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Tag Archives: cold appetizers

Cheesy Herb and Beef Bites Recipe

Ingredients:

  • Cheesy Herb and Beef Bites
    Cheesy Herb and Beef Bites

    Ten thin slices roast beef, regarding Four in . in diameter (from 6-oz bundle)

  • 1/4 cup garlic-and-herbs spreadable cheese (from 4- in order to 5-oz container)
  • 1/4 mug finely chopped red bell pepper
  • 2 unpeeled cucumbers, reduce in to 40 slices

How to make Cheesy Herb and Beef Bites

  • Unfold every beef slice so that it is flat. Spread every piece with One tsp cheese as well as One tsp red bell pepper. Very carefully roll-up.
  • Cut every move into 4 pieces. Place every beef move upon cucumber piece. Serve immediately.
  • Cheesy Herb and Beef Bites is ready to serve.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 40 appetizers

Feta and Tomato Crostini Recipe

Ingredients:

  • Feta and Tomato Crostini
    Feta and Tomato Crostini

    1 may (8 ounce) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

  • One and a half tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1 medium plum (Roma) tomato, seeded as well as chopped
  • 1/4 mug chopped pitted kalamata olives
  • 1/4 cup crumbled feta cheese
  • One and a half tablespoon chopped fresh basil leaves
  • 1 teaspoon olive oil
  • 1/4 tsp salt
  • 1/8 teaspoon pepper

How to make Feta and Tomato Crostini

  • Heat stove to 375°F. Squirt large dessert linens along with cooking spray. Open up may of dough; don’t unroll. Along with serrated blade, reduce dough in to 16 slices. Tone to 2-inch groups.
  • In normal size bowl, blend 1 tablespoon olive oil and also the garlic clove; brush upon covers of dough circles. Place on cookie sheet.
  • Bake Ten to fifteen minutes or till deep golden brown.
  • Meanwhile, within small bowl, mix leftover ingredients. Tea spoon slightly less than 1 tablespoon tomato mixture upon every crostini. Function instantly.
  • Feta and Tomato Crostini is ready to serve.

Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 16 crostini

Apple Snack Stacks Recipe

Ingredients:

  • Apple Snack Stacks
    Apple Snack Stacks

    Two medium apples

  • Four tablespoons peanut butter, process cheese drop or sauce, or cream cheese

How to make Apple Snack Stacks

  • Wash apples; eliminate primary, departing apples entire. Fill up center of every apple company about Two tablespoons peanut butter, packing lightly. Cover each tightly in plastic material cover. Refrigerate until filling is set, regarding Half an hour.
  • Cut every apple company crosswise in to 1/2-inch-thick pieces. Separate pieces in to Four servings; cover each portion firmly in plastic material wrap. Refrigerate till serving period.
  • Apple Snack Stacks is ready to serve.

Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings

Italian Antipasto Kabobs Recipe

Ingredients:

  • Italian Antipasto Kabobs
    Italian Antipasto Kabobs

    20 cubes (1/2 in . every) mozzarella cheese (about 3 oz)

  • Twenty small pitted ripe olives
  • Ten cherry or grape tomatoes, every cut in two
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, chopped
  • 1/2 teaspoon sugar
  • 1/2 mug balsamic vinegar
  • 1/4 tsp salt
  • 1/4 cup vegetable oil
  • Basil leaves, in the event that desired

How to make Italian Antipasto Kabobs

  • In medium nonmetal bowl or resealable food storage plastic material tote, mix sugar, salt, garlic, vinegar, oil as well as mustard. Include cheese, tomatoes as well as olives. Cover as well as refrigerate a minimum of 2 hours in order to marinate.
  • With slotted spoon or tongs, eliminate cheese, tomatoes and olives from marinade. On each of 20 decorative toothpicks or bamboo skewers, alternative cheese, tomatoes, olives and basil. Serve immediately or even refrigerate until helping time.
  • Italian Antipasto Kabobs is ready to serve.

Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 20 appetizers

Antipasto Kabobs Recipe

Ingredients:

  • Antipasto Kabobs
    Antipasto Kabobs

    1/2 teaspoon sugar

  • 1/4 teaspoon salt
  • 1 clove garlic, chopped
  • 1/2 mug balsamic vinegar
  • 1/4 cup vegetable oil
  • 2 teaspoons Dijon mustard
  • Twenty cubes (1/2 in . every) mozzarella cheese (about Three oz)
  • Ten cherry or grape tomatoes, every cut in half
  • Twenty small pitted ripe olives
  • Basil leaves, if desired

How to make Antipasto Kabobs

  • In moderate nonmetal bowl or even resealable food storage space plastic material tote, blend sugar, salt, garlic, vinegar, oil as well as mustard. Add cheese, tomatoes and olives. Include and refrigerate at least 2 hours to marinate.
  • With placed tea spoon or tongs, eliminate cheese, tomatoes and olives through gravy. Upon all of 20 decorative toothpicks or even bamboo skewers, alternate cheese, tomatoes, olives as well as basil. Serve instantly or even refrigerate until serving period.
  • Antipasto Kabobs is ready to serve.

Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 20 appetizers

Fresh Mozzarella in Tomato Cups Recipe

Ingredients:

  • Fresh Mozzarella in Tomato Cups
    Fresh Mozzarella in Tomato Cups

    Twelve large cherry tomatoes

  • 2 ounce fresh mozzarella cheese, reduce into 1/2-inch cubes
  • 1/4 mug Italian dressing
  • 12 small basil leaves

How to make Fresh Mozzarella in Tomato Cups

  • Cut top off every cherry tomato. Along with melons baller or even calculating tea spoon, scoop out seed products from every tomato, leaving sufficient for any firm spend. If required, cut small piece through bottom therefore tomato stands erect. Location tomatoes on helping plate or tray.
  • In small bowl, throw cheese as well as dressing. Location 1 cheese dice in every tomato; top each along with basil leaf.
  • Fresh Mozzarella in Tomato Cups is ready to serve.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 appetizers

Roasted Vegetable and Pistachio Torte Recipe

Ingredients:

  • Roasted Vegetable and Pistachio Torte
    Roasted Vegetable and Pistachio Torte

    One and a half medium red bell pepper, reduce in to Twelve pieces

  • One and a half medium green bell pepper, cut into 12 pieces
  • 1 medium yellow bell pepper, cut into 12 pieces
  • One and a half medium red onion, cut in to 1-inch pieces
  • 1 medium zucchini, reduce in to 1-inch pieces
  • 1 tablespoon olive or even vegetable oil
  • One and a half tablespoon chopped fresh or1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon salt
  • One and a half bathtub (Eight ounces) soft cream cheese along with roasted garlic
  • One and a half tablespoon mayonnaise or salad dressing
  • 1/4 mug chopped pistachio nuts
  • Four flour tortillas (8 to 10 inches within diameter)

How to make Roasted Vegetable and Pistachio Torte

  • Heat stove in order to 450º. Toss bell peppers, onion, zucchini, oil, marjoram as well as salt in medium bowl to coat. Spread within ungreased rectangular cooking pan, 15 1/2×10 1/2×1 in .. Make 15 to 20 minutes or even till crisp-tender. Awesome 15 minutes. Cut vegetables into about 1/4-inch pieces.
  • Mix 1/4 mug from the cream cheese, the actual mayonnaise and 2 tablespoons from the nuts.
  • Reserve 1/4 mug veggies for take. Place 1 tortilla upon helping dish. Distribute half of the actual vegetables more than tortilla. Include tortilla; spread with cream cheese-nut combination. Add tortilla; distribute along with remaining veggies. Top with remaining tortilla. Distribute aspect as well as top along with remaining cream cheese. Take with reserved veggies and leftover 2 tablespoons nuts. Refrigerate a minimum of 1 hour. To serve, cut into wedges.
  • Roasted Vegetable and Pistachio Torte is ready to serve.

