Impressive appetizer

[Anonymous]

PLease share your most impressive appetizer here, thanks! I need a good one for Saturday night.

[Anonymous]

Easy and impressive-if you can heat it at the host's home. Brie en Croute. Get a decent round of Brie, wrap in Pillsbury Crescent Dough with a light layer of some type of jam (raspberry or something infused with wine). Bake according to the directions on the dough cylindar. Works better if you let the Brie come to room temp before baking. If you don't want to impose on the host's kitchen, prepare Knorr's Spinach Dip according to directions and serve in a hollowed out pumpernickel bread loaf. You can prepare this at home (it would be great if you have time to let the dip sit in the refridgerator for some time before filling the loaf). This one is pretty easy to transport. Another option is to go with the old stand by-artichoke, parmesan and crab dip-you can heat it at home and serve it at room temp with tortilla chips, pita chips, crackers or bread. You can also prepare it ahead of time and again, if this is possible and not intrusive, heat it at the host's home.

[Anonymous]

Asparagus wrapped in prosciutto (spread Dijon mustard on prosciutto before you roll them)

Mini toasts with creme fraiche and caviar

[Anonymous]

Beef wellington

[Anonymous]

No offense but some of these options are not impressive at all...

[Anonymous]

I like mini toasts spread with cream cheese and a dab of olive tampenade. Modest but delicious.

[Anonymous]

i love crab and artichoke dip

[Anonymous]

I love this from the Pampered Chef:

Lemon Herb Chicken Ring

2 cups coarsely chopped cooked chicken
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
1 lemon
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Pantry Italian Seasoning Mix
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls

Preheat oven to 375°F. Coarsely chop chicken using Food Chopper.
Dice bell pepper using Utility Knife. Place chicken and bell pepper in
Classic Batter Bowl. Chop parsley using Pizza Cutter. Zest lemon using
Lemon Zester/Scorer to measure 1 teaspoon zest. Cut lemon into thin
slices; cut slices in half and set aside for garnish.

Add 2 tablespoons of the parsley, lemon zest, garlic pressed with
Garlic Press, mozzarella cheese, mayonnaise and seasoning mix to batter
bowl; mix using Small Mix 'N Scraper(R). Grate Parmesan cheese using
Deluxe Cheese Grater. Reserve 2 tablespoons of the cheese. Add
remaining cheese to chicken mixture; mix well.

Unroll crescent dough; separate into 16 triangles. Arrange
triangles, slightly overlapping, in a circle on Large Round Stone with
wide ends 4 inches from edge of baking stone. (Points will extend off
the edge of the baking stone.) Using Baker's Roller(TM), roll wide ends
of dough toward center to create a 5-inch opening.

Spoon chicken mixture evenly over dough in a continuous circle.
Bring points of triangles up over filling and tuck under dough at
center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese
over ring. Bake 28-30 minutes or until golden brown. Remove from oven;
garnish with lemon slices and remaining parsley.

Yield: 8 servings or 16 sample servings

Nutrients per serving: Calories 450, Total Fat 30 g, Saturated Fat 8 g,
Cholesterol 45 mg, Carbohydrate 24 g, Protein 19 g, Sodium 740 mg,
Fiber 0 g

Cook's Tip: If desired, 1 can (10 ounces) chunk white chicken, drained
and flaked, can be substituted for the chopped cooked chicken.

If desired, 1 teaspoon Pantry Rosemary Herb Seasoning Mix can be
substituted for the Italian Seasoning Mix.

Source: Pampered Chef

[Anonymous]

This sure uses a lot of Official-Sounding Utensils!

[Anonymous]

I've done this as an appetizer with jumbo shrimp, just put out small plates. You can do all of the prep work ahead of time.

Baked Shrimp Scampi

· 2 pounds (12 to 15 per pound) shrimp in the shell
· 3 tablespoons good olive oil
· 2 tablespoons dry white wine
· Kosher salt and freshly ground black pepper
· 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
· 4 teaspoons minced garlic (4 cloves)
· 1/4 cup minced shallots
· 3 tablespoons minced fresh parsley leaves
· 1 teaspoon minced fresh rosemary leaves
· 1/4 teaspoon crushed red pepper flakes
· 1 teaspoon grated lemon zest
· 2 tablespoons freshly squeezed lemon juice
· 1 extra-large egg yolk
· 2/3 cup panko (Japanese dried bread flakes)
· Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

[Anonymous]

I don't consider dips impressive

[Anonymous]

i think an impressive appetizer should look splashy and taste good.

one that i like is like caprese on a toothpick/skewer. poke a stick through a mini fresh mozzarella ball and a grape/cherry tomato, drizzle with olive oil, sea salt, pepper, and maybe a little balsamic vinegar, sprinkle with shredded basil...

it's yummy, healthy and looks colorful and nice.

[Anonymous]

Anonymous wrote:i think an impressive appetizer should look splashy and taste good.

one that i like is like caprese on a toothpick/skewer. poke a stick through a mini fresh mozzarella ball and a grape/cherry tomato, drizzle with olive oil, sea salt, pepper, and maybe a little balsamic vinegar, sprinkle with shredded basil...

it's yummy, healthy and looks colorful and nice.

I've done this too - but with a small leaf of basil on each toothpick instead of on top. Very nice presentation. Also nice is a smoked salmon app - a cracker (pumpernickel or something hearty, topped with a dollop of creme fraiche (if you want to get more involved can make a mixture of creme fraiche, horseradish, lemon and s&p), a small piece of smoked salmon, and a sprig of dill. Garnish platter with lemon wedges and dill.

[Anonymous]

Knorr Spinack Dip? Is that a joke?

Love tuna tartare on wontons
This time of year, figs stuffed with goat cheese - wrap in prosciuttio.

[Anonymous]

A small skewer with chunks of watermelon, fresh mint, and feta. YUM but probably too summery.