These crackers are filled with all kinds of cheesy goodness, dry mustard, and a hint of cayenne pepper for heat. Can you say addiction?
Shrimp Paste
Dec 18, 2009 by
Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.
- Quick Glance
- 15 M
- 30 M
- 1
Tapenade Trio
Dec 02, 2009 by
These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.
- Quick Glance
- 20 M
- 20 M
- 2
Hazelnut Thyme Matchsticks
Nov 25, 2009 by
Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.
- Quick Glance
- 45 M
- 1 H, 30 M
- 2
Barefoot Contessa Rosemary Cashews
Nov 24, 2009 by
These warm-from-the-oven cashews are bathed in buttery rosemary, cayenne, and brown sugar goodness. An ideal pre-dinner nosh.
- Quick Glance
- 5 M
- 20 M
- 2
Salmon Mousse Pinwheels
Nov 09, 2009 by
Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.
- Quick Glance
- 20 M
- 20 M
- 6
Spice-Crusted Cheese Truffles
Oct 20, 2009 by
Spice-crusted cheese truffles are an ideal hors d’oeuvre. The truffles, a combo of cheddar and cream cheese, are rolled then tossed in a chile powder.
- Quick Glance
- 20 M
- 1 H, 20 M
- 0
Thyme, Lemon, and Sea-Salt Shortbread
Oct 13, 2009 by
These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.
- Quick Glance
- 30 M
- 1 H, 20 M
- 14
Peppers with Garlic-Anchovy Sauce |
Peperoni con Bagna Cauda
Sep 21, 2009 by
Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.
- Quick Glance
- 25 M
- 1 H, 15 M
- 1
Caramelized Onion and Balsamic Vinegar Bruschetta
Sep 08, 2009 by
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.
- Quick Glance
- 15 M
- 1 H, 15 M
- 15
Southwest Chile Cheese Fondue
Sep 01, 2009 by
This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.
- Quick Glance
- 11
Cauliflower Fondue with Asiago and Smoked Paprika
Sep 01, 2009 by
This cauliflower fondue is full of Asiago cheese and smoked paprika. An unusual fondue, it gets texture from the cauliflower. A favorite of fondue lovers.
- Quick Glance
- 15 M
- 35 M
- 8
Salt Cod and Potato Spread
Aug 24, 2009 by
Salt cod, a favorite in Spain, is folded into a warm mashed potatoes that are spiked with garlic and smoothed with olive oil. Perfect for hors d’oeuvre.
- Quick Glance
- 45 M
- 1 H, 45 M
- 1
Roquefort and Walnut Shortbreads
Aug 23, 2009 by
These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.
- Quick Glance
- 45 M
- 1 H
- 9
Roasted Sweet and Spicy Nuts
Aug 14, 2009 by
These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.
- Quick Glance
- 5 M
- 35 M
- 8
Deviled Eggs
Aug 12, 2009 by
These deviled eggs have without a doubt something few deviled eggs have: silky tofu in the filling. These eggs use less mayo, making them healthier.
- Quick Glance
- 10 M
- 25 M
- 2
Wild Mushrooms with Herbed Cheese
Aug 04, 2009 by
A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.
- Quick Glance
- 1 H
- 4 H, 15 M
- 1
Chinese Tea Eggs
Aug 03, 2009 by
Cooked Chinese tea eggs are lightly cracked then cooked again in Chinese five-spice powder and tea, lending them a marbled look and distinctive flavor.
- Quick Glance
- 15 M
- 2 H
- 1
Herb Omelettes Stuffed with Ricotta
Jul 30, 2009 by
These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.
- Quick Glance
- 20 M
- 20 M
- 11
Portuguese Green Olive Dip
Jul 20, 2009 by
For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.
- Quick Glance
- 5 M
- 5 M
- 46