My girlfriend Kelly made this absolutely amazing asparagus appetizers (I love alliteration!) for our last book club meeting. They were delicious! And so simple. I made them at home for a little Monday evening aperitivo. These are definitely a great bite for a last-minute wine and cheese party and definitely worthy of sharing with guest. Next time I have a dinner party, these will be on the menu. I’m actually kind of looking for any excuse to make these again.
You can use any soft, spreadable cheese. I would avoid cream cheese, but any other soft cheese should work. I think Boursin would be amazing.
Making this appetizer into a side dish would be very easy to do. I would leave the prosciutto slice whole and wrap it around 3-5 pieces of asparagus and cook them the same way (maybe a minute or two longer). I think it would make for a really tasty side dish, but I really like how the individual spears of asparagus and prosciutto get super crispy.
Prosciutto & Goat Cheese Wrapped Asparagus
- Asparagus spears, washed and trimmed
- Soft goat cheese, at room temperature
- Prosciutto, each slice cut into 3 pieces
- Pre-heat the oven to 400F degrees.
- Spread the goat cheese on each slice of prosciutto.
- Wrap each asparagus spear in a 1/3 slice of prosciutto and goat cheese.
- Bake for 6-8 minutes, until warm and starting to crisp.
- Serve and become the hit of the party!
Posted in Appetizer, Cooking, Food, Gluten-free, Recipes
Tagged Appetizer, asparagus, cooking, food, gluten free, goat cheese, recipes
I doesn’t look like much, but I cannot even begin to put into words how amazing this is. Amazing! That’s all I can say. I was faced with the awkward situation of having a whole bunch of cheese, but not enough to make a legitimate cheese plate. You know that awkward spot where you’ve had a wine and cheese night and there is some cheese leftover, but not really anything worthwhile. It’s always a dark day. There are just tiny bits of that, something with a bit of a rind, some soft stuff that was kind of sad looking, a tad of blue begging to find a second chance. I poked around the internet for a bit and thanks to the magic of Google, I discovered the most glorious way to save the cheese! Fromage Fort! You can’t really go wrong with the combination of cheese. I used some blue, Boursin, goat, brie and parm. Delicious.
Serving wise, baguette, crackers, even some crudités would be great to serve with this. I used toasted gluten-free bread. If I had been by myself, I probably would have just used a spoon.
Final word of advice, get on this. Stat!
- 1 pound mix leftover cheese, harder cheeses grated, softer ones cut into chunks
- A couple pats of butter, if using mostly firm cheese varieties
- 1-3 small clove garlic, minced, or more to taste
- 1/2 to 1 cup leftover white wine
- 1 to 2 tablespoons finely chopped fresh herbs, such as parsley, thyme, rosemary or chives
- Salt and freshly ground black pepper to taste
- Blend cheese, butter (if using) and garlic in food processer until combined. Drizzle in wine with the motor running until you get your desired consistency — some like it completely smooth, others prefer chunks. Add herbs, pulsing the machine until just combined. Season to taste with salt and pepper.
- Fromage fort can be used right away, or kept in the fridge until needed. In the fridge, it will thicken and age a little; the flavors will mingle and deepen. Let sit out for a few minutes to slight soften and make serving easier.
Posted in Appetizer, Food, Gluten-free, Recipes, vegetarian
Tagged Appetizer, blue cheese, cheese, food, gluten free, goat cheese, recipes, vegetarian
My wonderful mother had this dip at a dinner party a few months ago. She raved about it. I decided to make it for my book club meeting shortly after that and we all raved about it. This dip is fantastic. I served it with veggies and crackers, but I think there are endless possibilities for serving it.
The only minor change I made was upping the number of garlic cloves from one to three, but I’m crazy like that. I made this dip ahead of time and let the flavors get all happy together. I left off the last drizzle of olive oil until serving time. If you do make this dip ahead of time, make sure you give it at least 30 minutes to sit out at room temperature so it is of dip consistency and not a brick of feta.
If you haven’t already be sure to check out my baking set giveaway! You have until July 1 to enter!
- 8 ounces feta cheese, crumbled
- 1 Tablespoon grated lemon zest
- 2 Tablespoons lemon juice
- 3 cloves garlic, chopped
- 6 Tablespoons olive oil+ extra for serving
- Fresh thyme
- Place feta, lemon zest and juice, garlic and olive oil in a blender and blend until smooth.
- Spoon into a bowl and drizzle with a little olive oil and sprinkle with thyme.
- Serve with grilled tomatoes and grilled pita bread drizzled with olive oil, salt and thyme.
Posted in Appetizer, Food, Gluten-free, Recipes, vegetarian
Tagged Appetizer, cheese, dip, feta, food, gluten free, lemon, recipes, vegetarian
Now that I’m kind of, sort of , nearly over my never-ending mystery illness (just can’t shake this sore throat), let’s get back to business.
It’s the Super Bowl next Sunday. Normally, I would be super excited and looking forward to it, but considering I have not watched a single football game (of any kind or level) this year, I’m really not into it. That being said, I do love any excuse for a party and parties must have food and drinks. I can always get behind party planning. This week I’ll be sharing some recipes perfect for your Super Bowl weekend.
