Professional Documents
Culture Documents
of appetizer
recipes
Table of Contents
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page 1
PeaHummus
Puree 1 cup thawed peas, 2 tbs. tahini, 1 minced garlic clove, and 2
tbs. lemon juice in food processor until smooth. Garnish with
peas, olive oil
Bacon-and-Pear Bites
Mix 2 cups each pecans, almonds, and walnuts with cup maple syrup, 2 tbs. olive oil, 2 tbs.
chopped herbs, and tsp. cayenne. Bake for 15 minutes at 350F.
Roasted Chickpeas
Toss 1 can rinsed, drained, dried chickpeas with olive oil, salt, and spices (like Creole blend,
cumin, paprika). Roast at 400F, 30 to 40 minutes.
Edamame
Boil fresh or frozen edamame in pods 3 to 5 minutes. Sprinkle with coarse salt. For this, they
charge you eight bucks.
Combine lb. grated sharp cheddar, cup mayonnaise, 1 (4-oz.) jar drained and diced
pimientos, and tsp. horseradish (or hot sauce) in a bowl.
Avocado Crostini
Broil a good hot dog, roll in a tortilla spread with brown mustard. Slice. You know everyone will
eat them
Spinach-Artichoke Dip
Beat 1 bar cream cheese, 1 cup grated cheddar, 1 tbs. mustard, and 1 tsp. Worcestershire.
Refrigerate. Shape into log; roll in chopped toasted pistachios. Chill.
Red-and-Green Shrimp
Serve shrimp cocktail with cocktail sauce (red) and salsa verde or pesto (green).
Greek-Style Nachos
Top pita chips with feta, roasted red peppers, pepperoncini. Bake until melted; top with chopped
tomatoes, olives, Greek yogurt.
Cheeseburger Dip