Last -Minute Appetizers
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|Thu, 01-27-2011 - 3:06pm|
Stuffed Peppadew Peppers: Fill peppadew peppers (from a 14-ounce jar) with herbed goat cheese, black pepper goat cheese or herbed cream cheese. Or, make your own herbed goat cheese by folding fresh parsley, basil, dried oregano and black pepper into regular soft goat cheese.
Caprese Tartlets: Spoon a little basil pesto into the bottom of mini puff pastry shells (sold in the freezer section with the regular puff pastry) and then top with a cube of fresh mozzarella and a few thin slices of oil-packed sundried tomatoes; bake at 350 degrees for 5 to 10 minutes, until the tarts are crisp and the cheese starts to melt.
Orange-Soy Glazed Shrimp: Combine 1 cup of orange marmalade, 1 tablespoon soy sauce and 1 teaspoon of sesame oil in a large skillet and bring to a simmer. Add 1 pound cooked large or jumbo shrimp (peeled and deveined with the tails on) and simmer until the liquid reduces the shrimp are covered with the glaze. Top with chopped fresh cilantro before serving.
Pesto Twists: Unroll a thawed sheet of frozen puff pastry onto a flat surface; spread basil pesto all over the dough; fold in half, covering the filling. Cut into 16 strips and twist each strip into a spiral. Place on a baking sheet and sprinkle with Parmesan cheese. Bake at 400 degrees for 12-15 minutes, until puffed up and golden brown.
Brie and Pear Quesadillas: Coat a large skillet or griddle with cooking spray and preheat to medium-high. Spread Brie on flour tortillas and place the tortillas on the hot pan, Brie side up; top one side with thinly sliced pears and a drizzle of honey. Fold the tortilla in half and cook until golden brown on both sides. Cut into wedges before serving.
Now tell me some last-minute appetizers you’ve made!