Appetizers or starters are snacks served before the main course. The best ones are those that set the right mood for the evening and will leave your guests pining and hungry for the main course. Although you must have come across different types of appetizers, given ahead are some recipes that can add an unique flavor and make your guests crave for more.
- ½ cup fat-free or low-fat cottage cheese
- ¼-½ cup fresh herbs such as parsley, tarragon, dill, and chives (chopped)
- ¼ pound soft, fresh goat cheese
- 2 tbsp. plain fat-free yogurt
- 10 cherry tomatoes
- 10 small dill sprigs for garnishing
- Salt and freshly ground black pepper, to taste
- In a food processor, purée the cottage cheese and goat cheese.
- Add the yogurt, process for 1-2 minutes or until it turns smooth.
- Transfer the mixture to a bowl and stir in the herbs, salt, and pepper; keep aside.
- Cut off a thin slice from the top of each cherry tomato and with a spoon, scoop out the seeds and flesh from the center.
- Slightly salt the insides of the tomatoes, invert on a rack set in the sink, and allow it to drain for 5-10 minutes.
- Stuff the cheese mixture into each tomato, garnish with the dill sprig, and serve.
- ⅓ cup goat cheese (crumbled)
- ⅓ cup walnuts (coarsely chopped)
- 3 tbsp. orange juice
- ¼ cup balsamic vinegar
- 16 Belgian endive leaves (about 2 heads)
- ¼ tsp. cracked black pepper
- 16 small orange sections (about 2 navel oranges)
- 1 tbsp. fresh chives (minced)
- 2 tbsp. honey
- Cooking spray
- In a small mixing bowl, combine the walnuts with 1 tablespoon of the honey; spread on a baking sheet coated with the cooking spray.
- Bake in a 350 °F preheated oven for 10 minutes, stirring after 5 minutes.
- Take a saucepan and mix 1 tablespoon of the honey, vinegar, and orange juice; bring it to a boil over high heat and cook for 5-7 minutes.
- Arrange the endive leaves on a serving plate, fill each leaf with 1 orange section, and top each section with 1 teaspoon cheese and 1 teaspoon walnut-honey mixture.
- Drizzle the vinegar mixture evenly over the leaves and garnish with chives and pepper.
Sun Dried Tomato Goat Cheese Appetizer
- 1 (12 oz.) can refrigerated buttermilk biscuit dough
- ¼ cup oil-packed sun dried tomatoes (chopped and drained)
- ½ cup mayonnaise
- 1 tsp. dried onion flakes
- ½ cup goat cheese (crumbled)
- 1 tbsp. Parmesan cheese (grated)
- 1 tsp. dried pesto seasoning
- Separate the dough into 10 biscuits, divide each evenly into 2 layers forming 20 dough rounds and press each into the miniature muffin cups.
- Take a small bowl and combine the mayonnaise, goat cheese, tomatoes, onion flakes, and pesto seasoning.
- Stuff about 1½ teaspoons of the mayonnaise mixture into each dough-lined cup and sprinkle each with the Parmesan cheese.
- Bake in a 375 °F preheated oven for 10-15 minutes or until golden brown.
- Remove from the muffin cups and serve.
- 2 tbsp. fine dried breadcrumbs
- 24 large dates, preferably the Medjool variety
- 1 tbsp. olive oil
- ¼ pound soft fresh goat cheese
- In a small saucepan, warm the olive oil over medium heat, add the breadcrumbs to it, and cook until they turn golden-brown; stir constantly.
- Remove them from the pan and allow them to cool down.
- Take a knife, make a small lengthwise incision in each date, and remove the pits.
- Spoon 1 teaspoon of the goat cheese in each date and with the goat cheese side facing up, arrange the dates on a slightly greased baking dish.
- Sprinkle the breadcrumbs over the top, bake in a 375 °F preheated oven for 10-12 minutes, and serve warm.