party snacks.
CROSTINI, ANY STYLE (LITTLE ITALIAN TOASTS)
BOCCONCINI SKEWERS (FRESH MOZZARELLA BALLS WITH BASIL AND TOMATOES)
GUACAMOLE
HUMMUS
PEPPY PEPITAS
SLIGHTLY SWEET CAJUN-SPICED NUTS
BACON-WRAPPED FRUIT BITES
LUXURY POTATO BITES
Download These Apps
If chips and salsa are your favorite things to serve when people come over to hang out, that’s fine. If you’re ready to graduate to the next level, go with good bread and a few great cheeses. Next, you might consider adding a bunch of grapes, some thinly sliced apples, some dried cherries or figs, and some olives to the mix. And then you’ll be ready to ratchet things up another notch with your own brilliant homemade party snacks and appetizers.
That’s where these recipes come in. They’ll tell you what you need to know to serve “heavy apps” to your friends. To supplement them, consider other ideas from elsewhere in this book, repurposed as party food—ideas like Roasted Fingerlings (Chapter 7: Sides), mini meatballs (see Chapter 3: Pastas), teriyaki chicken wings (see Chapter 6: Chicken, Fish, and Meat), and Parmesan Fricos (Chapter 1: Soups).
All of these recipes are easy to pull off, and most can be done ahead of time. Make one or two, or make a bunch, and you’ll find yourself having one of those evenings where everyone’s feeling happy and full, and you unanimously decide not to go out to dinner after all.
pesto
Makes about 1 cup
Fresh pesto is available in grocery stores, but if you have a blender or a food processor, and fresh basil is abundant, it’s much cheaper to make your own. This keeps for weeks, or even months, if you keep the top sealed with a layer of olive oil, and you store it in a tightly covered container in the refrigerator. Use it on any dish (and on several of these Party Snacks!) where basil and garlic are already welcome.
3 cups (tightly packed) fresh basil leaves
3 medium cloves garlic
1/3 cup olive oil, plus a little extra
1/3 cup grated Parmesan cheese
Place the basil leaves and garlic in a food processor or blender, and pulverize. Keep the machine running while you drizzle in the olive oil in a steady stream. When you have a smooth paste (seconds later), transfer to a bowl (being sure you scrape every last bit from the blender or food processor) and stir in the cheese. Transfer to a container with a tight-fitting lid, and smooth the top surface of the pesto. Drizzle in enough olive oil to seal the surface, cover, and refrigerate until use.
GET CREATIVE
Use a high-quality olive oil.
You can blend 1/3 cup pine nuts or chopped walnuts (raw or lightly toasted) into the basil and garlic.
Add some salt and pepper to taste.
crostini, any style (little italian toasts)
Makes 12 crostini; serves 4 as an appetizer
In Italy, toast isn’t relegated to the breakfast table. Slices of toasted bread are served as an appetizer, antipasto, or midday snack. Sometimes they’re rubbed with garlic and given a drizzle of olive oil and a sprinkling of salt and pepper and maybe some chopped tomatoes and basil. That’s bruschetta (“brus-ketta”). Then there are small slices of toasted bread, spread with savory toppings. Those are crostini (you can pronounce that). Here’s how to make them, plus a few ideas for things to put on top. It’s fun to serve a big platter of them with a bunch of different toppings. Use good bread (somewhat stale is okay, and this is a nice way to use up a day-old baguette), watch it carefully when toasting, so it doesn’t burn, and you can’t go wrong. A pastry brush comes in handy here.
1/3 cup olive oil
1 teaspoon minced garlic (1 good-sized clove)
Twelve ½-inch-thick diagonal slices from 1 or 2 French baguettes
1. Adjust the oven rack to the center position and preheat the oven (or toaster oven) to 350°F. Line a baking tray with foil.
2. Combine the olive oil and garlic in a small bowl.
3. Lightly brush the bread on both sides with the olive oil–garlic mixture. Arrange the bread slices on the prepared tray. Bake for about 5 minutes, or until the bread is lightly toasted. (Keep an eye on it, so it doesn’t burn.)
4. Remove the tray from the oven, and let the crostini cool for at least 5 minutes before serving. Top with any of the toppings listed at the right.
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GET CREATIVE
Top crostini with any of these, or come up with your own ideas. Pretty much anything savory and flavorful will work. Create your own signature crostini, and name them after yourself.
