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Entries in Appetizer (16)


Raspberry and Brie Flatbreads

Raspberry brie pizzas

Our new street has an island in the middle and our village does not take care of it, so the residents of the street formed a block club and everybody helps with maintenance, including planting flowers. A few weeks ago, we attended the spring information meeting where we picked the flowers we wanted to plant. We were especially excited to go to the meeting to meet the neighbors, since we moved in during the winter and haven't really gotten to see anybody yet. Our neighbors are all great, and as it turns out, they do a lot of things throughout the year. Things like block parties, block sales, garden walks, progressive dinners, and my personal favorite, wine and cheese night! I'm so excited to be living on such an awesome street! So, the night of our block meeting, we wanted something quick and light for dinner. I turned to this dish that I saw on Mrs. Regueiro's Plate. I was intrigued by the combination of ingredients, as well as the simplicity of the recipe. After eating, Joel commented that these would be great as appetizers for a cocktail party; I agreed. I will definitely have to keep these in mind the next time I'm planning a party!

1 Onion, chopped finely
1 tablespoon Olive Oil 
1 1/2 teaspoons Fresh Rosemary, chopped
Salt and Black Pepper
Flatbreads or Pizza Dough (I used 4 sandwich sized flatbreads)
3 1/2 ounces Brie, thinly sliced
1 1/2 cups Fresh Raspberries
2 tablespoons Basil Leaves, chopped

Add the oil to a medium skillet over medium heat. Saute the onions until they caramelize, about 15-20 minutes. Stir in the rosemary and pepper. Arrange the flatbreads on a baking sheet or pizza stone. Divide the onions up between each of the flatbreads and top with the brie and raspberries. Bake at 375 degrees for 6-8 minutes, until the cheese melts and the bread is slightly crisp. Sprinkle the tops with the basil and serve.


Pizza Bites

Pizza Bites

This past year, for my high school friends' annual Christmas party, I was in charge of bringing an appetizer. I wanted to try something different, but also wanted to keep it "safe" with something that I knew everybody would enjoy. Who doesn't love pizza, right? I've seen a few similar recipes floating around, but I chose to adapt this one from Annie's Eats. It was quite a hit, too!

3 tubes Biscuits (the ones with about 10 biscuits per tube--this was my adaptation)
4 ounces Mozzarella Cheese, cut into 20-24 cubes
Sliced Pepperoni
Olive Oil
Italian Seasoning
Grated Parmesan Cheese.

Lightly grease a 9-inch pie plate or cake pan. Take each biscuit and slightly flatten it. Top each biscuit with a cube of cheese and a slice of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces. Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm with pizza sauce for dipping. (*I did end up with a few extra pizza bites that didn't fit in the pie plate, so I baked those off extra in a separate dish)


Pizza Pinwheels

Since I wanted to bring more to Thanksgiving dinner than just a dessert, my mom told me to bring an appetizer.  There were only only 8 of us at dinner, including my 2 uncles who always come each year.  I didn't really feel like spending too long in the kitchen making something, so I relied on a few things I had in my fridge/freezer already.  I didn't really use a specific recipe, but these are inspired by an appetizer that somebody brought to a party at Joel's cousin's house a few years ago.  Feel free to use anything as a filling. I think spinach artichoke dip may be the next one I try!

1 sheet Puff Pastry
1/2 cup Marinara Sauce
1/4 cup Pepperoni Slices
1 cup Mozzarella Cheese

Thaw out the puff pastry and spread sauce over the top of it.  Slice the pepperoni rounds into thin strips and sprinkle it over the top of the sauce.  Top with shredded mozzarella cheese.  Roll the puff pastry, jelly roll style, and slice into 14 slices, about 1/4 inch rounds.  Spray a baking sheet with non-stick cooking spray and place each slice onto the sheet.  Bake at 400 degrees for 15-20 minutes, or until golden brown.  Allow to cool before serving.


Spinach Dip

For Easter, I wanted to have something small to nibble on before we ate our dinner.  I had this dip recipe saved from Cook and Be Merry, and thought it would be worth a try.  I put this in a bowl, along with some cut up vegetables and some crackers, and by the end of the night, I was left with an empty bowl!

1 cup Sour Cream
1 cup Mayonnaise
1 1/2 to 2 1/2 tablespoons Hidden Valley Buttermilk Ranch Style Dressing Mix
1 (10 ounce) package Frozen Chopped Spinach, thawed and squeezed very dry
1 (8 ounce) can Water Chestnuts, drained, dried, and chopped
1/2 cup Red Bell Pepper, diced

Combine all ingredients in a medium bowl.  Separate the clumps of spinach so that it is evenly distributed.  Chill until ready to serve.  Serve with raw vegetables, crackers, or bread.


French Onion Soup Stuffed Mushrooms

Merry Christmas!!  I hope that you all had a wonderful day visiting with family and friends.  

I found this recipe on Pioneer Woman and ever since I've been looking for an excuse to make them.  When my aunt asked me to bring something to Christmas Eve at my grandparents' house, I finally decided that I would bring these along with my ribbon jello (recipe to come).  I felt kind of bad suggesting these, since my aunt doesn't like mushrooms, but she actually sounded excited about them.  Her thought process was that my uncle loves them, and since she won't make them, he will be happy.  Good enough for me!  These mushrooms were great and they went so fast!

2 tablespoons Butter
2 large Onions, halved and sliced thin
1/4 cups Beef Broth
7 dashes Worcestershire Sauce
Splash of Red or White Wine
1/2 cup Gruyere or Swiss Cheese, grated
Kosher Salt
24 White or Crimini Mushrooms, washed and stems removed
Minced Parsley

In a medium skillet, melt 1 tablespoon of butter over medium heat.  Add the onions and saute for 15-20 minutes, stirring occasionally, until very soft.  Splash in the wine, broth, and Worcestershire.  Cook another 5 minutes, or until the liquid has cooked down.  Set aside.  Melt the remaining tablespoon of butter in another large skillet over medium heat.  Throw in the mushrooms and toss for about 2 minutes, just to start the cooking process.  Sprinkle the mushrooms with salt.  Place the mushroom caps face down in a baking dish.  Heap the cavity with sauteed onions, then sprinkle with the cheese.  Bake at 325 degrees for about 10 minutes.  Turn on the broiler and broil for a couple of minutes, until the top of the cheese becomes brown and bubbly.  Sprinkle minced parsley over the top and serve.