Easy apps that could be a meal?
I'm going to have a few people over soon, just four of us total. One is a vegetarian. One doesn't eat pork. No one eats seafood. WTF do I make?? Not planning to have a full dinner, mainly just heavy appetizers. I'm thinking some paninis, cut up pretty small-tomato and goat, or tomato and mozz? A side of roasted cauliflower? Ummm…what? No soups, stews, or anything that constitutes a whole sit-down dinner. Finger foods, mostly. No salads of any kind, either. Any and all sugestions welcome! Thanks! (Make ahead things would be perfect!!)
invite new friends and tell the others to bring an app that they 'would' eat ..... ok kidding
what about a pizza bar where you provide the pizza dough and sauce(s) plus a variety of toppings-let everyone create what they'd like to eat, cut up berries in a bowl and broccoli florettes cauliflower florettes, carrots and celery sticks hummus and pita chips.
You could go Mediterranean
For example, things like
- hummus with pita wedges
- marinated mushrooms
- marinated olives and feta cheese
- roasted artichoke hearts
- roast nuts
- cherry tomato, basil and mozarella skewers
- pesto brushetta
are pretty easy to make and can either be pre-prepared, or heated quickly. The roasted cauliflower would fit in well here, too.
Does the vegetarian eat cheese? Is anyone off the wheat?
Bruschetta - mozzarella, basil, olive oil, garlic, grilled eggplant, tapenade, mushroom 'pate', marinated artichokes - so pretty much your panini idea.
Mini filo tarts with spinach and ricotta filling. Mini quiches - make them in muffin tins.
Small skewers of chicken (fried tofu for the vege, or for everyone instead of chicken if you're going all vegetarian), either grilled in honey and seasame glaze or accompanied by a thick satay dipping sauce.
Summer rolls - rice paper wrappers around vermicelli, herbs and julienned vegetables.
Vegetarian sushi rolls.
Mini samosas and pakora.
Stuffed vine leaves.
Hmmm, I think I like finger food too much.
These Mushroom Cheese Cups are wonderful. Recipe is adapted/paraphrased from a community cookbook "Potluck for 33,000 – 1993 Cookbook by Dayton’s Hudson’s and Marshall Fields Employees to benefit United Way" - Carol Kalan, Dayton’s Minneapolis
Mushroom Cheese Cups
(¼ recipe makes just enough for two people - 12 mini-muffin appetizers)
1 cup chopped onion (1/4 C)
2 cups chopped mushrooms ( ½ c – chopped stems from 8 oz fresh - can use the caps for stuffed mushrooms)
3 T. margarine/butter (omit)
¾ C. shredded mozzarella cheese (3 T)
¼ C. grated parmesean cheese (1 T)
½ C. chopped fresh parsley (2 T)
2 egg yolks, slightly beaten (1 yolk)
1 tsp. dried oregano leaves (1/4 t.)
(omit for us 1 tsp. salt ) (omit)
(omit for us½ tsp. pepper) (omit)
8 slices white bread (1 10-in. flour tortilla, or 2 slices bread)
½ C. margarine/butter, melted (2 T)
Heat oven to 350 degrees F.
(Optional – I used them uncooked – in small skillet, saute onions and mushrooms in 3 T. margarine, remove from heat) Combine onions, mushrooms, cheeses, parsley, egg yolk, oregano, salt and pepper. If using tortilla, cut tortilla into approx. 1 ½ in. squares. If using bread, remove crusts from bread and cut each slice into 4 squares. Roll flat with rolling pin. Dip each bread/tortilla square in melted butter, and place in mini-muffin cup. Fill each cup with about 1 T. mushroom-cheese mixture.
Bake 20 – 25 minutes. Makes 32 appetizers
Tip – cups can be prepared ahead of time, frozen and reheated.