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20 Easy Appetizer Toast Toppers
20 Easy Appetizer Toast Toppers
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1 Spread with fig jam; top with gorgonzola cheese and prosciutto.
2 Spread with fig jam; top with goat cheese and chopped walnuts.
3 Spread with hummus; top with olive tapenade.
4 Top with sliced figs; drizzle with honey; sprinkle with sea salt.
5 Mash avocado with salt and lime juice; spread on toasts; top with shrimp.
6 Spread with ricotta cheese; top with chopped roasted red peppers; sprinkle with salt and pepper.
7 Rub with a garlic clove; top with sliced plum tomatoes; sprinkle with sea salt. Consider adding basil.
8 Spread with gorgonzola cheese; top with sliced pears or apples.
9 Top with pesto and shaved parmesan cheese. Consider adding sun dried tomatoes.
10 Top with pesto, crumbled bacon and chopped tomatoes.
11 Spread with ricotta cheese; drizzle with olive oil; add a dash of salt and pepper.
12 Brush with olive oil; add a thin slice of manchego cheese; top with chorizo.
13 Whip cream cheese with chopped dill; spread on toasts; top with thinly sliced smoked salmon.
14 Spread with apple butter; top with crumbled blue cheese and chopped fresh sage.
15 Sauté finely chopped mushrooms in butter and season with salt and thyme; spread on toasts; top with shaved parmesan cheese.
16 Sauté thinly sliced onions in butter until caramelized; spread toasts with brie cheese; top with apple slices and caramelized onions.
17 Top with thinly sliced apples and grated cheddar cheese; broil until melted.
18 Spread with cranberry sauce; top with thinly sliced turkey; sprinkle with sea salt and pepper.opped pickles.
19 Wilt baby spinach and toss with crumbled bacon; spoon onto toasts; top with chopped hard-boiled eggs.
20 Spread with brie cheese; top with thinly sliced ham and a dollop of grainy mustard.
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Ina’s Sausage Stuffed Mushrooms
Ina’s Sausage Stuffed Mushrooms- courtesy Ina Garten
INGREDIENTS
Salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to 325 degrees F. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
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Seared Scallops with Cauliflower Puree
Seared Scallops with Cauliflower Puree
INGREDIENTS
DIRECTIONS
Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.
Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.
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