Prep Time: 50 minutes
Total Time: 2 hours 25 minutes
Servings: 16 servings

Turkey-Spinach Wraps Recipe

Ingredients:

  • Turkey-Spinach Wraps
    Turkey-Spinach Wraps

    4 flour tortillas (Eight to ten in .), any kind of flavor

  • 1 cup Roasted Red Pepper Dip
  • 3 cups lightly packed baby spinach leaves
  • Two large plum (Roma) tomatoes, thinly sliced
  • 1/2 pound thinly sliced cooked smoked turkey (through deli)

How to make Turkey-Spinach Wraps

  • Spread every tortilla evenly with dip. Arrange spinach leaves evenly over dip to within 1 inch of top advantage. Best along with solitary coating associated with tomato pieces. Equally coating turkey slices over tomatoes.
  • Starting along with bottom edge, tightly roll up every tortilla. Wrap rolls individually in plastic wrap. Refrigerate a minimum of 1 hour however no more compared to Twenty four hours.
  • To serve, trim off uneven finishes of rolls. Cut comes in to 1-inch slices; set up on serving plate.
  • Turkey-Spinach Wraps is ready to serve.

Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 32 servings (1 slice each)

Italian Tortellini Kabobs Recipe

Ingredients:

  • Italian Tortellini Kabobs
    Italian Tortellini Kabobs

    One and a half (9-oz.) pkg. refrigerated uncooked cheese tortellini

  • 28 pitted kalamata or even large ripe olives
  • 1/2 cup purchased Italian salad dressing
  • 14 cherry tomatoes, halved
  • Twenty-eight cocktail toothpicks or 6-inch skewers

How to make Italian Tortellini Kabobs

  • Cook tortellini in order to desired doneness because directed upon bundle. Drain; rinse with cold drinking water.
  • In medium nonmetal bowl, combine prepared tortellini, olives as well as salad dressing. Refrigerate A couple of hours to marinate, stirring occasionally.
  • Add tomato plants to tortellini combination; throw in order to layer. Upon each toothpick, at the same time thread Three tortellini, 1 olive as well as One tomato half.
  • Serve immediately, or even cover loosely and refrigerate until helping time.
  • Italian Tortellini Kabobs is ready to serve.

Prep Time: 35 minutes
Total Time: 2 hours 35 minutes
Servings: 28 kabobs

Mexican Vegetable Roll-Ups Recipe

Ingredients:

  • Mexican Vegetable Roll-Ups
    Mexican Vegetable Roll-Ups

    One and a half package (3 oz) cream cheese, softened

  • 1/3 cup sour cream
  • One and a half tbs Old El Paso® taco seasoning mix (from 1-oz package)
  • 1/2 cup fresh corn kernels or even Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
  • 1/2 cup black beans (through 15-oz may), drained, rinsed
  • 1/4 cup finely chopped fresh cilantro
  • 1 plum (Roma) tomato, seeded, finely chopped (about 1/4 cup)
  • Two tablespoons Aged El Paso® Thick ‘n Chunky salsa
  • 3 garden spinach as well as vegetable, tomato or even plain flour tortillas (10 inch)

How to make Mexican Vegetable Roll-Ups

  • In normal size bowl, beat cream cheese, sour cream and taco seasoning mix until nicely combined. Mix in hammer toe, beans, cilantro, tomato as well as salsa.
  • Spread cream parmesan cheese combination over every tortilla to sides. Roll up each; cut off tapered finishes. Wrap each tortilla move in plastic material cover. Refrigerate at least One hour but no more compared to Eight hours prior to serving. For everyone, reduce every move in to 1-inch slices.
  • Mexican Vegetable Roll-Ups is ready to serve.