It's
the holiday season! Let’s party!
MEATBALLS
·
Costco meatballs (beef or chicken), heat and softened
·
Sweet peppers, cut to squares, slightly pan fried with olive oil and salt
·
Each toothpick to fix one piece of sweet pepper and one meatballs.
PULLED PORK
AND COLESLAW SLIDER
·
Pulled pork, topped with coleslaw, put between the slider buns. Fixed with
toothpicks.
·
Look for more slider buns ideas
BRUSCHETTA (2 dozen)
INGREDIENTS
• 1 baguette, cut
diagonally into 1/4-inch slices
• 1/4 cup plus 2
tablespoons olive oil (extra
light tasting)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly
ground pepper
• 1 pint canned tomato a
pezzetti
• 1 tablespoon chopped
fresh flat-leaf parsley
• 1/2 tablespoon chopped
fresh thyme, plus more leaves for garnish
• 3/4 cup ricotta cheese (galbani ricotta cheese fat free)
Directions
1.
Preheat oven to 400 degrees. Brush 1/4 cup olive oil over bread,
and spread on a baking sheet. Bake until golden brown, 10 to 15 minutes.
Transfer to a wire rack to cool slightly.
2.
In a large saute pan, heat remaining 2 tablespoons oil over medium
heat. Add onion and garlic, and season with salt and pepper. Cook, stirring,
until onions begin to brown, about 5 minutes. Add tomatoes, parsley, and thyme;
increase heat to medium-high. Cook, stirring, until tomatoes start to dry and
mixture is caramelized, about 10 minutes.
3.
Spread a heaping teaspoon of ricotta over each toast slice; top
with a teaspoon of tomato mixture. Garnish with thyme, and serve.
NO-BAKE GORGONZOLA CHEESE BALLS (20 balls)
INGREDIENTS
·
4 ounces smoked gorgonzola, at room temperature
·
4 ounces low-fat cream cheese, at room temperature
·
1 tablespoon fresh rosemary, chopped
·
1 tablespoon white wine
·
dash Worcestershire sauce
·
salt and pepper, to taste
·
1 cup nuts, slivered and toasted
·
rosemary sprigs, for garnish
Directions
1.
Combine all ingredients (except nuts and garnish), and blend until
creamy. Then, refrigerate until firm.
2.
Scoop out the mixture and roll into balls, and refrigerate again
for 15 minutes.
3.
Roll cheese balls in the crushed nut mixture, and garnish with
sprigs of rosemary. Add salt and pepper.
4.
Refrigerate until you're ready to serve.
PARMESAN SPINACH BALLS RECIPE (30 balls)
INGREDIENTS
·
1 (10-ounce) package frozen spinach, thawed and well-drained
·
1 small onion, finely chopped
·
1 1/8 cup herb stuffing or Italian-seasoned bread crumbs
·
3 eggs, beaten
·
1/4 cup melted butter
·
1/4 cup parmesan cheese, grated
·
1 teaspoon minced garlic or garlic salt
·
1/2 teaspoon black pepper
·
shaved parmesan, for garnish
Directions
1.
Combine drained spinach and whisked eggs with onion, garlic,
stuffing, parmesan and butter. Mix well.
2.
Roll into balls and place on a baking sheet lined with parchment
paper.
3.
Bake at 350 degrees for 15-20 minutes or until slightly crisp.
Serve warm.
CAPRESE BITES
On
a decorative toothpick, skewer one cherry tomato, a basil leaf and a small ball
of mozzarella. Serve with varieties of marinated olives, sliced Italian meats
and breadsticks.
BACON-WRAPPED PINEAPPLE
