It’s easy to make this recipe into a meal, just add cooked shrimp or chicken before baking. This makes a great lunch reheated the next day!
Tomato, Basil and Ricotta Appetizer .. or Make it a Meal!
Ingredients
- 1 large yellow tomato sliced into fourths
- 1 large red tomato sliced into fourths
- cracked black pepper
- olive oil
- 6 ounces ricotta cheese
- 3/4 cup parmesan cheese grated
- 2 eggs
- 3/4 cup fresh basil shredded, plus torn leaves for topping
- 1 sheet frozen puffed pastry thawed
Instructions
- Preheat the oven to 350°.
- Place tomatoes on a baking sheet. Brush each with olive oil and sprinkle with pepper. Bake for 30 minutes, or until soft and slightly dried.
- Once tomatoes are done, raise oven to 375°.
- In a food processor, mix ricotta, parmesan, and eggs until smooth. Stir in shredded basil.
- Place pastry on a baking sheet lined with parchment paper. Spread filling on pastry, leaving a 3/4 inch border. Press tomatoes into filling and place torn basil on top. Bake for 40 minutes.
- When done, sprinkle with additional parmesan cheese, if desired, and cut into squares using a pizza cutter.
Vicki’s daughter, Jennifer, was in California on business and had this appetizer while dining out. She loved it so much, she got the recipe and wanted to share it with The Simple Celebration followers:
Plum and Mascarpone Crostini
Ingredients
- Baguette sourdough works great
- 8 ounces Mascarpone cheese
- 4-5 plums thinly sliced
- Fresh mint
- 1/2 cup Parmesan cheese grated
- Balsamic glaze
Instructions
- Cut the baguette into 1/2" slices and spread with mascarpone cheese.
- Place plum slices on top, followed by parmesan, mint, and a drizzle of balsamic glaze.
Notes
This is another great recipe to make in advance of your party – even weeks ahead. It is a great compliment to wine and is one that people have a hard time “eating just one.” This recipe is easy to double and will keep fresh in a Ziplock bag for several days after the party.
Cheese Crisps
Ingredients
- 1 cup flour
- 1/2 tsp kosher or another gourmet salt Hawaiian Black is very good
- 1/16 tsp baking powder
- 1/4 tsp chipotle chili powder
- 7 Tbsp unsalted butter chopped
- 3 ounces sharp cheddar cheese grated
- 2 tsp jalapeño peppers minced
- 3 tsp green onions minced
- 1 ½ Tbsp ice water
- 1 egg beaten
- black salt also can use fine sea salt
Instructions
- In a food processor, add flour, salt, baking powder and chili powder. Pulse to combine.
- Add the butter and pulse again until a coarse meal forms.
- Add the cheese, jalapeño and green onions and pulse one more time. With the motor running, add the water and pulse until a ball forms.
- Lightly flour a counter top and place ball on the flour. Form it with your fingers into a rounded 7 inch long log.
- Wrap log in plastic wrap refrigerate for several hours before baking.*
- Preheat oven to 400°.
- Line a cookie sheet with parchment paper. Cut the dough into 16 equal size pieces and place on parchment paper.
- Brush with egg and sprinkle with black salt.
- Bake for about 15-20 minutes or until brown.
- Serve warm or at room temperature.
Notes
]]>
Looking for a quick appetizer to bring to a party? This is it! You can make this dip in advance without worrying about the avocados turning brown. The fresh lemon juice and sour cream layer keep the avocados a nice, bright green color. Serve with tortilla chips – the multi-grain “Scoops” are a perfect match.
Layered Avocado Dip
Ingredients
- 2-3 ripe avocados
- 2 tsp fresh lemon juice
- 8 ounce container light sour cream
- 1 cup jarred or fresh salsa
- 3 sliced green onions
- 8 ounce package of shredded Mexican cheese usually includes cheddar and Monterey Jack
Instructions
- Mash avocados with lemon juice and spread on the bottom of a pie or quiche plate.
