Category: Appetizer

Baked Brie with Glazed Shallots & Toasted Almonds by Foodie’s Chef Laura Brennan

This is a super-easy holiday party appetizer—it’s baked in the box the cheese is sold in! I lined the box with a circle of parchment paper before I baked it. It looks a bit more ‘partyready’ and keeps the oozing baked cheese from sticking to the edges of the box. Serve with crackers of your choice and a sweet/savory pepper jam or cranberry sauce on top after it comes out of the oven. Done. Easy. Delicious.

CANDIED COCOA ESPRESSO WALNUTS by Foodie’s Chef Laura Brennan

Snacks for the holidays. These candied nuts would be great served with a charcuterie platter or used as a crunchy element on a pear & cheese salad. Or gifted as an edible holiday treat.

Honeydew Melon wrapped with Smoked Salmon by Foodie’s Chef Laura Brennan

It’s almost mid-September and the melons are still tasty, so make this quick ‘riff’ on melonwrapped-prosciutto. I’ve included toasted slices of ‘Everything Bagel’ and scattered ‘Everything Spice’ blend over the top.

Holiday Hot Crab** Dip by Foodie’s Chef Laura Brennan

This recipe is party-sized. Use a shallow, wide 2-quart casserole or baking dish and heat the prepared dip until piping hot and crunchy-brown on top. Serve with lots of toasted pita chips or crispy wontons or sturdy potato chips. And spoons and small plates would not be out of place at all!

**Made with ‘Imitation Crab’ or Surimi Seafood. Both are made with wild Alaska pollock.

Summer Tomatoes with Ricotta & Brown Butter by Foodie’s Chef Laura Brennan

A great summer appetizer:  Sliced ripe tomatoes are fanned out on a bed of ricotta flavored with basil, lemon zest and chopped pistachios.   

To finish: ‘Nutty’ and aromatic browned butter is drizzled over the top. The flavor of the fresh tomatoes with the browned butter is a surprising and delightful treat.