Grilled Shrimp Kabobs

There's nothing like the smell of food BBQ'ing on a hot summer's day, but put away those packaged hamburgers and hotdogs, and give this quick easy appetizers recipe for Grilled Shrimp Kabobs a try.

Grilled Shrimp Kabobs do double duty as either the perfect gourmet appetizers, or as your main course with rice and grilled vegetables on the side.

Don't be afraid to make a few extra grilled shrimp kabobs - the leftovers are wonderful to toss into a salad the next day.

This recipe for spicy grilled shrimp kabobs courtesy Barbecue Genius.

Grilled Shrimp Kebobs

1 lb large shrimp, peeled and deveined
1/2 cup rice vinegar
juice of 1/2 a lemon
1/4 cup olive oil
1 red hot serrano chili
1/2 tsp dried red pepper flakes
1 tsp lemon zest, grated
1 tblsp red chile paste

Soak wooden skewers in water for 30 minutes.

Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.

Combine all the marinade ingredients in a medium sized bowl. Add the shrimp and marinate for 30 minutes in the refrigerator. Thread 3 shrimp on each skewer, piercing at the head and tail.

Preheat grill on HIGH, then reduce heat to MEDIUM-HIGH. With the lid open, grill the shrimp 2 to 3 minutes per side, basting once after the first turn. Shrimp are done when just pink and opaque. Do not overcook.

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Easy Appetizers - Brie Crab Appetizers Recipe

This time of year is a continuous whirlwind of parties, and trying to throw together some quick easy appetizers for unexpected get togethers can throw most people into a a tizzy but with a few easy appetizer recipes on hand, you can pull off that impromptu soiree like a pro.

Easy appetizers don't need to be frozen appetizers or a bag of chips with dip. Instead keep a variety of cheeses on hand for some easy to make appetizers that will compete with even the gourmet appetizers offered by catering companies. Brie cheese recipes such as an easy baked brie appetizer or this delicious Brie Crab Appetizers Recipe, courtesy Alouette Cheese, will have your guests raving about your gourmet appetizers!!

Baby Brie Crab Appetizers Recipe

Ingredients

1 pkg. (8 oz.) Alouette Baby Brie Cheese
1 can (6 oz.) crab meat with leg meat, well drained
2 tbsp. mayonnaise
1 tbsp. diced pimiento (from 2 oz. jar), drained
1 tbsp. minced shallot
2 pkg. (2.1 oz. each) frozen phyllo tartlet shells
1 tbsp. chopped fresh chives

Directions

Heat oven to 350 F.

Trim rind from outside edge of cheese.
Cut crosswise into 6 strips. Trim rind from each strip.

To form 30 pieces, cut the 4 longest strips each into 6 cubes.
Cut the 2 shortest strips each into 3 cubes.

In small bowl, combine crab meat, mayonnaise, pimiento and shallot.

Arrange tartlet shells on large cookie sheet. Spoon crab mixture evenly into tartlet shells, about 1 tsp. each. Top with cheese cube.

Bake 5 minutes or until cheese is soft and melted.
Sprinkle with chives.

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Party Food Appetizers - Shrimp Appetizers Kebobs

Great parties are remembered not only for the great company but also for the delicous party food appetizers that were served, and these delicous shrimp appetizers kebobs are certain to have your guests raving for months to come.

As far as party food appetizers go, shrimp appetizers are always in constant demand, and delicious, creative party appetizers help set the stage for a hightly successful get together.

This recipe for shrimp appetizers kebobs is not only delicous but also visually appealing, and is just as suitable for party food appetizers as it is for gourmet appetizers for a small and intimate dinner party.

Shrimp Appetizers Kebobs

Ingredients:
3 cloves garlic, finely chopped
2 tablespoons fresh lime juice
1 tablespoon fresh peeled and grated gingerroot
1 tablespoon lite soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon crushed red pepper
12 fresh large shrimp, peeled and deveined, leaving tails intact
1 medium yellow bell pepper, cut into 1-inch squares (or stars with small star shaped cookie cutter)
1 medium red bell pepper, cut into 1-inch squares (or stars with small star shaped cookie cutter)
12 fresh small mushrooms
6 green onions, cut into 1-inch pieces
Garnish: lime wedges and green onion curls, if desired

