Best Appetizer Recipes For Any Occasion
Party, Holiday and Special Occasion Appetizers to Light Up Any Table
Oct 23, 2009
Aside from their obvious appeal to one's appetite, platters of creative and tempting appetizers say "welcome" to party guests and set the tone for a fun, festive gathering. One can never have too many appetizer recipes in the recipe box, especially appetizers that can be made ahead of time and quickly prepared for serving on party day.
Olive Cheese Ball
A fixture on 1970s buffet tables, cheese balls are still a delicious and wonderful way to whet the appetites of party guests. Prepare this retro delight in no time flat and let it sit overnight so the flavors can mingle.
Ingredients:
- 16 oz. softened cream cheese
- 16 oz. gorgonzola cheese
- 1/2 cup grated sharp cheddar cheese
- 1/2 cup softened butter
- 9 oz. chopped black olives
- 2 tbsp. minced chives
- 1 cup almond pieces
Directions:
- Pour almond pieces into a large bowl. Set aside.
- Combine cream cheese, gorgonzola, grated sharp cheddar and butter in a large bowl. Mix well.
- Add the olives and chives. Mix well.
- Using your hands, form the cheese mixture into a ball. Place the cheese ball into the bowl with the almond pieces. Roll the cheese ball in the almonds so that the almonds thoroughly coat the cheese ball, covering it completely.
- Wrap the cheese ball in aluminum foil and chill in the refrigerator overnight.
- Serve with crackers.
Goat Cheese Stuffed Mushrooms
These savory appetizers may be prepared a day or two ahead of time. Store them in the refrigerator and cook them just prior to serving.
Ingredients:
- 36 small to medium mushrooms
- 4 tbsp. butter
- 12 oz. goat cheese
- 6 cloves minced garlic
- 1 1/2 tsp. dried parsley
- 1 tsp. basil
- 1 1/2 tsp. pepper
- 3 tbsp. butter
- 6 tbsp. white wine
Directions:
- Line a cookie sheet with aluminum foil and set aside.
- Wash the mushrooms. Run them under cool water and gently wipe them dry with a soft dish towel. Do not submerge the mushrooms in water, as they can become waterlogged.
- Remove the mushroom stems. Finely chop them and set aside.
- Melt 4 tbsp. butter in a saucepan. Saute mushroom caps for 3 to 5 minutes, stirring constantly. Remove from saucepan and place on aluminum foil-lined cookie sheet.
- In a large bowl, combine chopped mushroom stems, goat cheese, garlic, parsley, basil, pepper, 3 tbsp. butter and white wine. Mix well.
- Stuff each mushroom cap with a generous helping of the cheese mixture. Cover securely with aluminum foil and store in the refrigerator until ready to cook and serve.
- When ready to serve, remove mushrooms from the refrigerator and pour a small amount of cool water onto the cookie sheet--just enough to cover the foil and skim the bottoms of the mushroom caps.
- Cook the mushrooms on "broil" for 5 minutes and serve immediately.
Cheesy Asparagus Rolls
These buttery little bites are super-addictive. No one can eat just one, so consider doubling the recipe! They can be prepared ahead of time and frozen until ready to heat and serve.
Ingredients:
- 40 slices white bread
- 16 oz. softened cream cheese
- 40 stalks canned asparagus
- 1/2 cup melted butter
Directions:
- Line a cookie sheet with aluminum foil. Grease the aluminum foil with butter. Set aside.
- Trim the edges off bread slices. Using a rolling pin, roll the bread slices out flat.
- Spread each slice of flattened bread with cream cheese.
- Place an asparagus stalk on one side of each slice of bread. Gently roll the bread around the asparagus (like a jellyroll).
- Slice off any excess bread along the edges of the roll.
- Slice each roll into thirds and place on the buttered cookie sheet.
- Using a pastry brush, coat each asparagus roll with melted butter.
- Cover securely with aluminum foil and freeze until ready to cook and serve.
- Bake at 400 degrees Fahrenheit for 15 minutes or until rolls are golden brown.
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