5 or less ingredient appetizer recipes
Hi Katbri, dunno about impressive but this disappears like nobody's business: roll half-slices of thick cut bacon (preferably peppered) thickly in light brown sugar; place on baking sheet and bake at 400 for half an hour or 40 minutes, till bacon is crisp and sugar is caramalized. You can also do this with lil' smokies or inch-thick slices of Kielbasa.
Chop lettuce and crispy bacon; mix w/ mayonnaise and stuff into cherry tomatoes.
Blanched asparagus spears, wrapped in pancetta, seared, and sprinkled w/ lemon zest.
Rice paper, rolled w/: rice noodles, bean sprouts, shrimp and basil (or cilantro.) Jarred hoisin or Thai sweet chili sauce for dipping.
Large mushroom caps, stuffed w/ mixture of sausage, breadcrumbs, eggs and Italian spice, and baked.
Retro, but still delicious: Steak Tartare, stuffed into purchased marinated mushrooms.
White beans, or Borlottis, stewed w/ olive oil, seasoned w/ thyme, on crostini.
Fried zucchini blossoms, stuffed or not. Delicious, and to my mind, impressive.
Oil-roasted tomatoes seasoned w/ basil; again w. crostini. Goat cheese crumble atop.
Roasted Provolone: for 4 servings; 1 3/4" slice provolone (6 oz.), pinch dried oregano, 2 T. toasted chopped walnuts. Preheat broiler to high, put cheese in a 6" ovenproof skillet. Broil cheese until browned and bubbly, 9-10 minutes. Season w/ oregano, and sprinkle walnuts over. Serve w. toasts, crostini (yes, again) or crackers as desired.
I'm sure you'll get a great many really good suggestions here. ;)
I like Jean Georges potato ravioli. A quick, simple mushroom duxelle inside thinly sliced potato as the wrapper. Fry them up in a little oil and serve as is or with a simple tomato \thyme salsa.
If they are in season, I do squash blossoms. Stuff em with crap and then fry them in tempura batter
1) bakery bought dark rye bread
Norwegian smoked salmon
small sprig of dill for garnish
(slice in triangles)
2) sesame seed crackers
fresh cream cheese
3) Belgian endive leaves
dab of gorgonzola
parsley leaves for garnish
4) raisin bread slices
chive cream cheese
smoked turkey breast
fresh basil leaf for garnish (Ina Garten recipe)
Assuming that you don't consider fresh-ground pepper an ingredient, this BLT dip has 5 ingredients (6 if you count the pepper & 7+ if you factor in the chips or veggies for dipping): Either way, it's very easy.
3 green onions
¼ cup mayonnaise
¼ cup Greek Yoghurt (low-fat is fine)
¼ cup chopped arugula
4 slices bacon, cooked, drained & crumbled
fresh ground pepper
1 pint grape tomatoes, quartered
Combine green onions, mayonnaise, and yoghurt in food processor (or container for immersion blender), and pulse until still chunky.
Transfer to bowl. Stir in bacon, tomatoes, and ground pepper. Taste and add a bit more salt (depending on saltiness of bacon) and pepper, if needed.
bacon wrapped Medjool dates, baked til bacon is crispy.
blue cheese-stuffed Medjool dates or dried apricots
shrimp brochettes (with garlic/lemon/olive oil or olive oil/ hot sauce/garlic/fresh basil)
gorgonzola with slices of pear.
Caprese kabobs- bite-sized bocconcini, grape tomatoes and basil, with a drizzle of a balsamic reduction.
(I don't count salt and pepper as ingredients)
Mushroom caps stuffed with cooked italian sausage and bread crumbs, sprinkled with parmesan and broiled until cheese bubbles
Cherry tomatoes, mozzerella boccocini (the mini balls) with a basil leaf on a toothpick
Baguette slice topped with goat cheese, pear slice and a drizzle of honey
Crostini with carmelized onions and goat cheese
Crostini topped with a slice of fresh mozzarella, topped with a little chopped red chilli, drizzed with olive oil and sprinkled with salt (this was a Jaime Oliver recipe I made that was a hit)
Mini cheese ravioli topped with a dollop of pesto and a parmesan cheese shaving
Dates stuffed with parmesan
Chilled shrimp with cocktail sauce
6 ingredients - Wonton stuffed with ground pork, green onion, water chestnut, and white pepper, boiled, then served with soy sauce/sesame oil/green onion dipping sauce (nice presentation - serve in asian soup spoons, 1 wonton to a spoon, with the sauce drizzled on top)
3. Garlic(your call)
Puree it all and put into a greased small bread pan..bake at 350 for 1/2 hr to 40 mins to make a pate. Cool, slice, serve on 5. thin slices of toasted french bread or Jiacama
Wanna go over the limit and jazz it up? Add some finely chopped bacon to the mix, spices of your choice; salt&pepper of course. Bread Crumbs will help it hold together better
Top with some shredded cheese and quickly broil
Raspberry-Brie RITZ Toppers
12 servings, 2 topped crackers each
What You Need!
