Cheese and Garlic Stuffed Tomatoes

You can serve this Cheese and garlic stuffed tomatoes as a starter or as a salad.

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Cheese and Garlic Stuffed Tomatoes
Course Appetizers
Prep Time 20 minutes
Servings
people
Ingredients
Course Appetizers
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cut off the top of cherry tomatoes. Keep the tops for presentation.
  2. Using a small spoon, scoop out the insides of the tomatoes. Place the tomatoes upside-down on a paper towel.
  3. Remove juice and seeds from the pulp. Mince the pulp.
  4. Press garlic using a garlic press. Mix the cheese and garlic together.
  5. Add mayonnaise, finely chopped herbs and tomato pulp. Salt and pepper to taste. Mix well.
  6. Using a spoon, add cheese filling to the tomatoes and place the tops back on top of your cherry tomatoes.
  7. Refrigerate tomatoes before serving.

Homemade Hummus

With or without tahini, homemade hummus made from scratch only takes 5 minutes to make. No needs to cook the chickpeas, just open a can and mix with garlic, lemon juice and olive oil! This delicious healthy snack can be serve for any occasion with pita bread or garden vegetables.

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Homemade Hummus
If you don't like spicy food, use paprika instead of chili powder, it makes the dish look pretty, and only slightly alters flavor.
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Drain garbanzo beans, keep half of the juice.
  2. In a food processor, place the chickpeas, lemon juice, garlic, salt, black pepper, tahini, chili powder and 2 Tbsp of olive oil. Mix until smooth. Add 1 or 2 Tbsp of the juice from the can (or water) to give a desired texture to the hummus.
  3. Transfer hummus to a serving bowl, drizzle with the rest of the olive oil and sprinkle with chili powder or paprika.

Puff Pastry-Wrapped Shrimps

The reason I love making Puff Pastry-Wrapped Shrimp so much is the simple ingredients and because I almost always have frozen shrimp and puff pastry left in my freezer.

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Puff Pastry-Wrapped Shrimps
Course Appetizers
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Course Appetizers
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Instructions
  1. Preheat oven to 380 degrees F. Cover a large baking sheet with parchment paper.
  2. Season shrimp with salt, pepper and seasoning.
  3. Roll out the pastry dough and cut into 1 cm wide strips.
  4. Starting at the top, wind one pastry strip around one shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with each shrimp.
  5. Place shrimp onto the baking sheet. Beat the egg in a small bowl with a fork, to make egg wash. Brush the shrimp pastry with egg wash.
  6. Bake for about 12 min, or until golden brown. Do not overcook.

Boursin™ Stuffed Mushrooms

Tasty and very easy recipe with only 2 main ingredients that you can find in every store: mushrooms and Boursin.

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Boursin Stuffed Mushrooms
The Boursin™ Garlic & Fine Herbs Cheese is aleredy salty enough so don't add more salt. On the other end, if you like spicy food, season with pepper.
Course Appetizers
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Course Appetizers
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Instructions
  1. Preheat oven to 400° F.
  2. Wash and dry mushrooms. Remove stems. (You can use them for another recipe),
  3. Place mushroom caps on a baking sheet. Season with pepper. Fill each mushroom's hole with 1-2 tsps of Boursin™.
  4. Bake about 25 minutes until mushrooms are golden and cooked through.
  5. Sprinkle the baked mushrooms with fresh herbs and they're ready to be served!

Salmon Теrrine

An elegant french recipe made of fresh and smoked salmon, eggs, sour cream, and parsley. This refined and delicious appetizer is perfect for cold buffets. Serve the Salmon Terrine with mayonnaise, vegetables, or a green salad.

 

 

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Salmon Terrine

This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.

Course Appetizers

Prep Time 15 minutes
Cook Time 40 minutes

Servings
servings


Ingredients

Course Appetizers

Prep Time 15 minutes
Cook Time 40 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.

  2. Cut the fresh salmon into pieces and mix with a food processor.

  3. Add the eggs and mix well.

  4. Add the sour cream and parsley.

  5. Add the smoked salmon, salt and pepper. Mix with a spatula.

  6. Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.

  7. Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.

