The phone just rang. It was friends announcing they were going to drop by. You just got off work and haven’t a thing to serve them. Or so you think. The following are easy appetizers that you can create out of items you may have in your refrigerator or pantry that will make it seem as if you were expecting company.
Some items to keep on hand:
- Chips and salsa. This is San Antonio. Any questions? You can liven up the usual mix with a jar of black bean dip, but even that’s not necessary if your salsa and your chips are good.
- Tins of anchovies, sardines, smoked oysters and other seafood favorites, as well as canned pâté, that some guests will enjoy.
- Several types of crackers, including soda crackers, Wheat Thins and Triscuit, so guests have a choice.
- Three or four distinctly different cheeses. These can range from a soft cheese, like a triple crème, to a harder cheese, such as Manchego. They don’t have to fancy, either. Aged cheddar, a smoky Gouda, a spreadable goat cheese from Texas, a block of Swiss, Colby and Monterey Jack all have their fans.
- Sliced salami of various types, from pepperoni to Genoa to spicy Hungarian styles, and prosciutto or ham are great to have on hand. Also stock up on a couple of mustards you can offer to dip them into.
- Bread of some sort: Cocktail rye slices, pumpernickel, pita bread, flour tortillas and baguette are among the easier styles to serve at a moment’s notice.
- Popcorn. Try seasoning your popcorn with various flavors, from black truffle to Cajun spice to Parmesan cheese and pepper. It takes only minutes to pop a fresh batch in a Dutch oven, which tastes so much better than the stuff that comes out of the microwave.
- Jars of pickled or preserved vegetables and fruits. Roasted red peppers, artichoke hearts, cornichons, giardinara and even pickled brussels sprouts are at most area supermarkets. The olive bar is a great place for easy snacks. Ethnic stores offer an even wider variety, including baby eggplants, grilled zucchini and radish.
- A piece of ripe fruit to go with the cheeses. Pears, apples and oranges are all in season now and full of flavor.
- Dark chocolates. Have a bar of 70 percent dark chocolate, another of 85 percent and a third with some sort of flavor. Break off a few pieces of each for a comparison tasting. Serve with dried cranberries, raisins or nuts on the side.
- Good olive oil, good balsamic vinegar.
- Dried fruit and nuts. Mix them together with a touch of coconut or serve them separately.
- Chex Mix. Some snacks are classics for a reason. With this party mix, it’s the irresistible combination of Worcestershire sauce, butter and garlic powder on top of cereal, nuts and pretzels that make it so appealing.
- Keep a bottle of white wine or sparkling wine in the refrigerator or a six-pack of beer, so you are ready with drinks. Reds are easier to have ready since they should be served at around 65 degrees or so; if the bottle is a little warm, pop in the refrigerator for a few minutes before opening.
Here are some quick appetizer ideas:
- Wrap a radish with an anchovy. Skewer with a toothpick.
- Drain assorted olives, rinse and warm in the oven with a little olive oil, your favorite spices, some citrus zest and a skewer of fresh rosemary.
- Take slices of sour dough rye, layer with feta, then ripe tomatoes and fresh herbs. Drizzle a little olive oil on top and some freshly cracked black pepper. Or top the cheese with slices of pear and black pepper.
- Top slices of cocktail rye or pumpernickel with butter, Swiss cheese and slivers of radish.
- Roll and slice of prosciutto or black forest ham around a tender raw stalk of asparagus. The ham also works wrapped around a crunchy dill pickle.
- Offer slivers of smoked salmon and cream cheese on cocktail rye or pumpernickel. Serve with diced onion or chopped hard-cooked egg and a touch of fresh dill.
- Top toasted slices of baguette with hummus and crown with strips of roasted red bell pepper, herbs, toasted pine nuts, olive slices or a touch of spice, such as sumac or Chilean merkén.
- Nachos, fresh from the broiler, are always welcome.
- Baked brie in puff pastry is easy to assemble and always welcome. Just follow the directions on the package of brie. Serve with crackers and fruit. Or, just heat the brie up, either in the oven or microwave until it’s warm and softened and starting to ooze out of its casing. Top with a big handful of thinly sliced scallion.
- Boil your own shrimp, which taste so much better than those processed shrimp rings, and serve with a homemade cocktail sauce that has just enough horseradish and lemon to give it a kick.
- Another appetizer that can be made in a minute flat is to open up an 8-ounce package of Philadelphia Cream Cheese, mound on top of it as much fresh jumbo lump crabmeat as you can afford, then empty a jar of good (cold) cocktail sauce over the crab. Very good with crackers.
- Bagna cauda is a quick-and-easy Italian butter dip that’s great with vegetables. Click here for a recipe.
- Make bagel pizzas. Slice the bagel in half, top with your favorite pizza sauce and garnish with shredded mozzarella cheese. Pop under the broiler until the cheese melts, 2 or 3 minutes. Add pepperoni, bell pepper or mushrooms, to taste.
- Make a dip mixing equal parts 8 ounces each of salsa and cream cheese at room temperature. Whip together until full incorporated. Top with a confetti of diced red onion and green and red bell pepper. Serve with bagel chips.
- Make quick quesadillas by using shredded cheese between two flour tortillas and your choice of filling. Add cooked beef fajitas or grilled shrimp, and it’s so much the better.
- If you have any leftover Holiday Cran-Raspberry Sauce or sweet-spicy jelly, pour it over cream cheese.
This recipe for crab dip comes from my late sister-in-law, Jeanne Servais: Clean 7 ounces crab meat, mix it with 8 ounces cream cheese softened at room temperature, 1 tablespoon sour cream, 1 tablespoon Worcestershire sauce and1 teaspoon Tabasco sauce. Mix well and bake in a greased, oven-proof dish at 350 degrees for 30 minutes or until bubbly.
If you want to use your slow cooker, then here’s a good one to mix together. Grease the dish first, then add 2 (8-ounce) packages cream cheese softened at room temperature, 1 cup milk,2 1/4 ounces sliced dried beef and1 tablespoon dry mustard. Mix well. Heat on low for several hours until melted together. Serve with cubes of good bread on fondue sticks or wooden skewers as well as vegetable sticks.
If your guests like a mix of sweet and salty, then place individual butter pretzels (the little square kind) on parchment paper on a cookie sheet. Then place a single unwrapped Rolo candy on each pretzel. Top each candy with pecan half. Bake at 250 degrees until the candy is melted. Allow to cool or refrigerate before serving.
- Don’t forget one of the simplest of all appetizers: A shallow bowl of extra-good, extra virgin olive oil, seasoned as you like it, with kosher salt and cracked pepper, herbs, a few hot pepper flakes. And, have slices of very fresh baguette to dip into it.
(Photo: Zsuzsanna Kilian)