Brunch
and Beyond
Recipes, Tips, & Products
to plan, cook, and serve your next brunch -- or any event!
Recipes, Tips, & Products
to plan, cook, and serve your next brunch -- or any event!
|
Brunch
and Beyond
Recipes, Tips, & Products to plan, cook, and serve your next brunch -- or any event! |
| Appetizers "A small serving of food served before a meal to stimulate the appetite" |
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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.
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. 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. |
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