Our favorite, easy party appetizers for this year!
- Puff pastry, 2 sheets
- 1/2 cup olive tapenade
- 1/2 cup bruschetta
- 1/2 cup Fontina cheese, shredded
Thaw puff pastry while combining other ingredients. Spread mixture over ¾ of puff pastry. Roll into a log and cut into half-inch pinwheels. Place on a sheet tray and bake according to instructions on puff pastry box.
Easy Shrimp Ceviche
- Cooked baby shrimp
- Avocados, chopped
- Our Own Pico de Gallo
- Lime juice and zest
Combine equal amounts of all ingredients in a small bowl. Spoon into martini glasses. Season with salt and pepper. Serve with tortilla chips.
- 1/2 lb. Our Own Italian Sausage
- Boursin Cheese, 1 box
- 12 large cremini mushrooms
- Italian parsley
Cook sausage, crumble and mix with cheese. Stuff each mushroom with about 2 teaspoons of mixture. Place on a baking sheet and cook at 375°F for about 20 minutes or until filling is cooked and lightly browned. Garnish with chopped parsley.
Pistachio-Crusted Goat Cheese Log
- Fresh goat cheese log, 8 oz.
- 1/2 cup pistachios, chopped
Roll goat cheese in chopped pistachios. Drizzle with honey. Serve with your favorite crackers.
Mini Cranberry Blue Cheese Tarts
- Mini fillo shells, box of 15
- 1/2 cup Our Own Orange Cranberry Sauce
- 1 cup Gorgonzola cheese
- 15 candied pecans
Fill each tart shell with gorgonzola and top with a dollop of cranberry sauce and a candied pecan.
Last year’s favorites – we still love ’em!
Baked Feta: Warm, cream feta topped with sun-dried tomato pesto or tapenade. Top a block of feta cheese with sun-dried tomato pesto or olive tapenade (all ingredients available on our Antipasto Bar). Bake at 425˚F for 15-20 minutes until soft and spreadable. Serve warm with bread or crackers or pita wedges.