How about a bruschetta bar with a variety of toppings? I’ve never met a bruschetta I didn’t like
https://isernio.com/tips-ultimate-bruschetta-bar/
https://www.pelicanhillmagazine.com/stories/how-to-create-a-bruschetta-bar-for-your-next-soiree/
How about a bruschetta bar with a variety of toppings? I’ve never met a bruschetta I didn’t like
https://isernio.com/tips-ultimate-bruschetta-bar/
https://www.pelicanhillmagazine.com/stories/how-to-create-a-bruschetta-bar-for-your-next-soiree/
How fun @suzy100 Good luck with your recipes for book club. I make this Garden Fresh Bruschetta for various groups I am in and it is always well received and easy. If you are in a cold climate and do not have fresh tomatoes you will want to wait till summer
https://www.geniuskitchen.com/recipe/garden-fresh-bruschetta-taste-of-home-365283
Goat cheese, caramelize onion, and fig jam works really well on bruschetta too!
(This thread is making me hungry!)
@suzy100 oops I meant @rutgersmamma sorry! @chercheur great minds think alike on the bruschetta
I vote for bruschetta also. Get really good French baguettes, slice and brush on lots of good olive oil. Toast on cookie sheets in the oven. Then have fun with the traditional tomato, garlic, basil and olive oil topping and many other ‘fresh ‘ toppings. Most can be made ahead of time the night before.
Take a bag of Joes’s Snow Snap Peas, drizzle/toss with toasted sesame oil and top with black sesame seeds.
And thanks, this will be on my Thanksgiving tray. Always a super hit.
This is my new favorite dip that is very simple.
Spread a small tub of mascarpone on a serving plate leaving an edge clear for crackers.
Sprinkle pomegranate seeds on top.
Drizzle with honey.
Line plate with a sweet/salty cracker - Trader Joe fig/olive crackers are perfect!
Yum. The sweet, buttery of the mascarpone.
The crunchy tartness of the pomegranate and the sweetness of the honey.
A crunchy sweet but salty and light cracker to dip in.
Perfection!
https://www.google.com/amp/www.spokesman.com/stories/2008/nov/19/hot-cougar-gold-dip-a-cheesy-crowd-pleaser/%3famp-content=amp
Substitute an aged white cheddar cheese (sharp, of course) for the cougar gold.
This time last year I made pumpkin hummus and it was quite yummy and something different.
Roasted veggies are always a hit, especially among folks trying to eat healthier.
I like edamame - standard is just salt, but you can jazz it up with garlic and chilies if you like.
Baked brie. Do a search for “Pillsbury crescent baked brie”–it’s very easy! You can also add stuff on top of the cheese before wrapping it in the dough.
It looks beautiful when it’s done too!
I’ve made an easy appetizer with cream cheese, pesto, and roasted red peppers. The original recipe calls for the cream cheese sliced width wise, and layered with the pesto in a loaf pan. Chill and turn out on a plate, then top with the peppers.
I’ve also done it the easy way with just a block of cream cheese on a plate, topped with the pesto and peppers.
Serve with a great cracker or crostini. It’s delicious and the colors are really festive.
Slice a cucumber. Spread each slice with creamy horseradish spread. Top with smoked salmon and fresh dill.
There’s a great Mark Bittman recipe for smoked salmon cucumber boats on cookinglight.com.
One of my neighbors mixed pesto with cream cheese and served with crackers. It was fabulous.
One quick appetizer, which I make and people love, is goat cheese with a hot pepper jam/jelly. I grew large quantities of hot peppers this year and made my own raspberry/jalepeno jam. I spread that jam on top of goat cheese and serve it with Rustic Bakery flatbreads. I also like the Stonewall Kitchens hot pepper jelly. This one is really good:https://www.stonewallkitchen.com/hot-pepper-peach-jam-101358.html#q=hot%2Bpepper%2Bjelly&start=5
Frozen puff pastry let it soften a bit and cut squares of 2 by 2 inches. You can add minced beef or tuna or salmon just one spoon of filling between 2 pieces of puff pastry seal edges by pressing with a small fork, to your fillings add spices and seasalt and pepper to taste. You can also add a caper, a small bit of onion for extra taste to each. Bake according to directions on package. Bake until golden brown. Use baking paper on baking form so they do not stick.They can be eaten hot or cold.
Dufour puff pastry is the best. They sell it at Whole Foods.
Cream cheese mixed with some mango chutney (you might have to chop mango pieces if they are on the large side) and some curry powder. Serve with pita crisps and grapes on the side. Veggies would work too.
An old school favorite- softened block of cream cheese with Braswell’s red pepper jelly on top, with Triscuits. Reminds me of my late mother in law. One of those things I get a craving for now and again.