Tuesday, November 23, 2010

Easy Appetizers

This is the time of year when I like to have easy snack foods available for company and for cozy movie nights. I'm an appetizer fan - the perfect meal for me is a collection of tasty bits on my plate. But I like them to be made from real food, not packaged things full of preservatives and chemicals.

I made these for the baby shower a few weeks ago and everyone seemed to like them. They hardly need recipes, but here's an explanation.

Crostini 1

Slice a baguette and brush each side with olive oil, then toast each side in the oven for a few minutes under the broiler until golden. Watch carefully - I've burned my fair share of these. Then spread some pesto on the bread and top with 1-2 teaspoons of fresh goat cheese, then a few shavings of rosemary ham (or whatever ham you like, prosciutto is good, too). Just before serving, bake for a few minutes to soften the cheese - 5 or 10 minutes at most, at 350 degrees.

Crostini 2

Prepare baguette slices as above, then top with tapenade. Make your own or buy it from a delicatessen. 
Serve as is, or top with a bit of freshly grated parmesan cheese and run under the broiler.

There were crostini leftover from the shower and I decided to try freezing them. It worked better than I'd hoped. Just freeze them in a single layer then seal them well. To reheat, place on a baking sheet and bake for 10 minutes or until thawed and heated through. 

Avocado Salsa in Endive

Low-carb, dairy and gluten free, healthy, fresh. It's like eating a bit of salad in your hand.

Dice an avocado (or two), a tomato (or three), some red onion (finely dice), a jalapeno pepper if you're feeling adventurous. Mix it all together with salt and pepper to taste, add the juice of one lemon and pile into endive leaves. 

Enjoy! and for my American readers and friends - have a wonderful Thanksgiving!


  1. The salsa in endive leaves could be made into a turkey if one were talented. Yummy ideas, Lorrie! Thanks.

  2. Hi Lorrie,

    Yum with a capital Y! Putting them on a "to make" list. My list keeps getting longer and longer.

    I can't believe all the snow you have. Your photo's are stunning. I miss the snow but don't miss shoveling it. Temps here in the low 60's. It feels very wintery-hehe.

    big hugs,

  3. Great ideas, Lorrie. I see endive popping up all over these days...something I am not that familiar with. Must try these tasty looking samplers.

  4. Well they do look good but having just finished lunch I am not hungry!

  5. Lorrie thank you sooo much for sharing this! I love crustini but I have never tried freezing it...what a great idea...so good to know that it freezes well. I was also thinking that I could save a step or two by slicing & brushing the bread with olive oil a few days ahead & then freezing it until needed...then all I'd have to do is broil & build! Thank you so much for the ideas and inspiration.
    P.S. So funny about the burning...I too have blackened my fair share! ;)


Thank you for your comment. I read and value each one, cherishing the connections we can make although far apart. Usually, I visit your blog in return, although if you ask a question I try to contact you directly.

Welcome December

  December begins, and with it, preparations and celebrations. A week ago we attended a performance by The Tenors , a wonderful spectacle of...