Appetizers are one of my favorite things to eat and I often enjoy them in place of a meal. These appetizers are made with ingredients commonly kept in the house, and they are a fun project to make with the family ~ all meals of the day are covered below – even dessert!

Preparing the Rounds

The base of each appetizer is prepared from a quesadilla wrap. Using a large wrap, begin by cutting as many circle or triangle shapes as possible from the wrap. For the circle shapes, turn a wine glass upside down and press the rim into the wrap.
Use a paring knife to cut around the rim of the glass until a circle shape is formed. Repeat this process several times. One large wrap yields approximately seven rounds.
Using a Misto or other spray bottle filled with olive oil, lightly coat a baking sheet and both sides of each round with oil.
Broil rounds on low for two minutes or until golden. Flip each round and broil until golden.

Breakfast Appetizers

Ingredients for one serving:

Three appetizer rounds (see preparation instructions above)
3 tablespoons pineapple cottage cheese
Cinnamon to taste
3 walnuts, chopped
Spoon one tablespoon of pineapple cottage cheese on each round. Sprinkle with cinnamon. Top each round with one chopped walnut.

Breakfast Appetizer

Goat Cheese with Roasted Peppers

Ingredients (makes 12 dessert appetizers)

12 appetizer triangles (see preparation instructions above)
6 ounces crumbled goat cheese
24 – 36 small strips roasted pepper (red, orange or yellow)
Top each appetizer triangle with ½ ounce of crumbled goat cheese and 2-3 strips of roasted pepper.
Bake at 350 degrees for 2-3 minutes or until the goat cheese looks melted.
This recipe tastes best with freshly roasted peppers. See below for roasting instructions.

Goat Cheese with Roasted Peppers

Oven Roasted Peppers

Broil

Place peppers on their sides on a disposable or tin foil lined cookie sheet. Position the cookie sheet on an oven rack in the top third of the oven, approximately 7-9 inches from the oven’s heating element. Roasting the peppers on the oven’s top rack will char them, but will not allow the peppers to cook to the desired tenderness. Broil until peppers become charred on their top side. With tongs, give the peppers a half turn and repeat the broiling process, rotating with tongs until all sides are charred. Remove the sheet pan from the oven and cool for three minutes.

Steam

Using tongs, place the peppers in a brown paper bag. Seal the top of the bag by rolling it closed, and let the peppers “steam” in the paper bag for 15 minutes. This will help with the process of removing the skins. 

Peel

Remove the peppers from the brown paper bag, and place them on a large cutting board. Place a “trash” bowl beside the cutting board for discarded pepper skins and seeds. Using a paring knife, remove the pepper skins. Be careful, as the peppers may be very hot. Prepare the pepper for seed removal. First, slice the pepper vertically from top to bottom and lay the pepper open in halves. Pull the stem from the top of the pepper, which will also loosen a clump of the seeds. Use a spoon or paper towel to remove any remaining seeds.

Ham, Gruyere, and Caramelized Onion Appetizers

Ingredients (makes 12 individual appetizers)

12 appetizer triangles (see preparation instructions above)
3 slices deli ham, sliced into thin strips
6 ounces gruyere cheese
1 small Vidalia onion, finely sliced
3 tablespoons olive oil

Saute the onions in two tablespoons of olive oil until caramelized. Set aside on low heat to keep onions warm. Lay the appetizer triangles on a pan and put 1.2 ounce of gruyere cheese on each. Bake at 350 degrees until slightly melted. While the cheese is melting, in a separate frying pan fry ham in 1 tablespoon of olive oil until slightly crispy.

Assemble the triangles:

Place a small amount of onions and ham on top of  the melted cheese on each triangle.

  Ham, Gruyere, Caramelized Onion Appetizers


“Dessert” Appetizers (makes 12 individual dessert appetizers)

Ingredients

12 appetizer rounds (see preparation instructions above)
6 large marshmallows sliced in half to form 12 pieces
6 teaspoons creamy peanut butter
1 Hershey’s chocolate bar, separated into 12 sections

Assemble

Place one chocolate section on each appetizer round. Top each chocolate with ½ teaspoon of peanut butter. Place ½ marshmallow on top of each peanut butter. Bake at 350 degrees until melted and delicious!

Dessert Appetizer

Appetizers - We Have All Meals Covered

Ingredients

    Preparing the Rounds
  • The base of each appetizer is prepared from a quesadilla wrap. Using a large wrap, begin by cutting as many circle or triangle shapes as possible from the wrap. For the circle shapes, turn a wine glass upside down and press the rim into the wrap.
  • Use a paring knife to cut around the rim of the glass until a circle shape is formed. Repeat this process several times. One large wrap yields approximately seven rounds.
  • Using a Misto or other spray bottle filled with olive oil, lightly coat a baking sheet and both sides of each round with oil.
  • Broil rounds on low for two minutes or until golden. Flip each round and broil until golden.

Instructions

    Breakfast Appetizers
  • Three appetizer rounds (see preparation instructions above)
  • 3 tablespoons pineapple cottage cheese
  • Cinnamon to taste
  • 3 walnuts, chopped
  • Spoon one tablespoon of pineapple cottage cheese on each round. Sprinkle with cinnamon. Top each round with one chopped walnut.
    Goat Cheese with Roasted Peppers
  • 12 appetizer triangles (see preparation instructions above)
  • 6 ounces crumbled goat cheese
  • 24 - 36 small strips roasted pepper (red, orange or yellow)
  • Top each appetizer triangle with ½ ounce of crumbled goat cheese and 2-3 strips of roasted pepper.
  • Bake at 350 degrees for 2-3 minutes or until the goat cheese looks melted.
  • This recipe tastes best with freshly roasted peppers.
    Ham, Gruyere, and Caramelized Onion Appetizers
  • 12 appetizer triangles (see preparation instructions above)
  • 3 slices deli ham, sliced into thin strips
  • 6 ounces gruyere cheese
  • 1 small Vidalia onion, finely sliced
  • 3 tablespoons olive oil
  • Saute the onions in two tablespoons of olive oil until caramelized. Set aside on low heat to keep onions warm. Lay the appetizer triangles on a pan and put 1.2 ounce of gruyere cheese on each. Bake at 350 degrees until slightly melted. While the cheese is melting, in a separate frying pan fry ham in 1 tablespoon of olive oil until slightly crispy.
  • Assemble the triangles:
  • Place a small amount of onions and ham on top of the melted cheese on each triangle
    “Dessert” Appetizers (makes 12 individual dessert appetizers)
  • 12 appetizer rounds (see preparation instructions above)
  • 6 large marshmallows sliced in half to form 12 pieces
  • 6 teaspoons creamy peanut butter
  • 1 Hershey’s chocolate bar, separated into 12 sections
  • Assemble:
  • Place one chocolate section on each appetizer round. Top each chocolate with ½ teaspoon of peanut butter. Place ½ marshmallow on top of each peanut butter. Bake at 350 degrees until melted and delicious!
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