Appetizers Archives - Page 2 of 2 - Garlic & Olive Oil Veins

Classic Tomato Bruschetta

I’m happy the weather is finally starting to feel like spring. As the weather gets warmer I do like to try and eat a little lighter. Light snacks, or light meals. Lots of salads and fresh fruits and vegetables.

This classic bruschetta is a perfect example of a light and bright snack or lunch. You can mix it up with other ingredients but this one is just a classic tomato bruschetta!

Classic Tomato Bruschetta

Ingredients:
4 medium tomatoes, diced
4 cloves garlic, minced
6 fresh basil leaves, chiffonade (finely shopped)
3 T shaved parmesan
3-4 T extra virgin olive oil
2 t salt
1 t salt

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
3 T olive oil
2 t salt
2 t pepper

Directions: In a medium bowl add in diced tomatoes, garlic, basil and olive oil and mix well. Season with salt and pepper (more or less to taste) Put in the refrigerator and let chill for about 1 hour.

Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

Remove the tomato mixture and mix in the shaved parmesan cheese. Next add a spoonful of the tomato mixture to the top of the crostini. Serve immediately.

Note: You can add the cheese on top of the tomato mixture. I chose to mix in so then it doesn’t fall off. You can also add a splash of balsamic vinegar for an extra kick in flavor.

May 23, 2020May 18, 2020

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Chili Cheese Wonton Nachos

These wonton nachos are a perfect change up to the traditional nachos. I absolutely love making chips with the wonton wrappers! I sometimes buy them to just make up a batch of chips and eat with salsa or dip.

They cook super fast and can go from under cooked to burnt very quickly so you must keep an eye on them.

You can switch up the nacho toppings to whatever your heart desires. I made these nachos when I had very little food in the house. I actually used a can of chili and then topped with cheese, onion and sour cream. The canned chili has a nice smokey flavor that adds to these nachos. If you have ground beef at home, feel free to make your own taco meat, or add in some diced chicken! Either will be delicious in this recipe.

Chili Cheese Wonton Nachos

Ingredients:
20 wonton wrappers, cut in half
2 T olive oil
2 t salt
1 small can no beans chili
3/4 cup shredded cheese
1/2 small onion, diced

Additional Optional Toppings:
Salsa
Avocado
Guacamole
Black Beans
Olives
Lettuce

Directions: Preheat oven 400. Add the wonton wrapper to a baking sheet. Brush with olive oil on each side and sprinkle with salt. Bake in the oven 7-8 minutes, flipping halfway through. (Keep an eye on them as they can burn quickly, cooking times will vary) If they aren’t that crispy but are starting to get golden, remove from the oven and let sit. They will crisp up as they cool. Let cool completely before assembling the nachos.

Add the chili to a small sauce pan and heat completely through. (Or in the microwave) To assemble the nachos, lay the wonton chips down on platter and top with the chili, cheese and diced onion and top with remaining toppings you want. Serve immediately!

May 19, 2020May 13, 2020

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Potato Skin Bites

I love being able to take left overs and turn them into something else. I’m not a huge fan of left overs unless it’s something DELICIOUS! I made these potato skin bites from left over baked potato!

I think this is going to be my go- to way to make these potato skin bites now. I will probably bake the potatoes a little less next time!

Next time you want a fun bar food, try these! Or if you have a left over baked potatoes they work wonderful!

Potato Skin Bites

Ingredients:

2 potatoes, partially or fully baked
1-2 cup shredded cheddar cheese (or any kind of cheese)
6 slices cooked bacon, chopped
2 t garlic powder
2 t onion powder
2 t salt
2 t pepper
1 T olive oil

Optional Toppings:
Sour cream
Green onion
Hot sauce
Ranch dressing
Guacamole/Avocado

Directions: Preheat oven to 400. Drizzle olive oil to a baking sheet. Slice the potatoes about 1/2 inch thick and add the baking sheet. Sprinkle potatoes with garlic powder, onion powder, salt and pepper. Place in the oven or 15 minutes. Check the potatoes after 10 minutes. (Cook times will vary depending on how par-cooked your potatoes are) If they are crispy enough for you, remove from the oven and complete the following steps. If you like them crispier let cook a bit longer.

Once potatoes are cooked to your liking, remove from the oven. Add about a tablespoon of cheese (more or less if you want) and then top with a few pieces of bacon. Place back in the oven another 10 minutes so the cheese melts and gets all gooey and delicious!

Remove from the oven and top with optional toppings above. And enjoy!

May 8, 2020May 10, 2020

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Bacon & Swiss Cheese Dip

I love bacon. I love Swiss cheese! I got this inspiration for this dip because of the bacon and Swiss cheese quiche I make. This came out so cheesy and delicious. It definitely isn’t a healthy dish, but hey you gotta splurge sometimes right?