Apparently there are people in this world who do not like garlic and don’t care for brie. Fortunately, I don’t know anyone like that, but if you are a little wary of the amount of garlic in this dip, fear not. When garlic is roasted, it gets this more caramelized, almost nutty flavor, which is much more subtle than fresh garlic. If you don’t like brie, well I really can’t help you all that much. Maybe substitute goat cheese? This was the first time I had ever used pimentos in anything or even had them outside of stuffed olives. I was hoping they would give the dip just a little extra kick or something to keep the taste buds happy. Maybe they just got too chopped up in the food processor, but they didn’t really bring much to the overall taste. I think I would stick with real hot sauce or chili powder if a subtle heat.
You could actually serve this dip two different ways. I decided to go with hot, but the end result was a little more fondue-y than I would have like. Once it cooled down about 5 or 10 minutes, it was the perfect consistency. I also tried it before I baked it and it was pretty close to perfect. I should have left it, but I really wanted a hot dip… You can definitely make this ahead of time, but remember to take it out and let it soften. It is brie base, so it will definitely need to soften.
Roasted Garlic, Spinach & Brie Dip
- 2 heads of garlic
- 1 Tablespoon olive oil
- 1-20 ounce round of brie, rind removed
- 1 cup 0% plain Greek yogurt (I like Fage)
- 1 cup baby spinach
- 4 green onions, sliced
- 2 Tablespoons diced pimentos, drained
- 1 teaspoon seasoned pepper (or freshly ground pepper, to taste)
- Preheat oven to 350 degrees. Cut top 1/2" off the top of the garlic heads. Remove some of the loose, papery skin, leaving the heads intact. Place each on a square of tinfoil, drizzle each with the olive oil (about 1 teaspoon each), and wrap well. Bake 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle. Squeeze each head to into a mixing bowl to remove the soft roasted cloves. Be careful to avoid getting any of the garlic skin/paper in the bowl.
- In a large skillet, add the remaining olive oil and heat over medium. When oil is shimmering, add the spinach and cook until wilted. Add in the green onions and cook until just softened. Remove skillet from heat and set aside. Attempt to drain any excess oil if necessary.
- In a food processor, process Brie cheese and cream cheese with the seasoned salt, pepper, and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.
- In a food processor, combine Brie cheese and greek yogurt with the seasoned pepper, garlic cloves and pimentos. Add in the spinach and green onions. Pulse in the food processor until blended.
- This dip can be served either hot or cold. For cold: Refrigerate several hours to allow flavors to blend. For hot: Bake in 350 degree oven for 30 minutes. Allow to cool slightly and serve.
- Serve with crackers/sliced bread/tortilla chips/veggies.
Posted in Appetizer, Cooking, Food, Gluten-free, Recipes, vegetarian
Tagged Appetizer, cheese, food, football, gluten free, recipes, spinach, vegetarian
I got the idea for this soup from Frugal Feeding. Cauliflower, broccoli and leeks are all among my favorite vegetables. I used to be fairly neutral towards cauliflower until I started roasting it. I am fairly certain roasting makes just about anything better. If the soup is looking a little more white than green, that might be due to the fact that
some a lot of the broccoli disappeared somewhere after roasting and before entering the soup pot. Roasted broccoli is probably in my top 3 favorite vegetables. It would have been rude not to sample some, and like I said, roasting makes everything better.
I was tempted to try to make this with a melted cheese crouton on top, but since gluten-free bread is so incredibly temperamental, a piece of toast with some Boursin seemed like a much safer bet. Apart from the cheese on the bread, the soup is entirely vegan. I ended up having a lot of soup left over, so I ended up freezing the rest. I’ll report back on how it serves up after defrosting when I get around to eating it.
Roasted Broccoli, Cauliflower & Leek Soup
- 1 Tablespoon olive oil
- 1 large onion, diced
- 5+ garlic cloves, minced
- 2 Tablespoons olive oil
- 1 head (about 2 pounds) cauliflower, cut into florets
- 1 large (about 1 pound) bunch broccoli, cut into florets
- 3 large leeks, cleaned and light green/white part cut in half vertically
- 1 1/2 liters (6 cups) low-sodium vegetable broth
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 400F/200C. In a large heavy pot heat 1 Tablespoon of olive oil over medium high heat. Add onion when oil is hot. Cook onion until soft and starting to brown. Reduce heat and add in garlic. Allow onion and garlic to continue to brown and caramelize over low heat, stirring occasionally (about every 10 minutes) while you prepare the rest of the soup.
- In a large bowl or plastic bag toss cauliflower, broccoli and leeks with remaining olive oil. Place on large rimmed baking sheets (I had to use two) and place in oven for 25 minutes. Turn the vegetables after 15 minutes.
