Ingredients
Method
Mini Caprese Skewers:
- On each small skewer, thread a cherry tomato half, a fresh mozzarella ball, and a fresh basil leaf. Repeat with another tomato half, mozzarella, and basil.1 pint cherry tomatoes, 8 ounces fresh mozzarella balls (bocconcini), 1/2 cup fresh basil leaves, Small skewers or toothpicks
- Arrange the skewers on a serving platter.
- Drizzle generously with balsamic glaze. Sprinkle with salt and freshly ground black pepper just before serving.2 tablespoons balsamic glaze, Salt and freshly ground black pepper
Spicy Shrimp Cocktail Bites:
- In a medium bowl, combine the cocktail sauce, horseradish, lemon juice, Worcestershire sauce, and cayenne pepper. Mix well.1/2 cup cocktail sauce, 1 tablespoon horseradish, 1 teaspoon fresh lemon juice, 1/4 teaspoon Worcestershire sauce, Pinch cayenne pepper
- Add the cooked shrimp to the sauce and gently toss to coat evenly.1 pound cooked medium shrimp
- Arrange cucumber slices or mini phyllo cups on a serving platter. Spoon a single shrimp with a little sauce onto each.Cucumber slices or mini phyllo cups
- Garnish with fresh dill sprigs immediately before serving.Fresh dill
Spinach Artichoke Dip Stuffed Mushrooms:
- Preheat your oven to 375°F (190°C). Wipe the mushrooms clean and gently remove the stems. Scrape out any dark gills if desired to create more space for filling.24 medium crimini mushrooms
- In a mixing bowl, combine the thawed and squeezed spinach, chopped artichoke hearts, Parmesan cheese, softened cream cheese, mayonnaise, and minced garlic. Season with salt and black pepper.1 (10 ounce) package frozen spinach, 1 (14 ounce) can artichoke hearts, 1/2 cup shredded Parmesan cheese, 1/4 cup cream cheese, 1/4 cup mayonnaise, 2 cloves garlic, Salt and black pepper
- Brush the mushroom caps lightly with olive oil. Spoon the spinach artichoke mixture generously into each mushroom cap.24 medium crimini mushrooms, 2 tablespoons olive oil
- Place the stuffed mushrooms on a baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Serve warm.
Prosciutto-Wrapped Melon Bites:
- Cut each slice of prosciutto lengthwise into 2-3 thin strips.8 ounces thinly sliced prosciutto
- Take a piece of melon and wrap a strip of prosciutto tightly around it.1 small cantaloupe or honeydew melon, 8 ounces thinly sliced prosciutto
- Arrange the wrapped melon bites on a serving platter. Garnish with fresh mint leaves for a pop of color and freshness.Fresh mint leaves
Notes
These recipes promise satisfying flavors and impressive presentations, all while taking less than an hour of active preparation time.
