Sometimes you just don’t have enough time to put together the appetizer party of your dreams. When time is of the essence, try these three quick appetizer recipes. The best part….one of them actually gets made by the guests! What could be better than that!
Tomato Soup Shooters with Mini Grilled Cheese Croutons
Makes 18 two ounce soup shooters
2 18.7 ounce cans of tomato soup
4 slices of sourdough bread
2 tablespoons softened butter
4 slices of aged Cheddar cheese (one ounce slices)
Heat soup. While soup is heating, make grilled cheese sandwiches. Butter one side of the bread slices. On the unbuttered side, place two cheese slices. Top with the other slices of bread, butter side up.
Heat a large sauté pan. When hot, add the sandwiches. When toasted on one side, turn to toast the other side. Remove sandwiches. Cut off the crust, then cut sandwiches into eighteen 1 ½ inch squares. Place a decorative toothpick through the sandwiches.
Pour the soup into 18 two-ounce heatproof appetizer size glasses or small cups. Place the cheese sandwich skewer on top of the rim.
Makes 18 crostini
1 large French baguette
Extra virgin olive oil for brushing baguette slices
Suggested Crostini bar toppings
Flavored pesto such as sun dried tomato or artichoke
Black olive tapenade
Soft cheeses such as Alouette, goat cheese or brie
More flavorful cheese such as Maytag bleu, Saga Bleu or Manchego
Fig or cherry jam
Toasted pine nuts or pepitas
Sliced fresh fruit such as apples, pears, figs, melon
Meats such as prosciutto, pancetta, and imported salami|
Cooked lump crabmeat
Cooked shrimp without tails
Warm Citrus and Spiced Olives
Makes 3 cups
3 cups of mixed olives
2 tablespoons extra virgin olive oil
3 cloves of garlic, finely chopped
Zest of one orange
1 tablespoon fresh orange juice
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
2 tablespoons chopped fresh Italian parsley
Preheat oven to 350 degrees. Place the olives in a heat proof baking dish. Toss with the olive oil, minced garlic, orange zest, fresh orange juice, rosemary and thyme leaves. Place olives in the oven and roast for 10 minutes. Remove and toss with the chopped fresh Italian parsley.