24 RITZ Crackers
12 slices Deli Fresh Shaved Honey Ham, halved
4 oz. Brie cheese, cut into 24 small pieces
2 Tbsp. raspberry preserves
2 Tbsp. Pistachio Lovers Mix, chopped
HEAT broiler. Top crackers with ham, folding as needed to fit crackers; cover with cheese.
BROIL, 4 inches from heat, 1 min. or until cheese begins to melt.
TOP with preserves and nuts.
For variety, substitute fig jam for the raspberry preserves.
Easy No-Broil Preparation
These fruity Brie toppers are equally delicious without broiling. Assemble as directed, then serve at room temperature.
Garnish with small rosemary sprigs just before serving.
Cook down shallots, onion with thyme & dried cherries. Add red wine vinegar, cook & cool. Serve with Manchego cheese & crackers or sliced bread.
Line mini muffin pan w crisscrossed slices of prosciutto to fit. Bake until crispy. Fill with diced ripe Barttlett pears, dressed in lemon juice.
Take wonton wrappers & fill w mashed potato & thawed peas, mixed w s&p, cumin & curry oil. Fold around filling & seal. Bake with more curry oil on top, upside down in mini muffin tin, 15-17 mins.
Sun-Dried Tomato Tapenade
• 1 cup sun-dried tomatoes packed in oil
• 3T finely chopped red pepper (I use one small pepper or ½ lg pepper)
• 5 cloves garlic, finely chopped
• 6 oz feta crumbled
• 2T dried basil
• 1/2t pepper
• 2t balsamic vinegar
Remove the tomatoes from oil (reserve 1/3 cup oil) and chop finely. Stir together tomatoes, 1/3 cup reserved oil, red pepper, and garlic. Add crumbled feta over top and add remaining ingredients. Stir to combine. Cover and refrigerate at least 4 hours or overnight.
Serve with lightly salted pita chips or cucumber rounds.
Stuff Medjool dates with goat cheese and dust with chopped candied walnuts. YUMMY
A Russian friend gave me this recipe.
Pitted Prunes (36)
36 Walnut Halves
1 Cup Sweet Red Wine (more or less to cover prunes)
1 Lemon, halved
Stuff the prunes with the walnut halves and press closed. Combine the prunes, wine and lemon halves in a medium saucepan and bring to a simmer over low heat. Simmer, uncovered, until tender, about 15 minutes. You can either remove the prunes or leave them in the liquid. If you decide to leave them in the liquid, remove the lemon halves. You can serve them warm or at room temp.
Sour cream with brown sugar makes a great dip for strawberries, and tastes like more than the sum of its parts. You could also do rainbow fruit kebabs, which I've seen around the internet- something like strawberry or apple, orange, pineapple, kiwi and blueberries. You could grill them for a little extra flair. Bean dip would be an easy one too. I sometimes just do a little bit of cream cheese, garlic, and water or oil to thin, all blitzed in the food processor.
potstickers. (not counting salt, pepper, or oil for frying).
pot sticker wrappers
chopped water chestnuts
chinese 5 spice
stuff wrappers. heat oil in pan. put gyoza in pan; add table spoon of water, cover. let fry 2-4 minutes (varies depending on exact heat you use and size/density of dumplings). dumplings should be crispy fried on bottom, steamed on top. serve with extra soy for dipping.
simple sushi rolls (cucumber rolls, mixed veggie rolls, salmon roll, tuna roll, etc) also work well.
this time of year is tomato time, so you should make tomato tartlets
not counting s&p:
cut out tart circles from puff pastry, chiffonade basil and add to ricotta (with s&p), slice tomatoes, smear ricotta on pastry circle, lay on a tomato, sprinkle with parm, bake til golden, garnish with more basil
Thaw and roll out a sheet of puff pastry. Cut into squares.
Mix a few cups of diced apples, 3/4c chopped nuts (almonds are good), 1-2c shredded or fine diced cheddar, maple syrup to taste (1/4-1/3c).
Fill puff pastry squares will mix. Either turnover shaped or purse shaped work fine and then bake (400) until brown and juices are bubbly. (You and use an egg wash if you are willing to add an ingredient and/or add some craisins, raisins, or dried cherries to the filling.)
