Recipe video above. This is a great way to use pumpkin that ticks a lot of boxes - it's simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions by changing the nuts and fresh herb, and it looks rustic and good with zero effort!Excellent served hot, warm or even at room temperature.
I have another zucchini recipe for you today; summer isn’t over quite yet! I’m home for the weekend to celebrate my mom’s birthday, which was earlier in the week, so I’ll keep today’s post semi-short and to the point. These zucchini bites are the best appetizer or snack served up with some marinara sauce. […]
Parmesan Cheddar Basil Bites are a delicious appetizer perfect for any event or party! They are crisp outside but soft and tender inside.
Golden brown pastry, burst tomatoes, burrata, and basil create a deliciously flaky tart...a great summertime appetizer or light dinner!
An easy recipe for Sourdough Discard Pretzel Bites - a soft pretzel variation that is great for snacking!
Make use of your sourdough starter discard instead of wasting it. Make some irresistible sourdough popovers with only 5 additional ingredients.
Serves: 4 (or 6 as a starter) Preparation Time: 10 minutes Cooking Time: 30 minutes You’ll need: 1 oz butter or margarine 1 small or ½ medium celeriac, chopped 1 large leek, chopped 2 cloves garlic…
Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
Tomato Tartlets with Puff Pastry are a flaky, cheesy appetizer, brunch treat, or snack made in just 30 minutes. Each bite is a medley of flaky puff pastry, creamy ricotta, Italian herbs, and juicy tomatoes. Make individual tartlets or one large tart to be sliced and shared at your next party.
Jalapeno Popper Bites give you all the flavors of my bacon jalapeno poppers in a lightly breaded and fried cheesy bacon mixture.
These are the perfect smaller version of the larger popular appetizer! Easy to eat and perfect for a party!
Crispy bite sized pieces of tender cauliflower coated in a panko and parmesan crust seasoned with a creole/cajun spice mix that is so addictive that you will never reach for that bag of microwave popcorn again!
Spanakopita Bites. Discover our recipe rated 4.6/5 by 17 members.
These timeless hors d'oeuvres and cocktail snacks are perfect for your swanky holiday party or any celebratory gathering. Get the recipes here.
Perfectly golden brown parmesan-crusted zucchini slices (to use up all that summer zucchini!). So crispy, so good!
You'll love these delicious, Sheet Pan Smoked Sausage Cranberry Bites made with cubes of white cheddar and whole cranberry sauce. They're incredibly easy and perfect for game day or as an appetizer for your special events!
Tasty eggplant patties made with eggplant, onion, garlic, cheese, almond meal and herbs. Egg-free, gluten-free, grain-free and low carb.
Do you like to have a glass of wine with some small bites before dinner? Have I got an epic list for you! Here are 42 appetizers that go with red wine.
What’s more enjoyable in life than eating good food with good friends? Whether you’re planning an elegant outdoor party or you’re just looking for some easy finger food to feed a big crowd, these 2…
This is a recipe my mother has been making for years, and something she often makes for company because it is always well received. She learned about it from cousin Kristina, another source of all good things. Regarding the pan: A sheet pan is not recommended because the balsamic will reduce too quickly and burn. You want to use a pan that will fit the peppers snuggly. I find a 9x13-inch pan to be perfect for 1.5 lbs. of mini peppers, but something a little bit larger or slightly smaller will work well, too.
These delicious and aromatic courgette fritters are one of the most popular starters at Yotam Ottolenghi's Soho-based restaurant, NOPI.
Cicchetti’s exquisite appearance and delicious flavor make them an excellent choice to impress. Check out these delicious cicchetti recipes.
These Canapé Crackers with rondelé spreadable cheese are the ultimate pre-course appetizer that is super easy to assemble and packed with umami flavor! It's fancy and perfectly sophisticated!
Jalapeno Popper Quinoa Bites - healthy, spicy, cheesy bite-sized quinoa bites!
Soft, pull-apart sourdough dinner rolls make for the perfect addition to Sunday dinner or any holiday gathering. With a golden, soft crust and fluffy interior, these dinner rolls are irresistible when slathered with quality butter and a drizzle of honey.
These healthy baked chips are high protein and free of oil, nuts, seeds and grains. No frying or oil is needed as the chips are oven baked. Suitable for vegan, gluten-free, grain-free, nut-free and oil-free diets. Try these homemade healthy chips today!
Hard to believe that it was a week ago that I debuted my new series – Friday Night Bites. Time just goes by way too fast. I am excited to share my second installment of this fun series. A Crostini is one of my all time favorite appetizers. With the pure simplicity and endless possibilities of toppings, it is the perfect appetizer. A two to three bite wonder. If you are busy person like me and work 50 to 60 hours per week, a Crostini is a simple appetizer that you can throw together in no time. You can almost shop your refrigerator and pantry to come up with a creative Crostini. Last Friday we ended up having guests join us for our tradition. We enjoyed a cheese platter and multiple bottles of wine. It was an impromptu gathering, so I shopped the refrigerator and pantry for the cheese platter ingredients. I realized later that I had all of the ingredients for this Roasted Tomato Burrata Crostini but with my time constraints getting home late from work and the guests had already arrived, it would not have been feasible. I did however make it over the weekend and enjoyed each bite. A few months ago I attended the SF Chefs event in San Francisco and went to the Sommeliers Blind Tasting Seminar. Essentially there were three master sommeliers at the front of the class who evaluated each wine and put their best guess out to the group. My friend and I would guess along with them and actually correctly identified 5 out of 6 of the wines. I have to admit that my friend is in the wine business but I was holding my own. Smile. One of the wines that we tasted was Nipozzano Riserva Chianit Rufina DOCG 2008 from Castello di Nipozzano. With the Italian flair of the Crostini, I thought this wine would be a perfect pairing. It hosts a deep purplish color. The nose envokes scents of sour cherry, raspberry and dried plum. Next you experience an aroma of black pepper, vanilla, cocoa powder and espresso bean. The finish is smooth and endless and extremely well balanced. A winning choice! Hope that you enjoy this Friday Night Bite and wine pairing! Roasted Tomato Burrata Crostini Makes 12 Baguette, 12 half inch slices Olive oil Salt Pepper 2 Garlic cloves Pesto (see recipe below or use store bought) Burrata 12 Grape tomatoes Roasted Tomatoes Preheat the oven to 350 degrees. Cut each grape tomato in half and place onto a baking sheet cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 20 to 30 minutes. Remove and let cool. Crostini To make the Crostini, slice the baguette into 12 slices that are about ½ inch thick. Brush each side with olive oil. Place onto a cookie sheet and bake for about 10 minutes at 350 degrees. Check to make sure they do not get too dark. Should be golden brown on both sides. Flip at 5 minutes to ensure even cooking. Remove from the oven and rub the raw garlic clove on the top of each Crostini. Assembly To assemble cut about a tablespoon of the burrata and spread onto each Crostini. Next spoon about 1 to 2 teaspoons of pesto on top of the burrata. Add 2 of the tomato halves on top of the pesto. Sprinkle with a touch of salt. Serve immediately and enjoy!! Basil Pesto Sauce 2 C. Fresh basil leaves, packed tightly ½ C. Parmesan cheese, freshly grated 1/3 C. Pine nuts, toasted ½ C. Olive oil 3 Garlic cloves, smashed Salt and pepper to taste Use a food processor to make this sauce. Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves. Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on. Continue to pulse until the mixture is smooth. Taste and then season with salt and pepper. Place into an airtight container immediately so the bright green color remains. Refrigerate until ready to use.
