One of my favourite ways to spend New Year’s Eve is to have a couple of friends over for drinks and appetizers, and to play cards or board games as we ease into another year.
I’d rather eat appetizers than a big meal any day. I love choosing from a selection of savoury bites.
Here are a few ideas for great, easy appies you’ll enjoy serving to your guests as 2016 makes its debut.
I wish a joyous new year to you all. May the coming 12 months be happy, healthy, and full of deliciousness!
Baked Mozzarella in Marinara
2 cups purchased marinara sauce (or good quality plain tomato-basil pasta sauce)
1 clove garlic, minced
8 ounces fresh mozzarella cheese, cut in one-inch cubes
1 Tbsp extra virgin olive oil
Ground black pepper
¼ cup torn fresh basil leaves
Parmesan Baguette Toasts (recipe below)
Heat oven to 350° F. Mix the minced garlic into the marinara sauce and pour into a large, shallow ovenproof dish; top with the cubed mozzarella.
Bake for 20 minutes or until the mozzarella is melted (I like to turn the broiler on briefly until the cheese is slightly browned). Remove dish from oven and drizzle the olive oil over top, then sprinkle with black pepper and fresh basil.
Serve with fresh Italian bread or Parmesan Baguette Toasts. Makes four servings.
Parmesan Baguette Toasts:
Eight half-inch-thick slices baguette-style French bread
1 Tbsp olive oil
¼ cup finely shredded Parmesan cheese
Preheat broiler; lightly brush one side of bread slices with oil. Place bread slices, oiled sides up, on a baking sheet. Broil about four inches from heat for about 15 seconds or until lightly toasted (watch carefully to avoid burning). Sprinkle with cheese, then broil for another 15 seconds or until cheese is melted. Source: bhg.com
Honey Mustard Glazed Chicks in Blankets
3 medium-sized boneless, skinless chicken breasts
20 strips bacon
6 Tbsp liquid honey
4 Tbsp Dijon mustard
¼ tsp chili powder (optional)
Slice chicken breasts crosswise into 20 slices, each about three-quarters to one-inch wide.
Wrap a strip of bacon around each chicken strip and place in a greased 9x13-inch baking dish. In a small bowl, stir together the honey, Dijon mustard and chili powder until evenly combined.
Brush half of the honey-mustard glaze over the tops of all the bacon-wrapped chicken strips. Bake at 350° F for about 12 minutes or until the bacon is nice and crispy on the tops.
Remove from oven and flip over all pieces to the other side. Brush the remaining glaze over the tops and bake for an additional 12 minutes or until bacon is crisp, watching carefully to make sure they don’t burn. Makes 20 appetizers.
Source: chef-in-training.com
Savory Spinach Bites
½ cup butter
½ cup finely chopped onion
1 clove garlic, minced
2 packages frozen chopped spinach, thawed and thoroughly squeezed dry, then blotted with paper towels
1 box seasoned stuffing mix (any flavour, do not cook stuffing)
6 large eggs
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Ranch dressing or warmed marinara sauce for dipping
Preheat oven to 350° F. Melt the butter in a large sauté pan over medium heat. Add the onion and cook until translucent and soft, about five minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove pan from heat and let onion and garlic cool.
In a large bowl, combine the stuffing mix (with its seasoning packet), spinach, eggs, Parmesan, salt and pepper and onion-garlic mixture. Combine well. Line a large rimmed baking sheet with parchment paper. With your hands, roll the spinach mixture into one-inch balls and place on the lined baking sheet.
Bake for about 15 to 20 minutes or until lightly golden brown. Serve warm or at room temperature with a dish of ranch dressing or warm marinara sauce for dipping. Makes about 24 pieces. Source: thecurvycarrot.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