Homemade Olive Tapenade

The tapenade is a dip or paste made with olives (black or green), anchovies and capers. This appetizer comes from Provence, France and is great with fresh bread or toast. With the help of a food processor, or blender, this hors d’oeuvre is ready within 5 minutes.

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Homemade Olive Tapenade
The anchovies are very salty. If you find your tapenade too salty, add more olives or olive oil.
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in an electric blender. Pulse a few times until finely chopped. The tapenade should have small pieces of olives. Do not over blend!
  2. Serve with crackers or fresh baguette slices.

Smoked Salmon Puffs

These irresistible little puffs are filled with a delicate cream made of smoked salmon. Excellent as an appetizer with a glass of Champagne!

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Smoked Salmon Puffs
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Instructions
Dough
  1. Preheat oven to 390 degrees F. Line two baking sheets with parchment paper. In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
  2. Add flour and mix well, until the dough comes away from the walls and forms into a ball.
  3. Add the eggs one by one. Stir well. The dough should become smooth and shiny.
  4. Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  5. Transfer the dough to a piping bag.
  6. Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
  7. Lightly brush the top of puffs with egg yolk.
  8. Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.
Smoked salmon filling
  1. In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
  2. Season with salt, pepper and lemon juice. Mix once more.
  3. Whip heavy cream, until soft peaks form.
  4. Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
  5. Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
  6. Dust puffs with paprika. Serve right away or keep in the refrigerator.

Creamy And Buttery Deviled Eggs

Deviled eggs are the perfect healthy appetizers and always welcome at a party. This is very easy recipe with softened butter and a bit of garlic.

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Stuffed Eggs

To cook a perfect boiled eggs, simply place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring to a boil over high heat, boil for 6 to 7 minutes over medium heat for perfect hard boiled eggs.

Course Appetizers

Prep Time 15 minutes

Servings
people


Ingredients

Course Appetizers

Prep Time 15 minutes

Servings
people


Ingredients


Instructions
  1. Carefully peel the eggs and slice them in half lengthwise. Remove yollk and transfer it to a medium bowl.

  2. Mash the yolk with a fork until crumbly.

  3. Add the mayonnaise, butter,garlic, salt and pepper and combine until incorporated.

  4. Place the mixture in a piping bag fitted with a medium tip (or teaspoon), pipe the yollk mixture into the whites.

  5. Garnish with fresh dill.

  6. Refrigerate before serving.

Tuna pate with smoked salmon

Delicious Tuna and Smoked Salmon Pate is an amazing appetizer served with fresh or toasted bread.

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Tuna pate with smoked salmon
Course Appetizers
Prep Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Course Appetizers
Prep Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Instructions
  1. In a bowl, combine together mascarpone cheese and tuna, mash it with fork.
  2. Add chopped dill and minced onion, salt and pepper.
  3. Add finely chopped smoked salmon and stir together.
  4. Transfer to a small dish and garnish with chopped fresh dill or with thin slices of salmon. Cover with food plastic wrap.
  5. Chill in the fridge for at least 6 hours.

Salmon in Puff Pastry

Who says you need to make a special dough for amazing appetizers? Thank goodness for puff pastry! It is so easy to use and you can buy it in the freezer section at any grocery store. I want to introduce you to this delicious puff pastry packets that are filled with salmon, sour cream and herbs. And can be served with any green salad of your choice. It’s great for brunch, lunch, or light dinner. This will definitely be on my holiday table this year.

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Salmon in Puff Pastry
Course Appetizers
Prep Time 25 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 25 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Heat olive oil in a skillet over medium-high heat. Add finely chopped onion cook and stir until tender.
  2. Cut salmon into small cubes. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Gently mix.
  3. Preheat oven to 380 degrees F. Line baking sheet with parchment paper.
  4. Gently roll out the dough to a thickness of about 1/2 cm. Using 8 cm round cookie cutter carefully cut out circles.
  5. Place pastry rounds on a flat surface, divide salmon mixture between them and spread one tea spoon over pastry, leaving a 1/2 cm border all around.
  6. Brush pastry borders with water. Top with pastry rounds and press edges together firmly to seal.
  7. Place the pastry packets on baking sheet and brush with egg yolk.
  8. Make a small hole in the middle of the top of each lid. Use a paring knife to score the top of the pastry as desired. Be careful not puncture through.
  9. Bake for about 20 minutes, or until golden.
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