Roasted Red Pepper Tapenade

Ingredients

  • 1 (7 ounce) jar roasted red peppers, drained and chopped
  • 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
  • 1/2 cup minced fresh cilantro
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup olive oil
  • 1/4 cup drained capers
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste


Directions
In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors. Serve with crostini. 

Caramelized Onion, Mushroom & Gruyere Tartlets

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon unsalted butter
  • 16 ounces white button mushrooms, thinly sliced
  • 1 clove garlic, chopped
  • ½ teaspoon dried thyme
  • Salt and pepper, to taste
  • ¼ cup white wine (can substitute chicken or vegetable broth)
  • 2 sheets puff pastry (thawed according to directions on package)
  • 1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
  • 1 egg + 1 tablespoon water, beaten together (for the egg wash)
  • Handful of parsley, chopped


Directions
Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.
Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.
Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.
Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.
Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

Fall Appetizer Recipes

Herb Cheese Spread

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 2 cloves garlic, minced
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup chopped parsley
  • 1/4 cup chopped fresh dill weed
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped black olives
  • 1 1/2 tablespoons lemon juice


Directions
In a medium bowl, mix cream cheese, garlic, mustard, Worcestershire sauce, parsley, dill weed, basil, olives and lemon juice. Transfer to desired mold, and chill in the refrigerator at least 2 hours before serving.

Thanksgiving Wontons

Ingredients

  • 1 1/2 cups cooked turkey breast meat, shredded
  • 2/3 cup dried cranberries
  • 1/3 cup slivered almonds
  • 1/2 cup cranberry sauce
  • 1 (14 ounce) package wonton wrappers
  • 1 quart vegetable oil for frying


Directions
Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
Heat the oil in large skillet or deep fryer.
Fry the wontons in the hot oil until golden brown. Drain on paper towels.

Eggplant Chips

Ingredients

  • 1 eggplant, sliced into strips
  • 1/2 cup soft bread crumbs
  • 1/8 cup grated Romano cheese
  • 1 clove garlic, chopped
  • 2 sprigs fresh parsley, chopped
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 2 tablespoons vegetable oil


Directions
Preheat oven to 400 degrees F.
Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.
In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.
Bake in preheated oven for 25 minutes, or until crispy.

Pear and Blue Cheese Tarts

Ingredients

  • 1 tablespoon butter
  • 4 large onions, thinly sliced
  • 3 pears, finely diced
  • 2 cups crumbled blue cheese
  • 3/4 cup chopped walnuts
  • 30 (2 inch) frozen miniature tart shells


Directions
Heat butter in a large skillet over medium-high heat; cook and stir onions until brown, soft, and sweet, 40 to 45 minutes. Let onions cool for a few minutes.
Preheat oven to 375 degrees F. Remove tart shells from freezer and place on baking sheets lined with parchment paper.
Combine caramelized onions with pears, blue cheese, and walnuts in a large bowl. Spoon pear-blue cheese filling into still-frozen tart shells.
Bake in the preheated oven until the filling is hot and melted and the pastry shells are lightly browned, 15 to 20 minutes. Serve warm or cooled.

It's already August and soon school will be back in session. You know what that means right? The holidays are coming! This fall try some new recipes when entertaining friends and family. Here are 6 appetizer recipes everyone is sure to remember. 

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