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Imelda's Closet |
Appetizers |
|
| Fava Bean Snack | |
| Padrone Peppers | |
| 3 Stuffed Mushrooms Recipes | |
| Crab Cakes | |
| Shrimp with Cocktail Sauce | |
| Avocado Crostini | |
| Avocado 'Tillas | |
| Steamed Mussels | |
| Muffaleta Sandwich | V,E,Q,G |
| Asparagus Bundles | V,E,Q,G |
| Baked Olives | V,E |
| Brittany's Stuffed Eggs | V,E,Q |
| Bruschetta Appetizer | E,Q,G |
| Cheese Ball | V,E,Q |
| Cheesy Bites | V,E,Q |
| Clam Dip | E,Q |
| Dill Dip | V,E,Q |
| Dill Dip with Garlic | V,E,Q |
| Dolmas (Dolmadas) | V,O |
| Easy Anti-Pasta | V,O |
| Quick Gazpacho | |
| Holiday Cheese Ball | V,E,Q |
| Hummus with Pepper | V,E,Q |
| Roasted Red Peppers | G,V,O,E |
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Appetizers are either hot or cold, bite-sized portions of food usually served before a meal. The current dinner party custom
is to serve several small plates of appetizers at one time for guests to nibble on, often in the kitchen while dinner is being prepared. It is customary to allow for 6-8
total portions per person if served this way before a meal. If served as part of a multi course meal which, depending on the number of courses, would last between two hours
and four hours, you would allow one portion per type per person, served in succession. For a cocktail party they are usually referred to as hors d'oeuvres, and 12-16 portions per
person is an average amount.
We're so fortunate to live in the California North Bay Area where freshly baked Sour Dough French bread is almost always available. For an easy and quick appetizer, keep on hand a bottle of good tasting Olive Oil into which you've added a couple of sliced garlic cloves. This gives a delicate garlic flavor to the oil which can then be drizzled onto a plate for dipping or for brushing onto bread and popping under the broiler briefly for color. Use a Sour Dough Baguette sliced or Round cut into pieces and offer a wedge of blue-veined cheese as accompaniment.
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