Directions:
1) Combine first 6 ingredients in a food-safe plastic bag. Place shrimp in bag with marinade; turn shrimp to coat. Close bag securely and marinate in refrigerator for 1 hour.
2) Set oven to broil. Lightly coat rack in broiler pan with cooking spray. Set aside.
3) Remove shrimp from marinade; reserving marinade. Alternate yellow and red bell pepper, mushrooms, shrimp and green onion pieces on each of twelve 6-inch skewers. Brush kabobs with reserved marinade, and discard remaining marinade.
Arrange the kabobs on the prepared rack in broiler pan.
4) Broil, 4 inches from heat, about 6 minutes, turning once, until shrimp are pink and veggies crisp tender. Arrange on a large serving platter or individual appetizer plates. Garnish with lime wedges and green onion curls, if desired.

Makes 12 appetizer servings. Increase quantities for larger crowds.

Recipe courtesy Viva Diva Cafe.

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Gourmet Appetizers - Fig, Onion & Le Migneron Tarts

Tis the season for entertaining, and when choosing the perfect gourmet appetizers to impress your guests, look no further than these Fig, Onion & Le Migneron Tarts gourmet appetizers.

These delicious gourmet appetizers are perfect for the hostess who wants to please, look and taste great, yet are amazingly easy to make appetizers. And better yet, these gourmet appetizers are also perfect make ahead appetizers to save time on party day.

Fig, Onion & Le Migneron Tarts

Ingredients:
1 tblsp (15 ml) grape seed oil (or other type of oil)
2 large onions, thinly sliced
1 oz (25 g) butter
Salt and freshly ground pepper to taste
2 sheets puff pastry
12 fresh Mission figs
1/2 lb (200 g) Le Migneron de Charlevoix cheese, Swiss cheese or Blue Cheese
Fresh sage leaves

Directions:
1) In a thick-bottomed saucepan, add oil and sliced onions. Slowly cook down over medium heat until soft. Add butter and seasoning and cook until caramelized. Refrigerate. Make Ahead Appetizers note: this step can be done in advance and stored for up to 1 week.
2) Purchase a high-quality puff pastry from a specialty store. Cut out 3-4 inch rounds and score with a fork. Return to refrigerator.
3) Slice figs and cut cheese into 20-30 g pieces. Spread onion mixture on puff pastry bases, arrange figs on top and finish with cheese. At this point the tarts may be baked or put back in fridge and saved for 12 hours.
4) Bake at 400F (200C) until pastry is brown. Finish with sage leaves and cracked pepper.

Note: To save time the caramelized onion can also be replaced with a store-bought one, or a savoury chutney or compote.

Enjoy!

Recipe courtesy All You Need Is Cheese Magazine.

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Gourmet Appetizers - Seared Sea Scallops with Whisky-Mushroom Sauce

Scallop recipes are some of the most highly searched on-line appetizer recipes for those looking for gourmet appetizers for a dinner party. Although bacon wrapped scallops are the most popular sea scallop recipe, there are many interesting and unusual scallop recipes to experiment with.

In this delicious sea scallop recipe, courtesy Food & Drink Magazine, the hint of sweet vanilla in a good Canadian rye-whiskey make it a surprisingly good fit with scallops. Canadian rye-whisky adds a character and depth to gourmet appetizers, rich with a creamy thyme mushroom sauce and teamed with juicy scallops.

Seared Sea Scallops with Whisky-Mushroom Sauce

1 tbsp (15 mL) vegetable oil
4 slices bacon, finely diced
2 cups (500 mL) finely chopped cremini mushrooms (about 6 oz/175 g)
1 small clove garlic, minced
12 large scallops
Black pepper
2 tbsp (25 mL) lemon juice
¼ cup (50 mL) Canadian whisky
1 cup (250 mL) low-sodium chicken stock
¼ cup (50 mL) whipping cream
1 tsp (5 mL) finely chopped thyme leaves
Salt
Thyme sprigs

