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Quick and Easy Appetizers
by Fran Claro
As a rule of thumb, I keep a pretty good supply of almost-made appetizers on hand. Key is my having a loaf of thinly sliced French or Italian bread-a baguette-in the freezer. Using the bread as a base, creating brilliant appetizers is a piece of cake.
To cover the basic-bread-I go Mediterranean with appetizers that use tomatoes, olives, olive oil, tuna, or Italian and French cheeses. I become an Anglophile with hors d'oeuvres that use Stilton, cheddar, walnuts, port, and sherry. For an all-American approach, I rely on eggs, vegetables, ham, and bacon. And I have to shoo the kids away from the treats to have enough for the guests.
Bread Basics
24 slices Italian or French bread, thinly sliced
- Preheat broiler to 500 degrees.
- On a cookie sheet or jelly-roll pan, arrange bread slices in one layer.
- Broil on first side for about 2 minutes or until lightly brown.
- Turn slices. Broil for about 2 minutes, until golden
- Place slices on wire rack to cool.
Tuna Spread
- 1 can Italian tuna, packed in olive oil
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1/4 cup Nicoise or Kalamata olives, pitted
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1 tablespoon chopped onion, either red or white
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3 tablespoons olive oil
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Sprinkle dried red pepper flakes
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Salt and pepper
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1 tablespoon scallions or green onions, finely minced
- Mash together all ingredients-except scallions, including oil that tuna is packed in-preferably, in a mini-chopper or by hand-to form a paste.
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Spread paste on cool toast rounds. Sprinkle with scallions. Makes 24.
Tomato Bruschetta
- 1 cup ripe tomatoes, any variety, finely diced
- 1 clove garlic, finely minced
- 1/2 teaspoon dried basil OR
- 1 tablespoon fresh basil, chopped
- 1/4 cup olive oil
- pinch of sugar
- salt and pepper to taste
- Mix all ingredients together.
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Spoon on toast rounds. Makes 24.
Three-Cheese Spread
- 1/2 cup Fontina cheese, shredded
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1/4 cup Asiago cheese, grated
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2 Tablespoons Gorgonzola cheese, crumbled
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1 to 1 1/2 tablespoons olive oil
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1 can anchovies, packed in oil
- Have all cheeses at room temperature. Mix all cheeses together. Add enough olive oil to reach spreading consistency.
- Dice anchovies to yield 24 pieces.
- Spread cheese mixture on toast rounds. Top each round with a bit of anchovy. Makes 24.
Stilton-Bacon Spread
- 3/4 cup stilton cheese, crumbled
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6 slices bacon, crisply cooked, crumbled
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2 tablespoons mayonnaise
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1 teaspoon horseradish, well-drained
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sprinkle of freshly ground pepper
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24 toasted walnut halves (optional)
- Combine all ingredients, except walnuts.
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Spread mixture on toast rounds. Top each with a toasted walnut if desired. Makes 24.
Egg Salad Spread
- 6 hard-boiled eggs, (boiled for 5 minutes, resting in covered pan for 10 minutes, then chilled under running cold water), chopped
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1 scallion or green onion, finely minced
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1/4 cup mayonnaise
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1/4 teaspoon celery seed
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sprinkle of dry mustard
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sprinkle of cayenne
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salt and pepper
- Combine all ingredients. Spread on toast rounds. Sprinkle with additional cayenne if desired. Makes 24.
Filet of Beef Rounds
- 1 to 1 1/2 pounds filet of beef, well dried
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cup Stilton cheese spread (see below)
- 24 capers, rinsed and dried (optional)
- Preheat oven to 425 degrees.
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In an ovenproof skillet, heat olive oil.
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Sprinkle filet with salt and pepper and brown in hot oil.
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Transfer skillet to oven. Roast beef about 25 minutes, or until cooked to your liking. (You may do this a day ahead. Wrap cooked beef closely and refrigerate.)
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If just cooked, allow meat to rest, loosely covered with foil, for 15 minutes. Cut into 24 very thin slices. Stilton Cheese Spread: Mix 1/4 pound crumbled Stilton with 4 tablespoons of heavy cream until of spreading consistency.
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Place a slice of meat on each bread round. Top each round with some cheese spread. Add a caper on top of each if you desire. Makes 24.
About the Author
Fran Claro is a cook and contributing writer to Food & Crafts. She lives in Irvington, New York where she dreams up Italian feasts for her extended family.