These recipes are party / finger food at it’s best– beautiful, easily assembled and served at room temperature.
Marinated Cheddar Bites
The rosemary infuses the cheese with a little aroma, but does not get eaten.
1 cup drained oil-packed sun-dried tomatoes, divided
1 tablespoon extra virgin olive oil
1 tablespoon parsley, chopped
1 7-ounce block Irish Dubliner cheese, cut in ½-inch cubes
1 small bunch fresh rosemary
- Mince one sun-dried tomato. Combine it in a bowl with the olive oil and parsley; add the cheddar and toss to coat it in the dressing. (The cheese may be used immediately or allowed to marinate overnight).
- Cut the rosemary into 1 ½-inch long pieces. Strip the bottom ¼-inch of leaves, leaving a stem.
- Cut the remaining sun dried tomatoes in half, place one half on top of each cube of cheese. Insert the rosemary stem through the tomato into the cheddar just far enough for the stem to hold them together. If it is difficult to push the stem through the tomato and cheese, poke a hole with a toothpick first, insert the rosemary stem in the hole. To serve, arrange on a serving platter with a bowl in which guests can place the used rosemary stems.
Makes 16 servings (about 48-50 pieces)
Nutritional analysis for each serving: 73 calories, 3 g protein, 2 g carbohydrates, 0 g fiber, 6 g fat, 3 g saturated fat, 95 mg sodium
Tomato and Olive Bruschetta
When the plum tomatoes look placid, I use hot house or grape tomatoes– whichever has the strongest tomato perfume.
8 (1/2-inch) thick slices French bread, toasted
1 clove garlic, cut in half
1 cup chopped plum tomato (about 1/2 pound)
4 large kalamata olives, coarsely chopped
1 teaspoon capers
1 tablespoon minced red onion
1 tablespoon extra virgin olive oil
1 tablespoon chopped parsley
- Rub the toasted bread with the cut side of the garlic; discard the garlic.
- Combine the tomato, olives, capers, onion, olive oil, and parsley and let stand 15 minutes. Taste and add salt and pepper if needed. Spoon onto the bread and let stand another 10 minutes (to soak into the bread).
Makes 8 bruschetta
Nutrition per bruschetta: 118 calories, 4 g protein, 19 g carbohydrates, 1 g fiber, 3 g fat, 0 mg cholesterol, 247 mg sodium
Green Shrimp
These may be made early in the day, refrigerated and served cold or at room temperature.
1/2 cup cilantro
1/2 cup basil
1/2 cup parsley
1 tablespoon rice vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 small jalapeno pepper (or to taste)
3 tablespoons extra virgin olive oil, divided
24 peeled shrimp (about 1 pound)
24 cherry tomatoes
- Combine the cilantro, basil, parsley, vinegar, salt black pepper, jalapeno and 2 tablespoons of the oil in a blender and puree.
- Toss 1 tablespoon of the sauce with the shrimp. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over high heat. Add the shrimp in a single layer and cook about 2 minutes per side, ort until shrimp just loses its translucency. Remove from the pan.
- Thread 1 tomato and one shrimp on each skewer. Pass the remaining sauce for dipping.
Makes 8 servings
Nutritional analysis per serving: 99 calories, 8 g protein, 3 g carbohydrates, 1 g fiber, 6 g fat, 1 g saturated fat, 506 mg sodium
Hi Marge-
Happy, Healthy New Year to you, Ebo and your loved ones…..
xoxo
Susan
this appetizer looks yummy!!
And to you, Susan!