How about an Antipasto Tray !!
Meats: Genoa Salami, Pepperoni, Cappacolla, Anchovies, Sardines
Cheeses: Mini mozzarella, smoked Provolone, Asiago, Fontina, Grana Padano
Olives, Artichoke Hearts, Roasted Red Peppers, Green Onion, Pickled Veggies (Giardiniera), Pepperoncini Peppers, Grape Tomatoes, Asparagus Spears, Pickled Mushrooms.
Serve with crusty Bread, Bread Sticks or Crackers. Olive Oil on the side for dipping.
How easy is that ? And remember: Appearance is 85% of Appreciation so make it LOOK GOOD !
Quick and easy appetizer, Crab Rangoons with no deep frying!
1 or 2 (8 ounce) packages Neufchatel cheese, softened (or
1 (6 ounce) can crab meat, drained and flaked
Ingredients: Crab, Cream Cheese, Gr.Onion and Wontons
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 (48 count) package won ton skins
Vegetable spray coating
Sweet and Sour Sauce or Plum Sauce (store bought Asian section)
Preheat Oven to 450
“Pleat” fold won tons into a “flower and set in a muffin tin , try to make the bottom flat so flower will sit up on plate when finished.
Spray with Vegetable oil.
Mix Cream Cheese, Crab, Green Onion, Garlic, Soy and Worchestershire sauces.
Pre-cook Won Tons in 450 oven for 4- 5 minutes to crisp.
Fill Won tons with about a Tbsp of the Crab Mix and bake for 5 minutes until bubbly
Top with Sweet and Sour sauce
Crab Rangoon Lotus Flowers