Directions:
1. In a skillet large enough to hold the scallops in 1 layer, heat oil over medium heat. Add bacon; cook, stirring occasionally, for 5 to 7 minutes until crisp. With a slotted spoon, remove bacon to a paper-towel-lined plate. Pour fat from skillet into a small bowl; set aside. Set skillet aside but do not wash.
2. In a separate medium skillet, heat 1 tbsp (15 mL) reserved fat over medium-high heat. Add mushrooms; cook, stirring often, for 5 to 7 minutes, until softened and browned. Stir in garlic; cook, stirring, for 30 seconds. Remove from the heat; set aside in skillet.
3. Rinse scallops; pat as dry as possible with paper towels. Season with pepper. In the large skillet you used to cook the bacon, heat 2 tbsp (25 mL) reserved fat over medium-high heat. Add scallops in a single layer; cook, without moving them, for 2 minutes. Turn scallops over; drizzle with lemon juice. Cook for a further 1 to 2 minutes until seared and the juices are starting to caramelize on base of skillet, adjusting heat so juices do not burn. Remove scallops to a plate; keep warm.
4. Add whisky to large skillet; boil for about 1 minute, stirring to scrape up browned bits from bottom of skillet, until liquid is syrupy. Add stock; bring to a boil over high heat. Boil for 2 to 3 minutes, until liquid is reduced to about ¾ cup (175 mL). Strain into skillet containing mushrooms; stir in cream and any juices that have accumulated under scallops. Simmer for 2 to 3 minutes until sauce thickens slightly; stir in thyme. Season to taste with salt and more pepper if needed. Divide sauce among 4 shallow bowls; top each portion with 3 scallops. Sprinkle with bacon; garnish with thyme and serve as an appetizer.

Enjoy!

Recipe courtesy Food & Drink Magazine.

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Gourmet Appetizers - Cranberry Almond Tapenade with Pita Crisps

Throughout the world, Tapenade is considered one of the most popular gourmet appetizers, largely due to its French roots. The original Tapenade recipe originated in Provence, France, with it's name, tapenade, derived from the French Provençal word for capers, tapéno. Although a basic tapenade recipe consists of pureed capers, olives, anchovies and olive oil, tapenade is most commonly considered an olive paste.

This creative twist on a basic tapenade recipe creates a unique gourmet appetizers by adding the fruitiness of cranberries to the rich olive tapenade, with toasted almonds providing a crunch. The pita crisps provide a unique bowl shape that cups the filling of these gourmet appetizers for no-spill free nibbling.


Cranberry Almond Tapenade with Pita Crisps

Pita Crisps

1 bag mini pitas (170 g)
2 tbsp (25 mL) olive oil
1 medium garlic clove, minced
1 tbsp (15 mL) finely chopped
fresh parsley


Tapenade

1 cup (250 mL) fresh cranberries
¼ cup (50 mL) granulated sugar
3 tbsp (45 mL) olive oil, divided
2 cups (500 mL) mixture of black Kalamata and green olives, pitted
2 tsp (10 mL) capers, well drained
6 to 8 large fresh basil leaves, shredded
1 tsp (5 mL) finely grated orange zest
¼ cup (50 mL) toasted slivered almonds


1. For crisps, preheat oven to 325°F (160°C).

2. Open each pita around perimeter into 2 rounds. Stir olive oil with garlic. Lightly brush each round; place on a baking sheet in a single layer. Lightly sprinkle parsley overtop.

3. Bake pitas for 15 to 20 minutes or until lightly golden about the edges and crisp. Cool, then store airtight. (Pitas keep well for a week or more; warm for a few minutes in moderate oven to restore crispness, if needed.)

4. For tapenade, toss cranberries with sugar. Heat 1 tbsp (15 mL) oil in a small to medium frying pan over medium heat until very hot. Add cranberries, including all sugar. Cook, shaking the pan often for 8 to 10 minutes or until most of the liquid is gone and cranberries seem glazed. (Stirring breaks up berries.) Turn onto a plate coated with nonstick spray; separate with a fork. Cool.

5. Pulse olives with capers in food processor until finely chopped (or chop with a large chef’s knife). Turn into mixing bowl; stir in remaining 2 tbsp (25 mL) oil, basil and zest.

6. Coarsely chop almonds; set aside half for garnish. Stir remaining almonds and cranberries into tapenade. (Tapenade can be covered and refrigerated for up to a day; bring to room temperature before serving.)

7. To serve, turn tapenade into a wide bowl, preferably earthenware. Scatter remaining almonds overtop. Add a small spoon to heap tapenade onto pita crisps.

Makes 6 to 8 servings

Enjoy!

