Artichoke Bruschetta

Pronounced “broo-skeh-tah”, this simple appetizer is great served outdoors for a spring or summer gathering, or as a great warm holiday appetizer. 

Prep time: 15 minutes

Cook time: 1 to 3 minutes

1 (14-oz.) can Reese Quartered Artichoke Hearts, well drained and chopped

1/2 cup chopped Sartori Montamore or Bellavitano Cheese*

1/4 cup thinly sliced green onions

1/4 cup minced smoked sun-dried tomatoes

3 tablespoons extra virgin olive oil

2 tablespoons chopped fresh basil or rosemary

2 cloves garlic, minced

Ciabatta bread, firm Italian bread or French baguette

Stir together all ingredients except bread in a medium bowl. Cut bread in half then into desired size, 4 to 5-inches long for a main dish, smaller baguette slices for an appetizer. Lightly toast under the broiler, then top with artichoke mixture. Serve cold, or place back under the broiler and cook until topping is lightly browned and bubbly. 

*May substitute equal parts shredded sharp Cheddar and Parmesan cheese.

Aussie Cheddar Crackers

This is as great entertaining recipe and pairs perfectly with an Austrailian Chardonnay.

Prep time: 30 minutes

Chill time: at least 1 hour

Cook time: 12 to 15 minutes

1 cup shredded Australian or other high quality Cheddar cheese

1/2 cup shredded, crumbled or shaved Parmesan cheese

1 cup flour

6 tablespoons butter, cut into pieces

1/2 teaspoon cracked pepper

1/4 crispy rice cereal

Place cheeses in a food processor with flour, butter and pepper; process until mixture forms large crumbs. Add cereal and pulse on and off until mixture starts to hold together. Transfer to a board and knead lightly. Divide into 2 pieces and shape each into an oval log, about 1 1/2-inches in diameter, pressing firmly to make sure there are no air gaps. Wrap tightly and refrigerate for at least 1 hour or until firm. (May be made up to 1 week ahead.) Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Cut dough into 1/4-inch thick slices and place on prepared baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool completely then store in an airtight container. Makes about 30 crackers.

Avocado Orange Bruschetta

Prep time: 15 minutes 

2 medium oranges

1 large firm but ripe avocado, peeled and pitted

3 tablespoons minced red onion

1 tablespoon lime juice 

1 tablespoon olive oil

1/2 to 1 small jalapeno pepper, stemmed, seeded and minced

Freshly ground sea salt to taste

24 baguette slices

Snipped fresh cilantro (optional)

Cut away peel from oranges then cut fruit into 1/4-inch cubes. Cut avocado into 1/4-inch cubes.  Stir together oranges, onion, lime juice, olive oil, jalapeno pepper and salt in a medium bowl. Lightly fold in avocado. Spoon equal amounts of mixture onto baguette slices and top with cilantro, if desired. Makes 24 appetizers.

Bacon Cheddar and Chive Deviled Egg Squares

Prep time: 20 minutes

Cook time: 20 minutes

Chill time: at least 1 hour

12 eggs, separated

1/2 cup sour cream

1 teaspoon garlic salt

1/4 cup finely shredded sharp Cheddar cheese 

3 tablespoons finely crumbled bacon or bacon bits, plus extra for topping

1 tablespoon snipped fresh chives

Freshly ground pepper to taste

Preheat oven to 300°F and butter an 8 or 9-inch square baking dish. Place egg whites in a bowl and beat until foamy. Pour into dish and bake for 20 minutes or until eggs are set. Let cool, then remove from pan and cut into 1 1/2-inch squares. While egg whites are cooking, cook egg yolks in a lightly buttered skillet until cooked through, stirring frequently. Let cool, then puree in a small food processor with sour cream and garlic salt. Stir in cheese, bacon and chives. Place in a pastry bag with a star tip, or into a bag with the tip cut off, and pipe yolk mixture onto egg white squares. Sprinkle with a little bacon and season with pepper.

Balsamic Basil Nectarines with Brie

Prep time: 5 minutes

Cut 1 ripe nectarine into 1/4-inch cubes and place in a small bowl. Drizzle lightly with white balsamic vinegar and sprinkle with snipped fresh basil. Serve over room temperature brie and crackers or baguette slices.

Beer Cheese Sauce

This sauce is great for nachos, or simply as a dipper for tortilla chips or wedges of flour tortilla.

