(Closed) Favorite Appetizer Recipes

posted 8 years ago in Food
Post # 3
4001 posts
Honey bee
  • Wedding: June 2010

Well you could always keep it simple and do shrimp cocktail!  That’s my go-to when I draw a blank, just throw them in a martini glass and call it a day.  Or a pretty salad.  My Mother makes a good salad with whatever lettuce she chooses that day, craisins, strawberry vinaigrette, candied walnuts and gorgonzola.  Sounds like there’s too much going on but its good.  I am totally drawing a blank on some good appetizers to suggest for you… I suck.  If they come to me, I’ll be back! 

Post # 5
166 posts
Blushing bee
  • Wedding: May 2010

It’s not very wintery, but you can’t go wrong with fresh mozzarella, tomato, and fresh basil drizzled with a little olive oil!

If you want to be cute, you can get the little tiny balls of fresh mozzarella and little grape tomatoes, cut them in half and assemble little cheese/tomato/basil stacks on toothpicks!

Post # 6
1148 posts
Bumble bee
  • Wedding: January 2011

You could do stuffed mushrooms. It works for portabella or crimini mushrooms, but for the larger ones you have to cut them to eat them. Take the mushrooms and clean them up with a damp towel to get any dirt off, don’t do this early or else they can get soggy and gross. Take a spoon (grapefruit preferably) and gently scrape out the black ribbing inside. Fry up some bacon (3-4 pieces), then cook up a medium-sized shallot in the bacon fat. Mix both of those into an 8-oz package of cream cheese then stuff or pipe the filling into the mushrooms. Put them into the oven at 350 for about 5-10 minutes, just until warm and serve. Tip: Trim the bottoms of the mushrooms so when you lightly shake the pan they don’t roll.

I made this for my fiance for his birthday and it was a huge hit with everyone. It made up for me burning the ox tails. Haha!

Post # 7
5263 posts
Bee Keeper
  • Wedding: June 2012

My absolute favorite stuffed mushroom recipe: 

gougères + stuffed mushrooms

I made it with SmartBacon instead of real bacon because I’m a vegetarian, and it was still pretty much the best thing ever. Highly recommend the gougeres, too. 

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