What is your favourite appetizer?

Some of our family's traditional favourites include baked mushroom caps, stuffed with soft cheese and streaky bacon (or with cheddar, onion and streaky bacon) and bacon-wrapped scallops or water chestnuts. (Only ONE type of these per occasion!)

Two appetizers we've added to our favourites in the past few years include Asparagus With Prosciutto and Goat Cheese, as well as artfully arranged Antipasti Platters. The former recipe can be found at http://allrecipes.co.uk/recipe/2102/asparagus-wrap...

I can't give you an *exact* recipe for the antipasti platter, as it is different every time, depending upon ingredients we happen to have on hand (or remembered to buy at the grocer's). Our platters don't include any sort of meat...just various vegetables and different cheeses (although traditional antipasti platters usually include various meats)...including stuffed green olives, black olives, artichoke hearts, cherry tomatoes, roasted red peppers (from a jar), slices or cubes of cheddar and mozzarella, and crumbled Gorgonzola. It's a fun platter to put together in an attractive fashion, and because it is so colourful, it has brilliant eye-appeal. Some examples of antipasti platters, though not *exactly* like ours, can be found at the following links:

http://www.badmamagenny.com/wp-content/uploads/201...

http://lionsdeneatery.com/blog/wp-content/uploads/...

http://1.bp.blogspot.com/_uAKS7p5ilLA/TEBbavJAHjI/...

http://www.trinigourmet.com/wp-content/uploads/ant...

http://media.rachaelrayshow.com/managed/recipes/20...

I use this appetizer the most....and they really do stimulate the appetite.

Artichoke Bruschetta

1 lg. can artichoke hearts (water pack)

drained and chopped.

1/4 cup parmessan cheese

1/3 cup red onion, finely chopped

1/2 c. Mayonnaise

1 French baguette, cut in 1/3 inch slices.

Preheat the broiler

In a med. bowl, mix artichoke hearts, cheese, onion and mayo. Top French baguette slices with equal amounts of the mixture. Arrange slices in a single layer on a baking sheet.

3. Broil 2 min. or until toppings are bubbly & lightly browned.

These are a big hit wherever I take it

Cheese Logs

1 – 8 ounce package cream cheese – softened

1 jar Kraft sharp cheddar cheese spread – softened

2 teaspoons red wine vinegar

½ teaspoon garlic salt

1 cup finely chopped pecans

Mix 1st 4 ingredients thoroughly, roll in chopped pecans. Wrap in waxed paper and chill until serving.

Cheese Logs

1 – 8 ounce package cream cheese – softened

1 jar Kraft sharp cheddar cheese spread – softened

2 teaspoons red wine vinegar

½ teaspoon garlic salt

1 cup finely chopped pecans

Mix 1st 4 ingredients thoroughly, roll in chopped pecans. Wrap in waxed paper and chill until serving.

I love chicken liver pate on toast points or roasted vegetable crackers. I'll be making it for Christmas Eve dinner at my nephew's. I also like a veggie tray with a couple of different dips. Cheese and crackers are always good.

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Chicken Liver Pâté

1 pound chicken livers, cleaned

4 cups chicken broth

4 tablespoons rendered chicken fat or unsalted butter

1 medium onion, minced

3 tablespoons unsweetened cranberry juice

4 hard-boiled eggs

Salt and freshly ground black pepper, to taste

Toast points, for serving

Crackers, for serving

Bring livers and broth to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, and cook until done, about 10 minutes. Drain, reserving ½ cup cooking liquid. Transfer livers and reserved broth to a food processor.

Heat fat in a heavy skillet over medium-high heat. Add onion and cook until browned, about 4 minutes. Transfer onion and fat to food processor.

Add cranberry juice, eggs, salt, and pepper. Puree until smooth. Serve with toast points and roasted vegetable crackers.

Makes 2½ - 3 cups.

crab dip - use a nice plate and spread soften cream cheese on it - spread crab meat on top then cover with cocktail sauce = serve with crackers on side. ( should resemble a pizza)

home made roasted red peppers on slices of Italian bread

Stuffed mushrooms:

http://www.cooks.com/rec/doc/0,171,135181-248196,0...

A cup of freshly squeezed horse semen

~Arin