Appetizer Help Please

[Rosalie]

I am hosting a dinner party for 10 on Saturday night and am sick of my "appetizer list". Please help.

I am serving Roasted Pork Tenderloin with roasted winter veggies and Garlic-Rosemary Mashed Potatoes for dinner. Dessert will be Chocolate Decadance with Raspberry Sauce and Vanilla Ice cream.

What do you think would be a good appetizer (or 2) to compliment the meal?

Thanks for all your suggestions.
Rose

[golden1225]

Hi Rosalie,
The Artichoke Truffles I made the other night for our supper club are fantastic and unusual. They take a little time to make, but are definitely worth it. The only problem is they are quite rich; your dinner is on the heavy side, so not sure if you're looking for lighter starters or not. If you are, I have others!
Good luck!

* Exported from MasterCook *

Artichoke Truffles

Recipe By :Mary Corpening Barber & Sara Corpening Whiteford
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup parmesan cheese -- grated
2 tablespoons parsley, fresh -- chopped
4 ounces cream cheese -- at room temperature
3 ounces goat cheese -- at room temperature
2 teaspoons lemon zest -- grated
1 tablespoon tarragon, fresh -- minced
1/8 teaspoon black pepper
2 jars marinated artichoke hearts, trimmed to
bite-size pieces -- drained

Mix the parmesan and parsley together in a small bowl. (I use the
Vita-Mix to get them mixed really well.)

Combine the cream cheese, goat cheese, lemon zest, tarragon and pepper in
a medium bowl.

Coat the artichoke pieces liberally.

Transfer to the bowl of parmesan and roll to cover completely.

Place on a parchment or waxed paper-lined baking sheet. Refrigerate until
firm, about 1 hour or overnight.

Do-ahead tips: The cream cheese mixture can be prepared and refrigerated
up to 3 days in advance and brought back to room temperature before
coating the artichokes. The artichoke truffles can be assembled up to 1
day in advance and refrigerated.

Source:
"Cocktail Food - 50 Finger Foods with Attitude"
Copyright:
"1999"
Yield:
"24 pieces"
:) :)

[rosie_one]

Are you looking for something to be served at the table or more of a snack before everyone sits down kind of thing?

If it is a before dinner snack, how about a good hummus? I oven roast or saute my garlic a bit first so it mellows out and gives a nice rich flavor. Also like to add a few roasted red peppers to the mix.

Ina Garten's (http://www.foodnouveau.com/recipes/appetizers/dips/1/d.php3) recipe is great. I serve it with toasted pita and cucumber rounds.

Your menu sounds lovely. Have fun!

[Kismet]

Golden - those artichoke truffles sound AMAZING!!! I think I'll be putting them on my Valentine's party menu!

Rosalie - Here's a recipe that we made at supper club a few months back. It was well received by all!

Crostini With Roasted Vegetables and Pine Nuts

1 large eggplant (about 1 1/4 pounds)
1 large green bell pepper (about 1/2 pound)
1 large red bell pepper (about 1/2 pound)
1 large yellow bell pepper (about 1/2 pound)
1/4 cup pine nuts, toasted
1 teaspoon olive oil
1/4 teaspoon ground red pepper
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1 tablespoon capers
1/2 teaspoon sugar
1/4 teaspoon salt
36 (3/4-inch) slices French bread (about 1 pound), toasted

Preheat oven to 500°.
Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 500° for 20 minutes or until tender. Cut eggplant in half lengthwise. Place in a colander; let stand 15 minutes. Peel eggplant. Cut into 1/2-inch cubes; place in a medium bowl.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch pieces. Add bell peppers and pine nuts to eggplant in bowl; toss well.

Heat oil in a nonstick skillet over medium-high heat. Add red pepper and garlic, and sauté 30 seconds. Add vinegar, capers, sugar, and salt. Bring to a boil; cook 30 seconds. Pour over eggplant mixture; toss. Marinate at room temperature for 2 hours.

Spoon 1 tablespoon eggplant mixture onto each bread slice. Serve immediately.

Yield: 36 servings (serving size: 1 appetizer)

NUTRITION PER SERVING
CALORIES 56 (19% from fat); FAT 1.2g (sat 0.2g, mono 0.5g, poly 0.4g); PROTEIN 1.9g; CARB 9.9g; FIBER 0.6g; CHOL 1mg; IRON 0.6mg; SODIUM 121mg; CALC 13mg;

Cooking Light, NOVEMBER 1997

[Rae]

It's so chilly where I live, I thought that a warm appetizer might be nice. I haven't made this one for awhile, but everyone seems to enjoy it. I've served it with crackers or small pieces of bread, rather than the chips.

Spinach-and-Artichoke Dip
From Cooking Light

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.


Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

NUTRITION PER SERVING
CALORIES 148 (30% from fat); FAT 5g (sat 2.9g, mono 1.5g, poly 0.5g); PROTEIN 7.7g; CARB 18.3g; FIBER 1.5g; CHOL 17mg; IRON 0.6mg; SODIUM 318mg; CALC 164mg;