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to plan, cook, and serve your next brunch -- or any event!

"A small serving of food served before a meal to stimulate the appetite"

Yes, appetizers are traditionally small portions. You can start your brunch with a few, or many, tasty choices, depending upon your number of guests. You can  even make an entire menu of appetizers. Add some beverages, and you're done!

The recipes in this category qualify as appetizers to us, but remember the choice is up to you. Follow the other links on our main Recipes page for more ideas.

If you have any questions or suggestions, please contact us at recipes@brunchandbeyond.com.

BLT Bruschetta appetizer "A rose by any other name" ... Appetizers may also be known as:
Hors d'oeuvre: A light food, served hot or cold and presented in a decorative manner, used to stimulate the appetite.
Amuse bouche: A tiny, bite-sized savory appetizer served before the hors d'oeuvre to excite the taste buds.
Creamy Shrimp & Dill Puffs
Mexican Shrimp Cocktail
Mini Cheese Balls
Sausage & Egg Cups

BLT Bruschetta
Makes 24 

10 slices bacon, cooked crisp & crumbled
4 Roma tomatoes, seeded & chopped
1 c. chopped Romaine or other leafy green lettuce
2 tbs. chopped fresh basil leaves
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
1/3 c. olive oil
16 oz. loaf French bread, cut into 1/4-in. slices
1/3 c. crumbled blue or feta cheese

1. Preheat oven to 400 degrees.
2. In a medium bowl, stir together bacon, tomatoes, lettuce, basil, garlic, salt, pepper, and cheese. Set aside.
3. Brush olive oil on both sides of each bread slice. Place slices on a baking sheet. Bake for about 7 minutes per side or until golden brown. Spoon about 1 tbs. topping on each slice of toasted bread.
4. These appetizers can be served warm or at room temperature.

Creamy Shrimp & Dill Puffs
Makes 16

1/3 c. cream cheese, softened
1/2 tsp. dill weed, divided
1/4 tsp. ground ginger
1 tbs. finely chopped green onion
1 can crescent rolls
3/4 c. finely chopped precooked shrimp

1. Preheat oven to 375 degrees.
2. Mix 
cream cheese, 1/4 tsp. dill weed, and ginger. Stir in onions and set aside. Unroll crescent roll dough and separate into 8 triangles. Cut each in half lengthwise. Stretch dough slightly and place triangles into greased muffin cups, so that bottom of the cup is covered and corners are lying outside it.
3. Divide shrimp 
evenly into cups (about 1 tbs. each). Top each with 1/2 tsp. cheese mixture. Loosely fold down dough corners into center and pinch corners together. Twist to seal. Lightly sprinkle tops with remaining dill weed. Bake 15 to 17 minutes or until crisp and golden brown.

Mexican Shrimp Cocktail

1/4 c. ketchup
1/4 c. lime juice
1 tsp. hot pepper sauce
1 lb. fresh shrimp, peeled, deveined, & cooked
1/2 c. chopped tomato
1/4 c. diced onion
1/2 c. snipped fresh cilantro leaves
2 avocados, seeded, peeled, & chopped

1. In a
large bowl, stir together ketchup, lime juice, and hot pepper sauce. Add shrimp, tomatoes, onion, and cilantro. Toss to coat. Cover and chill for 2 to 4 hours. Just before serving, add avocados and toss to coat.
2. Garnish with lime wedges, if desired.

Mini Cheese Balls

8 oz. cream cheese with chives & onion
8 oz. shredded mozzarella cheese
4 slices bacon, crisply cooked & crumbled
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 c. ground walnuts

1. Mix cheeses until well blended. Stir in bacon and seasonings. Shape mixture into 1-inch balls. Roll in walnuts.
2. Refrigerate at least 2 hours before serving.

Sausage & Egg Cups
Makes 12 

1/2 lb. sausage, cooked, drained, & crumbled
12 eggs
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 c. shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. In a large bowl, beat the eggs. Add onion, green pepper, salt, pepper, and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups.
3. Bake at 350 degrees for 20 to 25 minutes or until a knife inserted near the center comes out clean.

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