Best Appetizer Recipes Blog

Friday, February 27, 2015

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Servings: 6
1 (8 ounce) package cream cheese
1/2 cup parmesan cheese (you can also use a mix or romano if you like, either way is yummy)
1/3 cup pesto sauce (i used my frozen pesto-4 cubes thawed to equal 1/3 c. frozen pesto)
1 (2 ounce) jar pimientos (here is where i changed this recipe i took 1/2 a red pepper sliced thinly, seeded, then chopped fine)
2 teaspoons olive oil
1/2 cup mozzarella cheese

1 cream the cream cheeze with 1/4 cup of parmesan cheese until well blended.
2 spread this mixture at the bottom of a 9" quiche.
3 in a small pan pour just enough oil about 2 teaspoons just so you can soften up the peppers slightly.
4 you don't want them to brown, just saute a few seconds.
5 lay and drain on a paper towel to absorb any access oil and let cool while preparing the rest.
6 layer 1/3 cup pesto*, the jar of pimentos or the red fried peppers, and 1/2 cup mozzarella cheese and the remaining 1/4 cup parmesan cheese over the cream cheese mixture.
7 bake at 350* for 15 min.
8 or until the mixture is heated through.
9 serve with crackers orsliced italian bread.
10 i found that italian toast was outstanding with it by nonni's.
11 *notice- if you want to make the recipe for the frozen pesto, you can make it and whatever you do not use for this recipe you can freeze the rest for a later recipe.
12 i find the pesto cubes are great in a pinch even for a quick tomato sauce or to liven up a sauce.
13 **youcan assemble this a day ahead, cover with plastic and heat and serve the next day as well.
14 enjoy.
15 this is so easy!

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

1 spread cream cheese in bottom of a 9 inch pie plate.
2 spread pizza sauce over cream cheese.
3 sprinkle green pepper and onion over pizza sauce.
4 sprinkle mozzarella cheese and olives evenly over vegetable mixture.
5 microwave at high 7 to 8 minutes giving dish a half turn at 2 minute intervals.

Total Time: 15 mins Preparation Time: 15 mins

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

1 combine all ingredients in a small bowl, stirring well.
2 sprinkle mixture into a 1-1/2" round cookie cutter on a nonstick cookie sheet.
3 repeat, placing 16 circles on each sheet.
4 bake at 350 degrees 9-10 minutes or until golden.
5 cool slightly on baking sheets.
6 remove to wire racks to cool completely.
7 repeat 5 times with remaining mixture.

Total Time: 30 mins Cook Time: 30 mins

1 preheat the oven to 375*f.
2 slice off the small portion from one side of each potato to create a flat base. toss the potatoes in a bowl with the oil and salt.
3 arrange potatoes, cut side down on a baking sheet. bake 20-30 minutes, or until soft.
4 meanwhile, cook the bacon till done, then chop or crumble.
5 allow potatoes to cool slightly. slice off the top of each potato and scoop ou 1 tbls. flesh. stuff each potato with 1/2 teaspoons sour cream and 1 teaspoons cheese, then sprinkle with veggie bacon, chives and paprika. enjoy!

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

1 combine salsa ingredients in a small bowl. cover in plastic wrap and refrigerate until ready to use.
2 carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first).
3 using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be).
4 fill a heavy pot with about 1 inch of oil. heat on med/ high heat to 360 degrees. carefully add the plantain slices and fry until crisped.
5 remove to a paper towel-lined plate. when all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa.