This dish is as fancy as it is easy. Crumble 10 ounces of marinated goat or feta cheese (in large chunks) into an oven-safe serving dish. Bake it at 325 F. for 15 minutes or until golden brown. Garnish with a few tablespoons of olive or truffle oil and a few sprigs of fresh thyme or pink peppercorns. Serve with baguette slices or crackers.
Shrimp cocktail is a staple for these gatherings. Dress it up with this simple recipe. Boil water seasoned with lemon juice, a bay leaf, some chunks of onion, kosher salt and a few peppercorns. Add unpeeled shrimp and simmer for five minutes.
Whip up a quick cocktail sauce with ketchup, fresh grated horseradish, lemon juice (and hot sauce for a little extra kick) and pour a little into the bottom of clear shot glasses. Add one piece of shrimp to each and garnish with a few sprigs of fresh Italian parsley.
Refrigerated crescent rolls let you make this appetizer in a snap! Unroll the crescent dough into squares (pinching the seams together if necessary). Spread with cream cheese (garlic-herb or sun-dried tomato are tasty) and top with fresh baby spinach and reconstituted sun-dried tomatoes. Roll it up like a jelly roll and pinch the seam closed. Cut each roll into six squares and bake on a greased sheet at 400 F. until golden brown (about 8 or 10 minutes).
This fun, fresh appetizer is simple and delicious. Just slide a grape tomato, a leaf of fresh basil and a bit of buffalo mozzarella on the tip of a cocktail toothpick. Serve with balsamic vinaigrette for dipping.
Get rave reviews with an appetizer that's as beautiful as it is tasty! Thinly slice cooked beef tenderloin and arrange it on a large platter. Mix 4 ounces of room temperature goat cheese with 1/4 cup of capers and mound it on top of the beef medallions. Salt and pepper to taste, then garnish with diced shallots and a drizzle of truffle or olive oil. Serve with toasted baguettes and lemon wedges.
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