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Cold Appetizer Recipes for Those "Surprise" Occasions


Cold appetizer recipes are great for when you just "don't feel like cooking" or if unexpected company is "in the neighborhood so we thought we'd stop by".

I will admit that unless you live next door to a great supermarket you may have to shop in advance for certain ingredients that are not typically on hand in your pantry, but if cold appetizer recipes needed only ketchup, saltines, canned tuna and the like they'd hardly be exciting and that is a recipe's requirement to be here.

If you have a little more warning, my appetizer page, which led you here, has tons of exciting hot items, but for your really last-minute needs this is your page.

Check 'em out.

TO PRINT A RECIPE: Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "OK". That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)
CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)

Marinated Mozzarella
Mini TBM Salads
Mini Roast Beef & Horseradish Toasts
Cucumber Slice with Salmon & Sour Cream
Pita Chips with Sweet Potato Spread & Almonds
Chimichurri in Lettuce Spoonsz
Tomato Sandwich Bites with Feta-Basil Spread
Apples and Cheese on a Stick
Dakos (Greek Bruschetta)
Salmon & Cream Cheese Ball
Tomato, Basil & Mozzarella Salad - on a Stick
Lox & Caviar Roll-Ups
No-Envelope-Onion-Dip
Italian Brie
Prosciutto Roulades-okay, "Roll-Ups"
Cucumber Sandwiches on Pumpernickel
Antojitos Platter
Sun-Dried Tomato & Almond Tapenade

RECIPE SEARCH
To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

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***NEW***
Marinated Mozzarella
Serves 4

If you cam find boconcini, little fresh mozzarella balls, they'll work instead of slices.

1 lb fresh mozzarella, cut into l-lnch.thick slices
3 Tbsp e.v. olive oil
1 tsp each fresh thyme, finely chopped fresh rosemary & chopped fresh oregano
2 tsp red-pepper flakes
Coarse salt and freshly ground pepper: to taste
Olives, crackers, bread, and sliced cured meats (like salami Toscana), for serving

Arrange mozzarella slices on a serving platter Combine oil, herbs, red-pepper flakes, salt, and pepper in a small bowL Dnzzle over mozzarella. Let stand for at least 20 minutes (or up to 1 hour). Serve with olives, crackers, bread, and cured meats.


Mini TBM Salads
Makes about 3 dozen

What’s a “TBM Salad”? Alternating slices of Tomato, Basil & Mozzarella. These little guys have all the flavors of the larger version, but in a handy finger-food size.

1 pint cherry tomatoes, halved
1 Tbsp balsamic vinegar
3 Tbsp heavy whipping cream
1/2 lb fresh mozzarella cheese, sliced
6 fresh basil leaves
1 garlic clove, minced

Scoop out and discard the tomatoes’ pulp. Drizzle each tomato shell with a tiny bit of the balsamic vinegar.

In your food processor, combine the rest; cover and process until blended.

Fill a pastry bag (or a heavy-duty plastic bag with a corner cut off) with the mixture and squeeze into the tomato halves. Done.

Click here to find the full-size TBM salad & more


Mini Roast Beef & Horseradish Toasts
Makes 16

If you know ALL your eaters love horseradish, make these per the recipe. If you're unsure, make some without it; it's an "acquired taste" (and I haven't acquired it yet).

4 oz cream cheese, softened
1 Tbsp prepared horseradish
16 slices snack rye bread, toasted
1/4 lb sliced deli roast beef
6 Tbsp sour cream
2 or 3 small tomatoes, sliced thin
16 sprigs fresh parsley, stems removed
Dash each salt and pepper

In a small bowl, combine cream cheese and horseradish; spread over the toasts.

Top each with beef, sour cream, a tomato slice and a parsley sprig. Sprinkle very lightly with salt and pepper. Done.

Click here for a bumch of fast beef recipes ________________________________________________________

Cucumber Slice with Salmon & Sour Cream
Makes 24

Of course, you could substitute smoked trout, crab meat or raw baby shrimp. I just think those items are not as universally enjoyed as smoked salmon; but, hey, it’s your party.

1/2 cup sour cream
1 bunch chives, finely chopped, divided
Zest and a Tbsp of juice from 1 lemon
Salt and ground black pepper to taste
1 (4-oz) package smoked salmon
1 seedless cucumber, cut into 24 slices

In a small bowl, combine sour cream, half of the chives, the lemon zest and juice, salt and pepper.

Cut the salmon into 24 bite-sized pieces and place a piece on each cucumber slice; top with a blob (fancy cooking term) of the sour cream mixture and fancy up with the remaining chives.

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Pita Chips with Sweet Potato Spread & Almonds
Makes 24

You know, I think if you used pumpkin puree instead of sweet potato, a little sugar instead of pepper and spread it on a sweet cracker, like Wheat Thins, rather than pita chips, this could be a recipe for a really quick and impressive dessert. Sorry; I know you're here for an easy appetizer, but I got carried away.

