Elegant Appetizer Recipes

 

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Elegant Appetizer Recipes

This week we are all about sharing our ideas for events you are hosting…first, we featured three looks to wear and now we are giving three delicious recipes you can serve. These appetizers are excellent options for a cocktail party as they are easy to eat…your guests will not have to struggle to dip, cut or spread with these options. I have served these to family and friends and received rave reviews.

 

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Crudités with Chive Crème Fraîche

Ingredients

1/2 lb green beans, stem ends trimmed

1 bunch baby rainbow carrots

1 English cucumber

1 cup crème fraîche

2 tablespoons heavy cream

1 lemon

1 tablespoon minced fresh chives

1 teaspoon Dijon mustard

Sea salt and freshly ground pepper

Instructions

Bring a saucepan of salted water to a boil. Fill a large bowl two-thirds full with ice water. Add the green beans to the boiling water and cook until just crisp-tender, about 3 minutes. Drain the beans and then immediately plunge them into the ice water. Let stand for 2 minutes, then drain and pat dry.  Set aside.  Trim the carrot tops to about 3/4 inch. Cut the carrots in half lengthwise. Set aside.  Cut the cucumber crosswise into pieces about 3 inches long. Cut each piece lengthwise into quarters to create spears. Set aside.  In a bowl, combine the crème fraîche and heavy cream and whisk until the mixture is the texture of lightly whipped cream. Finely grate the lemon zest into the bowl, then halve the lemon and squeeze the juice from one half into the bowl (reserve the remaining half for another use). Add the chives to the crème fraîche mixture. Stir in the mustard and season with salt and pepper. To serve, divide the crème fraîche mixture among small glasses or narrow bowls…I used shot glasses. Divide the vegetables evenly among the glasses, standing them up in the crème fraîche Serve immediately. 

 

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Savory Stuffed Mushrooms

Ingredients

10 ounces Crimini or baby Portobello mushrooms

1 cup softened goat cheese

½ cup softened cream cheese

¼ cup diced roasted red peppers 

1 clove of garlic minced

¼ cup plain Panko crumbs (don’t have Panko, use Italian bread crumbs)

¼ cup grated Parmesan cheese

1 teaspoon salt for the cheese mixture, ½ teaspoon salt for topping

1 teaspoon freshly cracked pepper for cheese mixture, ½ teaspoon pepper for topping

2 tablespoons olive oil

Instructions

Preheat oven to 350 degrees. Wipe the outside of your mushrooms with a damp cloth to remove any dirt or grit. Pull out the stem of the mushroom and with a melon baller, remove the gills of the mushroom but be careful not to pierce the mushroom flesh. Place the mushrooms on a non-stick baking sheet, open side up. Combine goat cheese, cream cheese, diced roasted red peppers; 1 teaspoon cracked black pepper, 1 teaspoon salt, and minced garlic into a bowl. Scoop mixture with a spoon and place it into each of the mushrooms. Arrange mushrooms in a baking pan. Combine ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 2 tablespoons olive oil, Parmesan cheese and Panko. Sprinkle this mixture on each of the mushrooms. Bake stuffed mushrooms in a 350 degree oven for 10-12 minutes. Once the cheese is bubbly and the crumb mixture has become golden brown, they are ready to serve!

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Smoked Salmon Bites

Ingredients

Herbed Cream Cheese 

4 oz. cream cheese, at room temperature

Zest of 1/2 lemon

1 teaspoon fresh lemon juice

1 1/2 tablespoons chopped fresh chives

1 tablespoons chopped fresh dill

Toppings

Toasted French rounds

2 tablespoons unsalted butter, melted

6 oz. smoked salmon, thinly sliced

1/2 cup finely chopped red onion

1/2 cup capers, finely chopped

3 hard-boiled eggs, peeled and grated

Dill sprigs for garnish

Directions:

adapted from www.williamssonoma.com

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Hope you and your guests enjoy these elegant apps!

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Bisous,
Rebecca