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Thread: ISO last minute WOW appetizer, dish to pass

  1. #1
    Join Date
    Sep 2003
    Location
    Michigan
    Posts
    2,037

    ISO last minute WOW appetizer, dish to pass

    Sunday we're invited to a bring an appetizer, dessert dish to pass gathering. I have to work all weekend so don't have lots of time but also want to bring a WOW dish....any ideas? Bring 'em on!

  2. #2
    Join Date
    Jul 2007
    Location
    Orange, CA
    Posts
    1,110
    What about the BB fav Greek Salad bites?


    -Heather


    GREEK SALAD BITES


    1 cup crumbled feta cheese (4 ounces)
    ½ cup sour cream
    ¼ cup chopped fresh parsley
    2 Tbs oil-packed sun-dried tomatoes, drained and finely chopped
    2 cloves garlic, minced
    ½ tsp cracked black pepper
    1½ medium English cucumbers
    ¼ cup finely shredded fresh basil
    ¼ cup chopped Kalamata olives
    1. In a small bowl, stir together feta, sour cream, parsley, tomatoes, garlic, and pepper. Cover and refrigerate for at least two hours (or overnight).
    2. Slice cucumbers on a slight diagonal into ¼-inch slices. Spoon 1½ tsp. of the cheese mixture onto each cucumber slice. Arrange on serving platter.
    3. In a small bowl, stir together basil and olives. Spoon some of the mixture over each cucumber slice. Serve immediately.
    Yield: 20 to 30 appetizers
    Recipe Source: CLBB
    Finally blogging again at http://www.heathersblissfuljourney.blogspot.com/ Updated 1/4/12

  3. #3
    Join Date
    Sep 2000
    Location
    redding, ca usa
    Posts
    4,654
    I lvoe both of these, can you tell I love blue cheese!

    Endive with Caramelized Pears and Blue Cheese


    Cooking spray
    1 1/2 cups chopped peeled Bosc pear (about 3 medium)
    1 tablespoon sugar
    2/3 cup (about 3 ounces) crumbled blue cheese
    2 tablespoons chopped walnuts, toasted
    1/8 teaspoon salt
    24 small Belgian endive leaves (about 3 heads)
    1 teaspoon chopped fresh parsleyHeat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear and sugar to pan; sauté 2 minutes or until tender. Cool.
    Place pear mixture, blue cheese, walnuts, and salt in a bowl; stir gently to combine. Spoon about 1 1/2 tablespoons pear mixture into each endive leaf. Arrange leaves on a platter; sprinkle evenly with parsley.

    Yield: 12 servings (serving size: 2 filled endive leaves)

    CALORIES 83 (34% from fat); FAT 3.1g (sat 1.4g,mono 0.7g,poly 0.7g); IRON 1.2mg; CHOLESTEROL 5mg; CALCIUM 109mg; CARBOHYDRATE 12.1g; SODIUM 152mg; PROTEIN 3.6g; FIBER 5.3g

    Cooking Light, DECEMBER 2006
    Polenta with Port-Poached Quince and Blue Cheese


    This elegant appetizer will impress your guests, and it's easy to make. Prepare the quince topping and brown the polenta slices up to two days ahead. Just before serving, warm the assembled hors d'oeuvres under the broiler.


    1 cup apple juice
    1 cup tawny port
    1/4 cup sugar
    1 rosemary sprig
    1 cup chopped cored peeled quince (about 1 medium quince)
    Cooking spray
    1 (16-ounce) tube of polenta, cut into 14 (1/2-inch) slices
    1/2 teaspoon coarsely ground black pepper
    1/3 cup (about 1 1/2 ounces) crumbled blue cheese


    Bring first 4 ingredients to a boil in a medium saucepan over medium-high heat. Add quince; reduce heat to medium-low (mixture will just barely simmer), and cook 45 minutes or until quince is tender. Remove from heat, and cool to room temperature. Strain quince mixture through a sieve into a bowl, reserving quince and liquid; discard rosemary. Return liquid to pan; bring to a boil over medium-high heat. Cook 10 minutes or until reduced to about 1/4 cup; keep warm.
    Preheat broiler.
    Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange polenta slices in pan in a single layer; sprinkle with pepper. Cook for 8 minutes or until lightly browned; turn and cook an additional 8 minutes or until lightly browned. Place polenta rounds on a baking sheet. Top each round with 1 tablespoon quince and about 1 teaspoon cheese. Broil 2 minutes or until cheese melts. Place rounds on a platter; drizzle evenly with the reduced poaching liquid. Serve warm.


    Yield: 7 servings (serving size: 2 topped polenta rounds)

  4. #4
    Join Date
    Nov 2003
    Location
    Atlanta
    Posts
    1,452
    If you'll have access to an oven or live close enough to bake and take, the Bacon Wrapped Jalepeno Thingies from the Pioneer Woman's website are great! I made these for a party and passed them around. People couldn't get enough (very addicting). They are really not hot at all - jalepenos vary in heat, but if you remove the seeds & ribs, they'll be pretty mild. Leave a few seeds if you want more heat.

    http://thepioneerwoman.com/cooking/2...con-wrapped_j/

    Pioneer Woman's Bacon Wrapped Jalapeno Thingies

    9 jalapeno peppers
    4 oz. (1/2 block) plain cream cheese
    6 slices bacon, cut into thirds

    Preheat the oven to 375 degrees F.

    Cut the jalapeno peppers in half lengthwise. By all means, double or triple the recipe if you'd like. Scrape out the seeds and white membranes

    Smear cream cheese in each pepper half. Wrap one piece of bacon around each jalapeno pepper and secure with a toothpick. Place the jalapenos on a rack set over a baking sheet.

    Put the baking sheet into the preheated oven and bake for 20-25 minutes. If the bacon has not browned to your liking, crank on the broiler for a few minutes. Serve and enjoy.

    Makes 18 poppers.

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