Hey party people, need a fast appetizer?! Here are a few of my go-tos when having people over. All are quick, have few ingredients and are people pleasers!
Prosciutto Wrapped Asparagus
- Asparagus, raw and trimmed
- Chive cream cheese
- Prosciutto, pieces cut in half (enough to cover one piece of asparagus)
Take a piece of prosciutto and spread enough cream cheese to cover the piece. I use my fingers for this as it’s easier than a spreading knife. Take one piece of asparagus and wrap the cream cheese-covered prosciutto around it. Voila! Prosciutto wrapped asparagus!
Apple Dubliner Dip
- 2 Granny Smith apples, chopped with skins
- ½ cup red onion, chopped
- 3 T chives, chopped
- 2 C Dubliner cheddar, shredded
- Mayo *You can half the mayo with non-fat plain yogurt for a lesser fat version
- Crackers for serving
Combine all ingredients in a bowl. Use enough mayo, or mayo/yogurt split to make the dip stick together. I wish I had a more scientific measuring for you, but I just keep adding both until the dip gets solid enough to put a cracker and dip into it. Serve chilled with crackers.
- 3 lbs. frozen meatballs (use plain or Italian)
- ½ cup onion, chopped
- 1 jar cocktail sauce
- 1 jar hot pepper jelly
In a small sauce pan, combine the onion, cocktail sauce and hot pepper jelly. Heat to a simmer and cook until the sauce is consistant. Place the frozen meatballs in a crockpot over medium heat. Pour the heated mixture over the top and cook for at least 45 minutes. Serve warm.
- 1 pkg. Naan flatbread
- Fig jam
- Goat cheese crumbles
- Nut of your choice (Ive used pine nuts, almond shreds and walnuts… you can also toast them if you’re feeling ambitious!)
- Fruit of your choice (pears or peaches work well, perhaps canned mandarin oranges?)
So, this recipe was given to me by my dear friend Sarah. We were at a get together one spring time day when she taught me this little doosey. I’ve been shamelessly ripping it off as my own since then, but figure I will give due attribution for the World Wide Web. You’re the best, Sarah! Now, send me your giardinera recipe already. Jeez!
Take the pieces of Naan and liberally spread the fig jam until covered. Sprinkle the crumbled goat cheese on top and stick in the oven on 350-400 for around 10 minutes. In a bowl, combine the arugula, nuts and fruit. Add a little EVOO and toss with salt and pepper. Once you take the Naan out of the oven, cover the top with the arugula mixture. Cut into pieces and serve!