‘Tis the season of eating. (Does anyone celebrate anything without food?)
I’ve been collecting ideas for hors d’ouevres. Here’s my list so far:
Spinach and Goat Cheese Tartlets We tried these this weekend, using whatever cheese we had — a blend of Monterey Jack, Jarlsberg, feta. It needed a little more oomph for our taste, so we pulled out the bottle of Sriracha hot sauce and let the guests help themselves. They were a hit — beautiful and delicious bites with flaky crust and creamy filling. I managed to get a picture before they disappeared.
Phyllo Mushroom Bundles I’m thinking I can mix and match this mushroom filling with the one above — Mushroom Tartlets, Spinach Bundles. It’s the same idea, except the bundles have a higher crust to filling ratio and isn’t limited by the number of tartlet pans you own.
Crostini is really just toast, transformed into company worthy fare by a savory topping. It can be as simple as slices of baguette (or some other crusty bread) brushed with garlicky olive oil and a dusting of Parmesan cheese, or try Giada’s Crostini alla Romana with prosciutto and melted mozzarella.
I think of crostini as little open-faced sandwiches. Pair it with some kind of cheese or creamy spread with herbs, and a flavorful topping, like roasted/marinated veggies, seafood, or meat. The possibilities are endless, really.
One of my favorite standbys is mashed cannellini beans, roasted garlic, and crushed red pepper flakes, topped with a drizzle of balsamic vinegar and a little Parmesan. Add a touch of tomato and basil for color.
Hot Olive and Artichoke Dip Easy and sounds good, if you like olives, which Pete does.
Caprese Salad Best in the summer, but since we have decent tomatoes and basil even in the winter, I may fall back on this old standby that everyone (in the tri-state region, anyway) seems to love.
These French Onion Stuffed Mushrooms sound — and look (Pioneer woman has great step by step photos) — amazing. I can just taste those juicy mushrooms.
Salsa and chips. What’s not to like? Especially since it fits the bill for the non-gluten crowd, which seems to be growing larger every day. This is a great idea for homemade salsa when tomatoes aren’t in season.
Vegetable Tarte Tatin I’m intrigued by this idea and the beautiful presentation, but I’m put off by the large amount of sugar. We frequently roast vegetables for dinner, so I’m thinking of trying this with the leftovers, and caramelizing balsamic vinegar with a touch of sugar or maple syrup to taste for the base. I would also substitute phyllo pastry for the greasier puff pastry. Cut into little squares to serve as an appetizer.