Favorite Appetizer Recipes
Great for any party!
| Sourdough Bread Dip | Creamy Scallion Dip | Sun-Dried Tomato Party Bread | Marinated Mushroom Canapés | Fresh Corn-Tomato Salsa |
1/2 cup pine nuts
1/2 cup CALIFORNIA SUN DRY® Julienne Cut Tomatoes
1/4 cup fresh chopped basil
2 lb Brie cheese
1 large round loaf french bread
Sauté pine nuts, basil and tomatoes in some of the oil from sun-dried tomatoes until pine nuts are browned and basil has wilted. Melt brie and put into carved out round loaf of bread. Mix in tomato mixture and use bread from loaf for dipping.
Serve this easy dip with crisp raw vegetables or over salad greens. Or use it as a topping for broiled fish or a baked potato. It keeps in the refrigerator for two days.
1 cup lowfat plain yogurt
1/2 cup sour cream
1 English cucumber, peeled, halved, seeded and coarsely chopped
1/2 cup chopped scallions
1/4 cup coarsely chopped California Sun Dry Tomatoes
1 small clove garlic, sliced
1/2 teaspoon ground cumin
1/2 teaspoon salt
Combine all ingredients in food processor. Puree until mixture is well-blended but not completely smooth. Taste and add more salt if needed.
Makes 3 cups
Yield: 8 to 10 servings
1 long loaf french bread, about 1 pound
4 ounces cream cheese
1/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
Hot red pepper flakes
3/4 cup thinly sliced green onions
1/2 cup CALIFORNIA SUN DRY tomatoes, chopped
Preheat broiler. Cut french bread in half lengthwise. Blend cream cheese, mayonnaise and Parmesan cheese until smooth. Spread evenly on bread halves. Sprinkle with hot pepper flakes to taste. Top with green onions, then tomatoes, dividing them evenly. Broil until bubbly and browned. Slice to serve.
CALIFORNIA SUN DRY MARINATED MUSHROOM CANAPÉS
1 pound thinly sliced white mushrooms
1/2 cup light olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 cup finely chopped lightly drained California Sun Dry Tomatoes
1/4 cup very fine slivers of brine cured olives (Nicoise or Kalamata)
1/4 cup chopped curly parsley
1 crisply crusted baguette, thinly sliced
olive oil
Freshly ground pepper
Beat or whisk together the 1/2 cup olive oil, lemon juice and salt. Add mushrooms and gently turn to coat. Let stand for 20 minutes, turning occasionally.
Just before serving, add tomatoes, olives and a generous grinding of pepper to the mushrooms. Brush one side of the bread slices with olive oil to moisten. Loosely pile mushroom mixture on top. Sprinkle with parsley and serve. Makes approximately 30 canapés.
Spoon this zesty salsa over grilled chicken, pork chops, swordfish or salmon.
Makes: 5 cups
1 (15 oz) can corn kernels
1/2 cucumber, seeded, in 1/4-inch dice
1/2 medium red onion, in 1/4-inch dice
1/4 cup chopped cilantro
1 jalapeño chile, minced
1 tablespoon fresh lime juice
1 (16 oz.) jar CALIFORNIA SUN DRY® Tomato Salsa
In a large bowl, combine corn, cucumber, onion, cilantro, jalapeño and lime juice. Stir to blend. Stir in Salsa. Chill for 1 hour. Miix before serving.