Last year I posted some of my most elegant appetizzers here...
In case you aren't up for tuna tar tar on wonton squares, these are equally impressive and delicious but a little homey!
Memphis Onion Soufflé
3 Blocks of Cream Cheese (reduced fat is okay, but not fat free)
2 Cups of Grated or Shredded Parmesan Cheese
1 Finely Chopped Yellow or White Onion—Vidalia if you can!
½ Cup Mayo (light is fine)
Mix together and put in a soufflé, bake at 350-75 for about 40 minutes. Serve with crackers or cut veggies—I think it is best on triskets or red pepper slices
Parmesan Cups with Chopped Salad
Shredded (not grated) Parmesan Cheese
Balsamic Vinaigrette of your choice
Heat a non-stick skillet to medium-high heat, drop parmesan cheese onto the skillet by rounded tablespoonfuls. Let the cheese melt and then slightly brown on the first side (better a little brown so let it cook –don’t be scared). Flip—when the second side is finished, drape over a small inverted muffin tin or shot glasses. Cups will keep two days in airtight container. Make a chopped salad with remaining ingredients and toss in small amount of dressing and fill just before guests arrive.
My asparagus rolls
White Bread (just give in —I mean plain old wonder bread)
1 jar Kraft Olde English Cheese
1 package cream cheese
1 bunch thin-ish aparagus, trimmed and blanched
a stick of butter melted in shallow bowl
Remove the crusts of the white bread—don’t try and cheat and buy the pre-crustless, it is too dry. Flatten the bread completely with rolling pin or glass—really mush it.
Meanwhile mix together at room temperature the egg, cream cheese, and Olde English. Set up an assembly line—bread, spread, asparagus, butter. Spread about one tablespoon of spread on bread—put the aspaargus at the end and roll up—roll it in the butter and place seam-side down on a cookie sheet. Repeat until all remaining slices are on sheet. At this point either cover with a damp paper towel and cover with saran and refridgerate until ready to cook or cook at 375 until golden and puffed. Never tell your guests how you made this uber-gourmet looking dish
Here are some throw together ideas that don't really require cooking:
Tortellini Skewers: Arrange Cooked, Frozen Tortellini on adorable party skewers--drizzle with EVOO.
Caprese Salad on a Pick: arrange tomato, fresh mozzerella, and basil on a cute pick with a balsamic dressing for dipping.
Smoked Salmon Quesadillas:
Basic Quesadillas, but made with white cheese like provolone and with bits of smoked salmon—serve with relish of red onion, capers, tomatoes
Finally, my guests always really love salads and vegetables, so I try to make them exciting: