Recipes

Hors D’oeuvres Recipes – Part 2

Stuffed Cherry Tomatoes

Bite sized morsels of goodness. These are always a hit. 

Ingredients

  • 24 cherry tomatoes
  • 3 oz cream cheese at room temp
  • 2 Tbsp mayonnaise
  • 1/4 c finely chopped cucumber
  • 1 Tbsp finely chopped scallions

Preparation

  1. Cut a slice off of the tops of the tomatoes and hollow them out
  2. Turn them upside down on a paper towel to drain
  3. Mix the remaining ingredients in a food processor
  4. Fill the tomatoes with the mixture. You can use a spoon or dump the mix into a ziplock bag, cut a small corner off the bag and use it to pipe the filling into the tomatoes. It’s easier to control and you will have a more attractive result.

Stuffed New Potatoes

These are very tasty. You can serve them on the same platter as the tomatoes for variety. 

Ingredients

  • 24 small new potatoes
  • 5 oz Boursin cheese
  • 4 Tbsp butter at room temp
  • 1/3 c heavy cream
  • Finely chopped chives for garnish
  • Caviar for garnish (optional)

twice-baked-new-potatoes

Preparation

  1. Boil the potatoes 12 min in salted water
  2. Remove them and let them cool enough to handle
  3. Mix the Boursin, butter and cream
  4. Slice the top off of the potatoes and hollow them out with a small melon baller
  5. Slice a thin piece off of the bottoms so the sit flat on a platter
  6. Place the cheese mixture in a ziplock bag and cut off the edge
  7. Pipe the mix into the potatoes
  8. Garnish with chives and caviar if you chose to add it

Stuffed Mushrooms

These are always a big hit. Even people who usually gripe about mushrooms, eat them up

Ingredients

  • 1 lb mushrooms
  • 3 slices bacon, chopped finely
  • 1/2 c chopped onions
  • 1 clove of garlic, minced
  • 1 c shredded mozzarella
  • 1/2 c breadcrumbs
  • 1/4 tsp oregano
  • 1/4 tsp salt

Preparation

  1. Cut the stems off of the mushrooms and finely chop them
  2. Sauté the bacon, stems, onions and garlic until the onions are translucent, about 10 min
  3. Drain the fat and liquid
  4. Add the remaining ingredients and stir to mix
  5. Pre heat the oven to 375
  6. Stuff the mushroom caps with the warm mixture
  7. Place them on a baking sheet and bake for 10 min
  8. Serve warm

Bread Balls

These Indian treats are amazing. Serve them with chutney, preferably green. 

Ingredients

  • 5 medium potatoes, peeled, boiled and mashed
  • 1/2 c green peas, boiled
  • The juice of 1/2 lime
  • 1 tsp black salt
  • 1 tsp chat masala. You can use masala powdered spice
  • 1 tsp amchur powder. It’s in the Indian spice section. It’s also called dried mango powder
  • 2 tsp cumin
  • 1 1/2 inch ginger, finely chopped
  • 2 small green chilies, chopped finely
  • 2 Tbsp chopped fresh cilantro
  • 10 fresh mint leaves, chopped
  • 3 Tbsp shredded mild white cheese
  • 15 slices of white bread with crusts removed
  • A bowl of water to dip the bread in
  • 2-4 Tbsp corn flour
  • Oil to fry
  • Chutney to dip

Preparation

  1. Combine all of the ingredients up to the bread, in a bowl
  2. Mix thoroughly by hand
  3. Make balls of the mixture. About the size of a golf ball, a little larger
  4. Make 15 balls
  5. Take a slice of bread and quickly dip it in water. Just moisten it. Don’t soak it
  6. Wrap each ball in a piece of moistened bread
  7. Roll the balls in corn flour
  8. Fry the balls in batches until they are golden brown all over
  9. As you remove them from the oil, place them on paper towels to remove the excess oil.
  10. Serve warm with chutney

Bread Balls

Next Time: Elegant Bites

Enjoy your stuffed hors d’oeuvres

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The Scamper

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