QUESTION- I am having a mini cocktail party saturday. We are having 3 people over to exchange gifts. I have one person bringing some dessert and the other bringing some drinks. I plan to make my spinach artichoke dip and some pigs in a blanket. I want to come up with one other app to serve...what should it be?? They are not adventurous eaters by any means so it needs to be simple. Any ideas???[/COLOR]
Here are acouple I like, but if they are not adventurous...I don't know about the first one! Both are from Betty Crocker.com
Tomato - Goat Cheese Bruschetta
2 logs (4 oz each) soft goat cheese, cut into 8 (1-inch) slices
1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
1/4 cup coarsely chopped pitted kalamata olives
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
24 slices (1/2 inch thick) baguette (about 8 oz), toasted
1. Heat oven to 350°F. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer.
2. Sprinkle tomatoes, olives, thyme leaves and pepper flakes over cheese. Drizzle with olive oil.
3. Bake 15 to 20 minutes or until warm. Serve with baguette slices.
Skillet Nacho's
1 tablespoon olive or vegetable oil
1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup chili beans in sauce (from 15-ounce can)
4 ounces tortilla chips
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired
Total Time: 55 min1. In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.
2. Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
3. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.