Prep time: 10 minutes

Cook time: 15 minutes

3 tablespoons butter

3 tablespoons flour

3/4 cup milk

1 cup Mrs. Renfro’s Craft Beer Salsa*

Tajin Classico or other Mexican seasoning blend to taste

1 cup shredded sharp Cheddar or Pepper-Jack cheese

Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute more. Slowly stir in milk until a smooth sauce forms, then stir in salsa and seasoning. Add cheese a little at a time, stirring constantly. Cook over low heat for 5 minutes more. Serve warm with tortilla chips, flour tortilla wedges or with taquitos. 

*May substitute your favorite salsa adding beer to taste.

Blue Cheese, Rosemary and Smoked Almond Crackers

Prep time: 20 minutes  

Chill time: several hours  

Cook time: about 10 to 12 minutes 

1/2 cup butter, softened

1/2 cup Blue Diamond Smokehouse Almonds, finely chopped 

1 tablespoon snipped fresh rosemary

1/2 teaspoon garlic salt

1/2 teaspoon coarse grind black pepper

1 1/4 cups flour

1 (4-oz.) container crumbled blue cheese

Stir together butter, almonds, rosemary, salt and pepper in a medium bowl. Stir in flour, then stir in cheese, mixing until a soft dough forms (using your hands is easiest). Roll into 3 logs, about 1 1/4-inches in diameter. Wrap in  waxed paper or plastic wrap and chill for at least 1 hour or until very firm. (May be prepared several days ahead.) Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Using a small sharp knife, slice dough 1/8-inch thick. Place on baking sheets and bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets, then transfer to an airtight container. Makes about 150 tiny crackers.

Blue Cheese Endive Bites

Prep time: 10 minutes

8 oz. cream cheese, softened

4 oz. crumbled Blue cheese

2 tablespoons butter 

2 green onions, sliced

1/8 teaspoon pepper

24 small endive leaves

1 to 2 ripe pears, thinly sliced

 24 toasted walnut pieces

Place cheeses, butter, green onions and pepper in the bowl of a food processor; mix until smooth.  Transfer mixture to a pastry bag fitted with a fluted tip or into a zipper seal bag with the end snipped off. Pipe into endive leaves. Place 2 pear slices and 1 walnut piece on each.  Mixture may also be piped directly onto slightly thicker pear slices and garnished with coarsely chopped walnuts.  Makes  24 appetizers.

Variations:  Filling may also be piped into cherry tomatoes, snow peas, tiny sweet peppers or onto baguette slices. 

Boneless Buffalo Chicken Wings

Prep time: 10 minutes

Cook time: 20 minutes

Preheat oven to 400°F and line a baking sheet with parchment paper. Stir together equal parts buffalo wing sauce and melted butter. Dip raw chicken tenders in mixture then roll in finely crushed cracker crumbs. Place on baking sheet and coat liberally with olive oil cooking spray. Bake for 20 minutes, coating with cooking spray again after 10 minutes.

Buffalo Wing Ranch Dip

Serve with Crispy Buffalo Wings or your favorite hot wings.

Prep time: 10 minutes

1 (16-oz.) container sour cream

1/3 cup buffalo hot wing sauce

1/3 cup minced green onions

1/3 cup minced celery

2 tablespoons dry ranch dip mix

Stir together all ingredients in a medium bowl. Cover and chill until ready to serve. May be prepared 2 days ahead.

Buffalo Wing Dip

Prep time: 10 minutes

1 cup plain Greek yogurt

2 to 3 tablespoons buffalo hot wing sauce

2 teaspoons dry ranch dressing mix

Garlic salt and onion powder to taste

Buffalo wing sauce, minced celery, crumbled blue cheese

Stir together yogurt, buffalo wing sauce, ranch seasoning, garlic salt and onion powder in a small bowl. Transfer to a decorative bowl and drizzle with a little buffalo wing sauce. Sprinkle with celery and blue cheese. Serve with cut vegetables or naan bread. Makes 1 cup.

Black Bean, Corn and Cheese Salsa

Serve with tortilla chips or use as a condiment for your favorite Mexican dishes. 

Prep time: 10 minutes

1 cup very small cubes pepper-Jack or chipotle Cheddar cheese

1 cup salsa

2 teaspoons Tajin Classico or other chili and lime Mexican blend seasoning

1 (15.25-oz.) can corn, well drained

1 (15-oz.) can black beans, rinsed and well drained

Optional stir-ins:

Diced green chiles, chopped roasted red peppers, diced avocado, sliced ripe olives and chopped fresh cilantro

California Olive Tapenad Trio

A Trio of Tapenades

These tapenades are easy to prepare and may be made a day in advance. A bonus for the busy hostess!

