Appetizers – Beach Babe Style

For our annual Beach Babe and their Boys Valentine dinner I prepared some of my favorite “stand by” appetizers.  Ones I know everyone will love.

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Above picture – The Beach Babes enjoying my appetizers.  One of our beach babes Patrice was visiting her sick daddy so wasn’t with us – we missed you Patrice!

 

One of my favorite appetizers, the one I make more than any other appetizer is Roasted Garlic and Artichoke Dip – yum!  You can serve it with sliced baguette or crackers or just eat it by the spoonful.  There are lots of artichoke dip recipes out there – the secret ingredient that makes this one so good is roasted garlic.

If you have never roasted garlic before I recommend that you pay a visit to  Pioneer Woman Cooks blog (one of my favorite food blogs) and her beautiful pictorial and instructions for roasting garlic.  I used roasted garlic in several of the appetizers I made so I roasted about 6-7 heads of garlic.

roasted garlic - Page 039

Appetizers – Beach Babe Style

Ingredients

  • 1 (6.5 oz.) jar marinated artichokes, drained and chopped
  • 1 cup reduced fat or regular mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • 1 head roasted garlic, mashed
  • salt and pepper to taste.

Instructions

  • Mix the above together
  • Place in a 1 quart glass dish
  • Sprinkle 1/4 tsp. paprika on top
  • Bake 20 minutes or until bubbling in a 375 degree oven
  • Serve with pita bread, baguette, crackers or vegetables

 sundried tomato tart - Page 041

Appetizers – Beach Babe Style

Ingredients

  • 1 large egg yolk
  • 1 sheet frozen puff pastry, thawed
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes
  • 1/2 cup grated Fontina (or any mild Swiss like white cheese)
  • 4 thin slices prosciutto, cut into thin strips
  • 2-3 Tbsp. freshly grated Parmesan Cheese

Instructions

  • Preheat oven to 400 degrees
  • Line a baking sheet with parchment
  • Whisk the egg with 1/2 tsp. water
  • Lightly dust a work surface with flour and gently unfold the pastry sheet
  • Roll out the pastry eliminating the creases to a 10 x 14 inch rectangle
  • Cut the rectangle in half lengthwise to make two 5 x 14 inch rectangles and if the edges are uneven or ragged, trim them
  • Transfer both pastries to the baking sheet
  • With the tines of a fork, press a 1/4 inch border around the edge of the pastry
  • Brush the egg mixture along the border
  • Poke the rest of the pastry all over with the fork to keep it from puffing too much
  • Bake both pastry rectangles until firm and golden, about 12 minutes
  • Remove the pastry from the oven and increase the temperature of oven to 475 degrees
  • Let the pastry rectangles cool slightly and press them gently to flatten any large air pockets Scatter a thin layer of the sun-dried tomatoes on both rectangles
  • Scatter the Fontina over the top
  • Place the prosciutto strips on top of the cheese, either draping them in a random pattern or arranging them evenly
  • Sprinkle the top with the Parmesan cheese
  • Bake until the cheese has melted, about 5 minutes
  • Let cool for a few minutes and then cut into strips or small squares to serve
cambazola cheese - Page 042

This is super easy and super yummy!

Appetizers – Beach Babe Style

Ingredients

  • Cambozola Cheese
  • Roasted Red Peppers
  • Olive Oil
  • Baguette

Instructions

  • I bought a yummy wedge of cambozola cheese from Costco (this is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola)
  • I filled a ramekin with some sliced roasted red peppers I bought at Trade Joes and filled another ramekin with some of that roasted garlic.
  • I thinly sliced a baguette, brushed the bread with some olive oil and toasted it.
  • Easy and yummy - a Cambozola Cheese Platter!

Comments

  1. 1
    Cariann says:

    Those look wonderful… Gives me some ideas for my potluck crop this Friday evening… Artichoke dip of any kind and anything with sun dried tomatoes sounds good to me…

  2. 2
    Laura says:

    You are awesome! Thanks for sharing these recipes, they look soooooo good!

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