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| We need to take an appetizer to share pool-side with our group at a hotel. Everyone will take an appetizer, so there will be something for everyone. Later, we'll have dinner at an Italian restaurant. I'd like something easy to prepare, easy to carry, and easy to digest -- not too heavy or filling prior to a possibly-heavy Italian meal. Last time, I took a made-from-scratch onion dip and most of it wasn't eaten (it's delicious, just too heavy), so this time I want to go light.
One thought is red and green grapes, cut into little clusters for easy picking. Any suggestions to add to it? |
Follow-Up Postings:
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| Melon Fruit Salad with Pineapple or Orangee Glaze Start with: watermelon Glaze: Combine ingredients in a small pot. Whisk on low heat until thick. Cool and pour over fruit. Makes about 1 1/2 cups and the recipe can be easily halved. (Add over each individual serving just before you plan to eat it, other wise it gets very soupy, and not glazed.) *********** This is from one of my favorite recipe blogs....Mennonite Girls Can Cook. |
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I saw this recently and saved it to try -the recipe is in some language I can't read, but basically is watermelon squares with feta - looks like mint sprinkled on and maybe a squeeze of lime.  Source: syllektiko.blogspot.com via on Pinterest |
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| One more that is always popular: Caprese bites
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Here is a link that might be useful: Caprese skewers
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| Skewered bits of fruit...melon s pineapple and grapes strung on skewes and served with a dip of greek yogurt, mixed with a little frozen limeade concentrate. And how about a plate of cooked shelled tail on shrimp with a home made hot sauce. and mini caprese salads....skewers with a cherry tomato a small pearl of mozzerella and a basil leaf. I am thinking of things that may be on the menu in a nice Italian restaurant....outside of fried calamari rings...!! |
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| Wow - I like them all, thank you so much. Keep 'em coming... I'll save them for future parties. |
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| I don't know where you are, but we have an abundance of fresh figs right now. I just slice in half (if small, or quarters or rounds if larger) and top with a sprinkle of a blue cheese -a little drizzle of honey is nice. They are so beautiful! Or with a shave of parmesan, a drop of balsamic and black pepper. MMMM! |
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| "... easy to prepare, easy to carry, and easy to digest -- not too heavy or filling ..." Vegetables a la Greque would fill the bill nicely. It's crudites kicked up a couple of notches. Sorry I don't have a recipe on file but you can easily find one. Jim |
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| I hit a home run at a get together this past weekend. Almost embarrassed to say it was the hit of the party. I bought a piece of smoked trout from the market and served with a selection off interesting crackers. That was it!!!!! |
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| This dip was posted quite some time ago by Seagrass and we have enjoyed it many times since. (Thanks again, Seagrass!) FALL APPLE DIP 8 oz. cream cheese, room temperature Combine cream cheese, brown sugar and vanilla in a bowl - mix until smooth. Sprinkle with the chopped peanuts. Dip apple slices in orange juice and arrange around the cream cheese mixture. (Can transport apple slices in a container or ziplock bag in the orange juice, then arrange when ready to serve). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Or if you wanna go veggie instead....
Crudite Platter with Roasted Garlic Aioli 1 bunch baby carrots (leave about 1 inch of green tops on Arrange prepared vegetables on platter and serve with aioli for dipping Roasted Garlic Aioli 1 head garlic Preheat oven to 400F. Cut off pointed end of garlic, place on a piece of foil and drizzle with olive oil. Wrap tightly and roast for about 30-40 minutes or until soft. Let garlic cool and then squeeze the pulp from the cloves into the bowl of a food processor. Add remaining ingredients and process until smooth. Aioli may be refrigerated in an airtight container for up to 4 days. Linda |
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| These nuts are addictive. They would be easy to take because they don't need refrigeration--just a pretty plastic bowl to serve them in. They're easy and freeze well, or you could make them ahead if you want. SWEET & SPICY NUTS 1 large egg white Preheat oven to 250 degrees. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes. |
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| These nuts are addictive. They would be easy to take because they don't need refrigeration--just a pretty plastic bowl to serve them in. They're easy and freeze well, or you could make them ahead if you want. SWEET & SPICY NUTS 1 large egg white Preheat oven to 250 degrees. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes. |
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| Thank you so much!! All of them sound great and I'll refer to them in the future. My husband chose the nuts, so I'll make those. :-) Thanks again! |
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| great choice because you can save any leftovers! |
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