Category: Appetizers

Servings: 
Preheat: 
Prep Time: 
Source: Kavita Verma

The one and only recipe! Works well for Costco cashews and mixed nuts.

Ingredients: 

2 ½ pounds roasted cashews
3 oz fresh lemon juice
3 tbs butter
2 tbs roasted cumin powder
2 tbs chaat masala
1 tsp black pepper
1 tsp red chili powder
2 tsp salt or to taste

Directions: 

Place a large non-stick pan on a low heat
Add roasted cashews to the pan and pour lemon juice
Stir with spatula till the lemon juice is evaporated
Add butter and cook for 4-5 minutes
Add all the other spices
When the cashews are crisp and well coated, turn the heat off and let it cool down before storing in a container.
Enjoy the cashews with your favorite cocktails.

Servings: 
Preheat: 0
Prep Time: 1 hour
Source: 

Ingredients: 

Lemon Aioli:
1 large egg yolk
1 garlic clove, finely grated
1 tsp finely grated lemon zest
2 tbsp (or more) fresh lemon juice
1 tsp Dijon mustard
Kosher salt
1 cup vegetable oil

Crab Toast:
8 oz lump crabmeat, picked over
2 tbsp chopped fennel fronds
1 to 2 serrano chiles, seeded, finely chopped
6 tbsp extra-virgin olive oil, divided
Kosher salt
4 3/4″-thick slices country-style sourdough bread
lemon wedges, for serving

Directions: 

Lemon Aioli:

Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.

Crab Toast:

Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
Drizzle both sides of bread with remaining 4 tbsp oil; working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
Spread each piece of toast with 1 tbsp aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)

Do ahead:

Aioli can be made 1 day ahead. Cover and chill. Crabmeat mixture can be made 2 days ahead. Cover and chill. Note: Raw egg is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

Servings: 15 for appetizers
Preheat: 400
Prep Time: 45 min
Source: Delish

Nothing screams summer quite like bruschetta. Toasted bread gets rubbed with garlic (don’t skip it, it’s the best part) and topped with simply marinated tomatoes. The brighter and juicier your tomatoes, the better your bruschetta will be. Great for picnics

Ingredients: 

FOR THE TOMATOES
4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large tomatoes, diced
1/4 c. thinly sliced basil
2 tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes

FOR THE BREAD
1 large baguette, sliced ¼” thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved

Directions: 

Make marinated tomatoes: Preheat oven to 400°. In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.

In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil and toss to combine. Let marinate for 30 minutes.

Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.

Spoon tomatoes on top of bread just before serving. Drain liquid from tomatoes before applying to bread

Servings: 8
Preheat: 325
Prep Time: 15
Source: https://www.foodandwine.com/recipes/ricotta-and-roasted-tomato-bruschetta-pancetta

Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect accompaniment to a bowl of soup or a large salad, or, to turn them into two-bite hors d’oeuvres, simply cut the bruschetta crosswise into strips.

Also check out https://www.foodandwine.com/slideshows/bruschetta-and-crostini for other recipes.

Ingredients: 

10 ounces multicolored cherry tomatoes
2 garlic cloves, thickly sliced
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt Pepper
4 thin slices of pancetta
32 sage leaves
1 pound fresh ricotta cheese
8 slices of country bread, cut 1/4-inch thick and toasted
Flaky sea salt, for serving

Directions: 

Step 1
Preheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper. Transfer the tomatoes to one side of a parchment-lined baking sheet and lay the pancetta slices out on the other side. Bake for 25 minutes, until the pancetta is crisp. Transfer the pancetta to paper towels to drain, then crumble.

Step 2
Roast the tomatoes for about 10 more minutes, until bursting and lightly caramelized. Transfer the tomatoes and any rendered fat from the pancetta to a bowl.

Step 3
Meanwhile, in a small skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Add the sage and fry until bright green and crisp, 30 to 45 seconds. Drain the sage on paper towels; reserve the oil for another use.

Servings: 8
Preheat: 350
Prep Time: 
Source: http://vietnamese-cuisine.com/banh-mi-tom-quet-nuong-vietnamese-shrimp-toast-recipe/

Vietnamese shrimp toast is a great finger food that has always been a hit at parties. This savory bite on crispy French toast, eaten as is, or dipped in a little nuoc mam sauce that is a treat that no one can resist! This is another simple recipe that can be made with few ingredients but packs a flavorful punch.

Ingredients: 

1 lb raw medium shrimp (peeled, deveined, and chopped)
2 Green onion (finely chopped)
1 tsp cornstarch
½ tsp Salt
½ tsp Sugar
¼ tsp Ground black pepper
1 Egg
2 cloves of garlic
French Baguette

Ingredients for Dipping Sauce:
¼ cup nuoc mam (Vietnamese fish sauce)
¼ cup sugar
Lime juice (to taste)
Hot sauce or hot peppers (finely chopped, to taste – optional)

Garnish Suggestion:
Chopped cilantro or green onion sprinkled over the finished product.

Directions: 

Clean and chop the shrimp to a medium dice. Finely chop (mince) the green onion and garlic cloves. Both of these steps can be accomplished with a food processor if you don’t feel like chopping manually. Add the shrimp, green onion, and garlic to the rest of the ingredients in a large bowl and mix until well combined. (tip: to test the seasoning, place a small spoonful in the microwave for a about 30 seconds).