Barefoot Contessa's Mango Cheddar Chutney Sandwiches on mini brioche are delicious. It's important to use the best sharp farmhouse cheddar you can afford.
Makes 60 Sandwiches. I think they are better cut in half, a pretty toothpick placed in each to hold them together
60 mini brioche rolls
2 to 3 jars chutney (recommended: Major Grey's)
2 pounds very good extra-sharp Cheddar
Cut each roll in half crosswise. Spread the bottom half liberally with chutney. Place a thick slice of Cheddar on top and cover with the top half of the roll.
Oooh. Just had another thought - Truffle Tremor, Hot Soppressata and Pepper Jelly Crostini. This is beyond delicious. Truffle Tremor is avail at fine cheese shops but there are other truffled goat cheeses out there. It feels special and rich, and the presentation is lovely. For a photo check out Neurotic Kitchen post dated December 30th 2011 titled -A Luxe Hors D'Oeuvre
Here's the recipe!
Adapted from The Denver Post
Serves 6 - 8
One foot-long, baguette on the wider side sliced in to 1/4 inch pieces
1/2 pound Cypress Grove Truffle Tremor Cheese (chilled for easy slicing)
1/4 pound thin-sliced Soppressata, rounds cut down the middle into half moons
1 Jar Red Pepper Jelly - we prefer Stonewall Kitchen brand
A handful of Baby Arugula or other spicy flavored micro green (optional)
Slice your bread.
Remove cheese from the fridge and cut off the back portion of the rind for easier slicing.
Warm a flat edged knife in a cup of hot water and cut thin, triangular slices of cheese. Wipe your knife and rewarm in water between each slice.
Note: If slicing proves difficult or cheese breaks apart, feel free to let it come to room temperature and spread it on the bread - it will be just as tasty!
Place a triangle of cheese in the middle of your bread round.
Place two half moon pieces of soppressata onto the cheese folded in half, or in whatever formation looks nice, pressing the pointed edges into the cheese to affix.
Pop in a few arugula leaves (to enhance the spicy flavor and for color).
Dot with red pepper jelly to taste.
happy to post recipes if interest arises...
Salmon Croquettes (great to top soups or salads if made tiny; also tiny for dipping in a creamy lemon garlic butter herb sauce that takes two minutes to make...)
Flaked Salmon, cooked diced onion, eggs, almond meal, parsley (S&P generally...)
Broccoli (or other veggie) souffle - i will bake in long pan and cut into squares
broccoli, onion, eggs, (almond) milk, nutmeg (S&P) - parmesan cheese is an optional 6 though i generally use it
Herb Roasted Beets (and/or Sweet Potatoes) - usually cut into bite sized slices
Beets, Rosemary, Olive Oil, Chives, Goat Cheese (S&P)
Balsamic Roasted Veggies
veg, balsamic, olive oil, herbs/S&P
Cheese, jam/honey, nuts, herbs
No-knead bread - preferably with homemade butter (cream, salt (for me))
water, flour, yeast, salt
i think once other posters start to recognize your posts by your ingredients, you bordering on "broken record." that or senility. and the reason i know it's not the latter is that i am still annoyed by the notion that it could be that latter. i'm still of sound mind, so i best stop repeating that preparation!
A variety of bruschetta are some of my favorite apps!
standard tomato, basil
feta, roasted tomatoes, olive oil
goat cheese w/ candied walnuts or walnuts and honey
pea pesto (giada de laurentis has a nice recipe!)
cannelini beans and a nice tuna in oil
I'm a huge fan of anything on little toasts really :)
I've made this zuchinni tart w/puff pastry for guests and they've loved it; it also looks really pretty! The gruyere cheese can be substituted with another cheese (like asiago) if you like.
1 puff pastry sheet (defrosted)
1/3 cup creme fraiche
3 tbl. shredded gruyere cheese
1 zuchinni, thinly sliced lengthwise
1 tsp. chopped chives
1. Preheat oven to 425F. Lightly grease a baking sheet.
2. On lightly floured surface, roll out the puff pastry to about a 10″ x 10″ square. Place the pastry on the greased baking sheet.
3. Gently score a 1/2 inch border on the pastry. To prevent air bubbles during baking, lightly prick the pastry all over using a fork.
4. In a small bowl, stir together the crème fraîche and shredded cheese, and season with salt and pepper.
5. Spread the crème fraîche mixture on the pastry, keeping the border clean.
6. Layer the zucchini slices, slightly overlapping, on top of the cheese mixture.
7. Bake the tart until golden, about 14 – 16 minutes and rotating the baking sheet halfway through baking.
8. Garnish with the chives and serve immediately.