Bacon & Swiss Cheese Dip

Ingredients:
16 oz cream cheese, softened
1 lb bacon, cooked and sliced
1 small onion, diced
8 oz Swiss cheese, shredded
2 t garlic powder
2 t onion powder
1-2 T heavy cream, optional
cooking spray
Crackers or Chips for serving

Directions: Preheat oven 375°. In medium mixing bowl add in 16 oz of cream cheese and smash with a fork. Add in cooked bacon (Note: cook bacon till crispy as it will soften sightly inside the dip). Mix well, add in onion and Swiss cheese. Mix well till fully incorporated. Next season with garlic and onion powder. This is where you could add the heavy cream if you’d like. This will help thin the dip out slightly.

Spray an oven safe baking dish with cooking spray. Add in dip and bake in the oven 35-40 minutes. Remove from oven let sit a few minutes. Serve with chips or crackers.

March 27, 2020March 26, 2020

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Polenta Bites with Pulled Pork & Ricotta

I’m always looking to try new food creations and that’s exactly how this came to be. Yes, it’s another pulled pork recipe. Who doesn’t like pulled pork? This can very easily be made with bbq chicken as well.

While I was in culinary school we made polenta often. I will tell you right now, I haven’t made it in years. I cheated in this recipe and actually bought an organic polenta I found in a roll at the store. When I was shopping and came across it, I just had to buy it and give it a try. Hey, it is organic. I’m sure it’s not the greatest since it’s in a roll, duh! However, sometimes you just need to give something a try. It worked out perfectly for what I was wanting to use it for.

This recipe is pretty simple and would be PERFECT for a small dinner party. I’m not adding my pulled pork recipe but if you need it, check it out in my previous blogs. This is simply going to be giving directions on how to crisp up this rolled polenta and assembling. The flavors in this recipe are amazing. From the creamy ricotta to the heat from the pulled pork and the jalapeño this is one delicious bite of food.

Polenta Bites with Pulled Pork & Ricotta

Ingredients:
Polenta roll, sliced 1/2 inch slices
4 T butter
1 T Olive Oil
3/4 cup ricotta
2 jalapeños, sliced
1/2 small onion, diced
2 cups cooked pulled pork

Directions: Heat a medium sauté pan over high heat. Add in half the butter and olive oil and heat 2 minutes. Add in sliced polenta and cook for 4-5 minutes until golden brown. Next add in the remainder of the butter and oil and flip the polenta and cook for another 4-5 minutes. You can cook longer to your preferred the polenta cake crispier. Remove the polenta cake and place on paper towel.

To Assemble: Add a spoonful of ricotta over the polenta, then top with a spoonful of pulled pork next add the sliced jalapeño and diced onions. You can add more bbq sauce to the pork if you like it saucier. Sever and enjoy immediately.

October 16, 2019October 15, 2019

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Herbed Goat Cheese Wonton Bites

Let’s talk about goat cheese! I’ll be honest, for years I use to avoid it. I just never thought about using in in dishes or cooking with it. A few years back I had a friend that turned me onto it and ever since I’ve been hooked. I don’t buy it often but when I do, I love to incorporate into different dishes. I now put ontop of pizza, in pasta, with eggs and also make cute little appetizers like these.

This is a simple dish. It may take a bit of time just stuffing the wrappers but this is perfect for an appetizer and the goat cheese mixure can be made ahead of time to cut down on time.

Herbed Goat Cheese Wonton Bites

Ingredients:
24 Wonton wrapper
8 oz goat cheese
1/2 cup shredded mozzarella
2 t dried or fresh oregano
2 t dried or fresh parsley
2 t dried or fresh thyme
1 garlic clove
1 shallot
2 T olive oil
1/2 t crushed red pepper
salt, to taste
pepper, to taste
Olive oil spray
1/4 cup sriracha or chili sauce, for dipping

Directions: Preheat the oven to 350°. In a food processor add in goat cheese, garlic clove, shallot and spices. Pulse slowly while drizzling in olive oil. Pulse until creamy. If mixture becomes too think, add more oil slowly. Taste and add more seasoning as needed.

Add a spoonful of goat cheese to the middle of the wonton wrapper. Fold the edges in and place in a mini muffin tin. Complete with all remaining wonton wrappers.

Spray Olive oil over the wonton wrappers. (This will help brown the wontons.)

Bake in oven 12 minutes then remove from oven and cover loosely with aluminium foil. Add back in the oven and cook for another 6-7 minutes. Using the foil will help make sure the top of the wonton wrappers don’t burn while cooking the bottoms.

Make sure to keep an eye on these as they can burn quickly. Serve warm with sriracha or chili sauce.