1 cup canned sweet potato puree
zest and juice of 1 orange
1 Tbsp chopped fresh parsley
salt and ground black pepper to taste
24 pita chips
24 (about 1/3 cup) whole smoked almonds
1 tsp paprika

In a large bowl, combine the first 4 ingredients, spread a bit on each chip and top with an almond and just a whisper of paprika.
Click here for lots more tasty things to spread on chips ______________________________________________________

Chimichurri in Lettuce Spoons
Serves 8-10

So simple, but so clever. They’ll all think, “Now why didn’t I think of that!”

2 Tbsp extra-virgin olive oil
1 Tbsp red wine vinegar
1 clove garlic, minced
1 fresh jalapeńo chile, stemmed, seeded & minced
2 Tbsp oregano leaves, chopped
1/2 cup flat-leaf parsley leaves, chopped
1/2 tsp salt
6 oz queso fresco (Mexican cheese), crumbled
3 romaine lettuce hearts, separated into leavesP>

In a small bowl, whisk together everything but the cheese and lettuce. Mix in the cheese and stir to combine really well.

Evenly spoon a bit onto the core ends of the romaine leaves, and serve immediately to great raves and unspoken envy.

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Tomato Sandwich Bites with Feta-Basil Spread
Makes 16 appetizers (or 4 sandwiches)

Sure, you can toast the bread if you have time but then it’s not truly no-cook, is it?

1 cup (4 oz) crumbled feta cheese
1/4 cup fresh basil, chopped
1/4 cup mayonnaise
1/4 tsp freshly ground black pepper
8 slices skinny, firm white bread
8 (1/4-inch-thick) slices tomato, seeds removed

Toss the first 4 ingredients together until well combined. Spread about 2 & 1/2 Tbsp onto each of 4 bread slices; top each sandwich with 2 tomato slices and another bread slice. ______________________________________________________

Apples and Cheese on a Stick
Makes about 12-15

You may have already thought of this great, healthy and super-easy no-cook appetizer, but just in case, here it is.

5 medium or large crisp apples cut into bite size pieces (about 4 cups)
16-oz chunks of sharp cheddar or havarti cheese, cut into 1-inch cubes

Thread apple and cheese bites alternately onto a skewer. Serve with raspberry vinaigrette for dipping.

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Dakos (Greek Bruschetta)
Makes about 12-15

Since this is a Greek recipe try to find a Greek food store and buy a round barley rusk; but if that’s not easy, Rye Krisps will work. And be sure to use the most expensive can of tomatoes you can find on the shelf since you’re only buying one can and it’s such an important part of this great no-cook appetizer.

12 Scandinavian-style rusks (2 or 3-inch x 5-inch-you know; like Rye Krisp)or barley rusk
1 28-oz can of very good diced tomatoes, drained & strained
4-5 Tbsp crumbled feta cheese
e. v. olive oil
freshly ground pepper
Greek oregano (rigani)

Open the can of tomatoes and dump them into a strainer in your sink. Gently press them with a rubber spatula to remove as much juice as possible. If you’re using barley rusk spray it with a little water to moisten it.

Spread the tomato on the rusks and top with feta. Sprinkle with pepper and oregano. Drizzle with olive oil – Greek, of course – and serve. Ho-pah!

Click here and you'll find a whole page of Greek food recipes
Click here for more quick and easy international recipes ________________________________________________________

Salmon & Cream Cheese Ball
Makes about 2 dozen appetizers

Not only does this impressive appetizer require NO COOKING, but it also requires no big financial investment since canned salmon is way, way cheaper than fresh or frozen. Hey, have a ball!

1 lb canned salmon
1/2 tsp Liquid smoke
1 Tbsp horseradish
1 Tbsp lemon juice
1/2 lb soften cream cheese; mashed
2 Tbsp nayonnaise
1 Tbsp fresh or dried parsley

Pick over the salmon to remove any bones or other strange things you might find.

Mix all the ingredients and form into a ball. Serve with your choice of crispy things.
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Tomato, Basil & Mozzarella Salad - on a Stick
Makes about 2 dozen appetizers

You’ve seen, and probably eaten, a salad of alternating slices of fresh mozzarella, tomato and a basil leaf. Now you can easily turn that salad into a unique appetizer without ever turning on the heat.

1 container bocconcini (fresh baby mozzarella)
1 package fresh basil
25-30 cherry tomatoes, small to medium size
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1/2 tsp each salt & pepper

You can just cube full-size fresh mozzarella balls if you can’t find these grape-sized ones. And if the basil leaves are large, just cut ‘em in half.

Using small skewers about 4 or 5 inches long, slide on a tomato, a piece of basil folded in half and a ball or cube of fresh mozzarella. Repeat on more skewers until all the pieces have been used.

Combine ingredients for dressing and brush or sprinkle over skewers just before serving. Serve the rest of the dressing on the side for dipping.