Spicy Asian Tapenade

Serve with crisped won ton wrappers* or vegetable sticks.

Prep: 10 minutes  Cook: 5 minutes   Chill: 1 hour  Serves: 8 to 10

2 (6-oz.) cans California Ripe Black Olives, well drained

1/2 cup minced onion

2 tablespoons each: olive oil and rice vinegar (unseasoned)

1 1/2 tablespoon grated fresh ginger

1 tablespoon Sriracha sauce

1/4 teaspoon sesame oil 

2 cloves garlic, minced

Place all ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for 1 hour. 

*Coat won ton wrappers with olive oil cooking spray and season lightly with salt. Bake at 400°F for 5 minutes or until golden.

Mexican Tapenade

Serve with good quality tortilla chips.

Prep time: 10 minutes

Chill time: 1 hour

2 (6-oz.) cans California Ripe Black Olives, well drained

1/4 cup lightly packed fresh cilantro leaves

2 tablespoons each: extra virgin olive oil and lime juice

2 cloves garlic, minced

2 green onions, sliced

1 canned chipotle pepper plus 2 tsp. adobo sauce from can

Place all ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for 1 hour. Makes 8 to 10 servings. 

California Tapenade

Serve on crackers or toasted baguette slices.

Prep: 10 minutes   Chill: 1 hour  Serves: 8 to 10

1/2 cup chopped shallots

1/4 cup chopped smoked sun-dried tomatoes 

2 tbsp. each: extra virgin olive oil and white balsamic vinegar

2 cloves garlic, minced

1 (6-oz.) can Lindsay Naturals Whole Green Olives, well drained

1 (6-oz.) can ripe black olives, well drained

1/4 cup lightly packed fresh basil

Sea salt and freshly ground pepper to taste

Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped. Add olives and basil and pulse again until chopped. Cover and chill for 1 hour.

Enter Data

Cheddar and Brie Pimento Cheese Spread

This quick version of a southern classic gets a creative up-do with the addition of Crème de Brie. It’s great for a gathering or for gift giving over the holidays. 

Prep time: 15 minutes

Chill time: several hours

2 (6-oz.) containers Alouette Sharp Cheddar Soft Spreadable Cheese

1 (5-oz.) container Alouette Crème de Brie Original Cheese Spread

2 cups coarsely shredded sharp Cheddar cheese

1 cup coarsely shredded Monterey Jack cheese

3 tablespoons finely minced onion

2 teaspoons Worcestershire sauce

1/4 teaspoon cayenne pepper or to taste

2 (4-oz.) jars chopped pimentos, well drained

Stir together all ingredients in a large bowl. Spoon into gift giving-size jars or bowls and store in the refrigerator, covered tightly, until ready to give or serve. This spread is best if chilled overnight to let flavors blend. Serve on soft or toasted French baguette slices, crackers or celery sticks. Makes about 4 cups. Recipe may be doubled.

Note: This delicious spread makes the ultimate grilled cheese sandwich when cooked between buttered slices of bread. Use baguette slices for a great appetizer. 

Caraway Breadsticks

Breadsticks like these are sold in bakeries all across Italy. Crisp and crunchy, these are completely addictive!

Prep time:  30 minutes   

Rise time: 1 1/2 hours   

Cook time: 30 minutes  

1 cup warm water

1 teaspoon sugar

1 packet instant dry yeast

3 tablespoons extra virgin olive oil, plus additional for topping

1 1/2 teaspoons sea salt

1 cup each: all-purpose flour, dark rye flour and brown rice flour

3/4 cup shredded Swiss cheese

1 teaspoon caraway seeds

1/2 teaspoon dried dill

Place water in a large mixer bowl and sprinkle sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Stir in oil and salt. 

Stir together flours and add half to the bowl, beating until mixture is smooth. Add remaining flour a little at a time, mixing until a smooth dough forms. Knead by hand or with a mixer, using a dough hook for 5 minutes or until dough is smooth and elastic. Beat in herbs, fennel or cheese as listed below. Shape into a ball and place in a lightly oiled bowl; turn to coat both sides. Cover with a damp cloth and let rise in a warm spot for 1 hour or until dough has doubled in size. Punch dough down and knead several times. Tear into 1-inch pieces and roll into long thin sticks. Place on parchment-lined baking sheets and let rise for 30 minutes more. Preheat oven to 350°F. Brush breadsticks with oil. Bake for 30 minutes or until golden brown. Let cool then store in an airtight container. 

