Susan M. Morgan, CFCS, M.Ed.
County Extension Agent
Family and Consumer Education
Bolivia, NC 28422
June is the month for parties, and one of the best and easiest ways to throw a party is to serve appetizers. Just appetizers! You can introduce guests to something new, please many tastes, and really get your party moving. Enjoy Bacon Stuffed Cherry Tomatoes (pictured), Crab Meat spread over crackers, or Pesto Torte. Most people have favorite appetizer recipes, so put them together and you’ve got a party going.
You are literally replacing a meal with these recipes, so as with ordinary meal planning, choose recipes carefully. Be sure to have some make ahead recipes, some last minute foods, and choose cold, hot, spicy, mild, and different textures and colors.Make it easy on yourself by having a few make ahead recipes, a crockpot recipe, some vegetable and fruit dips, a couple of grilled recipes, and just one last minute oven recipe. While you’re making, you can make multiples of such recipes as cheese balls and layered dips, then just pull the extras out of the fridge and place them on the serving tables when the food is pretty depleted.
A couple of snack mixes will fill in any bare spots and make it easy for kids to grab something to eat too. When planning your party, gather all your recipes and make a master grocery list. Mark any ingredients that may need to be special ordered or purchased at a specialty store. Then plan your schedule. Try to make at least one recipe several days in advance. Many recipes can be successfully frozen and then thawed and reheated.
Write down all recipes you're going to make and when you plan to make them. Be sure you have the correct number and sizes of serving dishes. Do as much pre-preparation as you can, including cutting up crudités (raw seasonal vegetables), preparing dips and other recipes that need to be chilled, and setting up your serving tables. Create several beverage stations with canned and bottled beverages kept cold in tubs full of ice. And always have water and juice or punch available surrounded by lots of cups. And take help where you can! If some of your guests offer to bring foods, happily accept! Now relax and enjoy your guests and your fabulous food.
Here are a few easy to prepare recipes to get you going on your summer party.
Stuffed Tommy Toes
Serves 8
Have you tried the new pre-cooked bacon on the market? You can find it bottled in the salad section or in the meat section packaged like the traditional uncooked product. Just warm it a few seconds in your microwave to crisp it and it's ready to use! No mess, no fuss and no clean-up. For a vegetarian version of this recipe, try substituting nuts such as pine nuts or cashews. for the bacon. These are quite popular, so you may want to double the recipe. You probably still won’t have any left over.
INGREDIENTS:
PREPARATION:
Cut the top off each cherry tomatoes, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain. Combine the rest of the ingredients in a small bowl.
Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley or leaf lettuce to make it pretty and so the little tomatoes stay put.
Pesto Torte
Serves 8-10
This torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. To make it a little healthier, I have reduced the amount of butter used in the original recipe (although it’s still a lot of butter)—and you can’t taste the difference!
INGREDIENTS:
PREPARATION:
In medium bowl, beat cream cheese and butter until well blended. Mix pesto and cheese in small bowl. Line two 8 oz. custard cups with plastic wrap. Divide cream cheese mixture into four parts. Spoon 1/4 of cream cheese mixture into each custard cup. Sprinkle each with 1/4 of the tomatoes. Spread 1/4 of the pesto mixture over tomatoes. Repeat layers until all the mixtures are used.
Fold plastic wrap over each torte, sealing well. Chill overnight until firm. Unmold, remove plastic wrap, and serve with crusty French bread slices or sturdy crackers.
Crabmeat Spread
Makes 1-1/2 cups or 24 servings
You can substitute small cooked shrimp, surimi (artificial crabmeat), or smoked salmon or trout for the crabmeat in this delicious recipe.
INGREDIENTS:
PREPARATION:
Combine all ingredients and mix well. Chill several hours to blend flavors. Serve with crackers or use as a dip for vegetables.
Corned Beef and Cabbage Dip
Serves 12
This unconventional recipe for a cabbage and corned beef appetizer dip is delicious and perfect any time of year, although it is generally used near St. Patrick’s Day.
INGREDIENTS:
PREPARATION:
Hollow out the center of the cabbage. Coarsely chop the removed pieces of cabbage and measure out 1 cup. Combine with remaining ingredients in a food processor or blender and process until blended, leaving a little texture for the spread. Spoon into the hollowed out cabbage and refrigerate until ready to serve. Serve with whole wheat and rye crackers.
Susan Morgan is Extension Agent for Family and Consumer Education for the North Carolina Cooperative Extension Service in Brunswick County. For more information or questions, contact Susan at 253-2610 or P. O. Box 109, Bolivia, NC 28422.
Please e-mail Susan Morgan,
CFCS, County Extension Agent, Family and Consumer Education for
further information or assistance.
The information presented is for educational purposes only. References to trade names is made with the understanding that no discrimination is intended and no endorsement by North Carolina Cooperative Extension Service is implied.
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Date Created 6/9/2005