Lisa’s Kitchen: Merry Appetizers
It’s the holiday season, and it’s time to celebrate. You may be hosting, or you may be invited to attend a party and bring a side dish. Everybody loves a good appetizer, so this month I’m sharing some of my favorites. These recipes are quick and easy to prepare and taste delicious.
Tomato Basil Dip
There’s a story behind this dip. I’ve always been famous for my tomato basil pie. Last year, I was asked to a Christmas party and they requested a dip instead of a pie. Well, of course I told them I could make anything, and then I turned that pie upside down and made it into a dip. It was a huge hit.
This dip is the perfect holiday party appetizer. You can serve it with chips or crackers. The colors are festive, with red, white and green for the holiday season. The taste is out of this world. Try the recipe for yourself, or if you’re short on time stop by our Farmers Market and pick some up!
You will need:
- 1 cup Mayo
- ½ cup Mozzarella
- ¼ cup Parmesan
- 1 cup Basil, chopped
- 5 cloves Garlic
- 1 cup Tomato, chopped
Pre-heat oven to 350ºF degrees. Mix together mayonnaise, shredded mozzarella cheese, and parmesan. In a food processor, grind basil and garlic together. Add to mayo and cheese mixture. Sprinkle chopped tomatoes on top. Bake in an 8 x 8 inch pan for 10 minutes.
Tomato Basil Tarts
Here is another take on the Tomato Basil Pie. At a party, it’s easier to serve a tart than a slice of pie. These are beautiful and the taste is beyond amazing. You can create the tartlets using my pie dough recipe for a base. The recipe for my pie dough can be found in my cookbook, which also makes a great Christmas present! Using a muffin tin, form the dough into individual tartlets. Sprinkle with mozzarella and bake lightly in an oven at 350ºF. Remove, fill with tomato basil pie topping and bake an additional 10 minutes at 350ºF.
Sweet & Smoky Kebabs
This recipe is a fantastic pairing of our smoky sausage, the sweetness of red bell peppers, and the earthy richness of brussel sprouts. It’s a truly seasonal recipe. Top it off with our maple mustard to complete the mixture of sweet and savory that makes this appetizer so good.
You will need
- 1 package Freedom Farms Smoked Sausage
- 2 Red Bell Peppers
- 1 cup Brussel Sprouts
- ⅛ cup Olive Oil
- 1 tsp Italian Seasoning
- Freedom Farms Maple Mustard
- Wooden Skewers
To begin Pre-heat oven to 350ºF. On the stovetop, steam your brussel sprouts lightly. You want to soften them up a bit, but you don’t want them mushy. This should take about 3 to 5 minutes, depending on the size of the brussels. Remove from heat and slice brussels in half. Slice smoked sausage into quarter inch rounds. On the skewer, layer sausage and peppers. Top with brussel sprout halves. Place on a baking pan and glaze with olive oil and Italian Seasoning. Bake at 350ºF for 10 minutes. Remove from heat. Serve with Freedom Farms Maple Mustard.
If you’re mixing up a batch of tomato basil dip, you may as well make a double batch and use some of it to create this extraordinary spinach creation. This recipe can be used to make tarts, a dip, or a pie. Remember, you can always pick up a homemade Take-N-Bake pie crust from me at the Market! Also, a note on the spinach. You can use cooked spinach, but to preserve the nutritional value I like to freeze it instead. I tossed a bag of spinach into the freezer, and pulled it out the next day to toss into this recipe.
You will need
- 1 cup Tomato Basil Pie Topping
- 1 cup Sour Cream
- 2 cups Frozen Spinach, chopped
- 1 jar of Pickled Artichokes, chopped
Pre-heat oven to 350ºF. If using a pie or tart crust, sprinkle with mozzarella and bake until lightly browned. If using as a dip, fill 8x8 inch pan. Place in oven and bake at 350ºF for 10 minutes.
More more of Miss Lisa’s famous recipes, purchase her cookbook in our online store!