- When vegetables are done roasting, transfer to the large pot with the onion. Increase heat to medium-high and add in 1 liter/4 cups of vegetable broth with salt and pepper to taste. Allow soup to come to a low boil and remove from heat. With either a blender or a hand blender, blend the soup until you reach the desired consistency. If the soup is too thick, add in more broth 1 cup at a time.
Posted in Appetizer, Cooking, Food, Gluten-free, Recipes, Soup, Vegan, vegetarian
Tagged Appetizer, broccoli, cauliflower, cooking, food, gluten free, leeks, recipes, soup, vegan, vegetarian
I will admit, I’m not a huge salami fan. For some reason, I decided to buy some the other day. Then I had no clue what to do with them. A little Googling later and I found this recipe. It’s fast, easy and makes for a more interesting type of appetizer.
It is important to watch these as it gets closer to the end of the cooking time. You have to find the perfect amount of time where they come out crispy. Too long and they will burn and be inedible, too short and the middles will be sort of chewy. If you get the timing right, they will come out perfectly. I love mustard, but I will admit I might have been a little over zealous here. I added a tablespoon of Greek yogurt to tone it down a bit. I am sure sour cream or mayonnaise would work just as well.
Salami Chips with Dijon Dipping Sauce
- Salami slices
- 1/3 cup Dijon mustard
- 2 Tablespoons Grainy Dijon mustard
- 1-2 Tablespoons fresh thyme, chopped
- Optional: 1 Tablespoon Greek yogurt or sour cream (if the sauce is too mustardy)
- Heat oven to 375° F. Line a rimmed baking sheet with tinfoil or place a rack on the baking sheet. Arrange the salami in a single layer. Bake until crisp, 12 to 15 minutes. When done place on paper towels to drain.
- Meanwhile, in a small bowl, mix together the mustard and thyme. Serve the salami with the mustard sauce for dipping.
Posted in Appetizer, Cooking, Food, Gluten-free, Recipes
Tagged Appetizer, cooking, food, gluten free, mustard, recipes, salami
You could whip this up in less than five minutes. Tapenade is a great appetizer. It is wonderful for dipping veggies and is also great on crackers or bread. I actually made this tapenade not as an appetizer (even thought that’s what we used the leftovers for), but to put on chicken that I baked in the oven. It was also delicious. It is a pretty versatile spread. don’t like a lot of olive oil or overly oily dipping sauces, so I went a little light on the oil. You can add as much or as little you feel necessary.
Black & Green Olive Tapenade
- 1 cup pitted Kalamata olives
- 1 cup pitted green olives (I used Spanish olives with pimentos)
- 4-6 garlic cloves, minced
- 2 Tablespoons capers, rinsed
- 1 lemon, juiced
- olive oil, to preference
- Put all the ingredients except the lemon juice and olive oil in a food processor. Pulse for about 5 short bursts. Add in lemon juice and a small amount of olive oil. Pulse several more times. Add more oil if you need to. Continue pulsing and adding oil or lemon juice until desired consistency is reached.
Posted in Appetizer, Cooking, Food, Gluten-free, Holidays, Recipes, Vegan, vegetarian
Tagged Appetizer, capers, cooking, food, gluten free, olives, recipes, vegan, vegetarian
This is another super easy appetizer, BUT it does need a couple of days forward planning. I first had this at a Christmas tree decorating party when I was living in Hungary and I loved it. I will admit cream cheese kind of weirds me out (what is it…?), but I am willing to overlook that for these.
The jalapeños are kind of sweet, still a little spicy and absolutely delicious. The cream cheese provides a smooth and creamy neutral base that brings out the flavor of the candied jalapeño and helps things from getting too hot. I would personally recommend serving these on garlic bagel chips. When I lived in Hungary, I used the 7 Day Bread Chips. They were bite-sized and perfect for this appetizer. I served these on Glutino Parmesan Garlic Bagel Chips. They worked really well, but they have a tendency to break into a million pieces just when you look at them. I have yet to get a box that was not half-broken, but they are still super tasty and they make a great gluten-free substitute for bagel chips. Just be gentle with them. The only other thing to note, make sure you are using regular jalapeños when you sugar these. I accidentally used HOT jalapeños and while still tasty, there was a lot of heat that snuck up after the fact.
- 1 (8 ounce) package cream cheese
- 1 (12 ounce) jars sliced jalapeños
- assorted bite-sized crackers or bagel chips
- 4-8 Tablespoons sugar
- Drain jalapeños of ALL juice. There should be at least an inch or so space from where the jalapeños are and the top of the jar.
- Fill this space with sugar and tightly seal jar.
- Place jar in fridge.
- Shake the jar vigorously at least once a day for at least 5-7 days.
- On day of serving, you have two options for serving: 1. spread a small amount of cream cheese on bite-sized crackers or bagel chips. Top with one jalapeño on each cracker. 2. spread peppers and some of the now sweetened juice on cream cheese. Serve with crackers or bagel chips.
Posted in Appetizer, Cocktails, Cooking, Food, Gluten-free, Holidays, Recipes, vegetarian
Tagged Appetizer, cheese, cooking, food, gluten free, jalapeno, recipes, vegetarian