Easy and Elegant Appetizers

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As fall approaches, we are entering prime entertaining season. The colder weather in Ohio makes us yearn for cozy gatherings with friends and family. Sharing food and wine by the fire is a lovely way to spend an evening. Don’t let the thought of having to impress guests deter you from entertaining! There are many simple appetizers to fill up guests’ tummies. A main course may not even be necessary.

Dinner Table Doctor and I have made each of the following appetizers on multiple occasions. Guests always comment on how delicious they are and usually ask for the recipes. These are simple and elegant and pair with a variety of wines, beers or cocktails. (If you are looking for some nonalcoholic beverage ideas, please check my previous post titled Non-alcoholic Drink Options when Entertaining.)

Venetian Cheese Log

Don’t be fooled by the name. This isn’t really a cheese log; it’s a mound of deliciousness. Thin slices of pear nestled between soft cheeses and topped with nuts makes this a truly impressive and yummy appetizer. The crunchy, sweet fruit goes so well with the tangy cheeses. Guests can help themselves by scooping up just the right amount to fit on a slice of baguette. It is a very forgiving recipe, because you can definitely play around with amounts, and it is SUPPOSED to look MESSY!

This recipe is courtesy of Andrea Whittle from her article “Recreating Lo Spritz – the Venetian Happy Hour” in Conde Nast Traveler.

You spread layers of the following in order on a serving board:

• gorgonzola cheese
• very thin slices of pear
• ricotta cheese
• very thin slices of pear
• mascarpone cheese
• walnut pieces

The most difficult part is spreading the mascarpone on top. Just do it in small amounts. It doesn’t have to look perfect or even pretty, because the nuts will tie it all together.

Serve with a sliced French baguette, making sure you have a knife and a spoon available for guests to help themselves by scooping some on a plate. It is so delicious and goes perfectly with a bottle of Valpolicella Classico, which is a red wine from the Veneto region of Italy.

Molded Perfection

I made up that name for this wonderful pesto, sundried tomato, cheese creation. It looks impressive and tastes even better. Once you get the hang of putting the ingredients in your mold, it comes out beautifully. There are multiple versions of this recipe online, but this is how we make it:

You need something to mold the tower of goodness. We use a small Pyrex storage bowl with straight sides lined with saran wrap. I have seen other versions where they use a more decorative mold or a rounded bowl, but I like the rustic look which is far more forgiving (much like the Venetian Cheese Log).

First you layer goat cheese across the bottom about .5 inches thick. Then you add a layer of pesto which you can make yourself or purchase. There are so many types of pesto to choose from, so each time you make this it can be a little different. Next is a layer of cream cheese. Then a layer of sundried tomato spread which you can make yourself or buy at most grocery stores and on Amazon. Lastly, you add a final layer of cream cheese. Be sure to gently push each layer so it sinks in and there are no gaps, but not too hard because you want to see each layer distinctly.

When you’re done layering, put it in the fridge to harden for several hours. When you are ready to serve, gently ease the dip out of the mold onto the serving plate and reshape if necessary. Finish it by lightly pressing some pine nuts on the top layer and sprinkling them around the dish. I prefer toasted nuts, but raw pine nuts taste great as well. Serve this with slices of baguette bread or crackers and a bottle of Lambrusco.

Tomato Confit Over Burrata Cheese

I shared this recipe in my post about the Dunning Krueger Effect. It is so easy and truly yummy. The slow roasted tomatoes are full of sweetness and umami. Scoop it up with some high-quality bread and you can’t go wrong. Everyone loves it.

In a lasagna dish, combine about 3 pints of cherry tomatoes with about 3/4 Cup of high-quality extra virgin olive oil and about 1T salt, and 4-6 cloves of roughly chopped garlic. Mix it all well. The tomatoes are whole/uncut. You could also add a few sprigs of fresh rosemary or thyme. Roast this in the oven at 325 degrees for about 40 minutes or longer- until you see most of the tomatoes popping. You could mix this with pasta for a delicious meal, but for our cheese appetizer do this:

Put two balls of burrata cheese on a serving plate with sides and pour the tomato confit all around them. Burrata cheese is like mozzarella, only it has a rich, soft and creamy center. Serve with slices of a baguette and let folks scoop up the tomato cheese mixture and slather it on the bread for a delicious treat! A nice bottle of dry Lambrusco goes perfectly on a warmer night. On a cold night, a Primitivo or Sangiovese pairs well.

Charcuterie Board

When you’re stressed for time or energy, a charcuterie board is the go-to appetizer. You are free to include whatever meats, cheeses, veggies, and carbs that speak to your heart and wallet. You can get super creative with multiple Pinterest ideas or keep it simple. A cool looking board elevates the whole experience so that even the pickiest guests will be pleased. Pretty much ANY kind of drink goes with this as well, so it is a tried-and-true crowd pleaser.

Hopefully these elegant and easy appetizers give you some ideas for your next gathering. Remember, once your guests have a drink in hand and food readily available, your party is well on the way of being a success. You can find more ideas for a party to remember by checking out the entertaining and decor section.