Appetizers Archives - Page 2 of 4

Fresh Tomato Summer Salsa

Preparation: Core the tomatoes, cut in half widthwise and squeeze out the seeds if you wish. Dice the tomatoes and scoop into a bowl.

Preparation: Combine 2 cups of finely shredded cheddar cheese, 3/4 cup finely shredded mozzarella cheese and 3/4 cup finely shredded Parmesan cheese with 2 lightly beaten eggs, 1/3 cup plain flour, 3 diced jalapeño peppers and 1 teaspoon of baking powder in a large bowl.

Grilled Clams with Lemon, Parsley, Garlic and Butter

Preparation: Prepare barbecue (medium high heat). Grill bread until slightly charred, 1 to 2 minutes per side. Remove to bowl.

Polenta Crostini with Ricotta & Shaved Asparagus

In a heavy saucepan, bring water and milk to a boil over high heat. Add salt and pepper, reduce heat to medium. Add the polenta gradually, whisking constantly.

Queso Fundido Dip (Melted Cheese Dip)

Grate or cube all of your cheeses. Heat a cast iron skillet over medium low heat and add a light coating of oil.

Honey Sriracha Chicken Wings

Preheat oven to 425°F. Prepare a sheet tray with parchment paper or aluminum foil on bottom with wire rack on top. If you don’t have a wire rack, use non-stick aluminum foil. Mix the baking powder, salt, pepper smoked paprika and garlic powder in a small bowl.

Brooke’s Black Bean Nachos

Brooke's Black Bean Nachos are a family favorite of ours and the perfect appetizer for any party!

Roasted Tomato Bruschetta with Balsamic Glaze & Basil

Fried Mozzarella Sticks with Marinara

In a large skillet or wide shallow pot, heat 11/2-2 inches of vegetable oil to about 360 degrees F. (If you don’t have an oil thermometer, drop a few bread crumbs in and if they sizzle but don’t burn, the oil is ready.) If they burn, turn it down a tad.

Appetizers