Need appetizer ideas
- meagan Mar 4, 2006 06:25 AM
Any suggestions for an appetizer to take to a potluck next weekend? It needs to be able to travel several hours in a cooler to its destination. I have time to make something in advance, but seem to be drawing blanks as to what. Thank you all! Meagan
Here's one that my wife likes even tho it has a slight spicy bite to it. She makes a dip using Harry and David's Pepper and Onion Relish with cream cheese. The recipe is on the label (I think). Serve the dip with either corn chips or crudites.
A couple of weeks ago I made and traveled with "Gougeres" They were easy and yummy and very elegant. I used the recipe from ArthurSchwartz.com
Served them with a wedge of pate and some folks cut the gougeres in half and made a little sandwich with a slice of the pate. There is also a similar recipe for gougeres in Ina Garten's Barefoot in Paris cookbook. Be sure to use good quality cheese.
How about a smoked salmon or smoked bluefish pate? Or you could make a few different tapanade-type things, one with sundried tomatoes and one with black olives and one with artichokes, and serve with goat cheese and crostini.
Tapenade is good -- I make one with only 3 ingredients -- olives, capers, and roasted red peppers. Some tapenade, goat cheese, and something to spread them on is great.
Eggplant with tomatoes
This is a delicious dish. Eggplant is known to be a very popular appetizer especially among Middle Easterns. In this recipe, it is served like pickles.
Main ingredients Eggplants, Tomatoes
Time of preparation 15 Minutes
Time of cooking 15 Minutes
Ingredients 2 Eggplant ,medium size
4 Tomatoes ,medium size
2 Onions ,medium size
2 Green Chili Pepper
1 tbsp Olive Oil
1 tsp Garlic ,crushed
1/2 cup Vinegar
Sunflower Oil ,for deep frying
Directions 1. Peel and slice eggplants and place in a bowl of salt and water.
2. Deep-fry eggplants over high heat then set aside to drain on kitchen paper.
3. In a skillet heat olive oil and garlic. Stir for 2 minutes until golden.
4. Add tomatoes, onions and chili pepper and continue stirring for another 2 minutes.
5. Add 1/4cup vinegar and remove from heat.
6. Arrange eggplant slices to form one layer on a platter; cover with tomato mixture and sprinkle with the other 1⁄4 cup vinegar.