Whole grapes, usually the red are sweeter. And yes, you’d need a firm blue cheese for chunks to hold together on skewers. I’ve made them both ways and the pockets are much easier. You can make them bite size.
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loving these ideas and just in time.
9 moms from S20s high school are doing a “care package party” tomorrow. It’ll be nice to see these ladies - and i think there’s two ideas I’ll try! thanks!
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Shrimp cocktail.
Sometimes it’s what for dinner.
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Some college friends and I were planning a pot luck dinner and splitting up what to bring. One said “M will bring a shrimp cocktail tray.” I asked how she knew that and she said “I’ve known her for 40 years, and every single holiday, party, picnic, tailgate, M brings shrimp cocktail” (they married brothers, so see each other a lot).
She did, indeed, bring the shrimp tray.
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Jamon Iberico de bellota. Expensive but oh so good. Google “La Tienda” for a good online source.
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One of my Simple favorites is a can of tuna (drained), mixed with a block of cream cheese. I’ve served it in a bowl, and also rolled into a ball coated with chopped nuts and fresh parsley.
Delicious with triscuits or pita chips…
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Hmmm….I need to try this one!
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I’m not really proposing this as a good answer, but one of the things that goes quickest in our house is Dark Russet potato chips (Utz brand, I think) and Helluva good French onion dip. Once you start, you can’t stop.
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I tried the Dark Russet chips at Trader Joe’s this week and let’s just say it’s a good thing we don’t have TJ’s locally… outstanding!
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Oven roasted veggies cut into serving sizes disappear quickly. They can be put into paper or plastic cups with our without a dip to bring safer for sharing.
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I might suggest if serving roasted vegetables as an appetizer to make it a little “fun” in the tasty department by drizzling a balsamic glaze.
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I went to a neighborhood dinner last night and brought some roasted veggies with dip. Broccoli, carrots, sweet potatoes, golden beets. The food disappeared. It looked like locusts came.
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How long do you roast them and at what temp? I assume you want them still crispy. Do you serve them roasted but cold?
Roasted veggies are versatile and can be served hot or cold. I cook them until they still have the texture has changed and they’re slightly softened and not as rigid as raw. I like zucchini, yellow squash, asparagus, beets, broccoli, cauliflower, mushrooms (halved if they’re very large), some folks like Brussel sprouts.
The nice thing is most folks can eat this—not too many allergy issues, dairy intolerances, vegan/celiac issues. Happily it’s pretty low-calorie. People can add their own dip or seasoning.
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I sometimes have a bowl of clementines (“cuties”, small oranges) out for company. Originally I started doing this as dessert alternative for a diabetic friend. But I’ve found some people reach for them at dessert or appetizer time when they are trying not to overload on more indulgent food. Pistachios can also be popular, another food with a bit of “work” to open…. slow the eating pace.
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The nice thing about cuties, tangerines and other little peelable fruit is they are self-contained and you don’t have to deal with sharing and packaging it in any way—rinse, put it in attractive basket/bowl/dish and you’re good to go. It’s nice if there are trash cans handily so folks can dispose of peels, but otherwise they generally just bundle in napkin until there’s a handy place to stow it.
Prepackaged little wheels of cheese, small individual containers of humus or guacamole plus small cup of bag of chips or cracker or cut raw veggies is easy and fairly healthy as well. There are small containers of mini breadsticks and Nutella, where everyone can have their own container of both.
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I think I did 400 for about 20 minutes for the broccoli, at least another 10-15 before the sweet potatoes were finished. I had each bunch of veggies separated on one cookie sheet. Took each out as they finished cooking. Broccoli came out first, once they were browned. Sweet potatoes were in longest since I wanted them almost crispy outside. I served them at room temp.
If anyone’s interested, here’s the dip I served with them, which everyone raved about: https://www.foodnetwork.com/recipes/nancy-fuller/roasted-onion-dip-2418892
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If you’re doing roasted vegetables and you don’t want them soft/mushy choose vegetables that are not high in water content - that would (IMO) leave out summer squashes.
Broccoli, cauliflower, beets, potatoes remain firm and I like them when they get just a little char on them.
This is tit for tat, of course but to me there is a difference between an appetizer and a snack. Clementines, popcorn, bowls of pretzels, etc. = snack. Appetizers are small bites but pack a more interesting punch.
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Trader Joe’s tempura vegetables and vegetable birds nests are both very good. They require heating, but disappear quickly.
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We love roasted veggies, especially this time of year. And serve them hot or cold… depending on the occasion. I’ll definitely serve with your dip recipe the next time!
Another easy throw together app… zucchini rounds topped with a mixture of cream cheese, parm, herbs & spices. Bake it until the cheese melts a bit then broil just to brown off. Super easy, low carb, and tastes great even at room temp.
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