Small Bites for the Big Game

Small Bites by Eliza Cross


Dear friends,

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 wontons appetizer

Artichoke Cheese Wontons

Makes 24

  • 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.


bacon wrapped scallops


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.


antipasto skewers


Antipasto Skewers

Makes 24

  • 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,

The signature for Eliza Cross

About Eliza Cross

Eliza Cross is a full-time writer and the author of 15 books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

6 thoughts on “Small Bites for the Big Game”

    • Readers, Kathleen is my friend and neighbor and she has a wonderful blog you should check out called The Fresh Cooky. In fact, she made the artichoke cheese wontons and featured them here:

      Her site is full of mouth-watering recipes!


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