USVI-On-Line

We have a party to go to next weekend. The only person that we know is the host and I have no idea how many people will be there. The invitation asked that we bring our favorite appetizer.

I hate this. I have no idea what other people will bring so I don't want to bring something common, but also don't want to bring something so off the wall, not knowing the people that will be there and their taste.
I want to bring something that I don't have to heat up, since that may be a pain for the host.

Any uncommon but common ideas?

I like this one for Christmas parties, because of the colours. Makes 32 hors d'oeuvres.

Combine 4 oz cream cheese (softened), 2 tbsp minced fresh mint, 2 tsp minced chives, 1/2 tsp lemon zest, 1/4 tsp lemon juice, 1/8 tsp salt, cayenne to taste.

Slice 32 rounds (1/8" thick) from a seedless cucumber. Trim ends from 3 medium radishes, and slice into 32 (1/16" thick) rounds. ** All this slicing is of course easiest with a mandolin! **

Top a cucumber slice with a radish slice and 1/2 tsp of the cream cheese mixture. Sprinkle with coarse sea salt.

I am the queen of appetizers!

1 --8oz cream cheese softened
1---4oz package of shredded swiss cheese
1/2 cup Miracle Whip (must use Miracle Whip)
1 jar of Hormel Bacon Bits
5-6 Ritz crackers crushed
top with 3 pats of butter

Homemade pita chips.

Mix cheeses and miracle whip, top with bacon bits and ritz, top with butter.

To make the homeade pita's separate the pitas, and place face up on cutting board, melt 1/2 cup of butter and with a pastry brush spread melted butter over the pita bread. Cut into small bite size pieces, pizza shaped. Bake in oven at 375 degrees turning frequently until golden. let cool and return to bag. Microwave dip for 5 minute right before serving. SOOOO Delicious~~~~~

I like to bring crab stuffed mushrooms or grilled shrimp

Smoked salmon on bagel rounds with cream cheese and chives.

How about purchasing the frozen filo tartlet cups that you can find in your freezer case? I think Athenos is the brand around here. You can bake them off at home, let them cool, and then fill them right before leaving the house. They are good at room temperature. If you want to be extra MS, you could make the cups yourself in mini muffin tins, like this: preheat oven to 350. Brush two sheets of defrosted filo with 2 tbsp. butter and lay one on top of the other. Cut into 2x2 squares. Place three squares in each buttered mini muffin tin, placing them at different angles so it looks very pretty. Bake 6-8 minutes, remove to a rack, and cool.

Here are some fillings I have used:

in each cup, put 1 tsp. creme fraiche. top with a strip of smoked salmon, sprinkle of lemon juice, chives, and cracked black pepper.

combine 1/2 lb. cooked shrimp, 6 tbsp. sweet thai chili sauce, and 1/4 cup minced cilantro. Spoon into cups and top with toasted sesame seeds.

I did a thai beef filo cup one year for a super bowl party that I can send you the recipe for if it sounds appealing.

I also like to do a plate of mini bruschetta--multiple toppings: tomato-mozzarella-basil, chickpea-olivade-balsamic, white bean-garlic-arugula, etc.

Hope that helps.

Becky- it is so funny that you would day that, I have 2 packs of the phyllo cups that I was going to use for our party last night and never used. I have a big block of feta, so I think I may make a spinach feta spread/dip and put it in them.

I made a killer brushetta trio last night. Proscuitto and Asparagus, Sundried tomato and mozz, and Feta, olive, and yellow and red peppers. They were a big hit and I used the leftovers to make some flatbread pizzas today.

I saw this recipe on smitten kitchen and definitely plan to use it over the holidays

Feta Salsa

Definitely consider this recipe as more of a guideline. It works as is but is infinitely flexible should you want to use different herbs or add capers or skip something or other. Also, if your store has more than one type of feta, I love trying all of them — some of our favorites are the Bulgarian and the French ones, but the everyday sturdy stuff works just fine, too.

1/2 lb. feta (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
2 scallions
1/4 cup olive oil

Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oi, or to taste.

Edit-X, didn't even see your post above! Maybe this can go in your phyllo cups!

something VERY simple and sort of unexpected is take a package of boursin (the garlic herb type--NOT the pepper type)
and a package of dry pack sundried tomatoes--serve the cheese with the tomatoes.
easy peasy.

This is always a hit!

OUTRAGEOUS ARTICHOKE DIP

2 cans (14 oz. each) artichoke hearts, drained
2 cups grated Parmesan cheese(8 oz.)
1 cup mayonnaise
1 cup sour cream
1 teaspoon bottled red pepper sauce
2 pounds corn chips

Crudities
6 medium zucchini (about 2 lbs.), cut into strips
4 large cucumbers (about 3 lbs.), peeled and cut into strips
6 medium carrots (about I lb.). peeled and cut into strips
2 bunches green onions, trimmed

Preheat oven to 300°F. In food processor with steel blade process artichokes until finely chopped (or chop freely by hand). Place in large bowl with remaining ingredients. Stir until well mixed. Pour into a 4-cup souffle dish or casserole.(Can be made ahead. Cover and refrigerate up to 24 hours.) Bake 45 minutes or until golden brown and bubbly. Serve warm with crudities and chips. Makes 4 cups, about 45 calories per tablespoon.


WOW -- and get to see that I should be packing instead of on line!

Almost there.......Bonnie

This one is always a hit. I made it once and now everyone asks me to make it for parties...

Cowboy Caviar Dip

Open and drain in a colander:
2 cans black beans
2 cans rotel tomatoes
1 can white corn
1 can yellow corn

Chop:
1 avocado
1 bunch of cilantro
½ red onion

Combine ingredients on a bowl.

Add:
1-tablespoon olive oil
4 tablespoons of red wine vinegar
4 tablespoons lime juice
Dash of salt

Refrigerate over night.

Serve with chips (I prefer Tostitos scoops)

***note - sometimes I leave out the cilantro if I don't think the crowd will like it as people either seem to love it or hate it

Oh and there's always the Knorr vegetable soup spinach dip that is easy. I like to serve it in the center of Hawaiian bread and use the pieces of bread I cut out as scoops as well as Wheat Thins.

Good luck.

Nothing, thanks for posting the cowboy caviar recipe! I was just thinking this weekend about trying something like that, and now I've got a recommended recipe. And, since you're from NO, it's got to be good!

Gonna try it this week.

This is one that was given to me by a friend and is always a big hit. I purchase pesto vs making. And is nice as you make the day before and no heating.
Check out the link with the pic for a better idea.

Pesto Cheese Blossom

Ingredients
1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes
Directions
Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.

With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months



http://www.foodnetwork.com/recipes/paul ... index.html

I second the cowboy caviar!! It's a huge hit everytime!

Another choice that is super easy.

Spread goat cheese in the bottom of a dish, top with bruschetta of your choice. Heat in oven for about 15-20 minutes and serve with either toasted baguette slices or crackers.

I also love baked brie!!

Go with the Jerome's Hot Shrimp! Use half the bottle if folks prefer mild shrimp.

http://www.on-stjohn.com/2007/03/02/vil ... les-debut/

Cheers, RickG