Even though I certainly am not a hardcore sports fan, I do love any excuse to toss a party! Super Bowl can be a time for great afternoon shopping in an empty mall. Or maybe an excuse to buy Ruffle potato chip and devour Lipton’s sour cream onion dip while sitting in front of the TV. But sometimes it just feels like the perfect opportunity to gather your favorite crew, get a little rowdy and make a Sunday afternoon even a little more special. To me, all incredible options.
When the Broncos lost, then the Forty-niners …my enthusiasm for the 2012 super bowl has kind of lost its luster. BUT, while enjoying a snow day at home, I caught the latest episode of The Chew …and found a little care and a whole lot of inspiration.
When having people over for a game, I love bite-sized appetizers. It means no silverware, plates are optional and everyone can eat while still holding their beverage of choice! These three appetizers fit the bill for bite-size, savory and YUM.
From my table (and really The Chews) to yours….and if I have to choose… GO PATRIOTS!
Roasted Cherry Tomatoes with Crumbled Blue Cheese
Ingredients:
• 16 oz. Cherry tomatoes
• 2 minced Garlic Cloves
• 1/2 cup Bread Crumbs
• 1 T Butter
• 1 T Parsley
• S&P to taste
• Crumble Blue Cheese
Directions:
• In a saute pan add butter, garlic, parsley and bread crumbs.
• Cook for a couple minutes until all the ingredients combine.
• Cut each cherry tomato in half and fill with some of the bread crumb mixture.
• Put under the broiler for 2-3 minutes.
• Take tomatoes out of the oven and top each with a crumble of Blue cheese.
• Serve immediately.
• TIP: This app looks great on a white square platter sprinkled with more chopped parsley and lemon curl
Roasted Beet and Goat Cheese Bites
Ingredients:
• 1 C Roasted or Pickled Beets
• 8 ounces Goat Cheese
• Zest of 1 Lemon
• 1 T Parsley (finely chopped)
• 1 T Tarragon (finely chopped)
• 1 C crushed Toasted Walnuts
Directions:
• Take roasted beets and dice into small cubes.
• Mix goat cheese with lemon zest, herbs, and salt and pepper to taste.
• Take some of the goat cheese mixture and form a ball around pieces of beet.
• Roll the bites in the chopped walnuts.
• Keep in refrigerator until you’re ready to serve.
• TIP: Putting these on an oblong pewter platter will keep the chill and add some contrast. Sprinkle remaining Tarragon for added depth.
Stuffed Mushrooms
Ingredients:
• 20 Button mushrooms (scrubbed clean and stems separated)
• 1 T Olive oil
• 2 T Minced shallots
• 2 Garlic cloves, minced
• 2 T Chopped almonds
• Salt
• 3 T Chopped Parsley
• 1 t dried thyme
• 2 T breadcrumbs
• 2 T Low Sodium Vegetable stock
• 2 T Olive oil
• 2 T Grated Parmesan
Directions:
• Pre-heat oven to 375
• Finely chop mushroom stems.
• In small pan, heat 1 T olive over medium-high heat.
• Saute the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.
• Add the garlic and almonds and sprinkle with salt.
• Stir well and sauté 2 more minutes.
• Turn off the heat and add the parsley, thyme and breadcrumbs.
• Pour the vegetable stock into a food processor, then the rest of the stuffing.
• Pulse several times to get a fine mixture, almost a paste.
• Toss the mushroom caps with olive oil.
• Fill each mushroom with the stuffing.
• Sprinkle grated cheese
• Bake for 20-25 minutes, or until the cheese browns a little.
• Allow to cool for 5 minutes or so before serving.
• TIP: Pewter is also great for this dish – but warm it slightly before placing hot ‘shrooms. Radicchio is a great garnish to this fall colored appetizer.
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