Question: Looking for yummy & interesting appetizers...?

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Answer #1:

You should make some bruschetta, it's really good! I'm sure the vegetarians will love it, along with everyone else!

Answer #2:

I have included a variety of suitable party recipes. I hope you find one which caters to your needs! You can click on the link to see the full recipe.


1. Pea and Smoked Ham Croquettes.
Link: Click Here

2. Cheese & Chive Blini with Pesto Cream & Prosciutto.
Link: Click Here

3. Avocado and Vegetable Rice-Paper Rolls.
Link: Click Here

4. Caramelised Onion and Brie Mini Quiches.
Link: Click Here

5. Coconut Truffles
Link: Click Here

6. Brownie Rocky Road
Link: Click Here

7. Lamb and Grilled Vegetable Salad
Link: Click Here

8. Pumpkin and Date Scones
Link: Click Here

9. Chicken and Coleslaw Salad with Avocado
Link: Click Here

10. Gnocchi with Sage Brown Butter and Rocket
Link: Click Here


Buon appetito, and good luck with your anniversary!

Answer #3:

I own several five star resturaunts and a catering business try these new appetizers I have designed for luxury parties and events. Enjoy!!

Seafood Appetizer in the Style of Venezia: Misto di Mare alla Veneziana
Ingredients
6 shrimp, peeled and cleaned
6 scampi, peeled and cleaned
6 small mussels, bearded and scrubbed
6 large clams, scrubbed
6 small razor clams, scrubbed
6 large mussels, bearded and scrubbed
6 small calamari, cleaned
1 (2 pound) lobster
1 cup extra-virgin olive oil
4 lemons, zested and juiced
1 tablespoon hot chile flakes
2 bunches Italian parsley, finely chopped to yield 1/2 cup
Salt and pepper
1 pound crab meat
Lemon wedges, for garnish
Directions
Bring 6 quarts water to boil and set up ice bath.

Cook the shrimp for 1 1/2 minutes and plunge into the ice bath. Cook scampi for 1 minute, and plunge into the ice bath. Cook the calamari 1 minute and do the same. Cook lobster for 8 minutes and then cool in ice bath.

In a large saute pan, place the mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens. Discard those shellfish that do not open. Keeping each type of shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chile flakes and 1 to 2 tablespoons parsley and salt and pepper, to taste. Do the same with the crabmeat. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.


Sardine Factory Famous Calamari Puffs Appetizer
ngredients
Vegetable oil, for deep-frying
1 1/4 pounds squid, cleaned tubes only
1/2 cup chopped onion
1/2 cup scallions, finely chopped
1/4 cup grated Parmesan
1 egg
1 teaspoon chopped fresh parsley leaves
1 teaspoon granulated garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons panko (Japanese bread crumbs)
2 tablespoons superfine cracker meal
Lemon wedges, for serving
Chili Lime Salsa, recipe follows
Directions
Heat at least 4 inches of oil in a large heavy saucepan or Dutch oven or a deep-fryer to 350 degrees F. (Oil should not come more than halfway up the sides of the pan.)

Chop the squid fillets into small pieces and place in a medium bowl. Add the chopped onion, scallions, cheese, egg, parsley, garlic, salt and pepper and mix thoroughly. Add bread crumbs into the mixture and form into 1 1/2-ounce balls. Dredge the balls in the cracker meal and lay on a parchment paper-lined sheet pan to firm. Carefully drop squid balls into the fryer and fry until golden brown, 3 to 5 minutes. Arrange them on a platter with lemon wedges and serve with the chili lime salsa on the side.

Chili Lime Salsa:

1 1/4 cups chili sauce

2 cups ketchup

1/2 cup horseradish cream

1/4 cup chopped fresh cilantro

2 ounces lime juice

1 1/2 teaspoons chopped garlic

1 teaspoon Worcestershire sauce

Dash hot pepper sauce (recommended: Louisiana Gold)

Salt and freshly ground pepper

In a large bowl, mix chili sauce and ketchup together until well blended. Add the rest of the ingredients and mix thoroughly. Refrigerate until ready to serve.





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