A few weeks ago I had this idea for a fun series – appetizers! I’m about 90% sure I could live off of just appetizers as meals. For starters, everything is bite size and for the most part it’s finger food which is ideal for movie night.
We rounded up four appetizers for you this week and although I wanted to do a crostini bar, Rich won out this time with everything on sticks. Why the need to have everything served on a stick, I will not understand – but it was fun to cook together.
Everything is gluten free, 2 are vegetarian, 1 is pescatarian and sorry but none are vegan because I wouldn’t know how to do that.
Brie, Grapes & Pear
Ingredients: Pear, Brie, Grapes
Cube brie, cut thin slices of pear and assembly. And serve.
Ingredients: Mozzarella Balls, Cherry Tomatoes and Prosciutto
Assemble and top with olive oil mixed with fresh chopped basil (optional, but yummy). And serve.
Honey Chorizo & Shrimp
Ingredients: chorizo, cooked shrimp, olive oil, 2 garlic cloves, 3 tbsp honey, 3 tbsp red wine vinegar, 1 tbsp balsamic vinegar.
Cut chorizo into 1/2″ slices. Make sure to have equal number chorizo and shrimp. In medium pan heat a drizzle of olive oil. Add crushed garlic and saute for 1-2 minutes. Add the honey, red wine vinegar and balsamic vinegar. Throw in chorizo and shrimp. Cook until sauce becomes a syrupy texture and chorizo and shrimp are evenly coated. Serve hot!
Ingredients: 1/4 c soy sauce, 2 tbsp water, 1 thin slice fresh ginger (finely chopped), 1 clove garlic crushed, 1 tbsp honey, sesame seeds.
In a medium bowl mix all the ingredients (apart from sesame seeds), add cubed salmon and marinate for 1 hour. Heat 1 tbsp coconut oil in medium pan on high. Cook salmon 2-3 minutes on each side until cooked. Sprinkle with some sesame seeds and serve hot!
Who else out there loves apps as much as we do? And what do you think about a crostini bar next time? 🙂 Also while you’re here, help us settle a debate: is it appetizers or canapés?