A spoonful of goat cheese or fresh ricotta sprinkled with a bit of freshly grated black pepper and, if you like, a drizzle of high-quality olive oil
A small slice of ripe tomato and some minced fresh basil (and a small slice of fresh mozzarella, if you like)
A dab of pesto (store-bought or homemade—see Chapter 8: Party Snacks) and a halved cherry tomato
Chopped olives
Olive spread (tapenade) from a jar
A small pile of well-cooked onions
Hummus (store-bought or homemade—see Chapter 8: Party Snacks)
Small pieces of cooked asparagus (Chapter 7: Sides) and, if you like, a strip of prosciutto
A slice of tomato, a slice of hard-boiled egg, and a dollop of mayonnaise
Top with cheese and melt it, as directed for Cheese-Topped Croutons (Chapter 1: Soups).
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bocconcini skewers (fresh mozzarella balls with basil and tomatoes)
Makes 10 to 20 skewers
Strikingly simple, this little craft project will only be as good as the few ingredients involved. So choose the freshest mozzarella balls (bocconcini), the sweetest possible cherry tomatoes, and the perkiest basil leaves. There. I’ve just given you the entire recipe! Obviously, it’s a great point of entry for beginners. You can buy cool wooden cocktail picks at any kitchen store and at some specialty grocery stores. Or just use regular toothpicks. How many pieces of cheese, cherry tomatoes, and basil leaves you put on each serving is up to you and depends on their size.
If you’re serving this with pesto and you’re making it from scratch, you can prepare it well ahead of time (see Chapter 8: Party Snacks).
½ pound (about 20) mini mozzarella balls, drained
1 small container small cherry tomatoes (assorted colors, if available)
About 20 small basil leaves
Pesto for dipping (optional), store-bought or homemade (Chapter 8: Party Snacks)
1. Skewer 1 or 2 cheese balls, tomatoes, and individual basil leaves on each cocktail skewer.
2. Arrange the skewers on a serving plate. If you like, place a dish of pesto in the center for dipping.
GET CREATIVE
Drizzle the skewers with high-quality olive oil and sprinkle on some freshly grated black pepper, plus a pinch of dried oregano and/or thyme.
Wrap the mozzarella balls and tomatoes with small pieces of prosciutto.
guacamole
Makes 4 to 6 servings
Authentic guacamole is a simple thing—just ripe avocado with a few discreet touches of seasoning. Although best known as a dip for chips, guacamole is tremendously versatile as a colorful accompaniment to many savory dishes, especially those featuring eggs, beans, tomatoes, or cornmeal. This is best right after it’s made, so try to prepare it at the last minute.
This recipe is vegan.
2 tablespoons fresh lemon juice or lime juice
2 large (about 1 pound) firm, ripe avocados
½ teaspoon salt
¼ teaspoon ground cumin
3 tablespoons very finely minced red onion
3 tablespoons minced cilantro
¼ cup diced fresh tomato or tomato-based salsa
1/8 teaspoon cayenne pepper, or to taste
1. Pour the lemon or lime juice into a medium-sized bowl.
2. Cut the avocados in half, remove the pits (see “About Avocados,” opposite), and u
se a soup spoon to scoop the flesh into the bowl.
3. Use a fork to slowly mash the avocado into the juice, adding the salt and cumin as you go. When the avocado reaches your desired consistency (lumps are fine), stir in the onion, cilantro, and tomato or salsa. Add the cayenne. Serve right away.
ABOUT AVOCADOS
Buy avocados that feel heavy and firm. If they’re hard as a rock in the store, they’ll be perfect in about 3 days (2 days if the weather is hot). If they’re only slightly soft and have just the slightest amount of give when gently squeezed, they’re ready to use today. If they’re much softer than that, they’re past their prime. Store avocados in a dark, cool place, but not in the refrigerator (tropical fruit never likes to be refrigerated). To ripen them, store them in a paper bag at room temperature. To remove the pit, carefully cut the avocado in half, running a sharp knife around the pit. Twist the halves to pull them apart. Use a spoon to scoop out the pit. Pull off the skin (it should come off easily) and cut or mash the flesh. To keep it from turning brown, cover the flesh with some fresh lemon or lime juice as soon as possible. (Best to have the juice ready and waiting before you cut the avocado.)
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GET CREATIVE
Add more lemon or lime juice, to taste.
If you like the grassy, spicy taste of fresh chiles, add up to 1 whole jalapeño pepper, seeded, veins removed, and finely minced; or add some minced green bell pepper if you don’t want the spicy heat.
Stir in up to ½ cup finely chopped peeled, seeded cucumber.
Add 1 or 2 minced tomatillos for an extra-tangy flavor.
