4 Easy Appetizers Sure to Please

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Looking for some easy appetizers to serve this season? These starters are perfect for warm days and can easily work at parties, dinners, picnics, or family reunions. No matter the event you should have a couple simple recipes to serve your guests. The best thing about these appetizers are they are fresh, delicious, and beautiful! Create a table full of color solely with your bright bites. Everyone loves to nosh on before dinner, and these will have your guests raving and asking for recipes. 

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Creamy Herb Dip
Makes 3 ¼ cups
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Ingredients
  1. 2 (8-ounce) packages cream cheese, softened
  2. 2 (5-ounce) packages herb-flavored Boursin cheese
  3. 11/2 teaspoons freshly ground black pepper
  4. Fresh vegetables
  5. Garnish: fresh chopped chives
Instructions
  1. In a medium bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add flavored cheese and pepper, beating until combined. Serve with fresh vegetables, or store, covered, in refrigerator for up to 3 days. Garnish with chives before serving, if desired.
Celebrate Magazine http://www.celebratemag.com/
Individual 5-layer Greek Dip
Makes 16 individual servings
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Ingredients
  1. 2 cups finely chopped drained jarred roasted red peppers, divided
  2. 2 cups prepared hummus, divided
  3. 2 cups finely chopped pepperoncini peppers, divided
  4. 2 cups finely chopped pitted kalamata olives, divided
  5. 2 cups crumbled feta cheese, divided
  6. Garnish: 16 English cucumber slices, fresh oregano
  7. Pita chips (optional)
Instructions
  1. In a 6-ounce custard cup or ramekin, layer 2 tablespoons red peppers, 2 tablespoons hummus, 2 tablespoons pepperoncini peppers, 2 tablespoons olives, and 2 tablespoons cheese. Repeat with remaining ingredients in the order listed. Garnish each with 1 cucumber slice and fresh oregano, if desired. Serve immediately, or store, covered, in refrigerator for up to 3 days. Serve with pita chips, if desired.
Celebrate Magazine http://www.celebratemag.com/
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Tomato Tarts
Makes 1 dozen tarts
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Ingredients
  1. 1/2 (17.3-ounce) package frozen puff pastry, thawed
  2. 1 (7-ounce) package prepared pesto
  3. 3 cups cherry tomatoes, sliced
  4. 1 teaspoon kosher salt, divided
  5. 1 teaspoon freshly ground black pepper, divided
  6. 2 tablespoons olive oil
  7. 1 cup shaved Parmesan cheese
  8. Garnish: fresh basil
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.
  2. On a lightly floured surface, roll dough into a 13x10-inch rectangle, trimming as necessary.
  3. Cut rectangle into 4 parts horizontally and 3 parts vertically, creating 12 (31/3x31/4-inch) rectangles.
  4. Using a sharp knife, score 3 lines to create a 1/4-inch border all the way around each rectangle.Transfer to prepared baking sheet.
  5. Spread about 11/2 teaspoons pesto inside the border of each rectangle. Place tomato slices in a single layer on pesto. Season each rectangle with salt and pepper. Bake for 15 to 20 minutes, or until golden brown; remove from oven, and cool slightly. Drizzle each rectangle with olive oil. Place cheese shavings on pizzas, and garnish with fresh basil, if desired. Serve immediately.
Celebrate Magazine http://www.celebratemag.com/
Olive Tapenade
Makes 4 cups
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Ingredients
  1. 11/2 cups chopped pitted kalamata olives
  2. 11/2 cups chopped green olives with pimientos
  3. 1 cup chopped pitted green olives
  4. 1/4 cup chopped cherry peppers
  5. 1/4 cup capers, rinsed
  6. 1 tablespoon fresh lemon zest
  7. 2 cloves garlic, peeled
  8. Assorted crackers and breads (optional)
  9. Goat cheese log (optional)
Instructions
  1. In the work bowl of a food processor, combine olives, peppers, capers, lemon zest, and garlic. Pulse to combine. Serve with crackers, breads, and goat cheese, if desired. Store, covered, in refrigerator for up to 5 days.
Celebrate Magazine http://www.celebratemag.com/
 
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