Slice the French baguette on a diagonal in pieces about ¼ to ½ inches thick. Take a small spoon and add a small amount of the shrimp mixture (or a lot, depending on how many you want to make) onto the slice of French toast and place on the baking sheet. Continue to do this until all of your shrimp mixture is gone. Make sure that when you place the toasts down you do not overlap.

Place in the preheated oven and bake for 10-15 minutes (check on them every 5 minutes or so to make sure that your oven is cooking evenly and the toasts do not burn).

Servings: 8
Preheat: 0
Prep Time: 20 minutes
Source: Fine Cooking Issue 87

Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.

Ingredients: 

3 medium bell peppers (1 red, 1 orange, and 1 yellow)
3 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
1-1/2 tsp. fresh thyme
1/4 tsp. kosher salt
Freshly ground black pepper
1 recipe Grilled Garlic Bread
One 4-1/2- to 5-1/2-oz. container of soft, spreadable goat cheese (such as Chavrie), at room temperature

Directions: 

Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.
Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.
Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.
Spread each slice of the grilled garlic bread with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. Serve immediately.

Servings: 8
Preheat: 425
Prep Time: 20 minutes
Source: Fine Cooking

This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.

Ingredients: 

1 medium baguette (about 1/2 lb.), sliced into 1/2-inch rounds (about 24 slices)
2 Tbs. olive oil
Kosher salt
1/2 cup coarsely chopped toasted walnuts
1/2 cup Medjool dates (about 6 to 8), pitted and coarsely chopped
1 Tbs. honey
1 Tbs. balsamic vinegar
6 oz. brie, rind trimmed and softened to room temperature
2 Tbs. thinly sliced chives

Directions: 

Position a rack in the center of the oven and heat the oven to 425°F. Set the bread slices on a large baking sheet; dab both sides with the oil and sprinkle one side lightly with salt (about 1/4 tsp. for all the bread). Bake until the bread starts to brown and crisp, about 6 minutes. Meanwhile, in a medium bowl, toss the walnuts with the dates, honey, and vinegar.

While the bread is still warm, spread with brie and then top with the date and nut mixture. Sprinkle with the chives and serve.

Servings: 8
Preheat: 0
Prep Time: 10 minutes
Source: New York Times, FLORENCE FABRICANT

The guests are trickling in, and soon the table will be overflowing. But not just yet. What to do? Several days in advance, you may want to whip up your own smoked trout spread to pack in a bowl and offer with bagel chips or squares of pumpernickel. Those impatient stomachs will thank you.

Ingredients: 

6 ounces skinned, boned smoked trout, about 2 fillets
2 tablespoons minced chives
1 tablespoon lemon juice
4 tablespoons plain Greek yogurt
Ground black pepper

Directions: 

1. Break up trout into food processor, add chives and grind until finely minced. Pulse in lemon juice and yogurt. Season with pepper.
2. Transfer to a small serving bowl. Cover and refrigerate until ready to serve.
3. Add additional to thin

Servings: 8
Preheat: 0
Prep Time: 
Source: Fine Cooking, # 125

Ingredients: 

For the sauce

1/2 cup olive oil
1 large yellow onion, chopped (1-1/2 cups)
3 medium cloves garlic, crushed
2 tsp. chopped fresh oregano or 1 tsp. dry oregano
1 bay leaf
1 Tbs. tomato paste
2 26- to 28-oz. containers diced tomatoes, preferably Pomì brand
Kosher salt

Directions: 

Make the sauce

Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat. Add the onion, garlic, oregano, and bay leaf. Cook, stirring often, until the onion is soft, 6 to 10 minutes.

Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes. Add the tomatoes and their juice and 1 tsp. salt. Bring to a boil and then simmer over low heat, stirring frequently, until the sauce has reduced by about a third, 40 to 60 minutes. Remove the bay leaf and season to taste with salt. Keep warm, covered. (The sauce can also be refrigerated for up to 5 days, or frozen for 1 month.)

Servings: 40
Preheat: 0
Prep Time: 20 minutes
Source: Fine Cooking, Issue 75

To get ahead, you can prep everything in advance, but for best results, assemble just before serving.

Ingredients: 

4 large heads Belgian endive, preferably a mix of green and red endive
1/3 cup crème fraîche (available in the specialty cheese section of some supermarkets)
1/4 lb. thinly sliced smoked salmon, cut crosswise into 1/4-inch-wide strips
Freshly ground black pepper
1/2 medium lemon (ES AND DHO do not use lemon)
1 small bunch fresh chives, sliced diagonally into 1/4-inch segments

Directions: 

Discard any damaged outer endive leaves. Trim the root end and separate the leaves. You should end up with 35 to 40 large leaves (save the small inner leaves for a salad). Arrange the leaves on a baking sheet.

Put the crème fraîche in a squeeze bottle or a small piping bag. You can also make a piping bag by trimming one corner of a small zip-top bag). Pipe a small dollop of crème fraîche on each endive leaf. Gently arrange a small pile (about 4 strips) of the sliced salmon on top of the crème fraîche. Season the salmon with some black pepper and a little squeeze of lemon juice. Sprinkle a few chives on top (you may not need them all), arrange the leaves on a platter, and serve.