Recipe courtesy Marilyn Bentz-Crowley at Food & Drink Magazine

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Gourmet Appetizers - Vegetable and Blue Samosa Recipe

The samosa, believed to have originated in Central Asia prior to the 10th century, has been served as a popular snack in South Asia for many centuries, and today has the samosa has made a resurgance in the Western world as gourmet appetizers suitable for any occasion.

Today's modern version of the samosa are gourmet appetizers that have evolved through numerous modifications to the traditional samosa recipe, with many health-conscious people now opting to go with a lighter baked samosa recipe instead of the traditional deep frying method.

This more traditional but updated version of the samosa recipe combines spicy vegetables with blue cheese for delicious gourmet appetizers that are also suitable as a filling main course or a delicious snack.

Vegetable and Blue Samosa Recipe

Ingredients:
7 oz (200 g) sweet potato, peeled and diced
1/2 medium red onion, diced
2 cloves garlic, finely chopped
1-2 tblsp sunflower oil
1 tsp cumin
Black pepper
2-3 tblsp frozen peas, dethawed
6 1/4 oz (175 g) blue cheese, broken into medium sized pieces
Small bunch coriander
4 sheets filo pastry
Oil for frying
Mango Chutney for serving

Directions:
1) Heat oil in frying pan and gently cook the onions, sweet potato and garlic until soft, stir in cumin and pepper and then drain on paper towel.
2) When cooled combine with peas, crumbled blue cheese and a little chopped coriander. Spread out the filo pastry and cut the sheets in half down their length, and stack the strips on top of each other.
To form the Samosa: Place one eighth of the mixture on the filo strip off centre (to the left) approx. 2.5 cm (1 inch) from end of pastry nearest you. Fold over right hand corner of pastry to cover filling. Fold over wrapped filling to give a triangular shape. Continue folding down the pastry strip, ensuring points are tucked in to avoid filling seepage. Seal the final fold with a little water.
3) Continue with remaining filo and filling until all samosas are formed. Heat oil in a pan and gently fry the samosas a few at a time, turning occassionally until the pastry is puffed and golden. Keep warm while remainder are cooked then serve garnished with fresh coriander and mango chutney.

Enjoy!!

Samosa Recipe courtesy Rosenborg Castello Cheese and Arla Foods Inc.

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Gourmet Appetizers - Spiced Shrimp Appetizers with Cool Citrus-Yogurt Dip

Impressive looking shrimp appetizers are always a party favorite and are the perfect gourmet appetizers for any occasion whether casual or formal.

This fabulous recipe for Spiced Shrimp Appetizers with Cool Citrus-Yogurt Dip is a a low-effort gourmet appetizers dish that is spicy-hot yet sweetly cool. Use peeled and deveined shrimp to same time, and choose tail-on for elegant gripping and dipping of these gourmet appetizers.

Spiced Shrimp with Cool Citrus-Yogurt Dip

3 tblsp (45 ml) 2% yogurt
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) ground coriander seeds
1 tsp (5 ml) coarsely ground black pepper
1/8 tsp (0.5 ml) ground green cardamom seeds
1/8 tsp (0.5 ml) cayenne pepper
1/2 tsp (2 ml) lemon zest
1/2 tsp (2 ml) finely chopper ginger
1/4 tsp (1 ml) finely chopped garlic
1 lb (500 g) large shrimp, peeled and deveined, tail-on, approx 20-25 pieces
Kosher salt

1. Preheat oven to 450F (230C).
2. Combine yogurt, paprika, coriander, black pepper, cardamom, cayenne, lemon zest, ginger and garlic in a large mixing bowl, and stir until well combined.
3. Add shrimp to yogurt mixture, and marinate for 30 minutes in the refrigerator.
4. Remove shrimp from refrigerator 10 minutes before cooking. Lay the shrimp out in a single layer on a lightly oiled baking sheet, and season with salt. Bake in preheated oven for 6 to 7 minutes or until the shrimp turn pink and are just cooked through. Serve shrimp warm with Cool Citrus Yogurt (recipe follows) for dipping.

Cool Citrus Yogurt Dip

1/2 cup (125 ml) full-fat, Balkan or Mediterranian-style thick yogurt
2 tblsp (25 ml) freshly squeezed orange juice
1 tblsp (15 ml) freshly squeezed lemon juice
1 tsp (5 ml) orange zest
1/4 tsp (1 ml) ground fennel seeds
1/8 tsp (0.5 ml) chili flakes
Kosher salt

1. Combine yogurt, orange juice, lemon juice, orange zest, ground fennel and chili flakes in a bowl and stir well with a whisk. Season with salt to taste. Transfer to a serving dish and keep chilled until ready to serve.

Enjoy!!

Recipe courtesy Food and Drink Magazine.

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Gourmet Appetizers - Crabapple Recipes

Fruits stuffed with fabulous fillings make elegant gourmet appetizers when you need a show-stopping appetizer recipe, and these Stuffed Crabapples with Cheddar are guaranteed to be a hit!!

These flavor-filled, vitamin-rich, gourmet appetizers morsels from our Crabapple recipes collection are a feast for the palate as well as for the eyes. If you cannot locate crabapples, you can also substitute Chinese apples (found in the specialty produce section of grocery stores or in Chinese grocery stories).

Oh, and did we mention that these tasty bites are also incredibly easy to make appetizers?


Stuffed Crabapples with Cheddar

Ingredients
12 Crabapples or 1 basket Chinese apples
1/2 cup (125 ml) cream cheese, softened
1 tblsp (15 ml) chopped chives
Italian pepper to taste
1/4 lb (125 g) cheddar cheese

Directions:
Delicately sice off the top part of the apples.
Scoop out the flesh, taking care not to damage the inside walls. Set aside.
In a bowl, mix the cream cheese, chives and pepper. Fill a pastry bag equipped with a fluted tip with the seasoned cream cheese and carefully fill the apples.
Add a piece of cheddar cheese and put the apple tops back in place.

Enjoy!

Recipe courtesy I Can Cook.

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Gourmet Appetizers - Sesame-Crusted, Pan Seared Scallop Recipe with Asian Vinaigrette

We first saw Bob Blumer on TV creating some unusual type of gourmet appetizers, and since then have been hooked on watching the antics of the Surreal Gourmet - he infuses a passion into his food preparation, yet has fun doing it, and instills the belief that food must look as good as it tastes, so naturally when were were looking at scallop recipes for unique gourmet appetizers for our upcoming annual Thanksgiving bash, we turned to the Surreal Gourmet for inspiration.

This choice for our gourmet appetizers, Seasame-Crusted Pan Seared Scallops Recipe with Asian Vinaigrette courtesy of the Surreal Gourmet and the Food Network, is one of the best scallop recipes we have ever tried! The scallops are tender and juicy, and the visual presentation is truly elegant in it's simplicity!!

These gourmet appetizers are perfect for any occasion, from the dinner party meant to impress the boss, to an intimate dinner for two.

Sesame-Crusted, Pan-Seared Scallops With Asian Vinaigrette

Ingredients:
1 tbsp finely grated fresh ginger
2 cloves garlic, minced
1 green onion, minced
1 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp soy sauce
2 tbsp canola oil, divided
1 sake, (only if an open bottle is nearby)
12 bite-sized sea scallops
salt and pepper
1/2 cup sesame seeds
12 Chinese soup spoons

Directions:
1) In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
2) Place one teaspoon of vinaigrette in each soup spoon.
3) Season scallops with salt and pepper.
4) Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
5) In a sauté pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for one more minute. Place one scallop in each soup spoon. Serve immediately.
6) * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.

Enjoy!

Recipe courtesy the Surreal Gourmet and the Food Network.

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Thanksgiving Appetizers - Gougeres (Gruyere Cheese Puffs)

While searching for recipes for Thanksgiving appetizers, we came across this delicious make ahead appetizers recipe from the Food Network for Gougeres (or Gruyere Cheese Puffs), which we tried and absolutely loved, so we just had to share it with you.

Now we truly weren't sure whether to classify these delightful little bites as gourmet appetizers, Thanksgiving appetizers or make ahead appetizers as they fit into any of these categories, but since Thanksgiving is quickly approaching we decided to include them as one of our Thanksgiving appetizers choices. One thing we are certain of is that these delicous Gruyere Cheese Puffs will suit any party occasion, and since they can be frozen up to 1 week ahead, they are the perfect make ahead appetizers to keep on hand for all your entertaining needs this holiday season.

Make lots as they are certain to be the appetizer hit of the season!!

