APPETIZER RECIPES

Antipasti

6 cups mixed greens, such as mesclun, gourmet, Italian or Mediterranean salad mix
1 cup artichoke heart quarters, drained
1 cup roasted red peppers, drained
1/2 cup julienned sun-dried tomatoes in olive oil, drained
1/2 cup ripe olives
1/2 cup dry bread crumbs
1 teaspoon Italian seasoning*
1/4 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil
8 ounces smoked mozzarella cheese, ** cut into 3/4 cubes
2 tablespoons balsamic vinegar, optional
1/4 cup julienned fresh basil leaves
1 tablespoon dried basil, optional

  1. Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens.

  2. Combine bread crumbs, Italian seasoning and salt in shallow bowl.

  3. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again.

  4. Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides.

  5. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.

Cheese & Beef Roll-Ups

Prepare this appetizer ahead for hassle-free entertaining

1 (8-ounce) package cream cheese, softened
2 tablespoons prepared horseradish
5 (8-inch) flour tortillas
25 to 30 spinach leaves, stems removed
10 thin slices deli Italian roast beef
8 ounces (2 cups) LAND O LAKES® American Process Cheese, shredded
  1. In small mixer bowl beat cream cheese and horseradish on medium speed, scraping bowl often, until smooth (1 to 2 minutes).
  2. Spread about 3 tablespoons cream cheese mixture evenly on one tortilla. Arrange 5 or 6 spinach leaves over cream cheese. Place 2 slices roast beef over spinach. Sprinkle about 1/3 cup cheese over roast beef. Roll tortilla up tightly; wrap with plastic food wrap. Repeat with remaining tortillas. Refrigerate at least 4 hours or overnight.
  3. To serve, cut each tortilla into 1-inch slices.

Makes 30 appetizers.

Nutrition Facts (1 appetizer):
Calories: 80
Fat: 5 g
Cholesterol: 15 mg
Sodium: 180 mg
Carbohydrates: 4 g
Dietary Fiber: 0 g
Protein: 3 g

Recipe and photograph provided courtesy of Land O Lakes, Inc.

Cranberry Shrimp Cocktail

Cocktail Sauce:
1 (16-ounce) can Ocean Spray® Jellied Cranberry Sauce
1/2 cup chili sauce
2 tablespoons finely chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon prepared horseradish
Shrimp:
48 cooked medium shelled deveined shrimp with tails left on (about 1 pound)
  1. Combine all sauce ingredients in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat; simmer for 10 minutes or until onion is tender and sauce thickens slightly, stirring frequently. Cool; refrigerate until cold.
  2. Fill a large bowl with crushed ice; place bowl of cocktail sauce in center of ice. Arrange shrimp on ice around bowl of sauce.

Makes 12 servings.

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.

Creamy Deviled Eggs

 

This comfort food is nice and simple to make.

6 large hard-cooked eggs, peeled and halved
2 tablespoons seafood cocktail sauce
2 tablespoons mayonnaise
1 tablespoon onion, finely chopped
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill, crushed
1/8 teaspoon ground black pepper
Paprika

  • Remove egg yolks from whites. Place yolks in medium bowl; mash with fork. Add cocktail sauce, mayonnaise, onion, dill and pepper; mix well.

  • Spoon or pipe mixture into egg white halves. Sprinkle with paprika.

Makes 1 dozen.