- Next, spread the sour cream over the avocado layer, completely covering all the avocado.
- Add salsa and green onions.
- Cover with the shredded cheese.
Don’t forget the margaritas! Click on the picture to get Skip’s famous recipe.
]]>
Another simple recipe from The Simple Celebration! This appetizer goes together very quickly, can be made well ahead of your get-together, and looks and tastes great.
Mexi-Corn Salsa Appetizer
Ingredients
- 5 ears fresh yellow corn or use frozen if fresh is unavailable
- 1 medium tomato diced
- 1 small jalapeño pepper seeded and minced
- 1 clove garlic crushed
- 1 4-ounce can green chiles undrained, chopped
- 1/4 cup sliced green onion
- 2 Tbsp olive oil
- 2 Tbsp white vinegar
- 1/2 tsp salt
Instructions
- Boil corn for 4 minutes, drain and cover with ice water.
- Cut corn from cob and combine with remaining ingredients.
- Stir gently, cover and chill.
- Serve with "Scoops" corn chips.
Recipe courtesy of Evie from Cincinnati.
]]>
Instead of serving salad as a first course, try this potato and smoked salmon dish. Jumbo cooked shrimp easily substitutes for the salmon if one of your guests does not care for smoked salmon.
Potato & Smoked Salmon Starter
Ingredients
- 1 pound fingerling potatoes - variety of colors
- 8 ounces smoked salmon sliced thin
- 8 ounces creme fraîche
- 1 Tbsp chives minced
- 1 Tbsp dill minced
- 1 tsp capers drained
Instructions
- Boil fingerling potatoes until fork-tender, about 15 minutes. (At this point you can place potatoes in a warming tray or low-temperature oven to keep warm until your guests arrive.)
- Mix together the creme fraîche, herbs, and capers in a small bowl.
- To assemble, cut each potato in half and place 4 halves on a salad plate.
- Top each potato with a spoon full of the creme fraîche mixture.
- Take a piece of smoked salmon (or shrimp), fold it in half and put on top of potato and creme fraîche.
- Top with a sprig of dill.
- Serve warm.
]]>
Mary-Ellen writes:
This recipe originated from my sister, Kathleen. Because of the size of our family, holidays always were, and still are, a group effort filled with “assignments.” One year Kathy was assigned appetizers and she said she would bring something she had recently at a party called Mexican Cheesecake. I thought it sounded like a spicy dessert, not an appetizer. Thanksgiving day arrived that year and in walked my sister with her cheesecake. It was so pretty, everyone was afraid to ruin it by taking a slice. My brother, Francis, finally took the first bite and got the OMG look on his face – he loved it. We all dug in and it quickly became a family favorite. I often serve this at my house or bring it to parties – everyone, every time gets the OMG expression and can’t get enough. I personally guarantee this appetizer will be a crowd-pleaser at your next simple celebration – give it a try!
Mexican Cheesecake Appetizer
Equipment
- Springform pan
Ingredients
"Cake"
- 1 cup finely crushed Nacho Flavored Dorito Chips place in sealed bag and crush with mallet or heavy spoon
- 1 8 ounce bag finely shredded sharp cheddar cheese
- 2 cups mayonnaise
- 2 8 ounce packages of cream cheese completely softened
- 1/2 tsp garlic powder
- 1/2 cup chopped black olives
- 1 hot chili pepper finely chopped
- 2 tsp chili powder
Topping
- 1 green onion chopped
- 1 small tomato chopped
- 2 Tbsp black olives sliced
- 1/2 yellow pepper chopped
- 1/2 red pepper chopped
- 1/2 cup jalapeño peppers jarred kind
Instructions
- Heat oven to 350°.
- Spray springform pan with cooking spray.
- Mix all "cake" ingredients and put into pan.
- Place pan on foil-lined baking sheet and bake for 35 - 40 minutes - until center is set.
