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Feb 25, 2009 10:05 AM

Simple Appetizer Recipe

Hi there,

My husband and I are having another couple over for drinks and appetizers. I'm not sure what to make! We'll be having a red wine of sorts. I'll be making a cheese plate but am not sure what to go along with it. I'd like to make about 3 different bites to eat... Can you recommend something along with a recipe? It'd be ideal if the recipes don't require exotic ingredients and don't take a long time to make. I'm a pretty good cook, so I'm not afraid of something challenging. The guy that's coming over used to be a sous chef, so they know good food!


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  1. What do you mean by "a red wine of sorts"?

    If you're serving red wine and have a good Italian deli handy, you can't go wrong with Antipasto. Proscuitto, good salami and a nice wedge of a sharp provolone with good Italian bread. You can round out the plate with marinated vegetables such as artichoke, olives, mushrooms, roasted red peppers, eggplant. Whatever.

    2 Replies
    1. re: janetms383

      Good idea. We have a selection of reds at home... All pretty dry and bold.

      1. re: scout1

        It's one of my favorites! And, I can make a meal of it.

    2. Second the cheese and meat plate and veggies. You might also want to add some fruits, jams (eg quince) and a nice balsamic. And nuts.

      Fast, east and a crowd favorite are fresh figs, quartered, and wrapped with parm, pepper, and proscuitto.

      1. I recently started making this appetizer of figs and bleu cheese wrapped in prosciutto...sinfully delicious and quite easy:

        1. Chocolate covered grapes! If you want to keep them a bit on the sweeter side, dust them in cocoa, but to make them more savory, mix some cayenne or chipotle into the cocoa. I can send the recipe if you want. They're amazing.

          2 Replies
          1. re: katecm

            Please post the recipe, sounds interesting!

            1. re: scout1

              They're embarrassingly easy, and so stinking cool. They burst in your mouth, and end up being so much lighter than you think.

              You can make (and eat) these in minutes. Adapted from "Happy in the Kitchen," by Michel Richard (Artisan, 2006).

              1 pound stemmed and chilled seedless grapes

              4 ounces 60 percent semisweet chocolate, melted, at body temperature

              1 to 2 tablespoons unsweetened cocoa powder

              Wash and dry the grapes well; place in a large bowl. Line a large baking sheet with a silicone mat or parchment paper.

              Add the melted chocolate to the grapes, 1 tablespoon at a time, carefully scraping down the sides of the bowl and stirring through the center of the grapes so that they are evenly coated.

              As the chocolate begins to set (which will be almost immediately), place the cocoa powder in a small strainer and sift the powder, little by little, over the surface of the grapes. Gently toss or stir the grapes as you continue to sift until all of the grapes are well coated and separated. Spread the grapes on the baking sheet, cover with plastic wrap and refrigerate until the chocolate has completely set, or up to 1 day.

          2. Manchego cheese with quince paste. You can slice it and stack or cube both and stack
            the quince on top of the Manchego with a toothpick.

            1 Reply
            1. re: shercooks

              Oh heaven indeed! One of my favorite flavor combos that makes a fab grilled cheese (I know, off post) as well as served on a crostini.