Variations:

Knead in 1 1/2 tsp. dried basil , rosemary or fennel seed or 1/3 cup grated Parmesan or Grana Padano cheese. Sprinkle with grated cheese if you like.

Cheddar Almond Crackers

These crackers can simply  be cut into squares, or liven things up by cutting them into shapes using cookie cutters. 

Prep time: 30 minutes

Cook time: about 10 minutes per batch

2 cups coarsely chopped white Cheddar cheese

3/4 cup slivered almonds

2 cups flour

1/2 cup cold butter, cut into pieces

1 teaspoon each: dried thyme, onion powder and coarse pepper

1/2 teaspoon smoked sea salt or garlic salt

3 to 4  tablespoons ice water

Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Place cheese and almonds in a food processor and pulse until both are finely chopped. Add flour, butter and seasonings and process forms large crumbs. Add ice water and pulse on and off until mixture starts to hold together. Remove from processer and gather into a ball, pressing to keep dough together. Roll a 1/4 of the dough at a time 1/8-inch thick on a lightly floured board and cut into squares or desired shapes using cookie cutters. Place on baking sheets and bake for about 10 minutes or until very lightly browned.

Cheese and Veggie Tostaditas

Starting this recipe with a great salsa keeps it simple and adds loads of flavor. Bake this mixture on chips, or serve cold as a dipper. 

Prep time: 15 minutes

Cook time: 12 to 15 minutes

1/2 cup salsa

1/2 cup shredded pepper-Jack or Mexican blend cheese

1/3 cup coarsely chopped ripe olives

2 tablespoons frozen or canned corn kernels

2 tablespoons snipped fresh cilantro

2 tablespoons thinly sliced green onions

24 round seasoned or plain tortilla chips

Sour cream and guacamole

Preheat oven to 400°F and line a baking sheet with parchment paper. Stir together salsa, cheese, olives, corn, cilantro and green onions in a small bowl. Place tortilla chips on baking sheet and top with equal amounts of vegetable mixture. Bake for 12 to 15 minutes or until chips are crispy and lightly browned. Makes 8 appetizer servings.

Cheese Crisps

Prep time: 10 minutes

Cook time: 10 minutes 

1 1/4 cups shredded Parmesan cheese

3/4 cup shredded sharp Cheddar cheese

1/2 cup panko breadcrumbs

1/2 teaspoon crushed dried rosemary

1/2 teaspoon smoked pepper or pepper

Preheat oven to 400°F and a large baking sheet with parchment paper. Toss all ingredients together in a medium bowl. Spread thinly on baking sheet and bake for 10 minutes or until golden brown. Let cool completely, then break into pieces. Store in an airtight container. May be prepared several days ahead.

Chile and Bacon Quiche Cups

Prep time: 15 minutes  

Cook time: 15 minutes  

Makes: 24 mini quiches

24 pot sticker or egg roll wrappers
1 cup shredded Mexican blend cheese
3 tablespoons bacon bits 

3 tablespoons thinly sliced green onion tops

3 tablespoons diced green chiles

4 eggs
2/3 cup milk

1/2 teaspoon garlic salt

1/4 teaspoon pepper

Preheat oven to 400°F and coat 24 mini muffin cups with nonstick cooking spray. Press a pot sticker or won ton wrapper into each cup, pressing firmly into the bottom. Place equal amounts of cheese, bacon bits, green onions and chiles into each lined cup. Whisk remaining ingredients together well and carefully pour into cups. Bake for 15 minutes, tenting with foil if the tops brown too quickly. Serve warm. May be frozen in a tightly covered container. Microwave or bake to reheat, or place briefly in an air fryer. 

Variation:

Cheddar and Roasted Red Pepper Quiches

• Replace Mexican blend cheese with sharp Cheddar cheese .

• Replace diced green chiles with roasted red peppers.

• Replace Mexican seasoning blend with garlic salt. 

Chipotle Avocado Cheese Dip

Prep time: 10 minutes

1/2 cup chopped pepper-Jack cheese

1/2 cup fresh pico de gallo

1/4 cup rinsed, drained black beans

1/4 cup chipotle salsa

1 tablespoon chopped fresh cilantro

2 teaspoons lime juice

1 large avocado, peeled, pitted and cut into 1/4-inch cubes

Yellow and blue tortilla chips

Stir together cheese, pico de gallo, beans, salsa, cilantro and lime juice in a medium bowl. Lightly stir in avocado. Serve with tortilla chips. Makes about 2 cups.

Make ahead tip:

Stir together all ingredients except avocado and chips. Cover and refrigerate for several hours or until ready to serve. Stir in avocado just before serving.