Top with Peppy Pepitas (Chapter 8: Party Snacks).
In addition to the usual chips, serve this with baby carrots and/or jicama slices or sticks, for dipping.
Make nachos! Preheat the oven to 350°F. Spread tortilla chips on a tray, and sprinkle them generously with a grated mild cheese, such as jack or white Cheddar. Place the tray in the center of the oven and bake for a few minutes, until the cheese melts. Remove, let cool a little, and serve topped with guacamole and salsa.
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hummus
Makes 4 to 6 servings
You can buy some very good prepared hummus in almost any grocery store or deli these days, but it’s fun (and much cheaper) to make your own. This homemade version keeps for about a week if stored in a tightly covered container in the refrigerator, especially because you will be coating the surface with a serious slick of olive oil. You’ll need a blender or food processor for this. If you use a blender, you may need to work in batches and/or add a bit of water at the start to get the puréeing going.
This recipe is vegan.
Two 15-ounce cans chickpeas (about 3 cups cooked chickpeas)
6 tablespoons sesame tahini
6 tablespoons fresh lemon juice
1 teaspoon minced garlic (1 good-sized clove; or possibly more, to taste)
½ teaspoon salt (possibly more, to taste)
1 teaspoon ground cumin
Olive oil, for the top
1/8 teaspoon cayenne pepper
1. Set a colander in the sink and pour in the chickpeas. Give them a quick rinse and allow them to drain.
2. Put the chickpeas and all the remaining ingredients except the olive oil and cayenne in a blender or food processor, and purée to form a thick paste. Taste the hummus to see if you want to add more garlic or salt.
3. Transfer the hummus to a container with a tight-fitting lid (or put it in a decorative bowl) and smooth the top. Pour a little olive oil on top, and tilt until it coats the entire surface. Cover (with plastic wrap, if using the decorative bowl) and refrigerate until ready to use. Allow to come to room temperature before serving. Sprinkle the top with a light dusting of cayenne, and serve.
DISCOVER TAHINI
Sesame tahini is a flavorful paste made from pulverized sesame seeds. It comes packed in jars and can be found near the peanut butter and other nut and seed butters in the grocery store. When you first open the jar, the oil will likely have separated from the solids. Just patiently stir it back in. Once the jar has been opened, store tahini in the refrigerator, where it will keep indefinitely. In addition to using it in hummus, try it as a spread on its own, or thin it with a little water, add a touch of garlic, some lemon juice, and minced parsley, and use it as a sauce for vegetables or grains—or as a dip.
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GET CREATIVE
Use high-quality olive oil.
Sprinkle some minced parsley or cilantro and/or a bit of paprika on top of the hummus.
Reserve a handful of chickpeas to sprinkle on the hummus as a garnish.
Add up to ¼ cup chopped tomatoes (fresh or dried) before blending. (If using dried tomatoes, soften them in a little hot water first, then drain it off.)
Use fresh-squeezed orange juice in place of some or all of the lemon juice.
Add a few tablespoons of finely minced scallion, red onion, or red bell pepper before blending, or sprinkle these on top as a garnish.
Serve with fresh or toasted pita triangles (or store-bought pita chips) and a platter of raw and cooked vegetables for dipping.
Use as a topping for crostini (Chapter 8: Party Snacks) or Luxury Potato Bites (Chapter 8: Party Snacks).
Use as a sandwich filling (in pita or with regular bread), with cucumbers, tomatoes, and sliced pickles.
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peppy pepitas
Makes 8 to 10 servings
Plain hulled pumpkin seeds are among the world’s best snacks—delicious and nutritious, not to mention interesting, exotic, and not too filling. This recipe adds sexy, mouthwatering, and mysterious to that list. A slow stovetop toasting in lots of olive oil with whole cumin seeds and chiles infuses them with flavor, and a sprinkling of salt and lime juice takes them over the top. These keep for up to a week, stored in a resealable bag or tightly covered container at room temperature. Or you can store them indefinitely in the freezer, sealed in a heavy resealable bag. So keep this in mind, and make an extra batch or two to freeze. Then you’ll always have something impressive to serve your friends for a snack when they drop by on short notice. (They will thaw very quickly at room temperature.)
This recipe is vegan.
¼ cup olive oil
1½ pounds (about 6 cups) hulled pumpkin seeds
1 tablespoon whole cumin seeds
4 or 5 dried chiles de árbol (whole pods), or 1 teaspoon red pepper flakes, or both
¾ teaspoon salt (possibly more)
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