Here are the recipes from my “Four Insanely Easy Appetizers for a Stress-Free Party” video that was recently published on YouTube. The appetizers are not only easy to make, but they are elegant to serve. And all can be made ahead of time with just simple ingredients. Hosting a cocktail party or a simple get-together with friends? These recipes will wow your guests:
ANTIPASTO SQUARES
Antipasto Squares Appetizer
Meats, cheese, and peppers layered between sheets of store-bought crescent roll dough -- easy and elegant!
Servings: 16
Ingredients
- 2 8-ounce tubes of crescent roll dough
- 1/2 Lbs. deli ham (or any thinly-sliced deli meat)
- 1/4 Lbs. pepperoni
- 1/2 Lbs. sliced provolone
- 1/4 Lbs. sliced mozzarella
- 1 cup sliced pepperoncini
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated parmesan
- 1 teaspoon dried oregano or dried Italian seasoning blend
Instructions
- Center the oven rack and preheat the oven to 350°F or 180°C., and grease a baking tray. Unfold one tube of the crescent roll dough, and lay it on the baking tray. Pinch perforations in the dough together to seal them. Layer on the ham, pepperoni, provolone, mozzarella, and pepperoncini. Top with the second roll of crescent dough, and pinch together the perforations.
- Brush the top dough with the olive oil, and then sprinkle on the parmesan and oregano. (If you are not going to bake this appetizer immediately, simply cover it and refrigerate for up to one day.)
- Bake in the preheated oven until the dough browns lightly, and the cheese melts, and the meats are hot -- about 35 minutes. Cool for at least 15 minutes before slicing into squares.
LEMON HUMMUS
Lemon Hummus
This creamy-delicious spread or dip is extremely easy to make in a food processor.
Servings: 10
Ingredients
- 15 ounce can chickpeas, drained and the liquid reserved
- 1/3 cup tahini
- 2 tablespoons extra virgin olive oil (plus more for garnish)
- 2 tablespoons freshly-squeezed lemon juice (or more, to taste)
- 1 garlic clove (or more, to taste)
- 1/2 teaspoon salt
- chopped basil, and/or pomegranate arils for garnish
Instructions
- Put all ingredients (except the garnish) in the bowl of a food processor. Add 3 tablespoons of the liquid from the canned chickpeas and then process to a smooth paste. Add more of the chickpea liquid or more lemon juice or even water to achieve the desired consistency.
- Scoop the hummus onto a plate or shallow bowl. Use the back of a spoon to make a spiral in the hummus. Garnish with extra-virgin olive oil, and, if desired, strips of fresh basil and/or pomegranate arils. Serve with raw veggies or wedges or pita bread.
MELON PROSCIUTTO SKEWERS
Melon Prosciutto Skewers with Balsamic Glaze
These are easy, elegant, and delicious.
Servings: 12
Ingredients
- 1 perfectly-ripe cantaloupe melon
- 12 large, fresh basil leaves
- 12 mozzarella balls (usually sold as "Ciliegine")
- 12 slices prosciutto
- Balsamic glaze, for garnish
Instructions
- Cut the cantaloupe in half and remove seeds. Use a melon baller to scoop out 24 balls.
- To assemble the skewers, layer cantaloupe, basil, mozzarella, prosciutto, and a second cantaloupe to create 12 skewers. Before serving, drizzle the skewers with the balsamic glaze.
SMOKED SALMON CROSTINI
Smoked Salmon Crostini
These little appetizers pack a big flavor punch. They are very easy to assemble.
Servings: 12
Ingredients
- 1 baguette, sliced on the bias about 1/2-inch thick
- Extra-virgin olive oil, for brushing
- The grated zest and juice from one lemon
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup chopped fresh dill, for extra for garnish
- 1/4 cup finely-chopped chives, for extra for garnish
- 8 ounces smoked salmon
- Whole grain mustard, diced red onion, and capers for garnish
Instructions
- Preheat the oven to 350°F or 180°C. Put the baguette slices on a baking tray and brush each slice with the olive oil. Toast in the oven just until crisp -- about 8 minutes. Set aside.
- Put the lemon zest and juice in a medium bowl. Add the softened cream cheese, and beat, with a stout spoon, until the mixture is smooth -- about 1 minute. Fold in the dill and the chives.
- Spread a generous dollop of the cream cheese mixture onto each baguette slice. Top each with a piece of the salmon and a small dollop of the whole grain mustard. Garnish with extra dill, chives, and the red onion and capers.
Susan Keefe says
Hi Kevin, Susan from South Carolina here!
I am having trouble finding an index to your recipes. I am looking for your vanilla extract- I made it with Tito’s- delicious!- wanted to try it with bourbon or is it brandy?- that’s what I am looking for specifically. Am I missing a recipe index somewhere?
Thanks so much- you have a lot of fans down here!
Touba Moore says
I loved the way you did it and presented it.