If you’re looking for easy appetizers for a Super Bowl party or casual gathering, we’ve got you covered. These three hors d’oeuvre recipes each have elements that can be prepared ahead of time, so you can relax and enjoy your own party. They’re all from my newest cookbook, Small Bites: Skewers, Sliders, and Other Party Eats (Gibbs Smith, publisher), and the beautiful photos are by Jessica Nicosia-Nadler. Enjoy!
Artichoke Cheese Wontons
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1⁄4 teaspoon garlic powder
- 1 cup grated Monterey Jack cheese
- 1/2 cup water-packed artichoke hearts, drained and chopped
- 24 wonton wrappers
- Chopped fresh chives, for garnish
In a small mixing bowl, combine the Parmesan, mayonnaise, and garlic powder; mix well. Stir in the Monterey Jack and the artichokes. (Mixture can be used at once or refrigerated, covered, for up to 24 hours.)
Preheat oven to 350°F and spray a mini muffin pan with nonstick cooking spray. Press 1 wonton wrapper into each muffin cup. Bake for 5 minutes, or until edges are lightly browned. (Wrappers can be used at once, or stored in a tightly covered container at room temperature for up to 24 hours; replace in muffin pan before proceeding.)
Fill each cup with 1 rounded tablespoon artichoke mixture. Bake until golden brown, 5–6 minutes. Garnish with chives and serve warm.
Honey Sriracha Glazed Bacon-Wrapped Scallops
Makes 15 to 20
- 2 tablespoons honey
- 2 teaspoons Sriracha sauce
- 2 teaspoons olive oil
- 1 pound (15–20) fresh or frozen (thawed) sea scallops, patted dry
- 1/2 pound sliced bacon (not thick cut), halved crosswise
To make the glaze, whisk together the honey, Sriracha, and olive oil in a small bowl; reserve. (Glaze may be used at once or refrigerated, covered, for up to 3 days.)
Wrap each scallop with a half slice of bacon and secure with a toothpick. (Bacon-wrapped scallops may be cooked at once or covered and refrigerated for up to 6 hours.)
Preheat the oven broiler and line a baking sheet with aluminum foil. Arrange the scallops on the prepared baking sheet. Brush both sides with glaze mixture. Broil, turning once, until scallops are opaque and bacon is crispy, 3–4 minutes per side.
- 24 pitted black olives
- 24 small pepperoncini peppers
- 24 small fresh mozzarella balls
- 12 jarred quartered and marinated artichoke hearts, halved
- 24 slices salami, folded in half twice
- 24 pimiento-stuffed green olives
- 1 large red bell pepper, seeded and cut into 24 pieces
Thread ingredients onto 24 (7-inch) skewers in this order: black olive, pepperoncini, mozzarella ball, artichoke heart, salami, green olive, and bell pepper. Serve immediately or refrigerate, tightly covered, for up to 1 day.
Hugs and enjoy the weekend,