ISO: Appetizer Recipe

[Leonard]

I need to bring an appetizer to a party next Saturday. I'm not sure how many people will be there. My guess is probably about 30 people. Most guest were asked to contribute something to the food table. The hostess said "finger food". I won't have access to an oven and I have a 35 minute drive to her house. SO, I think something room temp or cold will be good. Any ideas??

[Vinca]

During the holidays I make several cheese balls to have on hand for drop ins and for a quick gifts. The cheese balls can be made way in advance and last a long time if refrigerated. They travel well. The mixture can be also used as a spread. I don’t have a recipe that I use it is more of an ingredient list and can be made with variations. The cheese balls or logs can also be dressed up on a platter with an assortment of crackers and/or crudités.
I will be happy to post it if you are interested.

[Canice]

This is something a little different that can be made ahead and quickly assembled on arrival:

Salmon Squares with Arugula Pesto and Lemon Zest

Pesto:
¾ cup extra-virgin olive oil
3 cups (loosely packed) fresh basil leaves
1 cup (loosely packed) fresh arugula
½ cup grated pecorino Romano cheese
1/3 cup toasted walnuts
1 teaspoon minced garlic
½ teaspoon grated lemon zest, plus extra for garnish
2 tablespoons lukewarm water

Salmon:
1-1/2 pounds salmon filet, cut into ¾-inch cubes
Coarse salt and freshly ground pepper
2 tablespoons olive oil

Line a large baking sheet with foil. Place salmon and olive oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Arrange salmon in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover, chill.)

To make the pesto, place ½ cup oil and next six ingredients in food processor. Process to thick paste. With motor running, add remaining ¼ cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)

Just before serving, preheat oven to 400F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Top each piece of salmon with a dollop of pesto and a pinch of extra lemon zest.

Note: Salmon can also be cooked up to 8 hours ahead, chilled in the refrigerator and served cold or room temperature with pesto and lemon.