Best Appetizer Recipes Blog

Sunday, June 14, 2015

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

1 cut corn tortillas in triangles (as you would cut a pie), fry tortilla chips in cooking oil until crispy.
2 remove from oil and set on paper towels to drain. lay out tortilla chips on a cookie sheet.
3 heat refried beans in skillet for about 6-8 minutes, stirring so they do not stick to skillet.
4 remove skin and seed from avacado and mash well, adding salt to taste.
5 then take 1 cheese quarter, and place on each tortilla chip. place cookie sheet in 350 degree oven about 1-2 minutes until cheese has slightly melted but not completely.
6 remove chips from cookie sheet and place on a platter.
7 then take 1/2 teaspoon of refried beans and 1/2 teaspoon of mashed avacado, top each one with 1 slice of jalapeno.
8 enjoy!

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 place dough on lightly floured work surface. cut into 8 pieces. roll each into a ball and stretch dough into 3 inch circles.
2 place cheese, sauce and basil in the center of each, dividing equally. fold dough over to enclose and pinch to seal.
3 place on prepared baking sheet, about 2 inches apart. bake until golden brown, about 10 minutes. serve hot.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 position oven rack to lowest position and preheat to 425.
2 heat oil in skillet over medium heat and add onion, bell pepper and garlic.
3 cook and stir 5 minutes or until veggies are crisp-tender.
4 stir in olives and remove from heat.
5 pat dough into 16x12" rectangle on greased large cookie sheet.
6 arrange veggies over dough and sprinkly with cheese.
7 bake 10 minutes.
8 with long spatula, loosen crust from sheet and transfer onto oven rack.
9 bake 3-5 minutes more or until golden brown.
10 cut crosswise into eight 1 3/4" wide strips.
11 cut diagonally again into ten 2" wide strips, making diamond pieces. serve immediately.

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

1 pour enough olive oil into a skillet to cover the bottom.
2 add the garlic slivers and place over medium heat.
3 cook until the garlic is lightly toasted.
4 using a slotted spoon, remove the garlic to paper towels to drain.
5 add the chiles to the pan and cook, stirring constantly, for 3 to 4 minutes, until blistered on all sides and they take on a bit of color.
6 transfer to paper towels to drain briefly.
7 the chiles will collapse on the plate if ready.
8 "ifthey don't lose the air, they're still raw,".
9 arrange the chiles around the perimeter of a serving plate.
10 heap the garlic chips in the center.
11 sprinkle with coarse salt.

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 preheat oven to "low" broil.
2 take an 8x11 cookie tray and spray "lightly" with olive oil no stick spray.
3 slice the baguette into 1/2 inch slices and spread out to cover the tray.
4 slice cherry tomatoes in half.
5 note: the next two steps must be watched carefully to avoid a burnt app.
6 drizzle a "small" amount of extra virgin olive oil over the slices and pop in the oven until "lightly" browned. here you can add a bit of minced garlic to taste.
7 remove from oven and sprinkle a small amount of mozzarella on each. pop back in oven until cheese is "barely" melted.
8 remove from oven and put a dollop of pesto topped with a half cherry tomato on each slice. serve and get ready to make more.

Total Time: 30 mins Preparation Time: 30 mins

1 blend first 6 ingredients in blender-put into bowl-add salt & pepper to taste.
2 slice tomatoes and peppers into rounds(the pepper rounds shouild be bigger than the tomatoes.
3 place peppers around outside of flat plate and tomato rounds inside peppers.
4 cut olives in half and put one half in centre of tomatoes.
5 put humous mixture in middle of plate-drizzle with olive oil and sprinkle with paprika& parsley.
6 serve with toasted pita cut into quarters.