Tag Archives: Appetizer

Goat Cheese Tarts with Fig, Pancetta & Rosemary

I get really excited when I come up with a recipe that combines some of my favorite flavors.  This is appetizer heaven for me.  While testing the recipe, I realized I had eaten over half of them in about 5 minutes so I quickly packed up the rest and sent my son on a delivery mission to the next door neighbor.  I hope she had more restraint than I did!  These are super easy and quick due to the use of packaged, pre-baked phyllo shells.  Here’s the brand I like.


Sun-Dried Tomato Pasta served as an appetizer

I love, love sun-dried tomatoes.  I could spend a really long time just eating them by themselves. Combine them with pasta, spinach, pine nuts and cheese… OH BOY!  Happy Mama!! I made this pasta salad for a Christmas party and served it as an appetizer in little individual 2-ounce plastic condiment cups.  My guests enjoyed this as something different.  Next time, I think I’ll choose a smaller sized pasta so it will fit into the cups a little easier.  You could also add other ingredients to this pasta salad like pancetta, olives, artichokes and mushrooms.  Just go crazy!  It’ll be great!

‘Tis the Season for Kid-Friendly Pumpkin Fondue

Mr. Pumpkin isn’t always sweet.  Sometimes he can be savory and sassy!  (Not sure why I made the pumpkin male….)  From lattes to pies to muffins, many of the seasonal pumpkin recipes are sweet.  Here’s a savory one to add to your fall collection.  I’ve always loved fondue.  Uhhhh….except for that time when my sister and I made fondue for a baby shower and we decided that any old kind of dish and open flame would do to serve our cheese fondue.  That was all well and good until the dish busted wide open with a loud and startling “bang” just as the church ladies were sampling their first very-full cups of blue punch.    Oops.  We referred to the dish that day as Fon-DON’T!

I promise this recipe is a definite Fon-DO!  It’s kid-friendly because there is no alcohol and has a cheese sauce base instead. My most important tip for fondue:  use good quality cheese.  You won’t like the outcome with the cheap stuff.  Been there.  The breads I like to use are jalapeno cheddar and pumpernickel, in case you’re wondering.