Featuring the CHG 8-Piece Square Ramekins
Did your friends just plan another quick get-together at your place and were you one of the last people to know about it (again)? Not to worry because we’ve got you covered! We’ve carefully handpicked some of our favorite most delicious appetizers you can whip up in your kitchen in just a few minutes.
Ready your pretty appetizer bowls because these tasty finger foods will be ready in no time:
Lemon Feta and Artichoke Dip
12 ounces sheep's-milk feta
1/2 cup extra-virgin olive oil
1 can (13.75 ounces) quartered artichoke hearts, drained and cut in half
5 strips lemon zest
1 tablespoon packed fresh oregano leaves
1/4 teaspoon red-pepper flakes
Preheat oven to 350 degrees. Place feta in middle of a 9-inch pie dish. Pour oil over cheese; sprinkle remaining ingredients on and around it. Cover with parchment-lined foil and bake until heated through, about 40 minutes. Let cool slightly before serving with crackers or crostini.
1 tube (8 ounces) refrigerated crescent rolls
1/3 cup prepared or store-bought pesto sauce
1/4 cup roasted sweet red peppers, drained and chopped
1/4 cup grated Parmesan cheese
1 cup pizza sauce, warmed
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese. Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 inches apart on two ungreased baking sheets.
Bake at 400° for 8-10 minutes or until golden brown. Serve warm with pizza sauce.
Philly Cheesesteak Bites
1 (12 ounce) skirt steak
salt and freshly ground black pepper to taste
3 tablespoons olive oil, divided, or as needed
1/4 cup water
1/3 cup diced onion
1/3 cup diced sweet peppers
2 baguettes, or as needed, cut into 48 1/2-inch thick slices
1/4 cup shredded provolone cheese, or as needed
In case you prefer making your own cheese sauce, here’s what you’ll need:
2 tablespoons butter, or as needed
2 tablespoons all-purpose flour, or as needed
1 cup cold milk
2 ounces shredded provolone cheese, or more to taste
1 pinch ground nutmeg
1 pinch cayenne pepper
salt to taste
Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil. Season steak all over with salt and ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.
Return skillet to heat and pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
Heat 1 tablespoon oil in a skillet over medium-high heat; saute onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir peppers and onions mixture into diced meat; season with salt and pepper.
Spread bread slices out on prepared baking sheets and drizzle remaining olive oil over the top. Turn slices over so that the oiled-side is facing down. Spread a thick layer of cheese mixture onto each slice. Spoon meat mixture over cheese. Sprinkle provolone cheese over the top of each slice. Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.
Japanese Bacon Potato Balls
Bacon slices, cut in half
Teriyaki or Yakiniku sauce
Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes. Brush each one with the sauce. Serve immediately.
Quickie Crab Cakes
1 large egg
1/4 cup mayonnaise
1 teaspoon Old Bay seasoning
1 pound jumbo lump crabmeat, picked over
Coarse cornmeal, preferably stone-ground, for dusting
1 celery stalk, thinly sliced crosswise
1 mini cucumber, cut into thin rounds
1 lime, halved
1/4 cup safflower oil
In a large bowl, whisk together egg, mayonnaise, Old Bay, and 1/2 teaspoon salt. Fold in crabmeat to evenly coat (do not overmix). Generously dust a parchment-lined rimmed baking sheet with cornmeal. Divide crab mixture evenly into 12 portions, forming each into a 2-inch-diameter, 1-inch-thick patty. Transfer to prepared baking sheet. Dust tops of crab cakes generously with cornmeal and chill in refrigerator until set, at least 1 hour (entertain your guests first).
Stir together celery, cucumber, juice of one lime half, and a pinch of salt; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add half of crab cakes and reduce heat to medium. Cook, undisturbed, until a golden-brown crust forms on bottoms of cakes, 4 to 5 minutes. Gently flip and cook until golden brown on other sides, 4 to 5 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Wipe skillet clean and fry remaining cakes in remaining 2 tablespoons oil. Squeeze remaining lime half over crab cakes. Serve warm, topped with celery mixture.
Best thing about finger food and appetizers is, with just the right presentation and serving accessories, your party table will look well-prepped and planned for! So while you’re busy thinking of the food, don’t forget to ready these lovely square ramekins-- perfect for any type of get-together!