When I was looking through my appetizer recipes last week, trying to find something good to take to the FBLA meeting, I ran into a bunch of really fun things to eat. The recipes were mostly from the beginning of last year and the photos were less than stellar. Consequently, they weren’t accepted by the food photo sites, like TasteSpotting and FoodGawker. Or they were buried in a post where they weren’t the major recipe and got lost in the shuffle.
So I decided to give these lovelies an encore. A second chance to entertain and inspire you.
Above are Mini-Croissants with Melted Brie and Onion Jam from Grace-Marie’s Kitchen at Bristol Farms. I just want to sink my teeth into that crunchy, oozy, sweet onion jammy morsel.
The Maple-Pecan Bread in this recipe is so aromatic with maple syrup, it makes your mouth water to smell it. Here it is capped with a swirl of minced apricot-infused cream cheese and an apple slice. You could also try melted Teleme cheese topped with a shard of applewood smoked bacon.
I made these Cheesy Mini Bites with Sun-Dried Tomato Pesto for Thanksgiving 2009. My son had a friend visiting, and every time he went past the hors d’oeuvre table, the friend snatched up one of these bites. And he went by a lot. It’s nice to have your food appreciated.
The Sliced Sirloin with Maytag Blue and Watercress was originally created to enhance the beautiful plates created by Barbara Schaefer of MyKickAssGlass. This would have been my second choice to take to FBLA, but the timing wasn’t right. This is one of those where people take a bite, shut their eyes and go Mmmm.
The Summer Savory Stuffed Mushrooms are also from Grace-Marie’s Kitchen at Bristol Farms. This photo was rejected by TasteSpotting and FoodGawker for white balance reasons. Greg of SippitySup photoshopped it for me, but they both rejected it again, causing a lot of people to miss out on a really good recipe. Oh well.
I took this Spinach and Feta Quiche with Kalamata Olive Tapenade to a previous FBLA meeting, so it couldn’t go along again. When the quiche is cut into these little squares, I love the way the quenelle of tapenade looks on the top. It makes such a nice presentation.
So there is my appetizer recipe round-up, which you may want to consider for the upcoming celebrations on St. Patrick’s Day and Easter. Thanks for stopping by and I hope you have a great day!