Gougeres (Gruyere Cheese Puffs)

Ingredients:
1 cup cold water (250 mL)
1/2 cup unsalted butter, cut into small pieces (125 mL)
1/2 tsp salt (2 mL)
1 cup all-purpose flour (250 mL)
4 x to 5 large eggs
1/2 cup coarsely grated Gruyere cheese (375 mL)

Directions:
1) Preheat oven to 375 degrees F (190 degrees C).
2) In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Cook mixture over medium heat to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon. You will know when the paste is dry when it begins to leave a thin film on the bottom of the saucepan. Transfer mixture to a bowl and with an electric mixer on medium speed mix to release some of the steam. Continue to mix and slowly add eggs 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter, a little at a time, beating on high speed, until batter is desired consistency.
3) Stir Gruyère into the mixture.
4) Lightly grease 2 baking sheets or line with parchment paper.
5) Drop level tablespoons of batter onto prepared sheets about 1 inch apart on baking sheets.
6) Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking, 30 minutes, or until puffed, golden and crisp.
7) Gougères make great make ahead appetizers since they keep, chilled in zip-top plastic bags, 2 days or frozen 1 week. Reheat gougères, uncovered, in a preheated 350 degrees F (180 degrees C) oven 10 minutes if chilled or 15 minutes if frozen.
8) Serve warm.

Recipe courtesy of the Food Network.

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Thanksgiving Appetizers

For the easiest finger appetizers for your Thanksgiving celebrations, make sure you have plenty of pre-made gourmet appetizers on hand as a solution for late-night arrivals or a turkey that just won't cook!

Stocking up on a few good pre-made Thanksgiving appetizers helps to keep the party going and also takes the heat off the cook.

Duck Foie Gras, fried dried red peppers, small artichokes in extra-virgin olive oil, Sanko Japanese rice crackers, black pepper and oat crackers or medium hot peppers stuffed with anchovies are just a few suggestions to serve as Thanksgiving appetizers at your own party, or as handy hostess gifts if the celebrations are being held elsewhere.

There are many choices for pre-made Thanksgiving appetizers from the online merchants highlighted on this page, just take a few minutes to browse and check out all the gourmet appetizers options available to you.

Thanksgiving Appetizers - Blue Cheese, Walnut and Cranberry Crostini

Thanksgiving is a time for family and friends, good conversation and great Thanksgiving appetizers to whet the appetite for the feast to follow.

Whether serving your Thanksgiving appetizers formally as a sit down affair or informally with your guests mingling in the kitchen, these Blue Cheese, Walnut and Cranberry crostini appetizers are sure to be a hit. And best of all, these gourmet appetizers are ultra quick and easy to make!!

Thanksgiving Appetizers - Blue Cheese, Walnut and Cranberry Crostini

Ingredients:
24 1/4-inch-thick slices ciabatta bread
2 tablespoons walnut oil
1/2 cup chopped toasted walnuts
8 ounces blue cheese, crumbled
4 tablespoons minced shallots
1/3 cup dried cranberries

Preparation:
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.

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Gourmet Appetizers - Roasted Apple and Prosciutto Wedges

Most people cringe when they hear the words gourmet appetizers, envisioning hours spent in the kitchen to create these delectable treats. But not all gourmet appetizers are difficult to make and that will certainly become apparent when you read the instructions and ingredients for this easy appetizer recipe for Roasted Apple and Prosciutto Wedges.

Apple and prosciutto are a perfect marriage in this gourmet appetizer recipe, with the sweet taste of the roasted apples complimenting the salty taste of the paper-thin prosciutto (Italian ham). You can use any variety of apple but we would suggest that you choose firmer apples to allow this to be eaten as finger appetizers.

So roll up your sleeves and set 20 minutes aside (honestly, that's all the time it will take for these gourmet appetizers from start to serving) and get ready to accept the compliments from your admiring guests!

Roasted Apple and Prosciutto Wedges

1/4 cup brown sugar
1 tblsp dry breadcrumbs
1/2 tsp freshly ground pepper
2 apples, peeled, cored and cut into eights (Cortland, Fuji or Honeycrisp)
16 thin slices prosciutto

1. Preheat oven to 425F
2. In small bowl, combine brown sugar, breadcrumbs and pepper.
3. Dip apple wedges in sugar mixture, turning and pressing to coat completely. Wrap a piece of prosciutto around each apple wedge and secure by skewering with a toothpick.
4. Place on parchment-paper-lined baking sheet and bake for 8 to 10 minutes or until prosciutto is slightly crisp and sugar has caramelized.

