 cup olive oil, divided

1/3 cup grated Parmesan cheese

3 cups finely diced Roma tomatoes

1/2 cup chopped fresh basil

2 Tablespoons balsamic vinegar

2 tsp salt, divided

2 tsp. black pepper, divided

1/2 tsp. crushed red pepper flakes

1 tsp. garlic powder

1 baguette, cut in 1/2 inch slices

Instruction

In bowl, combine garlic, 1/2 cup olive oil, Parmesan cheese, tomatoes, basil, vinegar, 1 tsp salt, 1 tsp black pepper and crushed red pepper flakes.

In small bowl, whisk remaining 1/4 cup olive oil, 1 tsp salt, 1 tsp pepper and garlic powder.

Preheat oven to 435 degrees. Line a baking sheet with parchment paper. Brush mixture on both sides of sliced bread. Place on baking sheet and bake 6 minutes, turning half way through.  Allow to cool on wire rack.

To assemble, spoon tomato topping on each slice and sprinkle with additional Parmesan, if desired.

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.

Sheet Pan Sliders

Perfect for a tailgate or football party, these sheet pan sliders are easy to make and delicious. This recipe comes from Better Homes and Gardens One-Pan Recipes publication.

Ingredients

12 Sweet Hawaiian rolls
12 ounces thinly sliced Black Forest Ham
6 ounces thinly sliced swiss cheese or white cheddar cheese
1 (5.2) ounce container semi-soft cheese with garlic and fine herbes
6 Tablespoons butter
2 Tablespoons finely chopped shallots
1 clove garlic, finely minced
1 teaspoon Dijon mustard

Instructions

Preheat oven to 350 degrees. Arrange bottoms of rolls in 9x13 inch baking dish. Layer bottom of rolls with ham and cheese.
Spread cut sides of roll tops with semi-soft cheese and then place top on each slider.
Melt butter and combine with shallots, garlic and Dijon mustard.
Drizzle over sandwiches. Cover pan with foil.
Bake covered for 15 minutes. Then, uncover, and bake an additional 10 minutes until tops are light brown and cheese is melted.

Variations on Sheet Pan Sliders:

Smoky Pizza Sliders
Use ciabatta rolls.. Layer bottoms with 1 (12 ounce) jar marinated artichokes, drained and chopped; 1 cup thin sliced green peppers, 3 ounces pepperoni and sliced black olives. Top with smoked mozzarella cheese.
Spread cut sides of roll tops with pizza sauce. For drizzle, combine 1/2 cup grated parmesan cheese, 1/4 cup olive oil, 2 T. melted butter, 1 minced clove garlic and 1/2 t. crushed red pepper flakes.
Baked 25 minutes covered and 5 minutes uncovered.

Sweet Spicy Barbeque Chicken Melts
Use 3-inch slider rolls. Combine 1.5 pound cooked and shredded chicken breast with 1 cup chopped pineapple,2/3 cup barbeque sauce and 1/4 cup pickled jalapenos. Spoon onto roll bottoms. Top with 1 1/2 cups shredded Monterey Jack cheese. For drizzle, combine 6 Tablespoons melted butter, 2 T. honey, 1 T. Worchestshire sauce, and 1/2 t. black pepper.  Bake 15 minutes covered and 10-15 minutes uncovered.

Italian Roast Beef Melts
Use 3-inch sourdough rolls. Layer bottom with thin sliced deli roast beef and 1 1/2 cups giardiniera (pickled vegetables). Top with thin sliced provolone cheese. Spread cut sides of tops of rolls with cream cheese spread with garden vegetables. For drizzle, combine 1/4 cup olive oil, 2 cloves minced garlic, 1 t. dried Italian seasoning and 1/2 t. crushed red pepper. Bake covered 30 minutes.