Appetizers - Easy to Make Appetizers

A great way to commence any gastronomic feast is with a few different kinds of appetizers and finger foods. Easy to make, they can fool your guests into thinking that you have spent several hours toiling over them. These toast toppers are incredibly very easy to make appetizers. All you need to do is prepare the base, and then pile on the different kinds of toppings provided below. Some don't require any cooking at all! Here are some easy to make appetizer recipes.

Toast Toppers
You will need one or two loaves of French bread. Make ¼'' thick slices, lightly apply butter or drizzle with olive oil, and bake in an oven for about 15 minutes, till golden brown and crisp, at 350° F. With the base ready, you can pile on any of these toppings to create appetizers that are easy to make:

• Spread gorgonzola cheese on the toast, over which place slices of pears.
• Place a thin layer of goat cheese on the toast, and pile on finely chopped canned beets, an orange segment and fresh mint.
• Make a paste of mashed avocado, lime juice and salt. Spread this paste on the bread and place shrimp over it.
• Cover the slice with ricotta cheese, on which will go chopped roasted red peppers. Sprinkle on a little salt and pepper to taste.
• Create a topping by mixing together canned tuna, olive oil, lemon juice and zest, chopped parsley and salt, and spread it on the toast.
• Spread some pesto on the toast, and top with crumbled bacon and chopped tomatoes.
• Shred some rotisserie chicken meat and coat it with some barbecue sauce. Spread it on the slices of toast, and sprinkle it with chopped pickles.
• Mix together some wasabi paste and mayonnaise. Spread this paste on the toast, and top with either crab meat or tuna.
• Mix some chopped dill into cream cheese, and stir till light. Coat the toast with it, over which place thinly sliced smoked salmon.
• Sauté finely chopped mushrooms in butter and season with salt and thyme; spread on toasts; top with shaved parmesan cheese.

Roasted Shrimp Cocktail
Ingredients
For the shrimp:

• ½ tsp freshly ground black pepper
• 2 pounds (12 to 15-count) shrimp
• ½ tsp kosher salt
• 1 tbsp olive oil

For the sauce:

• 2 tsp freshly squeezed lemon juice
• ½ cup chili sauce
• ¼ tsp hot sauce
• ½ cup ketchup
• ½ tsp Worcestershire sauce
• 3 tbsp prepared horseradish

Preparation

Preheat the oven to 375° F. Prepare the shrimp by peeling and removing the vein, but you can leave the tails on. Mix the shrimp salt, pepper and olive oil in a bowl. Then lay out the shrimp on a sheet pan, and roast for 8 to10 minutes, till they turn pink and firm and are cooked through. To prepare the sauce, in a large bowl, mix together the Worcestershire sauce, chili sauce, lemon juice, horseradish, ketchup and hot sauce. Once the shrimp mixture is cooled, they may be served along with the dip.

Stuffed Mushrooms
Ingredients

• 28 large (2 ½ '' diameter) white mushrooms, stemmed
• ½ cup Italian-style dried bread crumbs
• 1/3 cup extra-virgin olive oil
• ½ cup grated Pecorino Romano
• Salt and freshly ground black pepper
• 2 garlic cloves, peeled and minced
• 1 tbsp chopped fresh mint leaves
• 2 tbsp chopped fresh Italian parsley leaves

Preparation
Preheat the oven to 375° F. Combine the Pecorino Romano, parsley, bread crumbs, garlic, mint and season with salt and pepper to taste. Add to this 2 tablespoons of olive oil and stir. Stuff the mushrooms by putting as much filling as you can into the space below the shell. Coat a large baking sheet with 1 tablespoon olive oil and lay out the mushrooms, stuffed side up. Sprinkle some of the remaining oil over each mushroom. Bake for about 25 minutes, by which time the filling should turn golden and the mushrooms should be tender.

The quantity of appetizers you need to make will depend on how many different kinds of hors d'oeuvres you plan to serve. On an average, if you plan to make three different kinds, each one will need to be served twice or thrice, i.e you need two or three of each per person. It is also a wise idea to try out the new recipe on your family, before you decide to make it for a gathering. These easy to make appetizers taste best when served hot, which can be quite challenging to achieve. My advice is have them ready a few hours in advance, and heat them up in the oven before serving.