Tuesday, November 27, 2018

Holiday Appetizers

I will be serving finger foods for an event this weekend and I am searching for ideas.
These are several appetizers I am considering.

Roasted Red Pepper,
stuffed with a Mozzarella bite,
toasted on a baguette,
with a garnish of green onion.

Goat Cheese Stuffed
Bacon Wrapped

Boursin, Prosciutto Fillo Cups
1 Package Athens mini Fillo Shells (makes 15)
(1) 5.2 oz. pkg. Garlic & Herb Boursin Cheese
6 slices Prosciutto Diced and crispy fried
1/2 cup sliced green onions, more for garnish.
Mix Prosciutto, Green onion and Boursin.
Fill thawed Fillo cups, garnish with more green onions.
Refrigerate until serving.

Spinach Artichoke Fillo Bites
6 oz. Cream Cheese
1/4 cup grated Parmesan cheese
1/4 cup sour cream
1/4 cup grated mozzarella cheese
(1) 10 oz. package frozen chopped spinach, cooked drained and liquid squeezed out
1 cup quartered artichoke hearts, drained, rinsed, roughly chopped.
1/4 Teaspoon cayenne pepper
Salt & Pepper to taste
45-60 Athens Mini Fillo Shells (3-4 packages)

Mix cream cheese, parmesan cheese, sour cream, drained spinach, chopped artichokes, and cayenne pepper.  Salt & pepper to taste.
When you are ready to serve, preheat oven to 350 degrees Fahrenheit. Fill Fillo shells with heaping teaspoon, rounded on top. Bake 10-12 minutes or until heated through and golden brown on top. 

English Muffin Appetizers

1 Jar Old English
½ C Butter
1 ½ Teaspoon Mayo
1 ½ Tsp Garlic Powder
1 Can Crab Meat
Spread on 6 English Muffins (12 halves)
Broil till Crusty – Allow to cool – Cut to bite size

These are all tried and true.  Hope you enjoy.  ~~Shelly

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