Makes 16 appetizers.
Recipe courtesy House & Home

Enjoy!

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Gourmet Appetizers - Individual Brie and Fig Strudels

Although we strive to present recipes for easy to make appetizers, we recognize that there will be times and occasions that call for gourmet appetizers which will take more time and effort to prepare.

But time and effort does not have to mean difficult to prepare! If you do have a special occasion coming up, or are just trying to impress the boss, give this wonderful baked brie appetizer recipe a whirl. Brie and fig compote are perfectly paired in these elegant strudel gourmet appetizers. Don't be scared off by the number of ingredients required for these delicious appetizers - the recipe is easier than it looks, and you won't be disappointed with the end result!

Individual Brie and Fig Strudels

6 oz (175 gm) dried figs, stems removed and chopped
1/2 cup (125 ml) chopped red onion
1/2 cup (125 ml) water
1/4 cup (50 ml) balsamic vinegar
1/4 cup (50 ml) lightly packed brown sugar
1/2 cup (125 ml) golden raisins
1 clove garlic, minced
1 tblsp (15 ml) minced fresh ginger
2 tsp (10 ml) orange zest
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) cayenne pepper
1/4 cup (50 ml) toasted pine nuts
8 sheets phyllo pastry
1/4 cup (50 ml) butter, melted
8 oz (250 gm) brie, rind removed and sliced

1. Preheat oven to 375 F (190 C).
2. In heavy saucepan, combine figs, onion, water, balsamic vinegar, brown sugar, raisins, garlic, ginger, orange zest, salt and cayenne over medium-high heat; bring to boil. Reduce heat to medium-low to maintain a gentle simmer until most of liquid has been evaporated, about 25 minutes. Remove from heat. Stir in pine nuts. Let cool.
3. Place 1 sheet of phyllo on a work surface, keeping remaining sheets covered with damp tea towel to prevent drying out. Brush sheet lightly with some of the butter. Fold in half lengthwise; brush lightly with more butter. Arrange 2 slices of brie along 1 narrow end of the phyllo, leaving a 1-inch (2.5 cm) border. Top with 1/4 cup (50 ml) of fig mixture and top with another slice or 2 of the brie (use 1 oz/30 gm per strudel). Fold sides over to enclose filling and roll up.
4. Place seam side down on parchment-lined, rimmed baking sheat. Brush with butter. Repeat with remaining ingredients to make 7 more strudels. Using the tip of a sharp knife, make diagonal slits about 1 inch (2.5 cm) apart in the tops of the strudels.
5. Bake in the centre of the oven until pastry is golden, about 13 to 16 minutes. Serve warm with sliced apples and pears.

Makes 8 servings.
Recipe courtesy Food & Drink

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Mexican Appetizers - Cheese and Scallion Quesadillas

These quesadillas are quick easy appetizers to make and are a great way to use up leftover chicken or shrimp. You can easily dress them up and turn them into gourmet appetizers for a Mexican-themed dinner or elaborate dinner party by adding any of your favorite ingredients.

For this appetizer recipe we have kept it simple, using pre-made salsa and flour tortillas which you can purchase at your local grocery store. In under 15 minutes these delicious yet easy Mexican appetizers can be assembled, cooked and served to your hungry guests.

Cheese and Scallion Quesadillas

1 cup (250 ml) pre-made salsa
4 large flour tortillas
1 1/2 cups (375 ml) Monterey Jack or cheddar cheese, grated
2 scallions, finely sliced
1 tblsp (15 ml) fresh cilantro, finely chopped
1/2 cup (125 ml) sour cream

1. Spread 1/4 cup (50 ml) salsa on half of each tortilla.
2. Divide the cheese between the 4 tortillas, placing on top of salsa. Top cheese with scallions and cilantro.
3. Fold quesadillas in half and place on a baking sheet. broil quesadillas on middle rack under high heat for 4 minutes on each side or until golden and cheese has melted.
4. Let rest for a few minutes before slicing into wedges and serve with sour cream.

It doesn't get much easier than this! For more great easy Mexican appetizers, visit http://www.appetizersunlimited.com/