Three recipes for easy, quick make-ahead appetizers.
This week’s Kitchen Parade is dedicated to cooks who want quick-to-make and quick-to-serve appetizers on hand when family and friends stop by unexpectedly. With offerings like these, you’ll have regular company!
CREAM CHEESE-CHUTNEY SPREAD Mix 8 ounces light cream cheese, 1/2 cup mango (or other) chutney, 1/4 cup chopped cilantro (or parsley) and 1/2 teaspoon curry powder. Place in covered container and refrigerate 24 hours to meld flavors. Serve on crackers. Makes one cup.
CHEDDAR-OLIVE SPREAD Stir together 2 cups shredded cheddar cheese, 4 ounces sliced canned black olives, 1/2 cup mayonnaise, 1 teaspoon curry powder and 1/2 bunch chopped green onions (bulbs and green tops). Place in covered container and refrigerate 24 hours to meld flavors. Serve on crackers or baguettes sliced thin on the diagonal. Makes two cups.
Baking: 30 minutes
Makes 3 dozen, easily doubled
- 10 ounces frozen spinach, thawed
- 1 clove garlic
- 1 small onion
- 3 egg whites, slightly beaten
- 1 cup dried bread crumbs
- 1 teaspoon basil
- 1/2 teaspoon marjoram
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 3 tablespoons butter, melted
Squeeze liquid from spinach. Place garlic and onion in food processor and process until loosely chopped. Add spinach and remaining ingredients. Pulse two or three times, leaving spinach in distinct pieces but the mixture well combined. Chill 2 – 3 hours or overnight. Roll into 1-inch balls and place on baking sheet. Freeze. When frozen, transfer to freezer bags.
To serve, bake at 300F for 30 minutes.
SPINACH PUFFS In a last-minute rush, I once made these with Kraft Parmesan and matzo - not recommended. Use salted butter if you can, otherwise, add more salt to the mixture. After baking, if they need more salt, just sprinkle flakes of a finishing salt like fleur de sel over top.
CREAM CHEESE-CHUTNEY SPREAD I once substituted ricotta for cream cheese for the chutney spread. The texture is a tad grainier but boy, this stuff is good.
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