Appetizer Recipes

Scroll down to view our tastiest appetizer recipes!

Feta Pepper Bruschetta

March 9, 2014 by Kay 19 Comments

Feta Pepper Bruschetta is a nice spin on bruschetta with not your typical ingredients. This bruschetta has feta, pepper, tomatoes, garlic and shallots.

I have been craving some fresh vegetables lately and my first thought was to make bruschetta. I am a bruschetta fanatic and Feta Pepper Bruschetta really satisfied my craving.

I like the taste of the sharp feta against the sweetness of the pepper and tomatoes. I served this on a crusty, hearty semolina bread, the more crust and the more hearty the better in my opinion.

This topping would also be perfect on top of a grilled chicken breast if you want to turn this recipe into a meal.

Pepper, Tomatoes, Garlic & Shallots

Throw in a dash of salt & pepper.

Finish with some feta, lemon juice and olive oil.

Feta Pepper Bruschetta

Serve with some crusty bread.

I love the bright colors!

Enjoy!

Feta Pepper Bruschetta

Ingredients

1 red bell pepper, chopped
1 - 8 to 10 ounce pkg. of cherry tomatoes, halved
1 clove garlic, minced
1 large shallot, minced
Salt & Pepper
1 tsp. lemon juice
1 tbsp. olive oil
1/3 cup feta, crumbled
Crusty Bread

Instructions

Add the pepper, tomatoes, garlic, shallot in a bowl, mix together. Sprinkle with salt and pepper and stir. Add in the lemon juice and olive oil, mix to combine. Let sit for 15-20 minutes so the flavors can combine. Add in the feta, stir to combine and serve on crusty bread.

http://www.lovefoodwillshare.com/feta-pepper-bruschetta/

This recipe was featured on The Chicken Chick:

Pineapple Black Bean Salsa

February 9, 2014 by Kay Leave a Comment

Are you looking for a salsa that doesn’t have tomatoes in the recipe? Try this recipe for Pineapple Black Bean Salsa. I know not everyone is a tomato fan, so I came up with this quick recipe.

Pineapple Black Bean Salsa

Canned pineapple and black beans are mixed with red onions, cilantro, lime juice and salt to make a refreshing appetizer.

Pineapple Black Bean Salsa

Let the salsa sit for a bit so the flavors can marry. Serve with tortilla chips or use it as a topping for a salad, either way, it’s delicious.

Pineapple Black Bean Salsa

Ingredients

1 can diced pineapple
1 can black beans, drained and rinsed
1/3 cup red onion, diced
2 tbsp. cilantro, minced
juice of 1 lime
salt to taste

Instructions

Drain the can of pineapple and add to a bowl. Add in the beans, onion, cilantro and lime. Stir to combine. Sprinkle with salt and stir. Let rest for at least 30 minutes in the refrigerator. Taste and see if more salt is needed.

http://www.lovefoodwillshare.com/pineapple-black-bean-salsa/

Pesto Cheese Bread

February 9, 2014 by Kay Leave a Comment

Are you in need of a quick appetizer or a side to go along with your favorite Italian dinner? Pesto Cheese Bread is as delicious as it is quick.

Pesto Cheese Bread

You take a crusty loaf of Ciabatta Bread (French Bread will work too), slice it in half lengthwise.

Pesto Cheese Bread

Spread some prepared pesto on the bread and sprinkle with mozzarella cheese. You can skip the cheese if you like, I like to eat it both ways.

Pesto Cheese Bread

Rating: 51

Yield: 12 slices

Pesto Cheese Bread

Ingredients

1 loaf of Ciabatta Bread
1/2 cup prepared Pesto
1 cup Mozzarella Cheese, shredded

Instructions

Preheat your oven to 375 degrees. Line a baking sheet with foil.
Cut the loaf of bread in half lengthwise. Spread 1/4 cup of pesto on each half of the bread.
Sprinkle each half with 1/2 cup shredded mozzarella cheese. Place the bread on the baking sheet and bake for 15-20 minutes, until the cheese is melted and heated through.

Notes

If you want, you can skip the mozzarella cheese and just make Pesto Bread.

http://www.lovefoodwillshare.com/pesto-cheese-bread/

Greek Shrimp

January 31, 2014 by Kay 6 Comments

I am a huge fan of shrimp. I can pretty much eat them in any form. Today’s recipe for Greek Shrimp has moved high on my list of my favorite shrimp recipes.

Greek Shrimp

You start this recipe on the stove and saute onions, then add in tomatoes and spices.

Then you pile half of this mixture into an oven safe dish, add in the shrimp and then pile on the last of the tomato mixture.

Pour the feta cheese, I used garlic herb, on top of the mixture and bake the Greek Shrimp so all the flavors blend and the juices thicken.

The feta shrimp really completes this dish. I served it on french bread but you could easily make this a full meal and serve it over rice or noodles.

Enjoy!

Greek Shrimp

Rating: 51

Greek Shrimp

Ingredients

1 ½ lbs. shrimp, cooked
Olive oil
1 medium onion, chopped
2 green onion, optional
2 tsp. fresh garlic
28 oz. can diced tomatoes
½ cup white wine
1 tsp. oregano
Salt & pepper to taste
Red chili flakes to taste
4 ounces Feta cheese, crumbled (I used Garlic & Herb)

Instructions

Preheat oven to 350 degrees. Dry shrimp with some paper towel and set aside.
In a large skillet, heat oil and fry onions until transparent. Add green onions (optional) and garlic. Cook for 2 more minutes. Add the tomatoes, wine, oregano, salt, pepper and chili flakes. Cook for 30 minutes or until the liquid has dissolved.
Spoon half the tomato mixture into a baking dish. Add shrimp and add the rest of the tomato mixture. Sprinkle with the feta cheese. Bake for 20-25 minutes until bubbly. Serve with hot French bread as an appetizer or serve with rice or pasta for a main dish.

http://www.lovefoodwillshare.com/greek-shrimp/

Appetizer Recipes

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