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Lox & Caviar Roll-Ups
Serves 4

It seems somehow disrespectful to call lox & caviar, "roll-ups". I mean those are such fancy - and kind of expensive - components, that you may want call them, "roulades" if your eaters are also fancy and expensive. I'll stick to "roll-ups", thank you.

1/4 lb lox (smoked salmon)
1 package cream cheese, whipped
1/2 cup black caviar

Spread the salmon out on a work surface.

Mix together cream cheese and caviar.

Spread the mixture onto the lox, roll it up and slice into bite size pieces.

Serve with wine and bread.

Click here for lots of tasty ways to fix salmon _______________________________________________________

No-Envelope-Onion-Dip
Serves 4

No one is going to mistake this for Lipton onion dip, but it's so quick and easy you can't tell anyone how you made it; let 'em guess. They'll never know how easy it was

1 cup low fat cottage cheese
1/4 cup finely chopped scallions(a.k.a. green onions)
2 tsp lemon juice>

Put all 3 ingredients in your blender and - what else? - blend.

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Italian Brie

Serves 6 to 8

Shamefully easy, amazingly quick and really impressive – tastes good, too.

1 (8-oz.) round Brie
1 (3.5-oz.) jar prepared pesto
1/2 cup sun-dried tomatoes in oil, drained and chopped

Carefully slice the rind from the top of the Brie. Toss the rind (or eat it, like I do).

Put the top-less brie on a serving plate; spread on the pesto and sprinkle with the chopped tomatoes.

Serve with water crackers or baguette slices and a bowl of black olives and take your bow. ______________________________________________________


Prosciutto Roulades-okay, "Roll-Ups"
Makes 12 appetizer servings

This is one instance where you get what you pay for. You'll probably see two prosciuttos at your market - buy the more expensive one even if it's around $18 per lb; you're not likely to need more than a half-pound with it sliced the way it should be, very thin.

1/4 cup small curd cottage cheese
1/4 cup Stilton cheese , crumbled
1 Tbsp sour cream
12 thin slices prosciutto (very thin at these prices)
1 ripe pear
lemon juice
lime slices (optional)
parsley sprigs (optional)

Thoroughly blend the cheeses and sour cream.

Spread this mixture

evenly on the proscuitto slices, almost to the edge. Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush with lemon juice and place a pear slice on each cheese topped proscuiutto slice. Roll up the prosciutto slices, cover and refigerate until ready to serve.

Garnish with lime slices and dill sprig if desired.

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Cucumber Sandwiches on Pumpernickel
Makes 20

Here's a classic that you will find to be an easy appetizer and a darned good one, too.

1 package whipped cream cheese
1 package Italian salad dressing mix
Cucumber for slicing
1 package pumpernickel bread, party sandwich size

Combine cream cheese and salad dressing mix. Spread small amount of mixture on each slice of bread. Slice cucumber and place one slice on each cream cheese bread slice.

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Antojitos Platter
Serves 4-6

A platter of WHAT? Antojitos; you know, little tasties, sort of Mexican tapas or dim sum. (Now don't ask what those are.) And, please, at least, rinse and dry the fruit before slicing it; you never know.

4 large oranges
1 whole pineapple
1 & 1/2 lb jicama
1/2 cup lime juice
2 limes
1/4 cup salt
1 Tbsp paprika
1 tsp cayenne

Cut each orange into 8 wedges.

Cut pineapple crosswise through peel into 1/2-inch thick slices, then cut each slice into quarters. Save pineapple crown for decoration or toss it.

Peel jicama and cut into 1/4-inch-thick sticks. Arrange all this good stuff on a rimmed platter and sprinkle with the lime juice.

Cut limes into wedges and put on platter.

In a small dish, mix salt, paprika, and cayenne and place on the platter so your eaters can dip foods in it or squeeze on juice from the lime wedges, or both.

Now, serve up so everyone can play with their food - what fun!

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Sun-Dried Tomato & Almond Tapenade
Makes about 3 cups

Whenever you see “tapenade” you know you’re dealing with olives. Sometimes it’s chunky and, as in this delicious case, sometimes smooth, but at any consistency it’s an olive-lover’s d-e-e-e-e-light.

2 cups sun-dried tomato halves
Hot water for reconstituting
2/3 cup whole natural almonds, toasted
1/3 cup water
1 can (2 & 1/4 oz) sliced ripe olives, drained
3 Tbsp olive 0i1
1 Tbsp dried basil
1 Tbsp lemon juice
2 large cloves garlic, coarsely chopped
Salt, to taste

Put tomatoes in a bowl and cover with hot water; set aside for about 15 minutes to soften.

Meanwhile, place almonds in your food processor fitted with the steel blade and pulse it on and off until nuts are coarsely chopped. Remove and set aside Drain tomatoes and add them to the processor with the rest of the ingredients, except almonds and salt. Process until almost smooth.

Add almonds; pulse on and off to blend thoroughly.

Season with salt to your taste and serve at room temp with baguette slices, crackers and raw veggies.


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