- Cool for about 15 - 20 min, remove from pan, and place on serving platter.
- Top the cheesecake with the toppings listed above in a circular pattern (see note below).
- Serve with "Scoop" chips or hearty crackers.
Notes
This appetizer can be as spicy as you want – it all depends on the level of heat in the salsa you use.
Hot and Spicy Shrimp Dip
Ingredients
- 1 can artichoke hearts 14 oz., drained and diced
- 1 can medium deveined shrimp 4 oz. or fresh cooked shrimp, drained and roughly chopped
- 1 package low fat cream cheese 3 oz., softened
- 1/2 cup low fat mayo
- 1/2 cup salsa - mild medium or hot can be used as well
- 1/2 cup freshly grated parmesan cheese
- 3 green onions sliced
Instructions
- Preheat oven to 350°.
- Combine all ingredients except green onions and put in a pretty pie or quiche plate.
- Bake for 20 minutes.
- Top with green onions.
- Serve with vegetables, vegetable chips (we like Terra Exotic Vegetable Chips) or whole wheat crackers.
By having a few ingredients on hand, you can put this appetizer together in no time. Purchase smoked salmon in the package and it will last several months before opening. Purchase a baguette, slice it, and freeze the slices in a freezer bag – it will last for about a month. Capers come jarred and have along shelf life. Cream cheese, red onion, and dill sprigs are all that’s left to buy. This elegant appetizer will get your simple celebration started in minutes!
Elegant Smoked Salmon Appetizer
Ingredients
- 1 package sliced smoked salmon
- 1 baguette
- 8 ounces softened cream cheese or whipped
- 1/2 jar capers
- 1 small red onion sliced very thin optional
- dill sprigs or chives
Instructions
- Slice the baguette into thin angled slices.
- Spread a thin layer of cream cheese on each baguette slice.
- Top with capers (about 6-8 per slice) and red onion.
- Add a piece of smoked salmon that covers about 3/4 of the bread.
- Top with a sprig of dill or chives.
- Place on a pretty platter and serve.
Wow your guests with this simple, colorful recipe! Serving this dish with wonton crisps not only keeps the calorie count low, but it also allows the delicate taste of the tuna to shine through. What’s more, by chopping all ingredients early the day of the party (except for the avocado which you chop right before assembling the dish), you can have this made well in advance leaving you more time for other pre-party preparations. Remember … a simple celebration is enjoying your party as much as your guests!
Tuna, avocado, and cucumber tartare on sesame wonton crisps is a very simple, colorful dish to brighten up your appetizer table.
Tuna Tartare and Wonton Crisps
Ingredients
Tartare Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp unseasoned rice vinegar
- 1 Tbsp fresh lemon juice
- 1 1/2 tsp wasabi paste
- 3/4 tsp Asian sesame oil
- 8 ounces sushi-quality ahi tuna steak cut into 1/3 inch cubes
- 1 medium avocado halved, pitted, peeled, cut into 1/3 inch cubes
- 1 cup cucumber 1/3 inch cubes seeded
- 1 green onion finely chopped
- toasted sesame seeds
- chopped fresh chives
Crisps Ingredients
- 24 wonton wrappers cut diagonally in half to form 2 triangles
- olive oil for brushing
- seasame seeds we used black and white
Instructions
Tartare
- Whisk first 5 ingredients in medium bowl to blend.
- Add tuna, avocado, cucumber, and green onion; stir gently to coat.
- Spoon tartare into bowl; sprinkle with sesame seeds and chives and place in a bowl on a platter.
- Surround with crisps.
Crisps
- Preheat oven to 350°.
- Line large rimmed baking sheet with parchment paper.
- Arrange wonton triangles on sheet and brush with olive oil.
- Sprinkle sesame seeds on top.
- Bake until triangles are golden brown, about 7 minutes.
- Cool on baking sheet.