Appetizer Recipes

Appetizer Pizza Recipe

Appetizer Pizza 

1 large sweet onion, thinly sliced and separated into rings 
1 large yellow or red sweet bell pepper, 
cut into thin bite size strips 
2 TB extra virgin olive oil (EVOO) 
1 pkg. (16 oz.) Boboli™ 12 inch Italian bread shell 
1 can (4-1/2 oz.) chopped ripe olives, drained 
4 oz. semi-soft Chevre goat cheese, cut into small pieces 
2 TB toasted pine nuts or toasted chopped walnuts 
1 TB chopped fresh oregano or 1 tsp. dried 
 Small fresh oregano leaves, for garnish, optional

In a large skillet cook onion and yellow or 
red sweet pepper in hot oil until very tender. 
Set aside.

Place the bread shell on a lightly greased baking sheet. 
Sprinkle ripe olives over bread shell. 
Top with onion mixture. Sprinkle with goat cheese, 
pine nuts or walnuts, and snipped oregano. 

Bake in a preheated 400º F., oven about 8 minutes 
or until heated through. 

If desired, top with whole oregano leaves. 

Makes 12 appetizer servings. 

Nutrition Information:
Per serving = calories 187, total fat 11 g, sat fat 
2 g, cholesterol 10 mg,
sodium 330 mg, carbs 19 g, protein 7 g.

Greek Isles Appetizers

1 pound of ground beef
1 pound of ground lamb
2 eggs
1/2  cup of finely chopped onion
2 garlic cloves, minced
2 teaspoons of dry  mustard
1 teaspoon of dried thyme leaves, crushed
1 teaspoon of ground  coriander
1/2 teaspoon of salt
1/2 teaspoon of pepper

Cucumber Sauce 
Heat oven to 350ºF. Mix meat, eggs, onions,  
garlic, and seasonings in large 
bowl until well blended. 
Shape into 1 inch  balls. Place the meatballs on rack 
in a 15 x 10 x 1 inch jelly roll pan. 
Bake for 15 to 20 minutes or until 
lightly browned. Serve with cucumber sauce. 
Makes  70 meatballs 

Cucumber Sauce 
1 container (8 ounces) of soft cream cheese with  herb and garlic
1/2 cup of plain yogurt
1 tablespoon of lemon juice
1/2  cup of shredded cucumber, well drained 


Stir together cream cheese, yogurt and 
lemon juice in small bowl  until well 
blended. Stir in cucumber. 

Bourbon Cocktail Meatballs

Bourbon Cocktail Meatballs


Meatballs:
1 1/2 lb. lean ground beef
1/2 c. plain bread crumbs
1/4 c. finely chopped onion
1 tsp. salt
1 tsp. dry mustard
2 T. chili sauce
1 egg
Sauce:
1 (12 oz.) jar pineapple preserves
1/3 c. chili sauce
1/4 c. bourbon
1/4 tsp. hot pepper sauce

Heat oven to 400?. In large bowl, combine all meatball ingredients and mix
well. Shape mixture into 1 1/4-inch meatballs. Place in ungreased 15 x 10 x
1-inch baking pan. Bake at 400? for 15-20 minutes or until thoroughly
cooked. Meanwhile, in a large saucepan, combine all sauce ingredients and
mix well. Cook over low heat until mixture is bubbly, stirring frequently.
Add cooked meatballs to sauce, stir gently to coat. Makes 48 meatballs.

Taco Appetizer Recipes

Taco Appetizer 


      8 ounces cream cheese 
      1 pound ground beef, browned 
      1 package taco seasoning mix 
      1 (8 ounce) can tomato sauce 
      1 onion, chopped 
      1 small can jalapeno or green chile peppers 
      1/2 pound grated mozzarella cheese 

      Line an 8- or 9-inch round or square pan with cream cheese. 

Brown meat. Add taco mix. Let cool, then spread over cream cheese. 
Layer onions, peppers and tomato sauce. 
Sprinkle grated Mozzarella cheese on top.
Bake at 300 degrees F for about 20 to 25 minutes. 

Serve with nacho chips.

Apricot-Dijon Pork Salad

Apricot-Dijon Pork Salad


1 whole pork tenderloin, about 1 pound
1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 (10-ounce) package mixed salad greens
1 (15-ounce) can apricot halves, drained, and sliced
1/2 cup dried tart cherries
4 ounces Provolone cheese, cut into 1/2-inch cubes
8 green onions, sliced
1/4 cup toasted pecan pieces*

In small bowl stir together preserves, vinegar, mustard and ginger.
Reserve 3/4 cup for salad dressing.
Butterfly pork tenderloin (cut almost in half, but not quite through,
horizontally; open and lay flat.

Prepare medium-hot fire in kettle-style grill.
Grill tenderloin over heat 5 to 6 minutes per side; brushing with
remaining apricot mixture during last 2 minutes on each side. Remove
tenderloin to cutting board.

Meanwhile in large bowl toss together greens, apricots, cherries,
cheese, pecans and onions. Divide mixture evenly among 4 plates.
Slice pork into 1/2-inch pieces. Arrange portions of pork on top of
greens on each plate; drizzle with reserved apricot mixture.

Serves 4. 

Layered Italian Appetizer Recipes

Layered Italian Appetizer Recipe


This Italian-inspired sour cream and cream cheese spread can be
equally delicious spread over slices of Italian bread or crackers.

1 cup sour cream
1 (8-ounce) package cream cheese, softened
1 teaspoon pizza seasoning*
2 ounces pepperoni, chopped
1 cup chopped lettuce
1/2 cup chopped tomato
2 tablespoons sliced ripe olives
3 ounces (3/4 cup) mozzarella cheese, shredded
Crisp breadsticks


In medium bowl stir together sour cream, cream cheese and pizza
seasoning. Spread onto large serving plate to within 1 inch of edge.

Top with pepperoni, lettuce, tomato, olives and Mozzarella cheese.
Serve with breadsticks.

*Substitute 1 teaspoon Italian seasoning.

TIP:Italian ingredients, such as marinated artichokes or mushrooms,
can be substituted for topping ingredients in recipe.

Makes 16 servings