Cuisine: Hors d'oeuvres

Fried Cheese Wedges with Everything but the Bagel Seasoning

I will admit that I happen to love Laughing Cow Cheese. I made Fried Cheese Wedges with Everything but the Bagel Seasoning and it was a revelation. Dip them in flour, egg, seasoning, and fry. Serve with crackers.

By Leslie Blythe

Cheesy Pickle Chips

I made these Cheesy Pickle Chips and my family went crazy. It's so quick and easy to make and it's a Keto recipe. You just put some grated cheese in a muffin tin, put a pickle on the cheese, sprinkle with ranch seasoning (you could use your favorite season), top with more cheese, and bake for 10 minutes. As Ina would say, how easy is that!

By Leslie Blythe

Dates Stuffed with Goat Cheese and Pistachios

These Dates Stuffed with Goat Cheese and Pistachios is one of Evan Kleiman's signature appetizers. She recommends using Cypress Grove Purple Haze fresh goat cheese with a hint of lavender and fennel pollen. The tart tangy cheese pairs really well with the sweetness of the dates.

By Leslie Blythe

Blistered Shishito Peppers with Soy-Ginger Sauce

Shishito peppers have become a popular appetizer. They are mostly mild, but about one out of ten are spicy, which adds an element of surprise. The person that gets the spicy one will have good luck! The other interesting aspect of this dish is when you add the bonito flakes (dried fish flakes) on top before serving they move and dance from the heat of the peppers.

By Leslie Blythe

Crabbies

Last month we spent the weekend in La Quinta, California and had a lovely time seeing our friends at their home in Palm Desert. Judie made wonderful hors d’oeuvres, which included these Crabbies. She was kind enough to send me the recipe. The recipe has been around for years, though no one seems to know where it originated. It calls for a jar of Kraft Old English Cheese, which is a key ingredient. If you can’t find it at your local market, you can buy it online. The beauty of this recipe is that it makes a large amount that you can keep in your freezer and pull as many out as needed and bake until golden.

I make a similar hors d’oeuvres called Curried Shrimp Croustades.

By Leslie Blythe

Spicy Baby Corn Satay

I've always like canned baby corn, but I mainly use it in stir fries. This Spicy Baby Corn Satay is a new and different idea. This makes a great appetizer. Next time I will try it with a yogurt dipping sauce.

By Leslie Blythe

Arancini

I have never been a fan of leftovers. However, I do like to turn leftovers into a completely new dish. These Arancini are a perfect example.

Arancini are the epitome of southern Italian street food. They are stuffed with mozzarella, dredged in breadcrumbs, and deep-fried. They are great as hors d'oeuvres dipped or served on a bed of lettuce as a light lunch.

By Leslie Blythe

Cranberry Rosemary Cheese Spread

This jewel-studded Cranberry Rosemary Cheese Spread is a delicious combination of flavors. It even has dried apricots in it. It would actually be delicious on a toasted bagel.

By Leslie Blythe

Vegetarian Chopped Liver

I remember when I lived in New York City my friend Barbara made this Vegetarian Chopped Liver. It is frequently served as a Sabbath appetizer in Ashkenazi homes. There are many versions of pareve chopped liver, but this one made of onions, peas, walnuts and hard-boiled eggs is one of the most popular. Vegetarian chopped liver is lighter and healthier than real chopped chicken livers, but the taste is quite similar.

I use Le Sueur petite, sweet peas, which the company says are so delicate that the only way to maintain their exquisite tenderness from farm to table is in a Le Sueur can. They are from Le Sueur, Minnesota, a valley named in honor of the French explorer Pierre-Charles Le Sueur.

By Leslie Blythe

Brussels Sprouts and Bacon Flatbread

I made this quick Brussels Sprouts and Bacon Flatbread last night. I used store-bought naan, but you can use any type of flatbread. You can use crumbled goat cheese, blue cheese or feta cheese and it can be made about 20 minutes ahead and then popped in the oven before serving.

By Leslie Blythe