4 results for tag: appetizer

Melon with Prosciutto Appetizer

Ingredients: Cantaloupe melon Wafer thin sliced prosciutto Toothpicks/small appetizer forks Directions: Wash melon, cut in half, clean out seeds, and scoop out remaining melon with a melon baller. Typically need to cut prosciutto in half and fold over a time or two to get a small size to go with size of melon ball (or wrap prosciutto around melon). Insert toothpick or fork to secure in place. Optional: Garnish plate with basil, parsley, or Parmesan cheese for guests to add

Cauliflower Flatbread Pizza/Appetizer


Jen’s Stuffed Date Appetizer

Ingredients: 36 Pitted Dates 4 oz. Blue Cheese or Feta Cheese 12 Slices of Bacon then cut into 1/3 36 Whole Almonds (salted and roasted) 1 stick Chorizo (cooked and drained on paper towel) 36 toothpicks Serves 12 – 18 Directions: Cut a slit down half of the Date Then stuff Date with Cheese, Chorizo, and Almond Then close Date and wrap with Bacon piece; secure to Date using toothpick Place stuffed Dates on a cookie sheet that has been lined with foil and sprayed with non-stick spray Pop in a 350 degree oven for 20 – 25 minutes or until bacon cooked to your preference Optional: Remove Almonds and/or serve them on side

Asparagus with Vinegar

Ingredients: 2 bunches of asparagus 1 cup parsley chopped 2 tbsp. oregano chopped 2 tbsp. garlic chopped ¾ cup red wine vinegar ¾ cup extra virgin olive oil dash of salt and pepper to taste Serves 6-8 Directions: In a small bowl, first mix together the garlic, oregano, parsley, vinegar, and extra virgin olive oil and set aside. Next, cut off the ends of the asparagus. Next, in sauce pan boil water and then cook asparagus for 3 minutes. Next, remove asparagus and immediately transfer to an icy water bath until asparagus is cool to the touch. Then drain and let air dry for a few minutes. Next, place asparagus in a serving ...